Pin
This chocolate strawberry cake is everything I want in a dessert—layers of plush chocolate cake, real strawberry compote, fluffy pink buttercream, and shiny chocolate ganache. Every bite tastes like a slice of a chocolate-covered strawberry, making this my go-to celebration cake for birthdays and holidays alike.
I made this for my sister’s birthday and it disappeared in one night. Now my family requests it every spring when strawberries show up at the market.
Ingredients
- Cake flour: gives the cake a super tender crumb use the spoon and level method or a kitchen scale for accuracy
- Granulated and dark brown sugar: adds both sweetness and moisture brown sugar gives a deeper flavor
- Dutch-processed cocoa powder: offers rich chocolate taste look for a reputable brand like Ghiradelli
- Baking powder and soda: help the cake rise evenly fresh leaveners are key
- Fine sea salt: balances all the sweetness never skip the salt in baking
- Unsalted butter: brings flavor and structure use high-quality and let it come to room temperature
- Sour cream and whole milk: ensure a plush crumb use full-fat versions for the best results
- Vegetable oil: keeps the cake moist even after a few days use a neutral oil
- Eggs: add richness and help bind everything together large eggs work best
- Vanilla extract: deepens the cake’s flavor choose pure vanilla for best results
- Hot coffee: intensifies chocolate taste even if you do not like coffee you will not taste it but it makes chocolate shine
- Frozen or fresh strawberries: both give real fruit flavor pick ripe berries for the best taste
- Lemon juice: brightens the filling fresh is always best
- Powdered and brown sugars: sweeten and thicken the strawberry compote for a jammy texture
- Cornstarch: thickens the filling for easy spreading make sure it is fresh
- Heavy cream: gives buttercream volume and smooth texture
- Vanilla bean paste or extract: makes the buttercream taste exceptional bean paste is extra special but extract works too
- A bar of 70 percent dark chocolate: yields glossy ganache pick a good quality dark chocolate bar for ultimate richness
- Whole fresh strawberries: for decoration make it look as good as it tastes
Step-by-Step Instructions
- Prep the Pans and Oven:
- Coat three eight inch cake pans with butter and line with parchment paper. Preheat the oven to three hundred fifty degrees Fahrenheit or one hundred eighty Celsius.
- Mix the Dry Ingredients:
- Combine cake flour, granulated sugar, cocoa powder, dark brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together until fully blended. Add softened butter and mix until the mixture has the texture of fine, damp sand. Use a stand mixer on low speed for about three minutes.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together sour cream, whole milk, large eggs, vegetable oil, and vanilla until smooth.
- Combine and Create the Batter:
- Add half of the wet mixture to the dry bowl. Mix gently for one minute until a thick paste forms. Scrape the bowl. Add the rest of the wet mixture and mix until mostly incorporated. Scrape the bowl again. Pour in the hot coffee or water and stir just until the batter is smooth. Ensure everything is well blended but do not overmix.
- Bake the Cakes:
- Divide the batter evenly between cake pans using a scale if possible for about four hundred ninety grams per pan. Bake for eighteen to twenty five minutes. The cakes are done when a toothpick comes out with only a few moist crumbs. Cool completely before assembling.
- Cook the Strawberry Filling:
- Place strawberries, water, and lemon juice in a saucepan. Simmer over medium heat, mashing berries occasionally until thickened and glossy. Reserve about one quarter cup for the buttercream. Add granulated sugar and brown sugar to the pot, stir, and cook for a few minutes. Mix cornstarch with one tablespoon water to make a slurry, stir into the strawberries, and cook until the compote becomes shiny. Remove from the heat and cool completely.
- Make the Strawberry Buttercream:
- In a mixing bowl, beat softened butter until creamy and light. Sift in powdered sugar and beat on medium until combined and fluffy. Gradually add reserved strawberry filling one tablespoon at a time, beating well. Pour in vanilla and heavy cream, then beat another few minutes until very fluffy and spreadable.
- Assemble the Cake:
- Pipe a border of strawberry buttercream around the first cake layer. Spoon half the strawberry filling into the center, spreading just to the buttercream. Place the second cake layer on top and repeat. Finish with the third cake layer upside down for a level surface. Spread a thin layer of buttercream over the top and sides for a classic naked cake. Chill the cake to set the crumb coat.
- Make the Chocolate Ganache:
- Heat heavy cream in a small saucepan or microwave until almost boiling. Pour the hot cream over chopped dark chocolate. Let it sit for a few minutes, then stir until glossy and smooth. Cool until the ganache is thick but still pourable.
- Finish and Decorate:
- Pour ganache over the top of the chilled cake. Use an offset spatula to gently spread it over the edges for drips. Let it set for about fifteen minutes. Decorate with fresh whole strawberries and chocolate shards if you want extra flair. Let the cake set at room temperature before chilling to prevent cracks.
Pin
The strawberry buttercream is my favorite part—it is so pink and naturally fruity that even the kids cannot believe there is no food coloring. One of my favorite memories is making this cake for my grandmother’s birthday and seeing her smile at the homemade strawberry glaze.
Storage Tips
Wrap any leftover cake slices tightly in plastic and keep them in an airtight container in the fridge for up to five days. The uncut cake lasts up to one week. For longer storage, wrap slices or the whole cake in plastic and freeze in an airtight box for up to one month.
Ingredient Substitutions
If you do not have cake flour, use all-purpose flour and replace two tablespoons per cup with cornstarch. Fresh strawberries make the filling extra tasty, but frozen berries work well year round. For a dairy-free version, swap the butter and cream for plant based alternatives.
Serving Suggestions
This cake shines at birthdays, showers, or any holiday table. Serve extra strawberries on the side for a double fruit hit. Whipped cream or a scoop of vanilla ice cream pairs beautifully with each slice.
Cultural Context
Chocolate and strawberries are a timeless combo found in everything from French patisserie to modern American cakes. The ganache drip recalls classic French desserts, while the strawberry buttercream brings a nostalgic touch that reminds me of birthday parties as a kid.
Recipe FAQs
- → How do I achieve a moist chocolate cake?
Using sour cream, oil, and hot coffee in the batter locks in moisture and enhances the chocolate flavor, ensuring soft cake layers.
- → Can I use fresh strawberries for the filling?
Yes, both fresh or frozen strawberries work well. Simmer them with sugar and lemon juice to create a vibrant compote.
- → How do I avoid runny buttercream?
Allow the strawberry filling to cool completely before mixing it gradually into the creamed butter and sugar, ensuring a stable texture.
- → What is the best way to layer the cake?
Pipe a border of buttercream around each layer, spread the strawberry filling inside, then assemble for neat, even layers.
- → How should I store leftovers?
Wrap leftover slices tightly in plastic and store in an airtight container in the refrigerator for up to five days.
- → Can the cake be made ahead of time?
Yes, you can bake the layers, make the buttercream, and prepare the strawberry filling in advance for easier assembly.