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Chocolate Strawberry Cake

This decadent Chocolate Strawberry Cake is as beautiful as it is delicious! With layers of moist chocolate cake filled with strawberry buttercream, this cake is beyond dreamy.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 1001 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup unsweetened cocoa powder (40g)
  • 1 cup boiling water (240ml)
  • 3 cups all-purpose flour (360g)
  • 2 ½ cups granulated sugar (500g)
  • 2 ½ teaspoons baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil (240ml)
  • 1 cup whole buttermilk room temperature (240ml)
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
For the Strawberry Buttercream:
  • 1 ½ cups unsalted butter room temperature (340g)
  • salt
  • 6 to 8 cups confectioners’ sugar (720g - 960g)
  • ½ cup chopped fresh strawberries about 6 berries
For the Ganache:
  • 3½ ounces semi-sweet chocolate chopped (198g)
  • ½ cup heavy whipping cream (120ml)
For the Garnish:
  • fresh strawberries

Instructions

For the Chocolate Cake:
    Cup of Yum
  1. Preheat the oven to 350F. Butter 3 (9-inch) round cake pans or spray with baking spray and line the bottoms with parchment paper.
  2. Into a medium bowl, sift the cocoa powder. Whisk in the hot water until the cocoa is dissolved. Let cool for 10 minutes.
  3. Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the cake pans.
  4. Bake for 30 minutes or until the cakes are springy to the touch and just starting to pull away from the sides of the pan. (If you have to bake the cakes on separate oven racks, carefully rotate them after 20 minutes of baking.) Let cool completely in the pans. Run a knife around the edge of the cakes to loosen them and invert onto a wire rack. Remove and discard the parchment paper.
For the Strawberry Buttercream:
  1. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and a pinch of salt on medium speed until very light and fluffy, about 5 minutes.
  2. Reduce the speed to low. With the mixer running, gradually add in the sugar, ½ a cup at a time, alternating with a tablespoon of the strawberries. Stop and scrape down the bowl a few times during mixing. Once the sugar is incorporated, beat on medium speed until light and fluffy, about 1 minute.
  3. Place one cake layer on a serving plate. Top with ¾ cup of frosting and spread into an even layer. Top with another cake layer and another ¾ cup of frosting. Add the final layer and spread the remaining frosting all over the outside of the cake. Chill for at least 1 hour or up to 1 day.
For the Ganache:
  1. Place the chopped chocolate in a medium heat-proof bowl.
  2. In a small saucepan, heat the cream over medium-high heat just until simmering. Immediately pour over the chocolate and let stand for 5 minutes. Whisk together until the chocolate is fully melted and combined.
  3. Spread over the top of the cake, letting some drip down the sides. Top with fresh berries. Chill and let the ganache set for at least 30 minutes before serving. Store the cake refrigerated for up to 5 days.

Notes

  • If the tops of your cakes are domed, use a serrated knife to shave off the top of the domes so you can stack them evenly. Alternatively, you can use cake strips to help your layers come out evenly. Cake strips work by keeping the outside edge of the pan cooler to ensure that the entire cake rises at the same rate, preventing a dome from forming in the middle. If you don’t want to buy cake strips, I have a post on how to DIY cake strips.
  • Avoid over-mixing as you risk over-developing the gluten in the batter leading to a tough, dry, and dense chocolate cake.
  • If you add too much flour to the cake batter, you’ll have a dense cake. I highly recommend using a scale to measure your flour as it’s the most accurate method. If you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
  • Make sure you pat dry the strawberries after you wash them. You do not want to add extra liquid to the buttercream as it’ll affect the thickness of the frosting.
  • Feel free to substitute ¼ cup strawberry jam into the frosting in place of the fresh strawberries. You could also spread a thin amount between each cake layer for added strawberry flavor.
  • It’s best to allow the cake to chill before adding the chocolate ganache so it can set quickly and not drip all the way to the bottom of the cake.
  • Make sure you sift all your dry ingredients, including the cocoa powder. Sifting ensures all your dry ingredients are lump-free and are well combined.

Nutrition Information

Calories 1001kcal (50%) Carbohydrates 135g (45%) Protein 7g (14%) Fat 51g (78%) Saturated Fat 23g (115%) Polyunsaturated Fat 12g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 121mg (40%) Sodium 572mg (24%) Potassium 227mg (6%) Fiber 3g (12%) Sugar 106g (212%) Vitamin A 962IU (19%) Vitamin C 11mg (12%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 1001

% Daily Value*

Calories 1001kcal 50%
Carbohydrates 135g 45%
Protein 7g 14%
Fat 51g 78%
Saturated Fat 23g 115%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 121mg 40%
Sodium 572mg 24%
Potassium 227mg 5%
Fiber 3g 12%
Sugar 106g 212%
Vitamin A 962IU 19%
Vitamin C 11mg 12%
Calcium 91mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.