Chocolate Strawberry Cake
Make a rich, moist Chocolate Strawberry Cake layered with fresh strawberries and buttercream. Easy, delicious, and perfect for any special occasion!
Ingredients
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the Strawberry Filling:
- 1½ cups chopped fresh strawberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
For the Strawberry Buttercream:
- 1 cup unsalted butter room temperature
- 3½ cups powdered sugar
- ¼ cup freeze-dried strawberry powder
- 2 –3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Chocolate ganache made with chocolate chips and heavy cream
- Chocolate-covered strawberries
- Extra fresh strawberries for garnish
Instructions
Step 1: Prepare the Chocolate Cake Layers
- Preheat your oven to 350°F (175°C). Lightly grease and line two round cake pans (8 or 9 inches) with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Mix wet ingredients: In the bowl of a stand mixer, combine eggs, buttermilk, oil, and vanilla extract. Beat until smooth.
- Combine the mixtures: Slowly incorporate the dry ingredients into the wet ingredients, mixing at a low speed until just blended.
- Add hot water: Slowly pour in hot water or hot coffee and mix until the cake batter is smooth and slightly thin.
- Bake the cake layers: Evenly pour the batter into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to rest in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Strawberry Filling
- Cook strawberries: In a small saucepan, combine chopped strawberries, sugar, cornstarch, water, and lemon juice.
- Gently heat the filling: Cook over medium heat, stirring often, until the strawberry mixture thickens and turns glossy, about 5–7 minutes.
- Cool the filling: Remove from heat and let the strawberry filling cool completely before using.
Step 3: Make the Strawberry Buttercream
- Beat butter: In a large bowl, beat the unsalted butter until light and fluffy.
- Add strawberry powder: Mix in the freeze-dried strawberry powder until combined.
- Add sugar gradually: Slowly add powdered sugar, one cup at a time, beating after each addition.
- Adjust consistency: Add heavy cream or milk, vanilla extract, and a pinch of salt. Beat until the buttercream is smooth and spreadable.
Step 4: Assemble the Cake
- Level the cakes: If needed, trim the tops of the cake layers to make them flat.
- First layer: Place the first cake layer on a cake stand or board. Spread a layer of strawberry filling over the top.
- Add the second layer: Carefully place the second cake layer over the first, pressing down lightly to set it in place.
- Crumb coat: Spread a thin layer of strawberry buttercream over the entire cake to catch crumbs. Chill for 20 minutes.
- Final frosting: Frost the top and sides of the cake with the remaining buttercream, smoothing it with an offset spatula.
- Decorate: Top the cake with chocolate ganache drizzle, chocolate-covered strawberries, or fresh strawberries if desired.
Notes
Nutrition Information
-
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 210mg
- Total Carbohydrates: 58g
- Dietary Fiber: 3g
- Sugars: 38g
- Protein: 5g