This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
This Chocolate Strawberry Cake is pure dessert bliss! 🍓🍫 Rich chocolate layers, strawberry buttercream, and a ganache drip. Yes, please!
Pin this now to find it later
Pin ItChocolate and Strawberry Cake
Looking for the perfect dessert that combines rich chocolate flavor with sweet strawberries? This chocolate strawberry cake recipe is everything you need. With moist layers of chocolate cake, creamy strawberry buttercream, and a decadent ganache, this is the ultimate chocolate & strawberry cake. Whether you are celebrating a special occasion or just want to treat yourself, this easy strawberry chocolate cake will impress every time.
⭐ Why You’ll Love This Recipe
- Perfect balance of chocolate and strawberry flavors
- Beautiful presentation with chocolate-dipped strawberries
- Simple ingredients and easy-to-follow steps
- Great for birthdays, anniversaries, or Valentine’s Day
🛒 Ingredients & Substitutions
Chocolate Cake
- all-purpose flour
- Dutch-processed cocoa powder – substitute with regular unsweetened cocoa powder
- baking powder
- salt
- unsalted butter – substitute with margarine if needed
- vegetable oil – substitute with canola oil
- granulated sugar
- large eggs
- buttermilk – substitute with whole milk and 1-½ tablespoons lemon juice or vinegar
- sour cream – substitute with plain Greek yogurt
Strawberry Buttercream
- freeze-dried strawberries
- unsalted butter
- vanilla extract
- powdered sugar
Chocolate Ganache
- semi-sweet chocolate chips – substitute with dark or milk chocolate chips
- heavy whipping cream
Chocolate Strawberries
- fresh strawberries
- semi-sweet chocolate chips
✨ Variations
- Swap the strawberry buttercream for classic vanilla or chocolate buttercream.
- Add fresh, chopped strawberries between the layers for an extra burst of fruit flavor.
- Try using white chocolate for the ganache for a sweeter finish.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- Use room temperature ingredients for the smoothest batter and frosting.
- Do not skip the crumb coat to keep your final frosting layer smooth.
- Allow the ganache to cool slightly before pouring to control the drip effect.
❓ FAQs
Yes, bake the cake layers a day ahead and store them wrapped tightly. Frost and assemble before serving.
No, only freeze-dried strawberries work for the buttercream without adding excess moisture.
Keep it covered in the refrigerator for up to 5 days.
Yes, freeze the unfrosted cake layers for up to 3 months. Thaw and decorate when ready.
Yes, you can bake the batter in a 9×13-inch pan. Adjust the baking time to 30-35 minutes and check for doneness with a toothpick.
Line the pans with parchment paper and spray them with non-stick cooking spray. This ensures easy removal after baking.
Yes, you can make the buttercream up to 2 days in advance. Store it in an airtight container in the refrigerator and let it soften at room temperature before using.
Apply a crumb coat and chill the cake for at least 15 minutes before adding the final layer of buttercream. Use a bench scraper or offset spatula to smooth the sides.
Chill the cake for at least an hour before transporting to help set the frosting and ganache. Use a sturdy cake carrier for easy handling.
🍰 Serving Suggestions
- Special Occasions: This chocolate and strawberry cake is perfect for birthdays, anniversaries, Valentine’s Day, or Mother’s Day. Add festive sprinkles or edible glitter to match the celebration.
- Casual Gatherings: Serve this cake as a show-stopping dessert at potlucks, family dinners, or weekend get-togethers.
- With Drinks: Pair this strawberry chocolate cake with a glass of cold milk, hot coffee, or a sweet dessert wine for a balanced flavor experience.
- Plating Tip: Slice with a hot knife for clean, picture-perfect servings. Wipe the knife between cuts for the best results.
🍽️ Other Recipes You May Enjoy
Chocolate Strawberry Cake
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- mixing bowl (large and medium)
- hand mixer or stand mixer
- knife (serrated – for leveling cakes)
- food processor or blender (for freeze-dried strawberries)
- piping bags (for decorating)
- piping tip (for decorating)
Ingredients
Chocolate Cake:
- 2-⅓ cups all-purpose flour
- ¾ cup cocoa powder, dutch-processed
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup vegetable oil
- 1-½ cups granulated sugar
- 4 large eggs, room temperature
- 1-½ cups buttermilk, room temperature
- ½ cup sour cream
Strawberry Buttercream:
- 1 cup freeze-dried strawberries
- 2 cups unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
Chocolate Strawberries:
- 6 strawberries
- ⅔ cup semi-sweet chocolate chips
Instructions
Make the Chocolate Cake:
- Preheat the oven to 350°F. Line four 8-inch round cake pans with parchment paper and lightly grease with cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the butter, vegetable oil, and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the sour cream until smooth.
- Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes completely on a wire rack before frosting.
Make the Strawberry Buttercream:
- Pulse the freeze-dried strawberries in a food processor until they become a fine powder.
- In a large bowl, beat the softened butter and vanilla extract until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the strawberry powder and beat until fully combined and fluffy.
Make the Chocolate Ganache:
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream in the microwave until it just starts to boil (about 30 seconds).
- Pour the hot cream over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth and glossy.
- Allow the ganache to cool to room temperature before using.
Prepare the Chocolate Strawberries:
- Line a baking sheet with parchment paper.
- Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth.
- Dip each strawberry into the melted chocolate, letting the excess drip off.
- Place on the prepared baking sheet and refrigerate until the chocolate sets.
Assemble the Cake:
- Level the cooled cake layers using a serrated knife.
- Stack the cakes with a layer of strawberry buttercream between each.
- Apply a thin crumb coat over the entire cake and freeze for at least 15 minutes to set.
- Frost the cake with the remaining buttercream, smoothing the sides and top.
- Pour the cooled ganache over the top, gently spreading it and letting it drip down the sides.
- If desired, pipe a buttercream border on top and garnish with the chocolate-covered strawberries.
Notes
🥡 STORAGE
- Store the fully assembled cake covered in the refrigerator for up to 5 days.
- Store chocolate-covered strawberries separately if possible to prevent weeping.
♨️ REHEATING
- Bring the cake slices to room temperature before serving for the best flavor and texture.
- If desired, microwave the slices for 10-15 seconds to achieve a slightly warm cake.
❄️ FREEZING
- Wrap unfrosted cake layers tightly in plastic wrap and foil. Freeze for up to 3 months.
- Thaw in the refrigerator overnight before assembling.
- Avoid freezing a fully decorated cake, especially with fresh strawberries.
💡 TIPS FOR BEST RESULTS
- Use room temperature ingredients for a smooth batter and frosting.
- Always apply a crumb coat and chill before final frosting to reduce crumbs.
- Allow the ganache to cool slightly before pouring to control drip consistency.
- Blend freeze-dried strawberries finely for the smoothest buttercream.
🍳 ALTERNATE COOKING METHODS
- Sheet Cake: Bake the batter in a 9×13-inch pan at 350°F for 30-35 minutes.
- Cupcakes: Divide batter into cupcake liners and bake at 350°F for 18-22 minutes.
♻️ LEFTOVERS
- Wrap leftover slices individually and store in the fridge for up to 4 days.
- Freeze individual slices for up to 1 month and thaw in the fridge or at room temperature.
- Great enjoyed cold or slightly warmed with coffee or milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
