Strawberry Chocolate Cake
It was a crisp autumn afternoon when I first baked this Strawberry Chocolate Cake for a neighborhood potluck—the warm spice-scented kitchen, a steam-wreathed mixing bowl, and the way chocolate and bright berries felt like the perfect cozy contrast made it an instant favorite.
Why this Strawberry Chocolate Cake is a reader favorite
This Strawberry Chocolate Cake balances deep cocoa flavor with the bright sweetness of seasonal strawberries, creating a dessert that feels both indulgent and fresh. Home bakers love it because it’s forgiving, easy to adapt, and perfect for celebrations or a quiet weekend tea. If you enjoy experimenting with layers and textures, you might also appreciate the detailed chocolate techniques in this chocolate ganache technique.
Ingredients
Makes one 8- or 9-inch two-layer cake
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup neutral oil (vegetable or canola)
- 2 tsp pure vanilla extract
- 1 cup hot water or hot brewed coffee
- 2 cups hulled, sliced strawberries (reserve a few whole for decorating)
- 1 1/2 cups chocolate frosting or ganache (store-bought or homemade)
Note: If you’d like inspiration for strawberry-centered desserts, try the playful textures in this strawberry crunch dessert idea.
Step-by-step instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round pans and line the bottoms with parchment.
- Dry mix: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Wet mix: In a separate bowl, beat the granulated and brown sugars with eggs until smooth. Add milk, oil, and vanilla and mix until combined.
- Combine: Gradually add the dry ingredients to the wet, mixing until just incorporated. Stir in the hot water or coffee; batter will be thin—this keeps the cake moist.
- Fold strawberries: Gently fold in the sliced strawberries so they’re evenly distributed but not mashed. If you prefer whole slices between layers, reserve them instead. For rolling and layering tips, see this strawberry roll trick in my take on trifle jars: strawberry shortcake roll technique.
- Bake: Divide batter between pans and bake 28–33 minutes, or until a toothpick comes out with a few moist crumbs. Cool 10 minutes in pans, then transfer to a rack to cool completely.
- Assemble: Level cakes if needed. Spread a thin layer of frosting on the first cake, add a layer of sliced strawberries, then top with the second cake. Frost the outside with chocolate frosting or ganache and decorate with whole strawberries.
Tips for success
- Room temperature ingredients combine and bake more evenly.
- Use hot coffee instead of water to deepen the chocolate flavor.
- Gently fold strawberries to prevent turning the batter pink; overmixing also deflates the cake.
- Chill the layers slightly before final frosting if your frosting is soft; it prevents sliding.
- For a glossy finish, warm ganache slightly and pour over a chilled cake. For more chocolate finishing ideas, check this creative web story for visual guidance: visual glazing tips.
Possible variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum and follow the same measurements. For an overview of gluten and cakes, read this helpful guide: gluten-free cake basics.
- Streusel topping: Add a buttery streusel (flour, brown sugar, cold butter, pinch of cinnamon) sprinkled on top before baking for a crumbly contrast—perfect if you want a coffee-cake vibe.
- Strawberry layer jam: Cook down half the strawberries with a tablespoon of sugar and a squeeze of lemon to make a quick jam for extra concentrated berry flavor.
- Lighter version: Swap half the oil for applesauce and use a reduced-sugar frosting.
Storage recommendations
- Room temp: Store the Strawberry Chocolate Cake covered at room temperature for up to 2 days. Keep it away from direct heat or sunlight.
- Refrigerate: If you used fresh sliced strawberries between layers, refrigerate the cake in an airtight container for up to 4 days. Bring to room temperature before serving to restore flavor and texture.
- Freeze: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight, then bring to room temp.
Conclusion
This Strawberry Chocolate Cake is a cozy, seasonal treat that combines the comfort of chocolate with the bright, juicy pop of strawberries—great for fall gatherings or a special weeknight dessert. For another take on combining strawberries and chocolate in a layered dessert, see this lovely recipe inspiration at Blue Bowl Recipes’ Strawberry Chocolate Cake.
FAQs
Can I use frozen strawberries in this recipe?
Yes—thaw and drain frozen strawberries well before folding them into the batter to avoid excess moisture. Pat them dry and toss in a tablespoon of flour to reduce sinking.How do I prevent the layers from being soggy?
Avoid over-soaking with syrup and ensure cake layers are fully cooled before adding frosting. If using fresh strawberries between layers, slice them thin or macerate briefly with a small amount of sugar and drain excess liquid.Is this recipe beginner-friendly?
Absolutely. The steps are straightforward, and the batter is forgiving. Follow the tips for room-temperature ingredients and gentle folding of strawberries, and you’ll have success.Can I make this cake ahead of time?
Yes—bake the layers and freeze them wrapped for up to 2 months, or assemble the cake and refrigerate for up to 4 days. Decorate just before serving for the freshest look.
Strawberry Chocolate Cake
- Total Time: 53 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful dessert that balances rich cocoa flavor with bright strawberries, perfect for celebrations or a cozy treat.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup neutral oil (vegetable or canola)
- 2 tsp pure vanilla extract
- 1 cup hot water or hot brewed coffee
- 2 cups hulled, sliced strawberries (reserve a few whole for decorating)
- 1 1/2 cups chocolate frosting or ganache (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round pans and line the bottoms with parchment.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, beat the granulated and brown sugars with eggs until smooth. Add milk, oil, and vanilla and mix until combined.
- Gradually add the dry ingredients to the wet, mixing until just incorporated. Stir in hot water or coffee until the batter is thin.
- Gently fold in the sliced strawberries. Reserve some for layering, if desired.
- Divide the batter between the prepared pans and bake for 28–33 minutes. Cool in pans for 10 minutes before transferring to a rack to cool completely.
- Level the cakes if needed, layer with frosting and strawberries, and frost the exterior with chocolate frosting or ganache. Decorate with whole strawberries.
Notes
Ensure ingredients are at room temperature for better mixing and baking results. Use hot coffee for enhanced chocolate flavor and chill layers before frosting to avoid slide.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American