Name: Recipe "Strawberry Chocolate Cake"
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cup granulated sugar; 1.75 cup all-purpose flour; 0.75 cup unsweetened cocoa; 1.5 tsp baking powder; 1.5 tsp baking soda; 1 tsp salt; 2 large eggs (at room temperature); 1 cup whole milk; 0.5 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter (at room temperature); 2 cup powdered sugar; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips (melted and cooled to room temperature); 0.75 cup semi-sweet chocolate chips; 0.75 cup heavy cream; 24 oz strawberries

A few more worth bookmarking: Raspberry White Chocolate Loaf Cake, Oreo Brownies, and Orange Chocolate Chip Cookies.

The Strawberry Chocolate Cake That Started With a Birthday Wish

For my birthday this year, my family insisted on chocolate cake. I wasn’t about to argue. Josh and the boys kicked me out of the kitchen and baked this strawberry chocolate cake from scratch. The result? A moist, rich chocolate cake layered with my favorite buttercream frosting, draped in silky ganache, and studded with fresh strawberries in the middle. It’s the kind of cake that makes you sneak back for extra spoonfuls of frosting. I’m sharing it now because it’s perfect for Valentine’s Day or any celebration where chocolate is non-negotiable.

Why You’ll Love This Strawberry Chocolate Cake

Triple chocolate heaven: a moist chocolate cake, creamy chocolate buttercream, and a glossy chocolate ganache all in one slice.
Fresh strawberries cut through the richness, adding a bright, juicy contrast.
The cake stays incredibly moist for days, thanks to the oil and boiling water in the batter.

Key Ingredients for This Strawberry Chocolate Cake

Natural unsweetened cocoa powder: Use natural cocoa, not Dutch-process, for the best rise and rich chocolate flavor. It gives the cake its deep color.
Semi-sweet chocolate chips: For both the frosting and ganache, semi-sweet chips provide a balanced sweetness. You can substitute chopped chocolate bars if you prefer.
Fresh strawberries: Pick ripe, fragrant strawberries for the brightest flavor. Wash and dry them thoroughly before slicing to prevent extra moisture in the cake.

Equipment You’ll Need for This Chocolate Cake

Two 9-inch round cake pans: for even baking
Stand mixer or hand mixer: to beat the buttercream and cake batter
Small saucepan: for heating cream for ganache
Wire cooling racks: essential for cooling cakes completely before frosting
Serrated knife: for leveling cake layers if needed (optional)

Tips for Making the Best Chocolate Cake

The cake batter will be thin, and that’s normal. Resist the urge to add more flour. Boiling water helps bloom the cocoa and keeps the cake tender. For the buttercream, make sure your butter is softened but not melted, and beat it until it’s light and fluffy before adding the sugar. When making ganache, heat the cream until it’s just bubbling around the edges; pouring it too hot can seize the chocolate. Let it sit for 30 seconds, then stir gently until smooth.

Strawberry Chocolate Cake Variations to Try

Swap the strawberries for raspberries or sliced bananas for a different twist. For a peanut butter lover’s version, spread a layer of peanut butter frosting in the middle along with the strawberries. To make this cake gluten-free, use a 1:1 gluten-free flour blend; no other adjustments needed. And if you’d rather make cupcakes, divide the batter among lined muffin tins and bake for 18-22 minutes.

What to Serve With Strawberry Chocolate Cake

A slice of this chocolate cake is plenty satisfying on its own, but a scoop of vanilla ice cream takes it over the top. The cold, creamy vanilla balances the rich chocolate. For an after-dinner treat, pair it with a strong cup of coffee or a glass of cold milk. If you have extra strawberries, serve them alongside for an extra pop of color and freshness.

How to Store Leftover Strawberry Chocolate Cake

Store any leftover cake in an airtight container in the refrigerator for up to three days. Because of the fresh strawberries, the cake is best eaten within two days. Let slices sit at room temperature for about 20 minutes before serving to restore the soft texture of the cake and frosting.

Can You Freeze This Strawberry Chocolate Cake?

You can freeze the chocolate cake layers before adding the strawberries and ganache. Wrap each cooled layer tightly in plastic wrap, then foil, and freeze for up to three months. Thaw at room temperature, then assemble with fresh strawberries and ganache. The assembled cake with strawberries is not ideal for freezing because the berries will release moisture when thawed.

Strawberry Chocolate Cake FAQs

Can I use Dutch-process cocoa instead of natural cocoa?

This recipe is developed with natural unsweetened cocoa. Dutch-process may affect the rise since it reacts differently with baking soda. Stick with natural for best results.

Can I substitute buttermilk for the whole milk?

Yes, buttermilk will add a slight tang and extra tenderness. Replace the whole milk with an equal amount of buttermilk, and reduce the boiling water to 3/4 cup to account for the thinner batter.

My cake layers domed too much; what went wrong?

Doming often happens if the oven temperature is too high or the batter is overmixed. Make sure your oven is properly calibrated and beat the batter for exactly 2 minutes on medium speed.

How do I keep the strawberries from sinking into the frosting layer?

Slice the strawberries lengthwise and place them cut-side down on the frosting. Gently press them in but don’t push too hard. The frosting should be thick enough to support them.

Can I make this cake dairy-free?

To make it dairy-free, use a plant-based milk (like oat or almond) in the cake and for the ganache use full-fat coconut cream instead of heavy cream. For the buttercream, use a vegan butter stick. Note that the texture and flavor will vary slightly.

Recipe

Strawberry Chocolate Cake

This is the BEST chocolate cake recipe. Chocolate lovers will be in dessert heaven!

mediumVegetarian

20 min

Prep Time

35 min

Cook Time

55 min

Total Time

Servings

Dessert

Course

American

Cuisine

1557 kcal

Calories

Ingredients

Servings

2 cup granulated sugar
1.75 cup all-purpose flour
0.75 cup unsweetened cocoa
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 cup whole milk
0.5 cup vegetable oil

2 tsp vanilla extract
1 cup boiling water
1 cup unsalted butter, at room temperature
2 cup powdered sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled to room temperature
0.75 cup semi-sweet chocolate chips
0.75 cup heavy cream
24 oz strawberries

Instructions

1
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2
In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4
While the cake is cooling, make the frosting. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. Set aside while you make the ganache.

5
To make the chocolate ganache, add the chocolate to a medium bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges or you can heat it in the microwave. Pour cream over the chocolate chips. Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes. Let the ganache cool for about 5 minutes. Stir again.
6
To assemble the cake, place one cake on a cake stand or serving platter. Spread frosting over the bottom layer of the cake. You want a thick layer of frosting. Next, slice 1 cup of strawberries lengthwise and place them on top of the frosting. Carefully place the second cake on top of the strawberries and gently press down to help set the cake.
7
Pour the chocolate ganache over the top of the cake, letting it drip down the sides of the cake. Wait for the ganache to set, about 15 minutes. Remove the stems from 10 pretty strawberries and place them stem side down on the top of the cake. Gently pressing them into the ganache so they will stand up. Cut into slices and serve!

Nutrition (per serving)

1557kcal

Calorie breakdown

Protein5%74 kcal

Fat41%681 kcal

Carbohydrates54%870 kcal

How this was calculated — 18 of 18 ingredients matched

granulated sugarSugars, granulated1848 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1537 kcal

unsweetened cocoaCocoa, dry powder, unsweetened410 kcal

baking powderLeavening agents, baking powder, low-sodium7 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

large eggsEgg, whole, raw, fresh3 kcal

whole milkMilk, buttermilk, fluid, whole149 kcal

vegetable oilOil, vegetable, soybean, refined1061 kcal

vanilla extractVanilla extract29 kcal

boiling waterCereals, oats, instant, fortified, plain, prepared with water (boiling water added or microwaved)163 kcal

unsalted butterButter, salted1721 kcal

powdered sugarSugars, powdered1867 kcal

vanilla extractVanilla extract14 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1042 kcal

heavy creamCream, fluid, heavy whipping612 kcal

strawberriesBeverages, Strawberry-flavor beverage mix, powder, prepared with whole milk599 kcal

Serving size ≈ 465 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Chocolate, Oven Baked, strawberry, vegetarian

This post may contain affiliate links. Read our disclosure policy.