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Chocolate Strawberry Cake Recipe
Olivia

Chocolate Strawberry Cake Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Layers
  • 2 cups cake flour
  • ¾ cup granulated sugar
  • ½ cup dark brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp sea salt
  • ½ cup unsalted butter softened
  • ½ cup sour cream
  • 1 cup whole milk
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water
For the Strawberry Filling
  • 2 cups frozen strawberries or fresh
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
For the Strawberry Buttercream
  • 1 cup unsalted butter room temperature
  • 3 ½ cups powdered sugar
  • ¼ cup reserved strawberry filling
  • 1 tbsp heavy cream as needed
  • 1 tsp vanilla bean paste or vanilla extract
For the Chocolate Ganache
  • 1 dark chocolate bar about 100g, chopped
  • ½ cup heavy cream
To Decorate
  • Whole fresh strawberries
  • Dipped strawberries optional

Equipment

  • 9-inch or 8-inch round cake pans (two or three, depending on your recipe)
  • Parchment paper
  • Nonstick cooking spray or butter and flour
  • Mixing bowls
  • Measuring cups and spoons
  • Stand mixer or electric hand mixer
  • Silicone spatula
  • Offset icing spatula
  • Wire cooling racks
  • Cake plate, cake stand, or cardboard cake round
  • Food processor or blender
  • Saucepan
  • Serrated knife
  • Kitchen scale (optional)
  • whisk

Method
 

Make the Chocolate Cake
  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a large bowl, whisk cake flour, granulated sugar, cocoa powder, dark brown sugar, baking powder, baking soda, and sea salt.
  3. Add softened butter and mix until crumbly. Add sour cream, milk, eggs, vegetable oil, and vanilla. Mix until smooth.
  4. Slowly pour in hot coffee (or hot water) and mix until just combined. The batter will be thin-this makes the cake moist!
  5. Divide batter between pans. Bake for 30–35 minutes or until a toothpick comes out clean.
  6. Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely.
Make the Strawberry Filling
  1. In a saucepan, combine strawberries, water, lemon juice, granulated sugar, and brown sugar. Cook over medium heat until berries soften.
  2. Mash berries with a fork. Mix cornstarch with 2 tbsp water, then add to the pan. Stir until thickened. Cool completely.
  3. Make the Strawberry Buttercream
  4. Beat butter until fluffy. Add powdered sugar one cup at a time, mixing well.
  5. Add reserved strawberry filling, heavy cream, and vanilla. Beat until smooth and creamy.
Assemble the Cake
  1. Place one cake layer on a plate. Spread a layer of strawberry filling, then a layer of buttercream.
  2. Add the second cake layer. Frost the top and sides with the remaining buttercream.
  3. Drizzle melted dark chocolate (ganache) over the top. Decorate with whole fresh strawberries and whipped cream.

Notes

A recipe note is a brief section included after the instructions that shares extra information not directly related to the preparation steps. Recipe notes can provide useful tips, ingredient substitutions, storage advice, serving suggestions, or a bit of recipe history.