Chocolate Strawberry Cake Recipe

Active Time:

30 mins

Total Time:

2 hrs

Servings:

Perfect for birthdays and special celebrations, this rich and fudgy chocolate strawberry cake is like a chocolate-dipped strawberry in cake form. To make it, we paired dark chocolate cake layers with a fluffy buttercream that gets its flavor and pretty pink color from fresh strawberries. Make sure to chop up the strawberries very well (by hand or in a food processor) so that they blend easily into the frosting.

When making the cake layers, cream the butter and sugar until the mixture is very fluffy and almost white in color. This will make the cake crumb extra tender and light. You can bake the cake layers in advance. Wrap each layer tightly in plastic wrap and store them in the refrigerator or freezer until you're ready to assemble the cake.

Learn how to make a chocolate strawberry cake. Fresh whole strawberries make a pretty topper, but to make this dessert even more impressive, arrange a few chocolate-dipped strawberries on the cake before slicing and serving.

Ingredients for Chocolate Strawberry Cake

A rich chocolate cake with a fluffy, fruit-forward buttercream, this layer cake is just as impressive to look at as it is to eat. To make chocolate strawberry cake, you'll need:

For the cake layers:

Vegetable shortening: To keep the cake layers from sticking to the pans.
Semisweet chocolate baking bar: Adds a deep chocolate flavor to the cake layers.
Boiling water: Poured over the chocolate to help it melt and mix smoothly into the batter.
Salted butter: Adds richness to the cake layers.
Granulated sugar: Sweetens the cake.
Light brown sugar: Adds notes of molasses to bring extra depth to the cake layers.
Large eggs: Egg yolks bind the batter, while egg whites are whipped to add lift.
Vanilla extract: For depth of flavor.
All-purpose flour: Gives the cake its structure.
Unsweetened cocoa powder: Intensifies the chocolatey flavor.
Baking soda: Reacts with the buttermilk to give the cake its rise.
Table salt: Enhances the overall flavor.
Whole buttermilk: Adds a tangy moisture to the cake.

For the frosting:

Salted butter: The creamy base of the buttercream.
Unsifted powdered sugar: Sweetens and thickens the frosting.
Vanilla extract: Adds depth of flavor.
Table salt: Enhances the overall flavor of the frosting and balances the sweetness.
Chopped fresh strawberries: Adds fruity bits throughout the frosting to give it flavor, color, and texture.

You'll also need whole and halved strawberries to decorate the cake after frosting.

How To Make Chocolate Strawberry Cake

Each step of this recipe was developed to create the most fudgy, fruity version of this eye-catching, classic layer cake. Full instructions are below, but here's a brief recap before you get started:

Step 1. Melt the chocolate: Add boiling water to chopped chocolate and whisk until smooth. Cool to room temperature.
Step 2. Prepare cake batter: Beat butter until creamy. Gradually add sugars and beat until light and fluffy. Add egg yolks, beating after each addition, followed by the vanilla and melted chocolate mixture. Whisk together dry ingredients in a separate bowl. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Step 3. Add egg whites: Beat egg whites in a separate bowl to soft peaks. Gently fold into the batter. Pour evenly into prepared pans.
Step 4. Bake: Bake until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes, then invert onto racks to cool completely.
Step 5. Prepare the frosting: Beat butter until creamy. Gradually beat in powdered sugar, vanilla, salt, and chopped strawberries until mixture is creamy. Increase speed and beat until light and fluffy. Gently fold in remaining strawberries.
Step 6. Stack and frost: Place 1 cake layer on a platter; top evenly with some frosting. Repeat. Top with remaining cake layer, and spread remaining frosting over top and sides. Garnish with strawberries.

Chocolate Strawberry Cake Variations

While this cake is beautifully balanced as-is, consider these variation ideas to add your own unique touch:

Flavorings: Add orange zest or espresso powder into the cake batter for a flavorful addition.
Mix-ins: Fold chopped nuts or chocolate chips (white, milk, or dark, as preferred) into the batter before baking.
Layers: Spread strawberry jam over the cake layers before frosting for an extra-fruity touch, or opt for Nutella or chocolate ganache for a chocolatey boost.
Strawberry frosting: For an even more potent strawberry flavor (and color), experiment with using finely ground freeze-dried strawberries in the frosting.
Toppings: Top the cake with chocolate-covered strawberries, a chocolate ganache drip or drizzle, or chocolate shavings.

Our Tips for the Best Chocolate Strawberry Cake

For the best-looking (and tasting) chocolate strawberry cake, keep these tips in mind:

Cream until fluffy: Cream the butter and sugars until light and fluffy for the lightest, most tender crumb.
Fold gently: Fold in the whipped egg whites gently to keep the batter as light as possible.
Divide batter evenly: Weigh or measure the batter while portioning into pans for perfectly even layers.
Avoid overbaking: Bake just until a wooden pick comes out clean to keep the cake moist and fudgy.
Chill before frosting: If you have time, chill the cake layers in the refrigerator or freezer until cold before frosting. This will help keep the cake from sliding while stacking.
Chop, don't puree: Fold in the strawberry bits to keep them from liquefying your frosting.

Can I Make Chocolate Strawberry Cake Ahead?

This layer cake can be made over the course of several days to make the process even easier to handle:

Bake ahead: Bake the cake layers ahead. Cool completely before wrapping and refrigerating for up to two days, or freezing for up to two months. Thaw overnight in the refrigerator, if frozen, before using.
Make the frosting ahead: Prepare the frosting up to one day in advance. Store in an airtight container in the refrigerator, and bring to room temperature when ready to use.
Chill the completed cake: You can also frost the cake, chill until firm, then wrap and refrigerate up to one day ahead for the freshest flavor. If making ahead, bring to room temperature and garnish with fresh strawberries right before serving.

How To Store Leftover Chocolate Strawberry Cake

Store leftover slices of chocolate strawberry cake well-wrapped or in an airtight container in the refrigerator for up to four days. Store fresh strawberries used as a garnish separately, if possible.

You can also freeze the cake, ideally in individually-wrapped slices for quick thawing, for up to two months. Bring to room temperature before serving.

More Decadent Layer Cakes You'll Love

There's something undeniably special about serving a layer cake. These chocolatey creations are made with caramel, candy, and even Coca Cola in the mix for cakes the whole family will love:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cake Layers:

Vegetable shortening, for greasing pans
1 (4-oz.) semisweet chocolate baking bar, chopped
1/2 cup boiling water
1 cup (8 oz.) salted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, separated
1 tsp. vanilla extract
2 cups (about 8 1/2 oz.) all-purpose flour, plus more for pans
1/4 cup unsweetened cocoa
1 tsp. baking soda
1 tsp. table salt
1 cup whole buttermilk

Frosting:

1 cup (8 oz.) salted butter, softened
6 cups (about 1 1/2 lbs.) unsifted powdered sugar
1 tsp. vanilla extract
1/4 tsp. table salt
1/2 cup chopped fresh strawberries (from 6 whole strawberries), divided

Additional Ingredient:

Whole and halved fresh strawberries

Directions

Prepare oven and cake pans:

Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans; set aside.
Melt chocolate:

Place chopped chocolate in a small heatproof bowl; pour boiling water over chocolate. Whisk until chocolate is melted and smooth. Let stand until cooled to room temperature, about 20 minutes.
Make cake batter:

Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 4 minutes. Add egg yolks 1 at a time, beating until just blended after each addition. Add vanilla and cooled melted chocolate, beating until blended.
Add dry ingredients:

Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just blended after each addition.
Add whipped egg whites:

Beat egg whites in a separate bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gently fold into chocolate batter.
Add batter to pans:

Pour batter evenly into prepared pans.
Bake Cake Layers:

Bake in preheated oven until a wooden pick inserted in centers of Cake Layers comes out clean, 20 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove Cake Layers from pans; let cool completely on wire racks, about 40 minutes.
Prepare the Frosting:

Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, vanilla, salt, and 2 tablespoons of the chopped strawberries, beating on medium speed until mixture is creamy with streaks of strawberries throughout. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Gently fold in remaining strawberries.
Assemble cake:

Place 1 Cake Layer on a platter; spread about 1/2 cup Frosting over top of layer. Repeat process with 1 additional Cake Layer and 1/2 cup Frosting. Top with remaining Cake Layer; spread remaining Frosting over top and sides of cake. Garnish with whole and halved strawberries.

Frequently Asked Questions

Can I use frozen strawberries for chocolate strawberry cake?

The texture of frozen strawberries tends to be softer than fresh strawberries, as freezing and thawing causes the structure of the fruit to break down. For that reason, we don't recommend using frozen strawberries for this cake.
Can I use a cake mix for chocolate strawberry cake?

As a shortcut option if needed, you can use your favorite chocolate cake mix for this recipe, then cool and stack with a homemade strawberry frosting as directed. But we promise that making this chocolate cake is worth the effort.
Why is my strawberry frosting runny?

Make sure to fold in the diced strawberries to avoid liquefying your frosting. If your frosting is too runny, thicken by beating in additional powdered sugar, or chilling to help it firm up.