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Chocolate strawberry cake is the showstopper dessert that has become my go-to for birthdays and celebrations When you layer deep chocolate cake with real strawberry frosting and juicy berries every bite just feels like a party
The first time I made this cake for my sister’s birthday she said it looked like it belonged in a bakery We now make it together every June and fight for the last slice
Ingredients
- Sugar: brings structure and sweetness Make sure it is fine and lump free
- All-purpose flour: forms the base Check the bag is fresh so the cake texture is tender
- Unsweetened cocoa powder: delivers that rich chocolate flavor Dutch process adds even more depth if you have it
- Baking soda and baking powder: help the cake rise evenly Double check expiration dates so you get the perfect lift
- Kosher salt: enhances all the flavors Choose a pure salt without additives
- Eggs: give the cake moisture and structure Look for large eggs at room temperature
- Buttermilk: creates a tender crumb and subtle tang If you do not have any add a splash of vinegar to regular milk
- Strong black coffee: deepens the chocolate taste without tasting like coffee itself Brew fresh for best results
- Vegetable oil: keeps the cake soft and moist Use a mild oil like canola or sunflower
- Pure vanilla extract: balances flavors Real vanilla makes a world of difference here
- Strawberry frosting: bursts with berry flavor Try to use ripe strawberries for the most natural taste
- Fresh strawberries: bring color and juiciness Select berries that are bright red and glossy
- Chocolate ganache: provides a smooth glossy top Use a high quality chocolate for lush results
Step-by-Step Instructions
- Prepare the pans:
- Grease and flour two 9 inch round pans so nothing sticks I always use a strip of parchment cut to fit the bottom as extra insurance
- Mix dry ingredients:
- Combine the sugar flour cocoa powders baking soda baking powder and salt in a large bowl or mixer Mix on low so everything is even and lump free
- Add wet ingredients:
- Add in the eggs buttermilk coffee oil and vanilla Beat at medium speed until combined about two minutes The batter should be quite thin do not worry
- Pour and bake:
- Evenly divide the batter into your prepared pans Use a spatula to level then bake at 350 degrees for 30 to 35 minutes Check with a wooden toothpick in the center for doneness
- Cool cakes:
- Let the cakes cool in their pans for ten minutes then carefully turn out onto wire racks Peel off any parchment Cool completely before assembling
- Assemble the cake:
- Set one cake layer on your serving plate Spread with one third of the strawberry frosting and top with the sliced berries Place the second cake layer on top Coat with the rest of the frosting
- Decorate:
- Pour ganache over the cake and let it drip naturally Arrange fresh strawberries around the top dip a few in extra ganache for a gorgeous finish
- Chill and slice:
- Store the cake in the refrigerator until you are ready to serve For the best texture allow it to come to room temperature before cutting
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Dark cocoa is my secret for maximum flavor I learned from my grandmother to always finish with extra fresh berries on top We always sneak a strawberry or two before serving the finished cake is so tempting
Storage Tips
Keep the cake in the refrigerator tightly covered as the strawberries can make it a little delicate Leftovers stay moist for up to three days I like to wrap each slice in plastic for grab and go treats The assembled cake can be frozen just wait to decorate with strawberries till you are ready to serve
Ingredient Substitutions
If you are out of buttermilk add a teaspoon of lemon juice to regular milk and let it sit for five minutes You can use any neutral oil you have on hand For a dairy free version choose a plant based milk and swap the frosting for a vegan option
Serving Suggestions
This cake makes any celebration extra festive I love serving generous slices with more fresh strawberries on the side Small scoops of vanilla ice cream or whipped cream can be a lovely touch If you want to dazzle guests tuck some chocolate curls or edible flowers on top
Cultural and Historical Context
Chocolate and strawberries are a classic pairing because the fruitiness balances the deep cocoa There is something so timeless about this cake In my family it marks every graduation and milestone For us baking together is as joyful as eating it
Frequently Asked Questions
- → What type of cocoa works best for this cake?
A mix of unsweetened and Dutch process cocoa provides deep chocolate flavor and a rich color.
- → Can I replace buttermilk with another ingredient?
Yes, a mixture of milk and a splash of vinegar or lemon juice offers a similar tang and moisture.
- → How do I keep the cake layers moist?
The addition of coffee, oil, and buttermilk ensures tender cake with a moist crumb every time.
- → What's the best way to assemble the layers?
Spread strawberry frosting and sliced berries between cooled cakes, then top with more frosting and ganache.
- → How should leftovers be stored?
Cover and refrigerate. Bring to room temperature before serving to enhance flavor and texture.