The Best Chocolate Strawberry Cake Recipe with Fresh Strawberry Buttercream
Indulge in the ultimate dessert experience with this exquisite Chocolate Strawberry Cake. It’s not just a cake; it’s an experience! This recipe has become my most popular for a reason: the perfectly moist, delightfully fluffy chocolate cake layers beautifully complement a vibrant, fresh strawberry buttercream frosting. This dessert is truly perfect for any occasion, from casual gatherings to special celebrations, promising to impress with its irresistible flavor and elegant presentation.
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About This Chocolate Strawberry Cake
There’s something truly magical about cake, and when it involves chocolate, my love for it multiplies! This particular chocolate strawberry cake holds a special place in my heart, not just for its incredible flavor but also for the journey it took to perfect. My initial attempt at this recipe, years ago, was quite the baking saga, ending in an overflowing oven and a significant clean-up operation. It was an epic failure, to say the least, but one that ultimately led to the masterpiece you see today.
Fortunately, with a little adjustment to the recipe – primarily scaling back the quantities – the second attempt was a resounding success! I ended up with an unbelievably moist, fluffy, and rich chocolate cake that truly melts in your mouth, perfectly balanced with a vibrant strawberry frosting. And, yes, a clean oven was a bonus! This experience taught me valuable lessons about persistence in baking and the joy of a perfect outcome.
The true star of this chocolate strawberry cake, beyond its tender chocolate layers, is the fresh strawberry puree infused into the buttercream frosting. It’s this fresh fruit element that makes the strawberry flavor truly pop, creating a delightful contrast with the deep chocolate. I admit, I’ve developed a significant strawberry obsession lately. Much like my previous fixations on lemon and goat cheese, this strawberry phase is intense – perhaps twenty times over! Some might call it crazy, but who can resist the classic, irresistible combination of strawberries and chocolate?
So, go ahead and indulge. This isn’t just a chocolate cake recipe; it’s *the* best chocolate cake recipe when paired with this strawberry buttercream, deserving of all the obsession it inspires. It’s guaranteed to be a crowd-pleaser and a dessert you’ll want to revisit time and again.
Note: This is an updated version of the original recipe first posted on April 3rd, 2013, refined for even better results.
If you’re exploring other cake options for different seasons, consider a light and fragrant lavender lemon curd cake for spring or summer, offering a delightful combination of tart, sweet, and floral notes. For the cooler months, lean into the comforting richness of this almond crunch cake, a perfect treat for fall and winter.
– Jennifer
Essential Ingredients for Chocolate Strawberry Cake
Crafting a truly exceptional chocolate strawberry cake starts with selecting the right ingredients. Here’s a breakdown of what you’ll need and why each component is crucial for achieving that perfect moist crumb and luscious frosting:
- All-purpose flour: The foundation of our cake’s structure. Simple and readily available, it provides the necessary body without being too heavy. No need for specialized flours here!
- Granulated sugar: Essential for both sweetness and moisture in the cake layers. Its fine crystals dissolve beautifully, contributing to a tender crumb.
- Cocoa powder: For that rich, deep chocolate flavor we all crave. I highly recommend investing in a good quality unsweetened cocoa powder. Bon Appétit hails Guittard Cocoa Rouge as the best, and after experiencing its profound flavor and dark color, I wholeheartedly agree. This Dutch-process cocoa powder is elite, ensuring you’ll never question if you’ve added enough chocolate. It truly elevates the entire cake.
- Leaveners (baking powder & baking soda): These are critical for giving our chocolate strawberry cake its signature fluffy and light texture. They work together to create the perfect rise.
- Salt: Don’t underestimate the power of salt in baking! It balances the sweetness, enhances the chocolate flavor, and helps all the other ingredients shine. Use fine kosher salt for even distribution.
- Large eggs: Eggs provide structure, richness, and moisture. Ensure your eggs are truly large, as their size directly impacts the cake’s ingredient ratios and final texture.
- Buttermilk: My secret weapon for incredibly moist and tender cakes! Buttermilk reacts with the baking soda to create a beautifully soft crumb, and its slight acidity adds a subtle depth of flavor. It’s an absolute must for my favorite cake recipes.
- Canola oil: Contributes to the cake’s moistness and helps keep it tender, ensuring it stays fresh longer than cakes made solely with butter.
- Vanilla extract: A high-quality vanilla extract is paramount for enhancing both the chocolate cake and the strawberry buttercream. My top choice is Nielsen Massey’s Madagascar Bourbon Pure Vanilla Extract; its rich, aromatic profile is simply amazing.
- Boiling water: This might seem unusual, but it’s a game-changer! My grandmother’s recipes often included it, and I’ve learned why: hot water helps the cocoa powder fully dissolve, intensifying its flavor and preventing any pesky lumps in the batter. It truly brings out the best in the chocolate.
- Unsalted butter: The star of our luscious strawberry buttercream. Using unsalted butter allows you to control the overall saltiness of the frosting. Make sure it’s softened to room temperature for the best creamy consistency. If you’re short on time, a quick 10-second blast in the microwave can gently soften it without melting.
- Fresh strawberries: The heart of our vibrant strawberry buttercream. Fresh strawberries are always my first recommendation, especially when they are ripe and in season, for the most authentic and potent flavor.
Must-Have Tools for Baking Perfection
Achieving a perfectly baked and beautifully frosted chocolate strawberry cake is much easier with the right tools. While you can certainly get by with basic equipment, these items will truly elevate your baking experience and results:
- Stand mixer or electric hand mixer: For achieving the ideal consistency for both the cake batter and the frosting, a reliable mixer is non-negotiable. I use my stand mixer for the heavy lifting and sometimes a convenient hand mixer for quicker tasks or when I don’t want to clean the main bowl. Having both can save you a lot of time (and dishes!).
- 9-inch round cake pans: For perfectly even and beautifully stacked cake layers, I swear by a good set of round cake pans. This Wilton 2 Piece Round Pan Set is excellent. You’ll need two sets if you’re aiming for three layers, but this small investment is truly worth it for professional-looking results.
- Offset spatula: This tool is a game-changer for frosting cakes! If you’ve ever wondered how bakers achieve such smooth, effortless frosting, an offset spatula will literally change your life. It makes spreading and layering buttercream so much easier and gives your cake a polished finish.
- Food processor: While not strictly essential if you have a powerful blender, a food processor is incredibly efficient for pureeing the fresh strawberries into a smooth, lump-free consistency for the buttercream.
- Kitchen scale: For ultimate precision, especially when dividing batter between pans, a kitchen scale ensures even layers that bake consistently.
- Wire cooling racks: Essential for allowing your cake layers to cool properly and prevent them from becoming soggy. Air circulation is key for a good crumb.
How to Make This Decadent Strawberry Chocolate Cake
Creating this stunning chocolate strawberry cake is a rewarding process, and I’m here to guide you through each step to ensure your success. Follow these instructions carefully for a truly spectacular dessert.
Prepare Your Cake Pans
First, preheat your oven to 350˚F (175˚C). Properly preparing your cake pans is crucial to prevent sticking and ensure your cake layers release cleanly. Generously rub the insides of two 9-inch round cake pans with softened butter. Once buttered, lightly dust them with extra all-purpose flour, rotating the pans to coat the entire surface. Gently tap out any excess flour. This creates a non-stick barrier, guaranteeing smooth, perfectly shaped cake layers.
Craft the Perfect Cake Batter
In the bowl of a stand mixer fitted with the paddle attachment, begin by sifting together all your dry ingredients: flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Sifting helps to aerate the flour and prevent lumps, resulting in a smoother batter and a more tender 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 the wet ingredients: large eggs, buttermilk, canola oil, and vanilla extract. Beat the mixture for approximately 3 minutes, or until the batter appears smooth and well-incorporated. Turn off the mixer and carefully pour in the boiling water. Be mindful as the steam can be hot. Resume beating on high speed for about 1 minute until the mixture is thoroughly combined and homogenous. The boiling water is key to fully blooming the cocoa powder, enhancing the chocolate flavor, and ensuring a lump-free batter.
Bake to Perfection
Divide the chocolate cake batter evenly between your two prepared 9-inch round cake pans. For the most precise and even layers, I highly recommend using a kitchen scale to measure the batter in each pan. This prevents one layer from being thicker or thinner than the other, leading to a more stable and aesthetically pleasing final cake.
Bake the cakes for 30 to 35 minutes. You’ll know they’re ready when a wooden toothpick inserted into the center of each cake comes out clean, with no wet batter clinging to it. Once baked, remove the pans from the oven and let the cakes cool in their pans for about 15 minutes. This resting period allows the cakes to set and become firmer. After 15 minutes, carefully invert the cakes onto wire cooling racks to cool completely before you even think about frosting them. Attempting to frost warm cakes will result in melted frosting and a messy situation!
Whip Up the Creamy Strawberry Buttercream
While your chocolate cake layers are cooling, it’s the perfect time to prepare the star of the show: the fresh strawberry buttercream frosting. Begin by pureeing your washed, stemmed, and hulled strawberries in a food processor until completely smooth. Set this vibrant puree aside.
Ensure your stand mixer bowl and paddle attachment are clean before starting the frosting. Cream the room-temperature unsalted butter in the bowl of your stand mixer, fitted with the paddle attachment, until it’s light and fluffy, usually about 2-3 minutes. Gradually add the confectioners’ sugar, one cup at a time, beating on low speed until each addition is just combined before increasing speed slightly. This prevents a sugar cloud from engulfing your kitchen! Once all the sugar is incorporated, scrape down the sides of the bowl.
Finally, add the prepared strawberry puree and vanilla extract to the butter-sugar mixture. Beat on medium-high speed for about 3 to 5 minutes, or until the buttercream becomes beautifully light, airy, and fluffy. The color should be a lovely pale pink, and the flavor bright and sweet with that unmistakable fresh strawberry essence.
Assemble Your Masterpiece
Once your cake layers are completely cool (this is vital!), it’s time to assemble your chocolate strawberry cake. Place one cake layer onto your chosen cake stand or serving plate. Generously frost the top of this layer with a portion of your delicious strawberry buttercream. Then, carefully place the second cake layer directly on top, aligning it as best as possible. If you decide to make a three-layer cake, repeat this step with the third layer.
Now, frost the entire cake – the top and all sides – with the remaining strawberry buttercream. For a smooth, professional finish, an offset spatula will be your best friend. Once frosted, decorate as desired! I love to adorn the top with whole fresh strawberries and arrange sliced strawberries around the base for an extra touch of beauty and flavor, just as you can see in the photos.
For all the intricate details, including my personal tips and tricks for perfecting the strawberry buttercream frosting, be sure to check out the dedicated post linked here!
Expert Tips for Chocolate Strawberry Cake Success
Achieving a show-stopping chocolate strawberry cake is all about the details. Here are some extra tips to ensure your baking endeavor is a complete triumph:
- Avoid domed cakes for easy stacking: If your cake layers bake with slightly domed tops, don’t despair! You can easily level them using a serrated knife to carefully shave off the domed portion. This ensures flat surfaces that stack beautifully and prevent your cake from wobbling. Another great trick is to flip the cooled cake layers upside down, using the perfectly flat bottom as the new top for easier assembly and frosting.
- Do not overmix the batter: Overmixing is a common pitfall that can lead to a tough, dry, and dense cake. Once you’ve added the wet ingredients to the dry, mix just until combined and smooth. Overdeveloping the gluten in the flour will compromise the tender crumb we’re aiming for.
- Measure flour correctly: Too much flour is a leading cause of dry, dense cakes. The most accurate method is to use a kitchen scale for measuring flour by weight. If you don’t have a scale, use the “spoon and level” method: spoon the flour into your measuring cups until it’s overflowing, then use a straight edge (like the back of a knife) to level off the excess. Never scoop flour directly with the measuring cup, as this compacts it, leading to an excess amount.
- Ensure ingredients are at room temperature: For both the cake batter and the buttercream, room temperature ingredients (especially butter and eggs) emulsify better, creating a smoother, more uniform batter and a creamier frosting. Cold ingredients can result in a lumpy mixture and a denser texture.
- Add more strawberry flavor: If you’re a true strawberry enthusiast and want to amplify that fruity essence, consider brushing the cooled cake layers with a homemade strawberry simple syrup before applying the frosting. This adds an extra layer of moisture and a burst of concentrated strawberry flavor that is simply divine.
- Don’t open the oven door too early: Resist the temptation to check on your cakes too often, especially in the first 20-25 minutes of baking. Opening the oven door can cause a sudden drop in temperature, making your cakes sink in the middle.
Looking for more delightful strawberry recipes to brighten your day? Explore these delicious options: Chocolate Covered Strawberry Brownies for a rich, fruity treat | A rustic and charming Raspberry Blueberry and Strawberry Galette | A refreshing Strawberry Mimosa perfect for brunch | Or a creamy, dreamy Strawberry Cheesecake Ice Cream.
Can You Make This Recipe into Cupcakes?
Absolutely, you can! This versatile chocolate strawberry cake recipe converts beautifully into cupcakes. If you choose to make cupcakes, you can expect to yield a little over a dozen delightful treats. When it comes to baking time, start by cutting the total cake baking time (30-35 minutes) in half as a general guide. Then, begin checking for doneness every few minutes after that. Cupcakes are typically done when a toothpick inserted into the center comes out clean, and the tops spring back when gently pressed.
Can I Use Frozen Strawberries for the Frosting?
Yes, frozen strawberries are perfectly fine for the strawberry buttercream frosting! They are a convenient option, especially when fresh strawberries aren’t in season or readily available. However, there’s a crucial step: be sure to thaw them completely before pureeing. Once thawed, it’s very important to drain them of any excess liquid. Frozen strawberries tend to release more water than fresh ones, and this extra moisture can thin out your buttercream. Draining ensures your frosting achieves the perfect creamy consistency.
Are the Cake Layers Thick?
As you can clearly see in the accompanying photos, the cake layers are indeed wonderfully thick! I personally adore a generous, substantial slice of cake, and these layers deliver just that. However, if you prefer a slightly thinner, more elegant look or wish to have more layers, this recipe is adaptable. You can easily make three layers instead of two. Simply divide the batter evenly among three 9-inch round cake pans and adjust the baking time to approximately 25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Why is Buttermilk Used in This Cake?
Buttermilk is a fantastic ingredient that truly makes the cake lighter, more tender, and incredibly moist! Its acidity reacts with the baking soda to create carbon dioxide bubbles, which helps the cake rise and contributes to a fine, delicate crumb. Beyond its leavening properties, buttermilk also imparts a subtle tang that complements the richness of the chocolate beautifully, adding depth to the overall flavor profile. If you don’t have buttermilk on hand, don’t worry – you can easily make a homemade substitute! Just add 3/4 tablespoon of lemon juice or white vinegar to 3/4 cup of whole milk. Let the mixture stand for about 5-10 minutes until it slightly curdles. Voila, you have a perfect buttermilk substitute ready for your recipe!
Still craving more sweet inspiration? Be sure to visit my comprehensive dessert recipes page for a wide array of delightful treats!
How to Store Chocolate Strawberry Cake
To ensure your chocolate strawberry cake stays fresh and delicious, proper storage is key.
Store: Any leftover cake should be stored in the refrigerator. Due to the fresh strawberries in the buttercream, it’s best kept chilled. Cover the cake tightly with plastic wrap to prevent it from drying out or absorbing other odors from the fridge. For an even better solution that protects the delicate buttercream from being smudged, consider using a cake dome or an airtight cake carrier. Stored this way, your cake will remain fresh and delightful for up to 5 days.
I genuinely hope you love baking and enjoying this incredible chocolate strawberry cake recipe as much as I do. If you try it, please take a moment to give this recipe a rating or leave a comment below! I truly cherish hearing about your culinary creations and always make an effort to respond to every single comment. Feel free to ask any questions you might have about the recipe, too!
Oh, and don’t forget to tag me on Instagram, Facebook, or Pinterest when you share your photos. Seeing these recipes come to life in your homes is my favorite part of blogging – it truly means the world to me!
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Chocolate Cake with Fresh Strawberry Buttercream Frosting
Equipment
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Measuring Spoons
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Measuring Cups
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Silicone Spatula
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KitchenAid Stand Mixer
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9-Inch Round Cake Pans
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3-Tier Cooling Rack
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Offset Icing Spatula
Ingredients
- 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
- 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
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Preheat oven to 350˚F. Butter two 9″ round cake pans, and dust with extra flour, tapping out excess.
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Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low-speed until just combined. Increase speed to medium, and add eggs, buttermilk, oil, and vanilla. Beat until smooth, approximately 3 minutes. Turn mixer off and carefully add boiling water. Beat on high for approximately 1 minute until well-combined.
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Divide batter evenly among pans. Bake for 30 to 35 minutes, until set and a toothpick inserted in the center of each comes out clean. Cool for 15 minutes of a cooling rack, turn out cakes onto the rack and allow to cool completely before frosting and assembling.
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To make the frosting, puree the strawberries in a food processor. Set aside.
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Cream butter in the bowl of a stand mixer fitted with the paddle attachment. Gradually confectioners sugar, beating until just combined.
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Add strawberry puree and vanilla and beat until the buttercream is light and fluffy (approximately 3-5 minutes).
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Frost the tops of your cakes and stack on top of each other to form three layers. Add a final layer of frosting to the outside and decorate with extra strawberries if you desire.