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!
Ingredients
- 1 and ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 and ½ cups fresh strawberries, sliced
- 1 and ½ cups chocolate frosting
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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2In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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3Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined. Stir in the boiling water until smooth; the batter will be thin.
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4Divide the batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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5Allow cakes to cool completely. Spread chocolate frosting on one cake layer, top with sliced strawberries, then place the second cake layer on top. Frost the top and sides and garnish with more strawberries.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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