I’m so excited to share this Chocolate Strawberry Layer Cake Recipe with you because it’s truly one of those desserts that wow everyone at the table. Imagine rich, moist chocolate cake layers paired with a tangy, fresh strawberry frosting and juicy strawberry slices—this combo just sings! If you’ve been looking for a show-stopping cake that’s both luscious and fresh, keep reading because this recipe is fan-freaking-tastic and surprisingly manageable to make at home.
Why You’ll Love This Recipe
- Perfect balance of flavors: The rich chocolate layers and fresh strawberry frosting complement each other beautifully without being overly sweet.
- Moist and tender cake: Thanks to buttermilk and coffee in the batter, the cake stays wonderfully soft and full of depth.
- Impressive yet simple: You don’t have to be a pro baker to nail this look and taste—great for special occasions or just treating yourself.
- Fresh fruit boost: The addition of sliced strawberries inside adds a burst of natural sweetness and freshness that makes it feel light.
Ingredients You’ll Need
The ingredients for this Chocolate Strawberry Layer Cake Recipe come together to give you layers that are moist and chocolaty, topped and layered with vibrant strawberry goodness. You’ll want to use high-quality cocoa powder and fresh strawberries for the best results.
- Sugar: Essential for sweetness and moisture; I use regular granulated sugar here.
- All-purpose flour: Provides structure—make sure to measure properly by spooning and leveling.
- Unsweetened cocoa powder: This is the base for that deep chocolate flavor.
- Dutch-process cocoa powder (optional): Adds richness and smoothness if you want an even deeper chocolate taste.
- Baking soda and baking powder: These leavening agents help your cake rise nicely.
- Kosher salt: Enhances flavor and balances sweetness.
- Eggs: Bind everything together and provide richness.
- Buttermilk: Adds tanginess and keeps the cake super moist.
- Strong black coffee: Don’t worry—you won’t taste the coffee, but it brings out the chocolate flavor incredibly.
- Vegetable oil: Keeps the cake tender and moist without overpowering flavor.
- Pure vanilla extract: A little goes a long way in adding warmth and depth.
- Strawberry frosting: This is where that fresh, fruity touch comes alive—perfect to balance the chocolate.
- Fresh strawberries (sliced): For layering inside and garnish, pick firm, ripe ones.
- Chocolate ganache: For drizzling or coating the cake, adding extra decadence.
Variations
I love that this Chocolate Strawberry Layer Cake Recipe is super versatile—you can make it your own with just a few tweaks. Here are some fun ideas I like to try depending on the season or who I’m serving.
- Variation: For a dairy-free version, swap buttermilk with almond milk mixed with lemon juice and use vegan frosting options—I’ve done this for friends with allergies, and it turns out wonderfully.
- Variation: Sometimes I add a handful of chopped toasted nuts between layers for an unexpected crunch my family adores.
- Variation: During strawberry season, I substitute fresh strawberry slices with macerated strawberries soaked briefly in a bit of sugar and vanilla for an intense strawberry hit.
- Variation: If you love a little boozy touch, a splash of strawberry liqueur or coffee liqueur in the frosting adds an adult twist I’ve found guests really enjoy.
How to Make Chocolate Strawberry Layer Cake Recipe
Step 1: Preheat and prepare your pans
Get your oven heated to 350°F and grease and flour your two 9-inch round baking pans well. I like to line the bottoms with parchment paper too to make sure my layers come out perfectly clean—this is one trick I learned after a few cakes sticking to the pan!
Step 2: Mix your dry ingredients thoroughly
Using a stand mixer with a whisk attachment or an electric mixer is ideal here. Combine sugar, both types of cocoa powder (if using), flour, baking soda, baking powder, and salt on low speed until everything is evenly blended—no clumps! This even mixing is key to a smooth, balanced batter.
Step 3: Add the wet ingredients and mix gently
Now add your eggs, buttermilk, strong black coffee, vegetable oil, and vanilla. Beat on medium speed for about two minutes. The batter will look a bit thin—that’s perfect! It ensures your cake stays super moist when baked.
Step 4: Bake the cake layers
Pour the batter evenly into your prepared pans and pop them into the oven. Bake for 30 to 35 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. I like to start checking around 28 minutes just to prevent overbaking, which can dry out your layers.
Step 5: Cool and prepare for frosting
Once baked, cool the cakes in their pans for about 10 minutes. Then gently turn them out onto wire racks to cool completely. This step is crucial for frosting—warm cake will melt your frosting into a sad, runny mess, so patience pays off here.
Pro Tips for Making Chocolate Strawberry Layer Cake Recipe
- Use fresh, ripe strawberries: I’ve found that the best frosting results come when the strawberries are at peak ripeness, bringing natural sweetness and juicy texture to the layers.
- Don’t skip the coffee: It enhances the chocolate flavor without making a coffee taste—you’ll be amazed at this little secret trick.
- Chill layers before frosting: It helps prevent the frosting from sliding off and makes assembly much easier.
- Avoid over-mixing batter: Mix just until combined to keep your cake tender and avoid a dense texture.
How to Serve Chocolate Strawberry Layer Cake Recipe
Garnishes
I’m a sucker for topping this cake with a few fresh strawberry slices and a drizzle of glossy chocolate ganache because it looks so beautiful and tastes like a dream. Sometimes I add a light dusting of powdered sugar or a few edible rose petals to make it extra special—perfect if you’re serving for a celebration.
Side Dishes
If you’re serving this at a party, I like to have a scoop of vanilla bean ice cream or a dollop of lightly whipped cream on the side—both balance the richness wonderfully. Fresh mint leaves also add a nice fresh contrast on the plate.
Creative Ways to Present
One of my favorite ways to present this Chocolate Strawberry Layer Cake Recipe is to create a naked cake style with the given frosting—not too much frosting on the edges but enough to show those gorgeous layers and the strawberry slices peeking through. For birthdays, I’ve added fresh flowers around the base, which makes it incredibly festive and photo-ready.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover slices covered tightly in an airtight container in the fridge. This cake stores well for about 3 days, and the frosting keeps its fresh flavor without drying out. Just make sure to let it come to room temperature before serving for the best texture and taste.
Freezing
Freezing whole or cut cake slices works great if you wrap them well in plastic wrap and a layer of foil. When I’ve frozen the cake overnight, I thaw it in the fridge for several hours before letting it sit out at room temperature—this helps the strawberries stay fresh and the frosting smooth.
Reheating
I never really reheat this cake because it’s best enjoyed cool, but if you must, you can warm a slice very gently in the microwave for 10-15 seconds. Just be careful not to melt the frosting! Letting it come to room temperature naturally is always my preferred method.
FAQs
-
Can I make this Chocolate Strawberry Layer Cake Recipe without coffee?
Yes, you can omit the coffee if you prefer, but I highly recommend including it because it intensifies the chocolate flavor without adding a coffee taste. If you’re skipping coffee, use an equal amount of hot water or buttermilk to keep the batter moist.
-
How do I make strawberry frosting from scratch?
Strawberry frosting is usually made by pureeing fresh strawberries and mixing that into a buttercream base. You can gently cook the strawberries down slightly to reduce excess moisture before blending. This creates a vibrant, flavorful frosting that pairs perfectly with chocolate cake.
-
Can I use frozen strawberries for this cake?
Fresh strawberries are best for both the frosting and layering, as frozen ones release a lot of moisture and might make the cake soggy. However, if you only have frozen berries, thaw and drain them well, then cook them gently to reduce excess liquid before incorporating.
-
What’s the best way to keep the cake moist?
Including buttermilk and vegetable oil in the batter really helps keep it moist, and avoiding overbaking is key. Always check for doneness with a toothpick a few minutes before the timer. Also, storing the cake airtight and not refrigerating if serving soon helps maintain moisture.
Final Thoughts
This Chocolate Strawberry Layer Cake Recipe holds a special place in my heart because it’s one of those cakes that feels both indulgent and fresh—perfect for birthdays, celebrations, or any time you want to impress without stress. When I first tried combining these flavors, I was blown away at how well the strawberries lifted the rich chocolate. I truly hope you enjoy making and sharing this cake as much as I do. Give it a try—you won’t regret it, and your family will go crazy for it!
Print
Chocolate Strawberry Layer Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 135 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Strawberry Cake features two layers of rich chocolate cake made with both unsweetened and Dutch process cocoa, baked to perfection and moistened with buttermilk and coffee. It is generously frosted with fresh strawberry frosting, layered with fresh sliced strawberries, and topped with silky chocolate ganache, creating a luscious balance of chocolate and fruit flavors perfect for any celebration.
Ingredients
Cake
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons Dutch process cocoa (optional)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
Frosting and Garnish
- 1 batch strawberry frosting
- 8-10 fresh strawberries, sliced
- 1 batch chocolate ganache
Instructions
- Preheat and prepare pans: Heat the oven to 350°F. Grease and flour two 9-inch round baking pans and set them aside to prevent sticking.
- Mix dry ingredients: In a stand mixer bowl fitted with a whisk attachment or a large bowl with an electric mixer, combine the sugar, all-purpose flour, unsweetened cocoa powder, Dutch process cocoa (if using), baking soda, baking powder, and kosher salt. Mix on low speed until all dry ingredients are fully incorporated and uniform.
- Add wet ingredients: Add eggs, buttermilk, strong black coffee, vegetable oil, and pure vanilla extract to the dry mixture. Beat the batter on medium speed for about two minutes until smooth and slightly thin in consistency.
- Fill pans and bake: Pour the batter evenly into the prepared pans to ensure even baking. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean.
- Cool cakes: Remove the pans from the oven and allow the cakes to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely to room temperature before frosting.
- Assemble the cake: Once cooled, spread a layer of strawberry frosting on one cake layer, add sliced fresh strawberries on top, then place the second cake layer over it. Frost the entire cake with the remaining strawberry frosting.
- Finish with ganache and garnish: Pour the chocolate ganache over the frosted cake for a glossy finish. Garnish with additional sliced fresh strawberries as desired for added flavor and presentation.
Notes
- This cake is gorgeous and indulgent, combining the rich flavors of chocolate with the freshness of strawberries.
- Using strong black coffee enhances the depth of the chocolate flavor without adding a coffee taste.
- Make sure the cakes are completely cool before frosting to prevent melting the frosting.
- To save time, strawberry frosting and chocolate ganache can be prepared a day ahead and refrigerated.
- For best results, use freshly sliced strawberries for layering and decorating right before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 776 kcal
- Sugar: 35 g
- Sodium: 445 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 29 mg
