Chocolate Strawberry Cake Recipe

Introduction

This Easy Chocolate Strawberry Cake Recipe is the perfect simple dessert for any occasion. With only five ingredients, it delivers a decadent combination of rich chocolate and sweet strawberries without any fuss. It’s ideal for a last-minute treat or a beautiful homemade dessert. For another effortless, no-bake chocolate delight, try the No Bake Chocolate Peanut Butter Christmas Trees Recipe.

Ingredients

Gather these ingredients to create a decadent Chocolate Strawberry Cake with layers of moist cocoa sponge, fresh strawberry filling, and a rich, tangy cream cheese frosting.

• For the Chocolate Cake:
• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ⅔ cup cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 3 large eggs
• ⅔ cup vegetable oil
• ½ cup sour cream
• ¾ cup buttermilk (or ¾ cup milk mixed with 2 tsp lemon juice or vinegar)
• 2 teaspoons vanilla extract
• ¾ cup hot coffee (or hot water)

• For the Strawberry Filling:
• 2 cups strawberries, hulled and chopped
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

• For the Cream Cheese Frosting:
• 1 cup unsalted butter, softened
• 5.3 oz full-fat cream cheese, softened
• 5 cups powdered sugar, sifted
• ¼ cup strawberry compote (from the filling, cooled)
• ½ teaspoon kosher salt

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes (plus cooling)

Context: This Chocolate Strawberry Cake recipe is about 20% faster than similar layer cakes, thanks to streamlined steps for the frosting and assembly.

Step-by-Step Instructions

Step 1 — Prepare Your Pans and Preheat

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This ensures your chocolate strawberry cake layers release cleanly and easily after baking.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting the cocoa powder is recommended to prevent lumps and ensure a smooth, rich chocolate flavor in your cake batter.

Step 3 — Combine Wet Ingredients

In a large mixing bowl, beat together the granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly pale. Gradually mix in the buttermilk. The acidity in buttermilk reacts with the baking soda for a tender crumb.

Step 4 — Bring the Batter Together

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing, which can lead to a dense cake. The batter will be thick and luxurious. Divide it evenly between your prepared pans.

Step 5 — Bake and Cool

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should spring back when gently pressed. Let them cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

Step 6 — Prepare the Strawberry Filling

While the cakes cool, hull and finely chop fresh strawberries. Toss them with a tablespoon of sugar and let them macerate for 15 minutes. For a smoother filling, you can puree half the berries and simmer with a little sugar until slightly thickened, then cool.

Step 7 — Make the Frosting and Assemble

Prepare your frosting of choice, such as chocolate ganache or strawberry buttercream. Place one cake layer on your serving plate. Spread a layer of frosting, then add the strawberry filling, leaving a small border to prevent spillage. Top with the second layer.

Step 8 — Frost and Decorate

Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes. This seals in crumbs. Then, apply the final, generous layer of frosting. Decorate the top of your chocolate strawberry cake with fresh strawberry halves, chocolate shavings, or a drizzle of melted chocolate.

Step 9 — Slice and Serve

For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. Allow the assembled chocolate strawberry cake to set for at least an hour before serving for the flavors to meld beautifully. Store any leftovers covered in the refrigerator.

Nutritional Information

Calories	420 kcal
Protein	6 g
Carbohydrates	58 g
Fat	19 g
Fiber	3 g
Sodium	280 mg

Note: These are estimated values per serving for this Chocolate Strawberry Cake and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This delicious Chocolate Strawberry Cake can be easily adapted for various dietary needs without sacrificing its signature flavor. Here are some practical ingredient swaps to try.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a richer texture and a boost of protein.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to significantly reduce the net carbs while keeping the cake sweet and moist.
• Dairy-Free Delight — Use coconut oil or vegan butter in the batter, and opt for coconut cream or a plant-based milk in the frosting for a completely dairy-free Chocolate Strawberry Cake.
• Gluten-Free Base — Substitute the regular flour with a 1:1 gluten-free baking blend to create a celiac-friendly version that’s just as tender.
• Low-Sodium Option — Omit added salt in the batter and use unsalted butter or its alternative; the cocoa and strawberries provide plenty of flavor.
• Natural Fat Source — Replace vegetable oil with unsweetened applesauce or mashed avocado for a moist crumb with healthier fats and fewer calories.
• Egg Substitute — For an egg-free cake, use a flax egg or commercial egg replacer to bind the ingredients while maintaining a light structure.
• Fresh Fruit Sweetness — Reduce added sugar by 25% and intensify the strawberry flavor with extra fresh or freeze-dried berry puree.

Serving Suggestions

• Pair slices with a glass of cold milk, a scoop of vanilla bean ice cream, or a flute of sparkling rosé for a delightful contrast.
• Serve this Chocolate Strawberry Cake as a stunning centerpiece for birthdays, Valentine’s Day, Mother’s Day, or any spring celebration.
• For an elegant plating, dust the plate with cocoa powder or powdered sugar and garnish with a fresh mint sprig alongside the slice.
• Transform leftovers into trifle parfaits by layering cake cubes with whipped cream and fresh berries in a glass.
• Offer a berry coulis or warm chocolate sauce on the side for guests to drizzle over their portion.
• For a casual gathering, present the whole cake on a stand and let guests help themselves to create a warm, inviting atmosphere.

No matter how you choose to serve it, this Chocolate Strawberry Cake is sure to be the highlight of any table, beautifully balancing rich chocolate with the bright, fresh flavor of strawberries.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which leads to a dense, greasy crumb. Fix: Bring butter, eggs, and dairy to room temperature for a light, even-textured cake.
• Mistake: Overmixing the batter after adding dry ingredients, developing too much gluten. Fix: Mix just until the flour disappears to keep your Chocolate Strawberry Cake tender.
• Mistake: Adding fresh strawberry pieces directly to the batter, making it soggy. Fix: Use freeze-dried strawberry powder or a reduced purée for intense flavor without extra moisture.
• Mistake: Frosting a warm cake, causing the buttercream to melt and slide off. Fix: Cool cakes completely on a wire rack before assembling and decorating.
• Mistake: Using watery store-bought frosting that can’t support layers. Fix: Make a stable Swiss meringue or American buttercream for this layered cake.
• Mistake: Slicing strawberries too far in advance, leaving them mushy and leaky on top. Fix: Wash, hull, and slice berries just before decorating for a fresh, vibrant finish.
• Mistake: Baking in a pan that’s not properly prepared, leading to stuck cake. Fix: Grease, line with parchment, and flour your pans for clean, easy release every time.
• Mistake: Underbaking the layers, resulting in a gummy, sunken center. Fix: Test with a toothpick; it should come out with a few moist crumbs, not wet batter.
• Mistake: Skipping the crumb coat, allowing dark crumbs to show in the final frosting. Fix: Apply a thin layer of frosting, chill until firm, then add the final decorative layer.
• Mistake: Storing the finished cake at room temperature, causing berries to weep and spoil faster. Fix: Refrigerate in an airtight container and bring to room temperature briefly before serving.

Storing Tips

• Fridge: Store your Chocolate Strawberry Cake in an airtight container in the refrigerator for up to 4 days. This keeps the frosting firm and the berries fresh.
• Freezer: For longer storage, wrap the whole cake or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm, gooey treat, microwave a slice for 15-20 seconds. For larger portions, warm in a 300°F (150°C) oven until the internal temperature reaches 165°F (74°C), about 10-15 minutes.

Always let the cake cool completely before storing to prevent condensation. For food safety, do not leave this Chocolate Strawberry Cake at room temperature for more than 2 hours.

Conclusion

This Chocolate Strawberry Cake is a stunning and delicious dessert perfect for any celebration. We hope you love making it as much as we do! If you try this recipe, please leave a comment below. For more festive treats, check out our Christmas Cranberry Cheesecake Cupcakes Recipe or No Bake Chocolate Peanut Butter Christmas Trees Recipe.

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FAQs

Can I make this Chocolate Strawberry Cake ahead of time?

Yes, you can assemble the entire Chocolate Strawberry Cake a day in advance. Store it covered in the refrigerator. For the best texture and flavor, let it sit at room temperature for about 30 minutes before serving.

What is the best way to prepare the strawberries for the filling?

Slice fresh strawberries evenly, about 1/4-inch thick, and pat them dry with a paper towel. This prevents excess moisture from making the cake layers soggy and ensures your Chocolate Strawberry Cake holds its beautiful structure.

Can I use frozen strawberries instead of fresh?

We do not recommend frozen strawberries for the fresh layers inside this cake, as they release too much liquid. However, you can use high-quality frozen strawberries to make a puree or reduction for the frosting in this Chocolate Strawberry Cake.