This post may contain affiliate links. Please read our disclosure policy.
Rich, moist chocolate cake is layered with a luscious strawberry frosting in this Chocolate Strawberry Cake recipe. A drizzle of chocolate ganache and fresh strawberries turn this cake into a show-stopping dessert perfect for Valentine’s Day.
This chocolate strawberry cake is truly like chocolate-covered strawberries in cake form. It’s made with lots of fresh strawberries in the frosting and on top and the cakes offer a deep chocolate flavor. Plus the ganache and fresh strawberries on top! I love making this for Valentine’s Day but it would be great for any occasion too.
If you prefer strawberry more than chocolate, check out my homemade strawberry cake recipe too. It has a lot of similarities to this recipe but is ALL strawberry.
Featured Comment
Delicious, moist chocolate cake! The icing is wonderful also and even better the next day! I made this for Easter and everyone loved it! I will definitely be making this again. It will be my go-to chocolate cake.
Why I Love This Chocolate Strawberry Cake Recipe
There are so many things that I love about this cake but here are the 3 top reasons.
- Rich chocolate flavor. The combination of special dark cocoa powder and espresso really amps up the chocolate flavor. This is not your basic chocolate cake. It’s a CHOCOLATE cake. ( I know my fellow chocolate lovers understand the difference!)
- The strawberry frosting! The frosting isn’t just strawberry-flavored, it’s loaded with real fresh strawberries. I didn’t skimp on the frosting either – there are thick layers between each cake and on top.
- Super moist cake. The cake itself is ultra moist, thanks to ingredients like sour cream, buttermilk, and canola oil. It’s not overly dense and the crumb is super soft and tender. So good!
Recipe Ingredients
Each part of this cake recipe is made with just a few ingredients. Besides pantry staples, you’ll need ingredients like cocoa powder, espresso powder, and strawberries. The exact measurements can be found in the recipe card below.
Chocolate Cake
- Flour
- Sugar
- Cocoa powder – I used special dark chocolate cocoa powder for the cake to give it an extra rich dark chocolate flavor.
- Baking powder & baking soda – Both help the cake rise in the oven and achieve the perfect fluffy texture.
- Salt
- Eggs
- Sour cream – Adds moisture and a bit of tang to the cake.
- Buttermilk – Buttermilk creates a more tender crumb than regular milk and adds a bit of extra flavor.
- Warm water – Warm water, not hot or cold, is mixed with the espresso powder.
- Espresso powder – Adding espresso powder is an easy way to create a deeper chocolate flavor. It does not add a coffee flavor to the cake.
- Canola oil – Adds moisture to the cake.
- Vanilla extract
Strawberry Buttercream Frosting & Ganache
- Unsalted butter – Softened so that it blends easily. I always use unsalted butter in my frosting to control the flavor.
- Powdered sugar – Sweetens and stabilizes the frosting.
- Vanilla extract
- Strawberries – Fresh strawberries are best. If using frozen, thaw them ahead of time and remove any excess moisture.
- Heavy whipping cream – Helps achieve the perfect frosting consistency and is also used in the ganache to make it pourable.
- Semi-sweet chocolate chips – Use quality chocolate chips, like Ghiradelli, for the best flavor.
How to Make Chocolate Strawberry Cake
This cake is very simple and straightforward to make. All of the ingredients are combined in a single mixing bowl! The printable version of the instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350 degrees. Spray three cake pans with baking spray.
- Make the batter. Whisk the espresso powder into the warm water. In a stand mixer, combine the dry ingredients. Gradually add in the eggs, sour cream, buttermilk, espresso, oil, and vanilla until combined.
- Bake. Divide the batter evenly between the three pans. Bake for 25-35 minutes, until a toothpick comes out clean. Allow the cakes to cool for 20 minutes.
- Make the frosting. Cream all frosting ingredients together until creamy with stiff peaks. Scoop 1 cup of frosting into a piping bag.
- Assemble the cake. Place the first cake on a cake board. Use an ice cream scoop and spread 4-6 scoops of frosting evenly on the cake layer. Add the second cake and top with more frosting. Place the last layer on top and frost the entire cake with the remaining frosting.
- Make the ganache. Heat the heavy cream until steaming. Pour over the chocolate chips in a heat-proof bowl. Allow to sit for a minute then whisk until smooth. Pour the ganache into a squeeze bottle.
- Decorate the cake. Make a chocolate ganache drip by squeezing the ganache over the edge of the cake. Pipe dollops of the reserved frosting onto the top of the cake. Place the fresh berries on top of the dollops of frosting.
Tips for the Best Layer Cake
This chocolate strawberry cake is a great introduction to layer cakes because it’s so simple to make. But there are a few things that are helpful to keep in mind.
- Add the ingredients gradually. I like to mix in 1-2 ingredients at a time and then scrape down the edges of the bowl before continuing. This helps ensure everything is evenly distributed.
- Cool the cakes completely. Allow the cake layers to cool completely before assembling and frosting. If they are still warm, the frosting will melt and the layers can slide everywhere.
- Level the cakes. It’s normal for a dome to appear on the top of the cake when making. For a single layer cake, this is not a big deal. For layer cakes, I recommend using a serrated knife or cake leveler to remove the dome. Flat cake layers will help keep the cake straight.
- Use only as much heavy cream as needed. I recommend starting with the lowest amount of heavy cream and then only adding more if needed to thin the mixture. If the frosting ends up too thin, add in a bit of powdered sugar.
Proper Storage
- Fridge. Chocolate strawberry cake is best stored in the fridge, either in a cake carrier or covered with plastic wrap. The cake will stay good for 3-4 days. I prefer this cake at room temperature so I pull it from the fridge 20-30 minutes ahead of time.
- Freezer. The cake can also be frozen. I prefer to freeze individual slices. Either way, flash freeze the cake so the frosting hardens then wrap it tightly in plastic wrap. Thaw in the fridge.
More Strawberry Desserts
- Strawberry Delight
- Strawberry Trifle
- Chocolate Strawberry Brownies
- Chocolate Covered Strawberry Cupcakes
- Strawberry Crinkle Cookies
Chocolate Strawberry Cake
Rich, moist chocolate cake is layered with a luscious strawberry frosting in this Chocolate Strawberry Cake recipe. A drizzle of chocolate ganache and fresh strawberries turn this cake into a show-stopping dessert perfect for Valentine's Day.
Servings: 12 slices
Ingredients
- 3 cups flour
- 3 cups granulated sugar
- 1 1/2 cups special dark chocolate cocoa powder
- 1 Tablespoon baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon kosher salt
- 4 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1 1/2 cups warm water
- 1/2 teaspoon espresso powder
- 1/2 cup canola oil
- 1 Tablespoon pure vanilla extract
Strawberry Frosting
- 2 cups unsalted butter softened
- 6 cups powdered sugar
- 4 teaspoon vanilla extract
- 1/2 cup strawberries finely diced
- 5-7 Tablespoons heavy whipping cream
- Fresh Strawberries for topping
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees and spray three 9 in cake pans with baking spray.
- In a small bowl, whisk together the espresso and the warm water until combined.
- Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined.
- Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined.
- Divide the batter between the 3 pans.
- Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean.
- Allow cakes to cool for 20 minutes.
Strawberry Frosting
- Using a standing mixer, cream together the butter, vanilla, powdered sugar, diced strawberries and heavy whipping cream until combined and creamy and stiff with peaks.
- Scoop 1 cup of frosting into the piping bag.
Building the Cake
- Place 1 layer of cake onto the cake board.
- Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake.
- Place another layer of cake on top and spread more frosting.
- Place the last layer on top and frost the remaining cake with remaining frosting.
Chocolate Ganache
- Using a small pot, heat up the heavy whipping cream until steaming.
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
- Once the heavy whipping cream is heated, pour over the chocolate chips.
- Allow to sit for 1 minute before whisking until smooth.
- Pour ganache into the squeeze bottle.
- Pipe ganache over the edge of the cake.
Decorating
- Pipe dollops of frosting onto the top of the cake.
- Place fresh strawberries into the dollops of frosting.
- Cut and serve and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
Calories: 867kcal | Carbohydrates: 101g | Protein: 9g | Fat: 51g | Saturated Fat: 26g | Cholesterol: 91mg | Sodium: 765mg | Potassium: 379mg | Fiber: 6g | Sugar: 67g | Vitamin A: 1072IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 4mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
21 comments on “Chocolate Strawberry Cake”
What size cake pans did you use?
Hi Stephanie. We used 9″ pans.
Can you make this with sugar substitute? If yes what would the amount be. Thank you
Hi Jeanette. Follow the directions on the sugar substitute you are using. Most will be 1:1.
Any substitute for eggs?
Can I use the same quantity if the recipe for a 10-11inch cake?
I just made a 10 x15″ cake using Sally’s Baking Addiction Zebra Cake that called for 3 nine inch cake pans. The batter filled my pan half way and it rose exactly to the top. Baked 50 min at 350. If you decide to try it, I’d fill you pan half full and use any left over for cupcakes :).
I made this for my mother in law’s birthday! It turned out spectacular! It is beautiful and delicious
Delicious, moist chocolate cake! The icing is wonderful also and even better the next day! I made this for Easter and everyone loved it! I will definitely be making this again. It will be my go-to chocolate cake.
The cake it self is Devine. The icing is ok. I found that your directions are rather skewed. If using 9” pans and have a standard oven you must rotate the pans. My cooking time at 350 was right at 40 to 45 minutes with rotating the back pan to the front and those in the front to the back. Three pans reduces the heat for more time is required with a home oven unless you’re fortunate enough to have an industrial style. Also, the icing in order to get the “peaks” described called for more whipping cream than that indicated in the recipe. I kept adding until I got the consistency to form peaks which was almost a cup of whipping cream. And, this cake is HUGE. Make certain you have a cake carrier that is at least 10” tall. All in all, it is absolutely delicious.
I don’t have any espresso powder, would it be ok without?
yes…it will still be delicious!
My husband made this cake and it’s yummy, not as pretty but for his first time decorating with ganache and piping it was very pretty!
So moist and delicious!
I just made this cake and it is divine. I used yogurt instead of sour cream. Cooked it on 325 to keep it from rising too high. The taste is amazing. Thank you!!!
I cant wait to make all these different recipes. Thanks for sharing them with us.
This looks good. Would it be just as good with a marzipan or fondant lid?
For me
Really like the recipes I see on this sight
You have baking soda listed twice. Can you please advise if this is correct or what the correct ingredients are. I can’t wait to make this cake.
Just fixed this…so sorry. Thanks for pointing that out Tammy!