This Chocolate Strawberry Cake is perfect for any occasion since it looks beautiful on the outside and tastes delicious on the inside. A chocolate cake made from scratch is the base of this stunning dessert. It is then covered in a lovely pink strawberry buttercream icing and topped with a rich chocolate ganache and fresh strawberries.

This decadent chocolate strawberry cake is ideal for any special occasion, including Mother’s Day, Valentine’s Day, and any other occasion you can think of in between. In order to elevate the already exquisite combination of chocolate cake stacked with strawberry buttercream to the next level, we drizzled it with chocolate ganache. This brought the whole flavor to a whole new level.

This cake has a flavor that is bright and fresh like fresh strawberries, and it is the perfect contrast to the richness of the cake itself. The time-honored combination of chocolate and berries is unequaled in terms of deliciousness. This delicious dessert of chocolate and strawberries meets up to the expectations set by its appealing appearance.


  • Cacao powder; my preference is for the sort that has not been sweetened, although the variety that has been Dutch-processed can do in a pinch.
  • In order to achieve the desired level of lightness and airiness in this chocolate strawberry cake, leavening is achieved through the utilization of both baking powder and baking soda. Check that they have not passed their expiration date.
  • For the best possible outcomes, use buttermilk, ideally buttermilk with full fat. It imparts a sour creaminess to the cake in addition to making the cake more moist.
  • Eggs Three eggs are called for in this recipe in order to produce a chocolate strawberry cake that has a texture that is just right, falling between between dense and light. Because you do not want to overmix the batter, ensure that the butter and eggs are at room temperature before beginning.
  • Oil is the key ingredient in making a cake that is exceptionally moist. When you are cooking, make sure to use an oil that does not have a flavor, such as canola.
  • Because salt is one of the components of buttercream frosting, it is strongly advised that unsalted butter be purchased instead.
  • If you want buttercream that has a velvety texture, choose strawberries that are as ripe and red as you can get your hands on. The more ripe strawberries are when they are picked, the sweeter they will taste because they cannot ripen any further after being picked.
  • Chocolate—rather of using chocolate chunks, melting a chocolate bar will produce a more consistent melt, which will result in a superior ganache. You can use either milk or dark chocolate in place of the semisweet chocolate that I use. If you can only find chocolate chips, choose the highest quality you can find because some of them are designed to keep their shape when baking and won’t melt as smoothly as others. If you can only find chocolate bars, use the highest quality you can find.


  • ½ cup unsweetened cocoa powder (40g)
  • 1 cup boiling water (240ml)
  • 3 cups all-purpose flour (360g)
  • 2 ½ cups granulated sugar (500g)
  • 2 ½ teaspoons baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil (240ml)
  • 1 cup whole buttermilk room temperature (240ml)
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract

For the Strawberry Buttercream:

  • 1 ½ cups unsalted butter room temperature (340g)
  • Salt
  • 6 to 8 cups confectioners’ sugar (720g – 960g)
  • ½ cup chopped fresh strawberries about 6 berries

For the Ganache:

  • 3½ ounces semi-sweet chocolate chopped (198g)
  • ½ cup heavy whipping cream (120ml)

For the Garnish:

  • fresh strawberries


Calories: 1001kcal | Carbohydrates: 135g | Protein: 7g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 572mg | Potassium: 227mg | Fiber: 3g | Sugar: 106g | Vitamin A: 962IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 3mg


Prep Time 20 minutes

 Cook Time 30 minutes

 Chill Time 30 minutes

 Total Time 1 hour 20 minutes

 Servings 12 servings

 Calories 1001kcal


  • 9-inch cake pans
  • Parchment paper
  • Mixing Bowls
  • Saucepan


  1. In the beginning, in a big bowl, mix together the dry ingredients, which include flour, sugar, baking soda, baking powder, and salt.
  1. Transfer the cocoa powder to a basin of a suitable size and sift it. Whisking the hot water and cocoa powder together will help dissolve the chocolate powder. Hold off for ten minutes so it can cool down. After that, incorporate the oil while simultaneously adding the buttermilk, the eggs, and the vanilla.

3. After the cocoa mixture has had time to cool, pour it into the flour mixture and whisk it together until the two are completely incorporated. The cake batter should be divided evenly among three round pans about 9 inches in diameter and greased. After thirty minutes in the oven, the cakes are done when they have a springy sensation when touched and have begun to separate from the sides of the pan. Before handling, let the food to completely cool in the pans.

4. In order to make the strawberry buttercream, place the butter and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for approximately five minutes, or until the mixture is extremely light and fluffy. Add the sugar gradually, one half cup at a time, alternating with one tablespoon of the chopped strawberries, and continue doing so until all of the sugar has been integrated. After the sugar has been added, the mixture should be beaten at a medium speed until it is airy and light.

5. Place one cake layer on a cake plate in an organized manner. On top, spread an even layer of the remaining three-quarters of a cup of frosting. On top of the first cake layer, place a second one and frost it with the remaining three-quarters of a cup of frosting. Apply the remainder of the frosting on the exterior of the cake, and then add the topmost layer. Put it in the refrigerator and leave it there for at least an hour and up to a day so that it can get cold.

6. For the ganache, chop the chocolate and place it in a basin that can withstand medium-high heat. In a small saucepan set over medium heat, bring the cream up to temperature until it just begins to simmer. Immediately pour the mixture over the chocolate, then wait five minutes for it to rest. Whisk the mixture using a stir-stick until the chocolate has completely melted and it is smooth.

7. Spread some of the chocolate ganache on the top of the cake and allow some of it to trickle down the sides of the cake.

8. Decorate the chocolate strawberry cake with some fresh berries before serving it. Before the ganache can be served, it must first be placed in the refrigerator and allowed to chill for at least half an hour.


  • Before stacking your cakes, use a knife with a serrated edge to flatten the tops of any domes that may have formed on the cakes. You also have the option of using cake strips to get an equal stacking effect. Cake strips make certain that the entire cake rises at the same rate, which eliminates the possibility of the cake developing a dome in the middle.
  • If you mix the batter for the chocolate strawberry cake for too long, the end result will be a cake that is grainy, dry, and dense due to the overdevelopment of the gluten.
  • If an excessive amount of flour is added to the recipe, the cake will have a dense texture when it is baked. Always weigh your flour before weighing it out to ensure the most accurate results. If you do not have a scale, fluff the flour by stirring it with a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. This is the correct method to follow in order to obtain an exact measurement of flour.
  • After you’ve washed the strawberries, you need to be sure to dry them off with a towel. If you add any additional liquid to the buttercream, the texture of the buttercream will shift as a result.
  • In the event that you do not have any fresh strawberries available, you may always substitute a quarter cup of strawberry jam for the fresh strawberries in the icing. You could also add a thin layer in between each of the layers of the cake if you want your cake to have an even stronger strawberry flavor.
  • It is recommended that the cake be chilled before the chocolate ganache is applied to it in order to avoid the chocolate ganache from dripping to the bottom of the cake.
  • Sifting the cocoa powder and the other dry ingredients is a need before proceeding with the recipe. You may ensure that your dry ingredients have been thoroughly combined and are free of lumps by passing them through a sieve.



The cake should be refrigerated if there will be leftovers or if it will be used at a later time. Covering it will keep the strawberries and buttercream fresh for up to 5 days. Plastic wrap can be propped up with toothpicks, or a cake dome cover can be purchased, to protect the buttercream or ganache from damage.


Before assembling the cake, you can bake the individual layers and store them in the fridge or freezer. The finished cake will keep well in the fridge for up to three days.


Frozen strawberries are an excellent substitute when fresh strawberries are out of season. You should defrost them and dry them off before using.

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