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Chocolate Strawberry Cake Recipe

Chocolate Strawberry Cake Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Calories 450 kcal

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

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

Instructions
 

Make the Chocolate Cake

  • Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  • In a large bowl, whisk cake flour, granulated sugar, cocoa powder, dark brown sugar, baking powder, baking soda, and sea salt.
  • Add softened butter and mix until crumbly. Add sour cream, milk, eggs, vegetable oil, and vanilla. Mix until smooth.
  • Slowly pour in hot coffee (or hot water) and mix until just combined. The batter will be thin-this makes the cake moist!
  • Divide batter between pans. Bake for 30–35 minutes or until a toothpick comes out clean.
  • Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely.

Make the Strawberry Filling

  • In a saucepan, combine strawberries, water, lemon juice, granulated sugar, and brown sugar. Cook over medium heat until berries soften.
  • Mash berries with a fork. Mix cornstarch with 2 tbsp water, then add to the pan. Stir until thickened. Cool completely.
  • Make the Strawberry Buttercream
  • Beat butter until fluffy. Add powdered sugar one cup at a time, mixing well.
  • Add reserved strawberry filling, heavy cream, and vanilla. Beat until smooth and creamy.

Assemble the Cake

  • Place one cake layer on a plate. Spread a layer of strawberry filling, then a layer of buttercream.
  • Add the second cake layer. Frost the top and sides with the remaining buttercream.
  • 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.
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