Hey y'all! If you're craving a slice of chocolate heaven with a fruity twist, this Strawberry Chocolate Cake is your new go-to. It's a luscious, moist chocolate cake layered with fresh strawberries and silky chocolate ganache—making every bite pure bliss. Whether for birthdays, holidays, or just because, this cake is sure to be the star of any gathering. Let's get cooking!

Why You'll Love This Strawberry Chocolate Cake

Rich, fudgy texture melts in your mouth with every bite.
Fresh strawberries add a burst of juicy flavor and brighten each layer.
Works wonderfully for celebrations, potlucks, or an impressive homemade treat.
Simple steps make it easy for home bakers of all levels.
The combination of chocolate and strawberries is a classic crowd-pleaser!

Ingredients

1 and ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
2 teaspoons baking powder
1 and ½ teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) whole milk, at room temperature
½ cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) hot coffee (or hot water)
1 pound (450g) fresh strawberries, hulled and sliced
8 ounces (225g) semi-sweet chocolate, chopped
1 cup (240ml) heavy cream
2 tablespoons (28g) unsalted butter

Directions

Prep and Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, milk, oil, and vanilla until well combined.
Add wet ingredients to the dry ingredients and mix until just combined.
Carefully pour in hot coffee (or water), mixing until the batter is smooth and thin.

Baking

Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Chocolate Ganache

Place chopped chocolate in a heat-proof bowl. Heat cream until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
Stir in the butter for extra shine and allow ganache to thicken slightly as it cools.

Assembly

Place one cake layer on a serving plate, spread with half the ganache and top with half the sliced strawberries.
Add the second cake layer, spread remaining ganache on top, and decorate with remaining strawberries.
Chill for 20 minutes if you'd like easier slicing.

Notes

Bring all ingredients to room temperature for a smoother batter.
If using frozen strawberries, thaw and drain them well to avoid extra moisture.
For richer flavor, add a teaspoon of espresso powder to the batter.

Variations

Swap strawberries for raspberries or mixed berries for a berry-chocolate twist.
Add a layer of whipped cream between the cakes for extra lightness.
Make cupcakes instead of cake layers—just adjust the baking time to 18-20 minutes.

Required Equipment

Two 9-inch (23cm) round cake pans
Mixing bowls
Hand mixer or stand mixer
Wire rack
Heat-proof bowl (for ganache)
Spatula and whisk
Serrated knife (if leveling cakes)

Storage Instructions

Store the Strawberry Chocolate Cake covered in the refrigerator for up to 4 days. For best flavor and texture, bring to room temperature before serving. Leftovers can be frozen (wrapped tightly in plastic and foil) for up to 2 months.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with hot coffee, tea, or berry-infused drinks for extra delight.
For a festive touch, garnish with mint leaves or chocolate shavings.

Pro Tips

Don’t overmix the batter—mix until just combined to keep the cake tender.
Level the cake layers with a serrated knife for a professional look.
Use ripe, sweet strawberries for the best flavor and juicy texture.

Frequently Asked Questions

Can I make this cake ahead of time?: Yes! Bake and cool the cake layers a day ahead and assemble before serving.
Can I use dairy-free substitutes?: Absolutely—swap milk for almond or oat milk, and use coconut cream in the ganache.
What if I don’t have coffee for the batter?: You can use hot water instead. Coffee simply enhances the chocolate flavor without making it taste like coffee.

Whip up this Strawberry Chocolate Cake for your next sweet celebration—you won't regret this slice of happiness!