If you’re looking for a show-stopping dessert that’s both elegant and downright delicious, this Chocolate Strawberries Layer Cake Recipe is an absolute winner. I love this cake because it marries the deep, rich flavor of chocolate with juicy, fresh strawberries and a luscious strawberry frosting—making every bite feel like a little celebration. Stick with me, and I’ll walk you through how to get this beauty on your table with plenty of my personal tips to nail it perfectly every time!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The combination of rich chocolate and fresh strawberries creates a flavor duo that everyone raves about.
- Eye-Catching Presentation: Layers with bright strawberry slices peek through, making it stunning enough for any special occasion.
- Simple Ingredients, Impressive Result: You won’t need any fancy or hard-to-find items to pull off this cake.
- Moist & Tender Texture: Thanks to buttermilk and coffee, the cake stays incredibly tender and never dries out.
Ingredients You’ll Need
These ingredients come together beautifully—the cocoa gives the chocolate depth while the buttermilk adds moisture and a tender crumb. The coffee might seem like a surprise, but it really enhances the chocolate flavor! Fresh strawberries and strawberry frosting add the perfect fresh sweetness.
- Sugar: The sweet backbone of the cake—use granulated sugar for that classic texture and sweetness.
- All-Purpose Flour: Provides structure; make sure to measure correctly by spooning it into your cup and leveling off.
- Unsweetened Cocoa Powder: This is your main chocolate flavor, so pick a good-quality brand for the best richness.
- Dutch Process Cocoa (optional): Adds a smoother chocolate flavor; you can skip if you don’t have it on hand.
- Baking Soda & Baking Powder: These help the cake rise and give it a light texture.
- Kosher Salt: Brings out the chocolate flavor and balances the sweetness.
- Eggs: They bind ingredients together and add richness.
- Buttermilk: Adds tang, moisture, and helps tenderize the cake crumb.
- Strong Black Coffee: Intensifies the chocolate taste—don’t worry, the cake won’t taste like coffee.
- Vegetable Oil: Keeps the cake moist and soft.
- Pure Vanilla Extract: Enhances all the flavors for depth and sweetness.
- Strawberry Frosting: Creamy and fresh, pairs absolutely perfectly with chocolate.
- Fresh Strawberries: Sliced fresh strawberries add juicy, natural sweetness and beautiful texture inside the layers.
- Chocolate Ganache: This glossy finish gives the cake a professional look and adds even more chocolate indulgence.
Variations
I love adapting this Chocolate Strawberries Layer Cake Recipe depending on the occasion or what I have on hand. Don’t be afraid to switch things up to make it feel just right for you!
- Use a Different Fruit: I sometimes swap out fresh strawberries for raspberries or cherries when strawberries aren’t in season—the tartness pairs just as well with chocolate.
- Dairy-Free Version: Try coconut milk yogurt or buttermilk substitute and a dairy-free frosting to suit dietary needs—my friends loved the version I made with coconut cream frosting!
- Extra Decadent: Add a layer of chocolate mousse between the cake layers for a rich treat that’s perfect for parties.
- Mini Cake Version: I’ve baked this recipe into cupcakes before—just reduce baking time and add little strawberry slices on top.
How to Make Chocolate Strawberries Layer Cake Recipe
Step 1: Prep Your Pans and Ingredients
Preheat your oven to 350°F. I like to grease and flour two 9-inch round baking pans to make sure the cake layers come out cleanly without sticking. Also, gather all your ingredients to have them ready—this makes the baking process smooth and keeps you from rushing.
Step 2: Mix Dry Ingredients Carefully
In a large bowl or stand mixer, whisk together sugar, flours, cocoa powders, baking soda, baking powder, and salt on low speed. I like to mix these first because it ensures the leaveners are evenly distributed, so your cake rises perfectly. Make sure no lumps of cocoa remain!
Step 3: Add Wet Ingredients and Beat
Next, add the eggs, buttermilk, coffee, vegetable oil, and vanilla extract to the dry mix. Beat on medium speed for about two minutes—you’ll get a thin batter but that’s exactly right. The coffee is my secret weapon here for maximum chocolate flavor without tasting bitter.
Step 4: Bake and Cool
Divide the batter evenly between your prepared pans and bake for 30 to 35 minutes. To check doneness, insert a wooden toothpick in the center—it should come out clean. After baking, let the cakes cool in the pans for 10 minutes, then transfer to wire racks until completely cool. This step is key to preventing your frosting from melting when applied.
Step 5: Assemble with Strawberry Frosting and Fresh Strawberries
Once your cake is cool, spread a generous layer of strawberry frosting on the bottom cake layer. Then, peel and slice about 8 to 10 fresh strawberries and scatter them over the frosting. Gently press the second cake layer on top, and frost the outside of the whole cake with the remaining frosting.
Step 6: Finish with Chocolate Ganache
Pour your luscious chocolate ganache over the top, letting it run down the sides beautifully—I love how the glossy finish makes it look professionally made. Chill the cake a bit so the ganache sets perfectly before slicing.
Pro Tips for Making Chocolate Strawberries Layer Cake Recipe
- Use Room Temperature Ingredients: Eggs and buttermilk at room temp make the batter mix more evenly for a tender crumb.
- Don’t Overmix Your Batter: Stop mixing as soon as ingredients are combined to keep the cake light.
- Layering Fresh Strawberries: Slice strawberries evenly and press gently so they stay put between layers without squishing the cake.
- Chill Before Slicing: Letting the cake chill for an hour helps the frosting and ganache set, making clean slicing easier.
How to Serve Chocolate Strawberries Layer Cake Recipe
Garnishes
I love adding a few extra whole strawberries on top for a fresh look and a sprinkle of finely chopped pistachios or edible rose petals if I’m feeling fancy. A dusting of powdered sugar can add a delicate, pretty touch too.
Side Dishes
This cake pairs beautifully with lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For drinks, a cup of espresso or a glass of chilled rosé balances the fruity and chocolate flavors perfectly.
Creative Ways to Present
For birthdays, I’ve tried piping extra strawberry frosting rosettes on top and inserting pretty chocolate shards around the edges. During Valentine’s Day, I like to create a heart shape with sliced strawberries on the ganache—it always steals the show!
Make Ahead and Storage
Storing Leftovers
Once frosted, I store this cake covered in the fridge to keep the fresh strawberries and frosting from spoiling. It stays moist and delicious for up to 3 days. I suggest taking it out about 30 minutes before serving so it can come to room temperature.
Freezing
If you want to freeze it, I recommend assembling the cake but skipping the fresh strawberry layer—fresh fruit doesn’t freeze well. Freeze the unfrosted layers wrapped tightly in plastic wrap. When ready, thaw and add fresh strawberries and frosting for best results.
Reheating
I usually don’t reheat this cake, but if you want to warm a slice slightly, just let it sit out for 20-30 minutes or heat gently for 10 seconds in the microwave. Avoid overheating so the frosting doesn’t melt away.
FAQs
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Can I make the cake layers in advance?
Absolutely! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Be sure they’re completely cool before wrapping to avoid condensation.
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What’s the best way to slice this cake neatly?
For clean slices, chill the cake for at least an hour. Use a sharp knife and wipe it clean with a warm damp cloth between cuts. This will prevent dragging the frosting and filling.
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Can I use frozen strawberries in the layers?
I don’t recommend frozen strawberries inside the layers—they release too much water when thawed and can make the cake soggy. Fresh strawberries give the best texture and flavor.
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Is the coffee flavor strong in the cake?
You’ll enjoy a rich chocolate flavor with just a hint of coffee depth—no one will think it tastes like coffee. It’s a subtle enhancer that makes this cake extra special.
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Can I substitute the strawberry frosting?
Yes! You can use a classic buttercream or cream cheese frosting if you prefer. But the strawberry frosting adds a fresh fruity brightness that pairs wonderfully with the chocolate.
Final Thoughts
When I first tried this Chocolate Strawberries Layer Cake Recipe, I was hooked instantly—it’s that magical mix of rich chocolate and fresh strawberries that really gets people talking. Whether you’re celebrating a birthday or just want to treat yourself, this cake feels special without complicated steps. I can’t wait for you to make it and hear how your family goes crazy for it, just like mine does!
Print
Chocolate Strawberries Layer Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 135 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Strawberry Cake features two layers of rich, moist chocolate cake infused with strong coffee to enhance the cocoa flavors, frosted with luscious strawberry frosting, and filled with fresh sliced strawberries. Perfect for dessert lovers seeking a beautifully decadent yet fruity treat.
Ingredients
Dry Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons Dutch process cocoa powder (optional)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
Additional Components
- 1 batch strawberry frosting
- 8-10 fresh strawberries, sliced
- 1 batch chocolate ganache
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent sticking, then set them aside while you prepare the batter.
- Combine Dry Ingredients: In a stand mixer bowl fitted with the whisk attachment or a large mixing bowl using an electric mixer, add the sugar, all-purpose flour, unsweetened cocoa powder, Dutch process cocoa powder (if using), baking soda, baking powder, and kosher salt. Mix on low speed until all the dry ingredients are thoroughly and evenly combined.
- Add Wet Ingredients: Add the eggs, buttermilk, strong black coffee, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about two minutes until the batter is smooth and slightly thin in consistency.
- Pour Batter into Pans: Evenly divide the batter between the two prepared 9-inch pans, smoothing the top gently if necessary to ensure even layers.
- Bake the Cake: Place the pans on the middle rack of the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a wooden toothpick into the center; it should come out clean when the cake is baked through.
- Cool the Cake: Let the cakes cool in the pans for about 10 minutes; then remove them from the pans and transfer to wire racks to cool completely before frosting and assembling.
- Assemble the Cake: Once the cakes are fully cooled, spread the strawberry frosting on one layer, add a layer of sliced fresh strawberries on top, then place the second cake layer over it. Frost the entire cake with remaining strawberry frosting and drizzle or spread chocolate ganache over the top for a rich finish.
Notes
- This cake combines the richness of chocolate with the fresh brightness of strawberries for a perfect balance of flavors.
- Using strong coffee in the batter helps to intensify the chocolate taste without adding a coffee flavor.
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- The strawberry frosting and fresh fruit add a refreshing contrast to the deep chocolate layers.
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
