Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Strawberry Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

This Strawberry Chocolate Cake is a luscious, multi-layered dessert combining rich black cocoa chocolate cake layers with a vibrant strawberry filling and strawberry-infused buttercream frosting. Topped with a smooth chocolate ganache drip and fresh strawberries, it’s perfect for celebrations or indulgent treats. The recipe includes a homemade strawberry filling, moist cocoa cake layers, strawberry-flavored frosting, and a beautiful chocolate drip finish.

  • Total Time: 1 hour 56 minutes
  • Yield: 10 servings

Ingredients

Strawberry Filling

  • 1 and 1/2 lbs fresh or frozen strawberries, chopped (684 grams or 4 and 3/4 cups)
  • 1/2 cup granulated sugar (105 grams)
  • 1 tbsp corn starch
  • 1 tbsp water
  • 1 tsp vanilla extract

Cake Layers

  • 1 and 1/2 cups hot water (355 grams)
  • 1 cup black cocoa powder (or dutch process cocoa powder – 111 grams)
  • 1 tbsp espresso powder
  • 3 cups all-purpose flour, spooned & leveled or weighed out (381 grams)
  • 1 and 1/2 cups granulated sugar (315 grams)
  • 1 and 1/2 cups light brown sugar, packed (330 grams)
  • 3 tsp baking soda (16 grams)
  • 1 and 1/2 tsp baking powder (5 grams)
  • 3/4 tsp salt
  • 1 and 1/2 cups buttermilk, at room temperature (364 grams)
  • 3/4 cup vegetable oil (164 grams)
  • 3 large eggs, at room temperature
  • 1 tbsp vanilla extract

Frosting

  • 3 cups salted butter, softened at room temperature
  • 7 to 8 cups powdered sugar
  • 2-3 tbsp heavy cream
  • 1/2 cup strawberry filling (140 grams)
  • two 1.2 ounce bags freeze dried strawberries (about 2.4 ounces total; can go up to 3 bags for more flavor)
  • 1 tbsp vanilla extract
  • pinch of salt

Chocolate Drip

  • 4 ounces semi-sweet chocolate, finely chopped
  • 4 ounces heavy cream
  • 1-3 tsp vegetable oil

Garnish

  • Extra fresh strawberries, for garnish

Instructions

  1. Make the Strawberry Filling: Add the chopped strawberries and granulated sugar to a medium saucepan over medium-high heat. Cook, stirring occasionally, for 23-28 minutes until the strawberries release liquid and reduce to a jammy consistency. Stir together the cornstarch and water until dissolved and add to the strawberry mixture. Cook, stirring, for 30-60 seconds until thickened and bubbly. Stir in the vanilla extract and taste to add 1-2 tbsp more sugar if too tart. Transfer to a shallow bowl and chill in the fridge until cold. This can be made up to 2 days ahead.
  2. Prep for the Cake Layers: Preheat the oven to 350°F (175°C). Prepare three 9-inch cake pans by rubbing shortening on the inside surfaces, lining with parchment paper rounds, then greasing and flouring the pans to prevent sticking.
  3. Make the Cake Batter: In a large measuring cup or bowl, whisk hot water with cocoa powder and espresso powder until dissolved. Let cool to lukewarm. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Add the oil, buttermilk, and vanilla to the cocoa mixture. Lightly beat the eggs in a small bowl. Pour the cocoa mixture and eggs into the dry ingredients and whisk gently until fully combined, making sure no dry spots remain.
  4. Bake: Divide the batter evenly among the three prepared pans (about 735 grams batter per pan). Bake at 350°F for 24-28 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool in pans for 10 minutes, then loosen edges with a butter knife and invert pans onto wire racks to cool completely.
  5. Make the Frosting: Pulse freeze-dried strawberries in a food processor until powdered. Beat softened butter in a large bowl or stand mixer on medium speed until creamy. Gradually add powdered sugar, mixing well. Add heavy cream as needed to adjust consistency. Mix in the powdered strawberries, strawberry filling, vanilla extract, and a pinch of salt. Taste and add extra powdered sugar if needed for sweetness.
  6. Assemble: Place a small dab of frosting on your cake plate to secure the bottom layer. Place the first layer on the plate and spread about 1 1/4 cups (312 grams) frosting evenly over it. Pipe a border around the edge, then add about 1/2 cup (115 grams) strawberry filling inside the border. Add the second cake layer on top and spread any frosting overhang to seal. Chill for 5-10 minutes to set. Repeat layering with the next layer. Place the final layer upside down for a flat top. Apply a thin crumb coat all over the cake and chill for 20-30 minutes until set. Finish frosting the sides and top with remaining frosting and smooth using a cake scraper or spatula. Chill again while preparing the chocolate drip.
  7. Make Chocolate Drip: Place finely chopped chocolate in a small bowl. Heat heavy cream until simmering and pour over the chocolate. Let sit 4 minutes, then stir until smooth. Add 1-3 teaspoons vegetable oil to achieve a pourable consistency. Set cake on a turntable, pour ganache in the center, and slowly spin the cake while pushing ganache to edges to create drips over the sides. Chill for 20-30 minutes until set. Optionally pipe a frosting border on top and garnish with extra strawberries.
  8. Serve & Store: Chill cake an additional 20 minutes to set the piped frosting. Store leftovers in an airtight container or cake carrier in the fridge with plastic wrap pressed over the cut portions. Cake stays fresh for 5-6 days refrigerated.

Notes

  • The strawberry filling can be made up to 2 days in advance and stored in the fridge.
  • Use room temperature ingredients (buttermilk, eggs, butter) for better mixing and cake texture.
  • To ensure even baking, divide batter precisely among pans and rotate pans halfway through baking if necessary.
  • The chocolate drip can be adjusted in consistency by adding more or less oil.
  • Freeze dried strawberries can be increased for stronger strawberry flavor in the frosting.
  • Keep leftover cake well-covered to prevent it from drying out.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/strawberry-chocolate-cake-recipe/