Best Chocolate Strawberry Cake with Fresh Strawberry Buttercream: Your Go-To Recipe

Indulge in the heavenly delight of our Chocolate Strawberry Cake, a recipe that has consistently been a fan favorite for years! It’s truly no surprise why this dessert stands out. Picture this: layers of incredibly moist and fluffy chocolate cake, perfectly complemented by a luscious, fruity fresh strawberry buttercream frosting. This exquisite combination makes it the ideal dessert for any celebration, or simply to treat yourself.

About This Irresistible Chocolate Strawberry Cake

Oh, how I adore cake! Especially when it involves the rich, decadent flavor of chocolate. This Chocolate Strawberry Cake isn’t just a recipe; it’s a testament to perseverance in the kitchen and the sheer joy of creating something truly delicious. My journey to perfecting this cake was quite an adventure, beginning with an initial baking attempt that, shall we say, went spectacularly wrong. It was an epic failure that involved an hour of oven cleaning – definitely not my proudest baking moment!

However, every great baker knows that practice makes perfect, and the second attempt at this chocolate strawberry marvel yielded absolute perfection. It turned out I simply needed to adjust the recipe proportions. The silver lining? I not only ended up with an incredibly moist and fluffy cake that practically melts in your mouth but also a sparkling clean oven and a renewed perspective on baking!

What truly elevates this cake, beyond its tender, dark chocolate layers, is the star of the show: the fresh strawberry puree infused into the buttercream frosting. Each bite delivers an explosion of natural strawberry flavor that truly pops. I admit, I’m currently in the throes of a serious strawberry obsession. Much like my previous fixations on lemon and goat cheese, this one is amplified twenty-fold! You might think it’s a bit over the top, but honestly, who can resist the classic, divine pairing of fresh strawberries and rich chocolate?

So, go ahead, indulge yourself without guilt. This isn’t just a cake; it’s an experience. It’s the best chocolate cake recipe I’ve ever crafted, and it absolutely deserves your complete obsession. Treat your taste buds to this magnificent creation today!

Note: This is an updated and expanded version of the original recipe first published on April 3rd, 2013, incorporating years of baking experience and feedback.

If you’re seeking other delightful cake options for specific seasons, consider this vibrant lavender lemon curd cake, which offers a perfect balance of tart, sweet, and floral notes, ideal for spring and summer. For the cozy flavors of fall and winter, I highly recommend leaning into the comforting richness of this almond crunch cake. But for an all-around crowd-pleaser, this Chocolate Strawberry Cake truly reigns supreme!

Key Ingredients for Your Perfect Chocolate Strawberry Cake

Crafting a truly exceptional chocolate strawberry cake starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that perfect moist, fluffy texture and vibrant flavor:

• All-Purpose Flour: The foundation of our cake! Simple all-purpose flour is perfectly adequate here. Ensure it’s measured correctly to avoid a dense cake.
• Granulated Sugar & Confectioners’ Sugar: Granulated sugar sweetens the cake and contributes to its tender crumb. Confectioners’ sugar (also known as powdered sugar) is essential for creating that smooth, airy strawberry buttercream.
• Unsweetened Cocoa Powder: For an intensely rich chocolate flavor and a beautiful dark hue, the quality of your cocoa powder matters. I highly recommend Guittard Cocoa Rouge. This Dutch-processed cocoa powder, praised by culinary experts like Bon Appétit, yields an unparalleled depth of chocolate flavor that will make you wonder how you ever baked without it! It prevents any hint of a bland chocolate taste.
• Baking Powder & Baking Soda: These leavening agents work in harmony to give our chocolate cake its incredible lift and fluffy texture. Baking soda reacts with the acidic buttermilk and cocoa powder, while baking powder provides an additional boost.
• Fine Kosher Salt: A small but mighty ingredient! Salt enhances all the other flavors in the cake and frosting, balancing the sweetness and deepening the chocolate notes. Using fine kosher salt ensures it dissolves evenly into the batter.
• Large Eggs: Eggs bind the ingredients, add structure, richness, and moisture. Always use large eggs at room temperature for the best emulsification and a consistent cake texture. The size truly impacts the recipe’s balance.
• Buttermilk: My secret weapon for unbelievably moist and tender cakes! Buttermilk’s acidity reacts with the baking soda, creating air pockets that result in a lighter, more tender crumb. It’s a non-negotiable for my favorite cake recipes.
• Canola Oil: Oil contributes to the cake’s moistness and keeps it tender for longer than butter-only cakes. Canola oil has a neutral flavor, allowing the chocolate and strawberry flavors to shine.
• High-Quality Vanilla Extract: Vanilla is not just a flavor; it’s a flavor enhancer. A premium vanilla extract, such as Nielsen Massey Madagascar Bourbon Pure Vanilla Extract, will elevate both the chocolate cake and the strawberry buttercream with its rich, aromatic notes.
• Boiling Water: A crucial, often overlooked ingredient in chocolate cakes! Adding boiling water to the batter helps the cocoa powder fully dissolve, intensifying its flavor and creating a smoother, lump-free batter. This technique extracts the maximum chocolate essence.
• Unsalted Butter: Essential for a rich, creamy buttercream. Always use unsalted butter to control the salt content in your frosting. Ensure it’s softened to true room temperature for optimal creaming; if you’re short on time, a quick 10-second microwave zap can help, but avoid melting it.
• Fresh Strawberries: The star of our frosting! Fresh, ripe strawberries, especially when in season, provide the most vibrant and natural flavor for the buttercream. Their sweetness and slight tartness are unbeatable.

Essential Tools for Baking This Cake

Having the right tools can make all the difference between a good cake and a truly spectacular one. While you don’t need a professional kitchen, these “must-have” items will simplify the baking process and help you achieve perfectly consistent results for your Chocolate Strawberry Cake:

• Stand Mixer or Electric Hand Mixer: For both the cake batter and the frosting, a good mixer is invaluable. A stand mixer offers hands-free convenience, while an electric hand mixer is perfect for smaller batches or if you have limited counter space. I often use both – one for the cake and one for the frosting – to avoid the dreaded cleanup in between!
• 9-Inch Round Cake Pans: To achieve beautifully even cake layers, a high-quality set of Wilton 2 Piece Round Pan Set is excellent. While this recipe specifically calls for two layers, many bakers prefer three for an even grander presentation. If you desire three layers, you’ll need to purchase two sets of these pans. It’s a small investment that makes a big impact on your cake’s aesthetics.
• Offset Spatula: This tool is a game-changer for frosting! An offset spatula makes spreading frosting incredibly smooth and even, effortlessly gliding over your cake layers. Once you use one, you’ll wonder how you ever frosted a cake without it.
• Food Processor (for frosting): Essential for pureeing the fresh strawberries into a smooth consistency for your buttercream. A good food processor ensures no lumps and a vibrant, uniform strawberry flavor.
• Kitchen Scale: While not strictly a “must-have” for beginners, a kitchen scale is incredibly useful for accurately dividing batter between pans, ensuring even cake layers and consistent baking. It’s also great for precise ingredient measurement.
• Wire Cooling Racks: Crucial for allowing your cakes to cool completely and evenly, preventing them from becoming soggy or dense. Air circulation is key.

Step-by-Step Guide: How to Make Strawberry Chocolate Cake

Creating this stunning Chocolate Strawberry Cake is a rewarding process. Follow these detailed instructions to ensure a flawless bake and a delicious, beautifully assembled dessert.

Prepare Your Cake Pans

Start by preheating your oven to 350˚F (175˚C). Properly preparing your cake pans is crucial for easy release and beautifully shaped layers. Take two 9-inch round cake pans and generously rub the insides with softened butter. Once buttered, lightly dust them with a thin layer of all-purpose flour, rotating and tapping out any excess. This creates a non-stick barrier, ensuring your precious cake layers slide out perfectly.

Mastering the Chocolate Cake Batter

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), sift together all your dry ingredients: flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Sifting helps prevent lumps and ensures a light, airy cake. Beat these dry ingredients on low speed until they are just combined, about 30 seconds. Next, increase the mixer speed to medium and gradually add your wet ingredients: eggs, buttermilk, canola oil, and vanilla extract. Beat until the batter is smooth and well-incorporated, which typically takes about 3 minutes. The final step for the batter is to turn off the mixer and carefully pour in the boiling water. Be cautious as the hot water will thin the batter quickly. Beat on high speed for about 1 minute until everything is thoroughly combined and the batter is smooth and slightly runny. This hot water technique truly enhances the cocoa flavor!

Baking Your Cake Layers to Perfection

Divide the prepared chocolate cake batter evenly between your buttered and floured 9-inch cake pans. For ultimate precision and perfectly level cakes, I highly recommend using a kitchen scale to ensure the batter weight is identical in each pan. Place the pans in the preheated oven and bake for 30 to 35 minutes. The cakes are done when a wooden toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs attached. Once baked, remove the cakes from the oven and let them cool in their pans on a wire cooling rack for about 15 minutes. This allows them to firm up slightly. After 15 minutes, carefully invert the cakes onto the wire racks to cool completely. It’s essential that the cakes are entirely cool before you even think about frosting them, to prevent any melting of your beautiful buttercream.

Crafting the Fresh Strawberry Buttercream Frosting

While your cake layers are cooling, prepare the star of the show: the fresh strawberry buttercream! First, wash, stem, and hull your fresh, ripe strawberries. Then, puree them in a food processor until completely smooth. Set this vibrant puree aside. Next, in the clean bowl of your stand mixer (make sure to thoroughly wash and dry the bowl and paddle attachment after making the cake batter!), cream the softened unsalted butter on medium speed until it’s light and fluffy, about 2-3 minutes. Gradually add the confectioners’ sugar, one cup at a time, beating on low speed until just combined before adding more. Once all the sugar is incorporated, scrape down the sides of the bowl. Finally, add the strawberry puree and vanilla extract. Beat the mixture on medium-high speed for 3 to 5 minutes until the buttercream is incredibly light, airy, and fluffy, with a beautiful pale pink hue. The longer you beat it, the lighter and fluffier it will become!

Assembling Your Showstopping Cake

Now for the most satisfying part: assembly! Place your first cooled chocolate cake layer onto a cake stand or serving plate. Using your offset spatula, spread a generous layer of the fresh strawberry buttercream evenly over the top. Carefully place the second chocolate cake layer directly on top. Repeat the frosting process for the top of the second layer. Now, use the remaining frosting to cover the sides of the entire cake, smoothing it out with your offset spatula for a polished look. For an extra touch of elegance and fresh flavor, decorate the top with whole fresh strawberries and arrange sliced strawberries around the base, just as you see in the pictures. This not only makes the cake visually appealing but also adds another burst of fresh fruit.

Want to delve deeper into the art of making the perfect strawberry buttercream frosting? I’ve got all my detailed tips and tricks in a dedicated post!

Pro Tips for Chocolate Strawberry Cake Success

Achieving a bakery-worthy chocolate strawberry cake at home is entirely possible with a few expert tips. These insights will help you avoid common pitfalls and ensure your cake is always a triumph:

• Achieve Level Cake Layers (Avoid Domed Cakes): Cake tops sometimes dome during baking, making stacking tricky. To get perfectly level layers, once cooled, use a long, serrated knife to carefully shave off any domed tops. Alternatively, a popular trick is to simply flip the cake layers upside-down. The flat bottom becomes the new top, providing a stable, even surface for assembly and frosting.
• Do Not Overmix the Batter: This is critical for tender cakes! Overmixing develops the gluten in the flour too much, leading to a tough, dry, and dense cake. Mix only until the ingredients are just combined and smooth, then stop. A few small lumps are perfectly fine and often preferred over an overmixed batter.
• Measure Flour Correctly (Spoon and Level Method): Too much flour is a common culprit for dense, dry cakes. Avoid scooping flour directly from the bag with your measuring cup, as this compacts it. Instead, use the “spoon and level” method: spoon flour lightly into your measuring cups until overflowing, then use a straight edge (like the back of a knife) to level off the excess.
• Boost Strawberry Flavor with Simple Syrup: For an even more intense strawberry kick, brush your cooled cake layers with strawberry simple syrup before frosting. This adds moisture and a concentrated burst of fruit flavor that will impress everyone.
• Ensure Room Temperature Ingredients: For both the cake and the frosting, using room temperature ingredients (especially butter and eggs) is vital. They emulsify more easily, creating a smoother, more uniform batter and a truly light, fluffy buttercream.
• Line Your Pans with Parchment Paper: For absolute peace of mind that your cakes won’t stick, cut parchment paper circles to fit the bottom of your pans after buttering them. Then, butter and flour over the parchment paper. This extra step guarantees perfect release every time.
• Chill Your Cake Layers (Optional, but recommended): If you find your cake layers are a bit fragile or want to make them easier to handle, you can wrap them tightly in plastic wrap and chill them in the refrigerator for 20-30 minutes, or even freeze them briefly. This makes them firmer and less prone to tearing during frosting.

Ready to explore more delightful strawberry creations? Dive into these delicious recipes: Chocolate Covered Strawberry Brownies | Raspberry Blueberry and Strawberry Galette | Strawberry Mimosa | Strawberry Cheesecake Ice Cream

Frequently Asked Questions (FAQ)

Here are some common questions about making this delightful Chocolate Strawberry Cake, along with helpful answers to ensure your baking success:

Can this recipe be made into cupcakes?

Absolutely! This versatile chocolate cake recipe adapts beautifully to cupcakes. You can expect to yield a little over a dozen standard-sized cupcakes from this batter. When baking, start by cutting the total baking time in half as a guide, then check for doneness every few minutes after that. Cupcakes typically bake faster than a full cake, often taking around 18-22 minutes, but this can vary by oven.

Can I use frozen strawberries for the frosting?

Yes, frozen strawberries are perfectly fine for the strawberry buttercream frosting! Just be sure to thaw them completely before pureeing. Once thawed, it’s crucial to drain them of any excess liquid. Frozen strawberries tend to release more water than fresh ones, and too much liquid can make your buttercream runny. Simply pat them dry with a paper towel after thawing and draining for best results.

Are the cake layers thick or thin?

As you can clearly see in the photos, these cake layers are delightfully thick! I personally adore a substantial layer of cake in every slice. However, if you prefer a taller, more elegant cake with thinner layers, this recipe can easily be adapted to make three layers instead of two. Simply divide the batter evenly between three 9-inch round cake pans and reduce the baking time to approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

Why is buttermilk used in this chocolate cake?

Buttermilk is a magic ingredient in baking, especially for cakes! It makes the cake incredibly lighter, more tender, and adds a subtle tang that complements the richness of the chocolate. Its acidity reacts with the baking soda, creating tiny air bubbles that contribute to a fluffy crumb. If you don’t have buttermilk on hand, don’t worry! You can easily make a homemade substitute: add 3/4 tablespoon of lemon juice or white vinegar to 3/4 cup of whole milk. Let the mixture stand for 5-10 minutes until it slightly curdles. Voila – you have a perfect buttermilk substitute!

Can I prepare this cake in advance?

Yes, you can certainly prepare parts of this chocolate strawberry cake in advance to make your baking day easier! The chocolate cake layers can be baked, cooled completely, wrapped tightly in plastic wrap (and then foil, if freezing), and stored at room temperature for up to 2 days, or frozen for up to 2-3 weeks. The strawberry buttercream can also be made a day or two ahead and stored in an airtight container in the refrigerator. Before using, let it come to room temperature and then re-whip it with your mixer until light and fluffy again.

Seeking more delightful sweet treats? Explore my extensive dessert recipes page for endless inspiration!

How to Store Your Chocolate Strawberry Cake

Proper storage is key to keeping your Chocolate Strawberry Cake fresh and delicious for as long as possible. Due to the fresh strawberries in the buttercream, refrigeration is essential:

• Storage: Store any leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. To protect the delicate buttercream and prevent it from getting squashed or drying out, using a cake dome is highly recommended. Bring slices to room temperature for about 15-20 minutes before serving for the best flavor and texture.
• Freezing (Unfrosted Layers): If you wish to make the cake layers ahead, once they are completely cooled, wrap each layer tightly in plastic wrap, then again in aluminum foil. You can freeze them for up to 2-3 months. Thaw them in the refrigerator overnight before frosting and assembling.

Finally, if you bake this incredible Chocolate Strawberry Cake recipe, please take a moment to give it a rating and leave a comment below! I genuinely love hearing about your experiences and seeing your creations. I make sure to respond to every single comment and am always happy to answer any questions you might have. Your feedback means the world to me!

And don’t forget to share your beautiful cakes on social media! Tag me on Instagram, Facebook, or Pinterest. It’s truly my favorite thing to see these recipes come to life in your homes.

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Chocolate Cake with Fresh Strawberry Buttercream Frosting

Moist, rich chocolate cake with a vibrant buttercream frosting made from fresh strawberries.

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Additional Time: 15 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 10

4.7 from 172 votes

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Equipment

• Measuring Spoons
• Measuring Cups
• Silicone Spatula
• KitchenAid Stand Mixer
• 9-Inch Round Cake Pans
• 3-Tier Cooling Rack
• Offset Icing Spatula

Ingredients

Cake

• 1 1/2 cups all-purpose flour plus more for pans
• 1 1/2 cups granulated sugar
• 3/4 cup cocoa powder
• 1/2 Tbsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup + 1 Tbsp canola oil
• 1 1/2 tsp vanilla extract
• 2/3 cup boiling water

Frosting

• 1 1/2 cups unsalted butter
• 4 1/2 cups confectioners sugar
• 1/2 cup fresh ripe strawberries, washed, stemmed, and hulled
• 1 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350˚F (175˚C). Butter two 9-inch round cake pans generously, then dust with extra flour, tapping out any excess.
• Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer. Beat on low speed until just combined. Increase speed to medium and add eggs, buttermilk, oil, and vanilla. Beat until smooth, about 3 minutes. Turn mixer off and carefully add boiling water. Beat on high for approximately 1 minute until well-combined and smooth.
• Divide batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool for 15 minutes in the pans on a cooling rack, then invert cakes onto the rack to cool completely before frosting and assembling.
• To make the frosting, puree the washed, stemmed, and hulled fresh strawberries in a food processor until smooth. Set aside.
• In the clean bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter until light and fluffy. Gradually beat in the confectioners’ sugar until just combined.
• Add the strawberry puree and vanilla extract. Beat on medium-high speed until the buttercream is light and fluffy, approximately 3-5 minutes.
• Place one cake layer on your serving plate or cake stand. Frost the top evenly with a generous amount of strawberry buttercream. Carefully place the second cake layer on top. Frost the top and sides of the entire cake, smoothing with an offset spatula. Decorate with additional fresh strawberries as desired for a beautiful presentation.

Nutrition

Calories: 542kcal |
Carbohydrates: 107g |
Protein: 5g |
Fat: 38g |
Saturated Fat: 19g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 13g |
Trans Fat: 1g |
Cholesterol: 108mg |
Sodium: 410mg |
Potassium: 185mg |
Fiber: 3g |
Sugar: 32g |
Vitamin A: 942IU |
Vitamin C: 0.5mg |
Calcium: 64mg |
Iron: 2mg

Calories: 542kcal

Cuisine: Baking

Category: Cakes, Pies, & Tarts