Strawberry Chocolate Cake

This Strawberry Chocolate Cake is the ultimate celebration dessert—rich, moist chocolate cake layered with luscious chocolate buttercream, silky chocolate ganache, and fresh, juicy strawberries. It’s indulgent, beautiful, and surprisingly easy to put together, making it perfect for birthdays, Valentine’s Day, or any special occasion where chocolate lovers gather.

Why You’ll Love This Recipe

• Incredibly moist texture: Boiling water and oil in the batter ensure the cake stays soft, rich, and fudgy.

• Intense chocolate flavor: Cocoa powder, melted chocolate, and ganache combine for deep, chocolatey depth.

• Fresh strawberry contrast: Sweet, juicy strawberries provide a fresh burst of flavor that balances the richness.

• Elegant presentation: Glossy ganache and whole strawberries make this cake look as stunning as it tastes.

• Make-ahead friendly: Layers and frosting can be made ahead for easy assembly on the day of serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• Granulated sugar

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Large eggs

• Whole milk

• Vegetable oil

• Vanilla extract

• Boiling water

For the Chocolate Buttercream Frosting

• Unsalted butter

• Powdered sugar

• Vanilla extract

• Semi-sweet chocolate chips (melted and cooled)

For the Ganache

• Semi-sweet chocolate chips (or chopped chocolate)

• Heavy cream

For Garnish

• Fresh strawberries

Directions

1. Prepare the cake

   • Preheat oven to 350°F (176°C). Grease and flour two 9-inch round cake pans.

   • In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.

   • Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.

   • Stir in the boiling water (the batter will be thin).

   • Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

   • Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the frosting

   • In a stand mixer, beat butter on medium speed until light and fluffy (2–3 minutes).

   • Gradually add powdered sugar and beat until smooth (3–4 minutes).

   • Mix in vanilla extract.

   • Drizzle in cooled melted chocolate and beat until creamy and smooth. Set aside.

3. Make the ganache

   • Add chocolate chips to a bowl. Heat cream in a saucepan until bubbles form around the edges.

   • Pour hot cream over chocolate. Let sit for 30 seconds, then stir until smooth. Let cool for 5 minutes.

4. Assemble the cake

   • Place one cooled cake layer on a cake stand. Spread a thick layer of frosting over the top.

   • Slice about 1 cup of strawberries and arrange them over the frosting.

   • Place the second cake layer on top and gently press down.

   • Pour ganache over the top, letting it drip down the sides.

   • Let ganache set for 15 minutes.

   • Remove stems from whole strawberries and place them stem-side down on the ganache for garnish.

5. Serve

   • Slice and serve once the ganache has set.

Servings and timing

Servings: 12 slices
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Raspberry chocolate cake: Swap strawberries with fresh raspberries for a tart twist.

• Cherry version: Use cherry pie filling between layers instead of fresh fruit.

• Nutty crunch: Sprinkle chopped hazelnuts or almonds over the ganache.

• White chocolate frosting: Replace the chocolate chips in the buttercream with white chocolate.

• Sheet cake style: Bake in a 9×13 pan and layer by cutting horizontally.

Storage/Reheating

• Room temperature: Store for up to 6 hours if not using ganache or perishable fillings.

• Refrigerator: Store fully assembled cake in an airtight container for up to 4 days. Let it come to room temperature before serving.

• Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before assembling.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries, as frozen berries tend to release too much moisture and can make the cake soggy.

Can I make this cake in a 9×13 pan?

Yes, the batter works well in a 9×13 pan. Bake for about 40–45 minutes and test doneness with a toothpick.

Is it possible to use cake flour instead of all-purpose flour?

Yes, cake flour can be used for a slightly lighter crumb, but all-purpose flour gives great structure and richness.

Can I make the cake layers in advance?

Absolutely. Let them cool completely, then wrap in plastic wrap and store at room temperature for a day or freeze for longer storage.

How do I keep my ganache from getting too runny?

Be precise with your cream-to-chocolate ratio. If it’s too thin, stir in extra melted chocolate and allow it to cool longer before pouring.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder works best for this recipe. Avoid Dutch-processed as it can alter the cake’s texture.

Can I use another type of frosting?

Yes, cream cheese frosting or whipped ganache are both great alternatives to chocolate buttercream.

Why is boiling water added to the cake batter?

It helps bloom the cocoa powder and intensifies the chocolate flavor while giving the cake its moist texture.

Can I use other fruits for the filling?

Yes, raspberries, cherries, or even sliced bananas can work well as a substitute or in addition to strawberries.

Can I skip the ganache?

Yes, you can skip the ganache for a simpler cake, though it adds a decadent finish. You could also dust the cake with powdered sugar instead.

Conclusion

This Strawberry Chocolate Cake is a show-stopping dessert that’s rich, elegant, and unforgettable. With deep chocolate layers, luscious frosting, and the freshness of strawberries, it’s the kind of cake that brings people back for seconds. Whether you’re baking for a special event or simply treating yourself, this recipe is guaranteed to impress.