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Show the fully frosted cake on a serving plate placed on the white marble cooktop. Ganache is being drizzled over the top, cascading down the sides in elegant drips. Fresh strawberries are arranged decoratively on top as a finishing garnish.

Chocolate Strawberry Cake Recipe

This indulgent chocolate cake with strawberry buttercream and ganache is a perfect balance of rich chocolate and fruity freshness. It’s a stunning dessert for any special occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 1001 kcal

Equipment

  • 3 (9-inch) round cake pans
  • Parchment paper
  • Medium and large mixing bowls
  • Whisk
  • Stand mixer or hand mixer
  • Heat-proof bowl for ganache
  • Small saucepan
  • Wire Rack
  • Serving plate

Ingredients
  

  • ½ cup unsweetened cocoa powder 40g
  • 1 cup boiling water 240ml
  • 3 cups all-purpose flour 360g
  • 2 ½ cups granulated sugar 500g
  • 2 ½ teaspoons baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil 240ml
  • 1 cup whole buttermilk room temperature 240ml
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract

For the Strawberry Buttercream:

  • 1 ½ cups unsalted butter room temperature 340g
  • Salt
  • 6 to 8 cups confectioners’ sugar 720g - 960g
  • ½ cup chopped fresh strawberries about 6 berries
  • For the Ganache:

For the Ganache:

  • 3½ ounces semi-sweet chocolate chopped 198g
  • ½ cup heavy whipping cream 120ml
  • For the Garnish:
  • fresh strawberries

Instructions
 

  • Preheat oven to 350°F and prepare cake pans with butter, spray, and parchment paper.
  • Mix cocoa powder with boiling water and let cool. In a separate bowl, whisk dry ingredients. Combine the wet ingredients with the cooled cocoa mixture and mix into dry ingredients.
    Show three round 9-inch cake pans on a white marble cooktop. Each pan is lined with parchment paper, with the sides greased using butter and lightly dusted with cocoa powder. The setup appears tidy and ready for batter
  • Divide batter among pans and bake for 30 minutes, then cool completely.
    Depict a medium mixing bowl on the white marble cooktop with cocoa powder being whisked into boiling water to form a smooth, rich mixture. Nearby, a large mixing bowl contains whisked dry ingredients: flour, sugar, baking soda, baking powder, and salt. A measuring cup filled with vegetable oil and buttermilk sits to the side, ready to be combined.
  • For buttercream, beat butter, salt, and sugar until fluffy, adding strawberries gradually. Frost the cooled cakes and chill.
    Show a stand mixer with a glass bowl on the white marble cooktop, whipping softened butter into a fluffy consistency. Beside the mixer, bowls of chopped strawberries and confectioners’ sugar are set, ready to be incorporated.
  • For ganache, heat cream and pour over chopped chocolate. Whisk until smooth and pour over cake.
    Illustrate a heat-proof bowl on the white marble cooktop with chopped semi-sweet chocolate inside. A small saucepan of hot cream is being poured over the chocolate, creating a glossy ganache as it is whisked into a silky consistency.
  • Garnish with fresh berries and let ganache set before serving.
    Show the fully frosted cake on a serving plate placed on the white marble cooktop. Ganache is being drizzled over the top, cascading down the sides in elegant drips. Fresh strawberries are arranged decoratively on top as a finishing garnish.