Decadent Strawberry Chocolate Cake Recipe

Get ready to create an unforgettable dessert! This strawberry chocolate cake combines rich, moist chocolate cake layers with a creamy chocolate buttercream. You’ll also find luscious chocolate ganache and vibrant fresh strawberries. It is a stunning dessert perfect for any celebration or a delightful weekend treat. Dive in and make this beautiful cake today!

Why You’ll Love This Strawberry Chocolate Cake

This isn’t just any dessert; it’s a showstopper that’s surprisingly simple to make. Here are some reasons you will adore this amazing strawberry chocolate cake:

• Deliciously Moist Chocolate Cake: Enjoy a tender crumb and deep cocoa flavor in every bite.
• Creamy, Dreamy Chocolate Buttercream: This frosting is perfectly sweet and incredibly smooth.
• Luxurious, Smooth Chocolate Ganache: A shiny, rich topping adds an extra layer of decadence.
• Fresh, Vibrant Strawberries: Juicy berries cut through the richness beautifully, adding a delightful tang.
• Perfect for Celebrations or Treats: Impress guests or treat your family with this fantastic dessert.
• Impressive Yet Approachable Baking: Even beginners can create this stunning chocolate berry cake with confidence.

Ingredients

Making an incredible strawberry chocolate cake starts with quality ingredients. Gather everything you need before you begin for a smooth baking experience.

For the Chocolate Cake

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (at room temperature)
• 1 cup whole milk (at room temperature)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Buttercream Frosting

• 1 cup unsalted butter (at room temperature)
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (melted and cooled to room temperature)

For the Chocolate Ganache

• 3/4 cup semi-sweet chocolate chips or chopped chocolate
• 3/4 cup heavy cream (whipping cream)

For the Garnish

• 24 ounces fresh, ripe strawberries

Notes & Substitutions

Ensure your eggs and milk are at room temperature for the best emulsion and a smooth batter. As highlighted by Sally’s Baking Addiction, room temperature ingredients significantly impact baked goods. For cocoa powder, natural unsweetened cocoa provides a classic flavor, but Dutch-processed cocoa gives a darker cake. If you need a gluten-free option, a 1:1 gluten-free flour blend works well. You can swap whole milk for dairy-free alternatives like almond or oat milk. For the ganache, using high-quality chocolate chips or chopped baking chocolate makes a noticeable difference. This recipe uses two 9-inch pans, but you can adjust baking time for other sizes, like three 8-inch pans or a 9×13 inch pan.

Equipment

You don’t need fancy tools to make this delightful strawberry chocolate cake. These common kitchen items will do the trick:

• Two 9-inch round baking pans
• Stand mixer with paddle attachment or a hand mixer
• Measuring cups and spoons
• Large mixing bowls
• Wire cooling racks
• Small saucepan or microwave-safe bowl for ganache
• Rubber spatula
• Cake stand or serving platter

How to Make Strawberry Chocolate Cake

This detailed guide will walk you through each step of creating your decadent strawberry chocolate cake. Take your time and enjoy the process!

For the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round baking pans to prevent sticking.
In the bowl of a stand mixer, combine granulated sugar, all-purpose flour, unsweetened cocoa, baking powder, baking soda, and salt. Stir these dry ingredients together thoroughly.
Add the room temperature eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2 minutes until just combined and smooth.
Carefully stir in the boiling water. The batter will become quite thin; this is normal and contributes to a super moist chocolate cake.
Divide the batter evenly between your two prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of a cake comes out clean.
Cool the cakes in their pans for 10 minutes. Then, invert them onto wire racks to cool completely before frosting. This is crucial for easy assembly.

For the Chocolate Buttercream Frosting

While your cake layers are cooling, prepare the rich buttercream. In the bowl of a stand mixer, beat the softened unsalted butter on medium speed for 2 to 3 minutes until it becomes light and fluffy.
Gradually add the sifted powdered sugar, one cup at a time, mixing until the frosting is smooth and lump-free. This usually takes about 3 to 4 minutes.
Mix in the vanilla extract until fully incorporated.
Drizzle in the cooled, melted semi-sweet chocolate chips. Beat on medium speed for another 1 to 2 minutes until the frosting is perfectly smooth, creamy, and wonderfully chocolatey. Set aside.

For the Chocolate Ganache

Prepare the luscious chocolate ganache. Place the semi-sweet chocolate chips or chopped chocolate in a medium, heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer and you see small bubbles around the edges. Alternatively, you can heat it in the microwave in 30-second intervals until hot.
Pour the hot cream directly over the chocolate chips. Let the mixture stand undisturbed for 30 seconds.
After 30 seconds, stir gently with a rubber spatula until the chocolate melts completely and a smooth, glossy ganache forms. This typically takes 1 to 2 minutes.
Let the ganache cool for about 5 minutes, then stir again. It should be slightly thickened but still pourable.

Assembling the Cake

Begin assembling your masterpiece. If your cake layers have domed tops, carefully level them with a serrated knife for an even stack.
Place one cooled cake layer on your chosen cake stand or serving platter.
Spread a generous, thick layer of the chocolate buttercream frosting over this bottom cake layer, ensuring it reaches the edges.
Next, thinly slice 1 cup of fresh strawberries lengthwise. Arrange these sliced strawberries on top of the frosting in an even layer.
Carefully place the second cake layer on top of the strawberries. Gently press down to help it set into the frosting and create a stable stack.
Pour the slightly cooled chocolate ganache over the top center of the cake. Encourage it to drip elegantly down the sides using a spatula if needed.
Allow the ganache to set for about 15 minutes at room temperature.
Remove the stems from about 10 of your prettiest remaining fresh strawberries. Place them stem-side down on top of the cake, gently pressing them into the ganache so they stand upright as a beautiful garnish. Slice and serve your magnificent strawberry chocolate cake!

Pro Tips for Success & Troubleshooting

Achieving a perfect strawberry chocolate cake is easy with a few simple tricks.

Perfect Cake Layers

• Don’t overmix cake batter: Mix until just combined to keep your cake tender. Overmixing develops gluten, leading to a tough cake. For a deeper understanding of how gluten development affects cake texture, explore expert advice from King Arthur Baking.
• Measure flour correctly: Spoon flour into your measuring cup, then level it off with a straight edge. This prevents dense cakes.
• Adjust baking time: If using different pan sizes, adjust baking time accordingly. Smaller pans bake faster.
• Test for doneness: A toothpick inserted into the center should come out clean, not wet.

Creamy Buttercream

• Ensure butter is truly softened: It should be pliable but not melted for best results. Cold butter leads to lumpy frosting.
• Sift powdered sugar: This step is crucial for preventing a grainy or lumpy frosting texture.
• Beat long enough for lightness: Don’t rush the whipping of butter or the final mix for airy, smooth buttercream.
• Add melted chocolate slowly: Drizzle it in while the mixer runs to ensure it incorporates smoothly without seizing.

Silky Ganache

• Do not boil the heavy cream: Just simmer it until small bubbles appear around the edges. Boiling can scorch the cream.
• Stir gently until fully melted: Avoid vigorous whisking, which can introduce air bubbles.
• Cool to right consistency: Let it cool enough to thicken slightly but still be pourable for a perfect drip.
• Fix thin ganache: If too runny, add a few more chocolate chips, let sit, then stir again.
• Fix thick ganache: If too thick, stir in a teaspoon of warm heavy cream until it reaches the desired consistency.

Serving, Storage & Variations

Your beautiful strawberry chocolate cake is ready to impress!

Serving Suggestions

Serve this delightful chocolate cake with fresh strawberries at room temperature for the best flavor and texture. It pairs wonderfully with a warm cup of coffee, a glass of cold milk, or even a scoop of vanilla bean ice cream for an extra treat. This is the perfect dessert for birthdays, anniversaries, or any special occasion needing a touch of elegance.

Storage Instructions

Store any leftover strawberry chocolate cake covered tightly in the refrigerator for up to 3 days. For optimal taste, let it come to room temperature for about 30 minutes before serving. You can also freeze unfrosted cake layers wrapped well in plastic wrap for up to 2 months. A fully frosted and assembled cake can be frozen for up to 1 month; thaw in the refrigerator overnight.

Flavor Variations

Feel free to experiment with other berries like raspberries, cherries, or a mix of berries for a different twist. Add a hint of orange zest to the cake batter or buttercream for a bright, citrusy note. For an even more indulgent dessert, drizzle with white chocolate ganache or infuse the cake or frosting with a touch of chocolate liqueur.

Nutrition Information

Here’s an estimated nutritional breakdown for a single serving of this delicious strawberry chocolate cake. Please remember these values are approximate and can vary based on specific ingredients and portion sizes.

This information is provided as an estimate only.

Frequently Asked Questions (FAQ)

Can I use a different size cake pan?

Yes, you can! This recipe works well in three 8-inch round pans (reduce baking time slightly) or a 9×13 inch pan (increase baking time to about 40-45 minutes). Always check for doneness with a toothpick.

Can I use gluten-free flour?

Absolutely! A 1:1 gluten-free flour blend, like Cup4Cup brand, works beautifully in this strawberry chocolate cake recipe. Ensure your blend contains xanthan gum.

Why did my ganache turn out too thin/runny?

This usually happens if the cream wasn’t hot enough or if the ratio of chocolate to cream is off. Try adding a few more chocolate chips to the warm ganache and stirring until melted to thicken it.

Can I make this cake ahead of time?

Yes! You can bake the cake layers up to two days in advance, wrap them tightly, and store at room temperature or freeze them. You can also make the frosting a day ahead and store it in the refrigerator, then re-whip it before assembling.

Why did my cake crack on top or take too long to bake?

Cakes cracking often indicates the oven temperature was too high, causing the outside to set too quickly. If it took too long to bake, your oven might run cool, or the batter could have been too thick.

Conclusion

This incredible strawberry chocolate cake truly delivers on its promise of a decadent and delightful dessert. The perfect harmony of the moist chocolate cake, rich buttercream, velvety ganache, and bright, fresh strawberries creates an unforgettable experience. We hope you feel empowered to create this beautiful chocolate berry cake in your own kitchen. Give this recipe a try and share the joy of this magnificent treat with your loved ones!