Chocolate Strawberry Layer Cake – Easy Baking Dessert

by

A luscious Strawberry Chocolate Cake is the ultimate dessert for when you want to impress — whether it’s Valentine’s Day, a birthday, or just a weekend treat. This decadent cake layers rich chocolate sponge with fresh strawberries and velvety chocolate ganache, creating a dessert that feels both elegant and comforting. The combination of fruity brightness and deep chocolate tones is a match made in baking heaven.

A Classic Flavor Combo with a Fresh Twist

Chocolate and strawberries are a timeless pairing — one that conjures romance, indulgence, and celebration. From chocolate-dipped berries to layered desserts, this duo has long been a favorite. But when transformed into a cake, something magical happens.

This Strawberry Chocolate Cake draws inspiration from European patisserie classics like the Sachertorte and Black Forest cake but takes a more vibrant, fruit-forward approach. The cake features rich layers of cocoa-based sponge, soaked in a hint of strawberry syrup, layered with whipped cream or ganache, and loaded with juicy, fresh strawberries.

Whether you’re baking it for a dinner party or to treat your family, this cake delivers both visual beauty and mouthwatering flavor. The strawberries don’t just add a burst of color — they bring a fresh contrast to the rich chocolate layers that keeps each bite balanced and addictive.

Ingredients Overview: What Makes This Cake Shine

Let’s break down the star ingredients that bring this cake to life:

1. All-Purpose Flour

Provides structure to the cake. A balanced base that supports the chocolate richness while keeping the crumb tender.

2. Unsweetened Cocoa Powder

The key to deep, dark chocolate flavor. Opt for Dutch-processed cocoa for a smoother, less acidic taste and a darker hue.

3. Baking Soda and Baking Powder

These leavening agents work together to help the cake rise and stay fluffy. Baking soda reacts with the acidity of the buttermilk for an airy crumb.

4. Buttermilk

Adds tang and moisture, creating a soft and tender cake texture. The acidity also enhances the chocolate flavor.

5. Fresh Strawberries

Use ripe, sweet strawberries for maximum flavor. They’re used in the filling, garnish, and optional syrup — giving bursts of freshness throughout the cake.

6. Eggs

Eggs act as a binding agent and help in creating a light yet stable structure. Use room-temperature eggs for best results.

7. Granulated Sugar

Sweetens the batter and balances the bitterness of the cocoa powder.

8. Oil (Vegetable or Canola)

Keeps the cake ultra-moist and tender. Oil-based cakes stay soft even when refrigerated.

9. Vanilla Extract

A classic flavor enhancer that pairs perfectly with both chocolate and strawberries.

10. Heavy Cream & Dark Chocolate (for Ganache)

Creates a luxurious, pourable topping that sets beautifully over the cake layers. Use high-quality dark chocolate for depth of flavor.

Optional: Strawberry Jam or Syrup

A thin layer of jam between the cake layers or a brush of syrup over the sponge helps intensify the strawberry presence.

Step-by-Step Instructions: Building the Perfect Strawberry Chocolate Cake

Baking this cake from scratch might sound like a project — but it’s entirely manageable with some simple steps. Here’s how to do it:

Step 1: Prep Your Ingredients and Tools

  • Preheat the oven to 350°F (175°C).

  • Grease and line two 8-inch round cake pans with parchment paper.

  • Bring eggs and buttermilk to room temperature.

Step 2: Make the Chocolate Cake Batter

  1. In a large bowl, sift together 1¾ cups flour, ¾ cup unsweetened cocoa powder, 1½ tsp baking powder, 1½ tsp baking soda, and ½ tsp salt.

  2. In another bowl, whisk 2 large eggs with 1¾ cups sugar until pale and slightly thickened.

  3. Add 1 cup buttermilk, ½ cup vegetable oil, and 2 tsp vanilla extract to the egg mixture. Whisk to combine.

  4. Gradually add the dry ingredients to the wet, mixing until just combined.

  5. Stir in ¾ cup hot water (or hot coffee for deeper flavor). The batter will be thin — that’s okay!

Step 3: Bake the Cake Layers

  • Divide the batter between the prepared pans.

  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 4: Prepare the Ganache

  1. Heat 1 cup heavy cream in a saucepan until steaming (not boiling).

  2. Pour over 8 oz chopped dark chocolate in a heatproof bowl.

  3. Let sit for 1–2 minutes, then stir until smooth and glossy.

  4. Allow to cool until it thickens slightly but is still pourable.

Step 5: Assemble the Cake

  1. Slice each cake layer in half horizontally for 4 total layers (optional).

  2. Place one layer on a serving plate. Brush with strawberry syrup (optional).

  3. Spread a thin layer of ganache or whipped cream, then top with sliced fresh strawberries.

  4. Repeat with the remaining layers.

  5. Pour ganache over the top, letting it drip slightly over the sides.

Step 6: Decorate

  • Garnish with whole or halved strawberries on top.

  • Optional: Add chocolate shavings, piped whipped cream, or mint leaves for extra flair.

Tips, Variations & Substitutions

Tips for Success

  • Use ripe strawberries. Underripe berries can be tart and watery.

  • Don’t overmix the batter. This helps keep the cake tender.

  • Cool layers completely before frosting. Warm cake will melt ganache or whipped toppings.

Tasty Variations

  • Strawberry Cream Filling: Mix mascarpone with whipped cream and chopped berries for a lighter, creamy filling.

  • Chocolate-Covered Strawberry Cake: Dip whole strawberries in chocolate and use as a topping.

  • Nutty Twist: Add crushed hazelnuts or almonds between layers for crunch.

Dietary Substitutions

  • Dairy-Free: Use almond or oat milk with 1 tbsp vinegar as a buttermilk substitute. Swap cream with coconut cream for ganache.

  • Gluten-Free: Substitute a 1:1 gluten-free baking flour.

  • Egg-Free: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Serving Ideas & Occasions

This cake is versatile enough for both special occasions and cozy family desserts:

  • Valentine’s Day: The romantic pairing of strawberries and chocolate is perfect.

  • Mother’s Day or Anniversaries: Serve with a glass of champagne or coffee.

  • Birthday Parties: A guaranteed crowd-pleaser, especially with the fresh fruit topping.

  • Make-Ahead Dessert: The layers can be baked in advance and frozen, then assembled the day of.

Serve slices slightly chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutritional & Health Notes

While this Strawberry Chocolate Cake is an indulgent dessert, it does have some redeeming qualities when enjoyed in moderation:

  • Strawberries: High in vitamin C, fiber, and antioxidants. They add a fresh, natural sweetness.

  • Dark Chocolate: Offers flavonoids that may benefit heart health when consumed occasionally.

  • Oil-based batter: Makes the cake moist without the need for butter, which can reduce saturated fat content.

For a lighter version, use Greek yogurt in the batter and swap ganache for whipped Greek yogurt and honey topping.

FAQ: Strawberry Chocolate Cake

1. Can I use frozen strawberries instead of fresh?

Yes, but drain them well after thawing to avoid adding too much moisture to the cake. They’re best used in the filling, not as a topping.

2. How do I store the cake?

Keep it covered in the fridge for up to 4 days. Let slices come to room temperature before serving for the best texture.

3. Can I make this cake ahead of time?

Absolutely. You can bake the cake layers and freeze them for up to 2 months. Assemble the cake 1–2 days before serving.

4. What’s the best cocoa powder to use?

Dutch-processed cocoa gives a rich, smooth flavor and darker color, but natural cocoa works if that’s what you have.

5. Is it possible to make this as a sheet cake?

Yes! Bake the batter in a 9×13-inch pan. Adjust the baking time to 35–40 minutes and top with ganache and berries.

6. Can I use whipped cream instead of ganache?

Yes. Whipped cream gives a lighter texture and complements the berries beautifully. Just be sure to stabilize it if storing for more than a day.

7. What if I don’t have buttermilk?

You can make your own: combine 1 cup of milk with 1 tablespoon lemon juice or vinegar, let sit for 5–10 minutes.

Tasty Recipes Card (WordPress Format)

Description:
A rich and moist chocolate cake layered with fresh strawberries and silky ganache, perfect for celebrations or any chocolate lover.

Ingredients:

  • 1¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder (preferably Dutch-processed)

  • 1½ tsp baking powder

  • 1½ tsp baking soda

  • ½ tsp salt

  • 1¾ cups granulated sugar

  • 2 large eggs (room temp)

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 2 tsp vanilla extract

  • ¾ cup hot water (or coffee)

  • 1½ cups sliced fresh strawberries (plus extra for topping)

  • 1 cup heavy cream

  • 8 oz dark chocolate, chopped

  • Optional: Strawberry syrup or jam for brushing

Instructions:

  1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans.

  2. Sift flour, cocoa, baking powder, baking soda, and salt in a bowl.

  3. In another bowl, beat sugar and eggs until pale. Add buttermilk, oil, and vanilla.

  4. Mix dry ingredients into wet, then stir in hot water.

  5. Divide into pans and bake for 30–35 minutes. Cool completely.

  6. Heat cream and pour over chopped chocolate. Stir until smooth to make ganache.

  7. Slice cake layers in half (optional). Brush with syrup, spread ganache, and add strawberries. Repeat layers.

  8. Pour ganache over top. Decorate with strawberries. Chill before serving.

Notes:

  • For a lighter filling, use whipped cream.

  • Can be made as a sheet cake or cupcakes.

  • Store in fridge up to 4 days. Freeze layers for up to 2 months.

Details:
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings

Leave a Comment