chocolate strawberry cake recipe from scratch
Chocolate Strawberry Cake is the perfect homemade dessert for every celebration! This rich, moist chocolate cake is layered with creamy strawberry buttercream and topped with silky chocolate ganache for an irresistible finish. Whether you're baking for Valentine's Day, birthdays, anniversaries, or a special family gathering, this easy cake recipe delivers bakery-quality results at home. Save this delicious recipe for your next dessert and impress everyone with the perfect combination of chocolate and strawberries!
Servings 12 slice
Calories 620kcal
Cost $18–22
Equipment
- Three 8-inch cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Cooling rack
- Offset spatula
- Cake scraper
- Piping bag (optional)
- Measuring cups and spoons
- Wire whisk
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup melted unsalted butter
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ½ cup hot coffee or hot water
1½ cups softened butter 5–6 cups powdered sugar ½ cup finely crushed freeze-dried strawberries 2–4 tablespoons heavy cream 1 teaspoon vanilla extract Pinch of salt
Notes
chocolate strawberry cake recipe from scratch – Rich, Moist & Perfect for Every Celebration
Chocolate Strawberry Cake Recipe from scratch | Moist Chocolate Cake with Fresh Strawberry Frosting Chocolate Strawberry Cake from scratch with rich chocolate layers, creamy strawberry buttercream, and silky chocolate ganache. This easy homemade dessert is perfect for birthdays, Valentine’s Day, anniversaries, and special celebrations.
Chocolate Strawberry Cake
Chocolate Strawberry Cake from scratch, If you love the classic combination of chocolate and strawberries, this homemade Chocolate Strawberry Cake is guaranteed to become one of your favorite desserts. Every slice features soft chocolate cake layered with naturally flavored strawberry buttercream and finished with a smooth chocolate ganache. The result is a bakery-style cake that’s elegant enough for holidays and celebrations while still being simple enough to make at home. Whether you’re baking for Valentine’s Day, birthdays, anniversaries, Mother’s Day, Christmas, or simply treating your family, this cake delivers rich chocolate flavor balanced by sweet strawberry frosting.Why You’ll Love This Chocolate Strawberry Cake
- Moist and soft chocolate sponge
- Naturally flavored strawberry buttercream
- Smooth and creamy chocolate ganache
- Easy recipe for beginners
- Beautiful dessert for parties
- Perfect for Valentine’s Day
- Great make-ahead celebration cake
- No artificial strawberry flavor required
Chocolate Strawberry Cake from scratch Recipe Information
| Details | Information |
|---|---|
| Preparation Time | 30 Minutes |
| Baking Time | 28 Minutes |
| Decorating Time | 30 Minutes |
| Total Time | About 1 Hour 30 Minutes |
| Servings | 12 Slices |
| Cuisine | American |
| Course | Dessert |
| Difficulty | Easy |
| Estimated Cost | $18–22 |
| Calories | Approximately 620 per slice |
Chocolate Strawberry Cake from scratch Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup melted unsalted butter
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ½ cup hot coffee or hot water
Chocolate Strawberry Cake from scratch Strawberry Buttercream
- 1½ cups softened butter
- 5–6 cups powdered sugar
- ½ cup finely crushed freeze-dried strawberries
- 2–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Ganache
- 200g dark chocolate, finely chopped
- ½ cup heavy cream
Kitchen Equipment
- Three 8-inch cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Cooling rack
- Offset spatula
- Cake scraper
- Piping bag (optional)
- Measuring cups and spoons
- Wire whisk
Chocolate Strawberry Cake from scratch Step-by-Step Instructions
Step 1 – Prepare the Oven
Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper for easy removal.Step 2 – Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined.Step 3 – Add the Wet Ingredients
Mix in the eggs, vegetable oil, melted butter, vanilla extract, and buttermilk. Stir until a smooth batter forms. Slowly pour in the hot coffee or hot water while mixing. The batter will become thinner, which helps create an incredibly moist cake.
Step 4 – Bake
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.Step 5 – Prepare the Strawberry Buttercream
Beat the softened butter until fluffy. Gradually add powdered sugar while mixing. Stir in the crushed freeze-dried strawberries, vanilla extract, and salt. Add heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.Step 6 – Assemble the Cake
Place one cake layer on your serving plate. Spread an even layer of strawberry buttercream. Repeat with the remaining cake layers. Apply a thin crumb coat over the entire cake and chill for 20 minutes. Finish with a thicker layer of buttercream, smoothing the sides with a cake scraper.Step 7 – Make the Chocolate Ganache
Heat the heavy cream until it just begins to steam. Pour it over the chopped chocolate. Let stand for two minutes, then stir until silky smooth. Allow the ganache to cool slightly before pouring it over the chilled cake to create beautiful chocolate drips.Decorating Ideas
- Fresh strawberries
- Chocolate curls
- Chocolate-covered strawberries
- Dark chocolate shavings
- White chocolate drizzle
- Valentine’s sprinkles
- Fresh mint leaves
Expert Baking Tips
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix after adding the flour.
- Cool cake layers completely before frosting.
- Chill the cake before adding ganache.
- Freeze-dried strawberries provide concentrated flavor without making the frosting watery.
Storage
Store the finished cake covered in the refrigerator for up to four days. Bring slices to room temperature for about 20 minutes before serving for the best flavor and texture. The unfrosted cake layers can also be frozen for up to two months when wrapped tightly.Frequently Asked Questions
Can I use fresh strawberries?
Yes. Cook and puree them first to reduce excess moisture before adding to the frosting.Can I make this cake ahead?
Absolutely. Bake the cake layers one day ahead and decorate the next day.Can I freeze the cake?
Yes. Wrap individual layers tightly in plastic wrap and freeze for up to two months.Which chocolate works best?
Good-quality dark or semi-sweet baking chocolate creates the richest ganache.Nutrition (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 |
| Carbohydrates | 78g |
| Protein | 6g |
| Fat | 33g |
| Saturated Fat | 17g |
| Sugar | 55g |
| Fiber | 4g |
| Sodium | 290mg |
