Chocolate Strawberry Cake Recipe

A Cake That Whispers Sweet Nothings

There’s something magical about the combination of chocolate and strawberries—like a love story written in dessert form. I remember the first time I baked this cake for my grandmother’s birthday. She took one bite, closed her eyes, and sighed, “This tastes like a hug.” That’s exactly what this cake is: a tender, decadent embrace of rich cocoa and sun-kissed berries. Whether you’re celebrating love, life, or simply the joy of a Tuesday afternoon, this Chocolate Strawberry Cake is your edible love letter.

Ingredients You’ll Need

Before we begin, let’s gather our ingredients—because baking is like a dance, and every dancer needs the right shoes. Here’s what you’ll need:

  • 2 cups all-purpose flour – The dependable foundation of our cake. I like to sift mine for extra lightness.
  • 1 ¾ cups granulated sugar – Sweetness to balance the deep cocoa notes.
  • ¾ cup unsweetened cocoa powder – Go for the good stuff here—dark, rich, and dreamy.
  • 1 ½ tsp baking powder & 1 ½ tsp baking soda – Our little rising helpers to give the cake its perfect crumb.
  • 1 tsp salt – Just a pinch to make all the flavors sing.
  • 2 large eggs – Room temperature, please! They’ll blend into the batter like a dream.
  • 1 cup whole milk – The creamier, the better. It adds such tenderness.
  • ½ cup vegetable oil – For that moist, melt-in-your-mouth texture.
  • 2 tsp pure vanilla extract – A dash of warmth and comfort.
  • 1 cup boiling water – Trust me, this is the secret to an ultra-moist cake.
  • 1 ½ cups fresh strawberries – Hulled and sliced, these ruby gems will be our star garnish.
  • 1 cup heavy cream – For the whipped topping that’s as fluffy as a cloud.

Let’s Bake With Heart

Now that our ingredients are ready, let’s preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. I like to line the bottoms with parchment paper—it’s like giving the cake a little safety net.

  1. Whisk the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Take a moment to inhale that chocolatey aroma—it’s pure happiness.
  2. Add the wet ingredients: Make a well in the center and pour in the eggs, milk, oil, and vanilla. Whisk gently until just combined. The batter will be thick, but don’t worry—the magic is coming.
  3. The secret step: Slowly stir in the boiling water. The batter will thin out, and that’s exactly what we want. It might look a little alarming, but this is what makes the cake so incredibly moist.
  4. Bake with love: Divide the batter evenly between the prepared pans and slide them into the oven. Set your timer for 30-35 minutes. When a toothpick comes out clean, they’re done. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.

While the cakes cool, take a deep breath and admire your handiwork. The hardest part is waiting—but soon, we’ll crown these chocolate layers with strawberries and cream. Stay tuned for the second half, where we’ll bring it all together in the most delicious way possible.

Pro Tips for the Perfect Chocolate Strawberry Cake

Every baker has their little secrets, and after years of testing, I’ve gathered a few that make this cake truly shine:

  • Room temperature ingredients: Let your eggs, butter, and milk sit out for 30 minutes before baking—this helps create a smoother batter and even bake.
  • Fresh vs. frozen strawberries: While fresh strawberries are ideal for topping, frozen work beautifully in the batter (just thaw and pat dry first).
  • Chocolate quality matters: Use the best cocoa powder you can find—Dutch-processed gives a richer flavor, but natural works too.

Delicious Variations to Try

This recipe is wonderfully adaptable:

  • Gluten-free: Substitute with a 1:1 gluten-free flour blend (I love Bob’s Red Mill).
  • Dairy-free: Use coconut oil instead of butter and almond milk in place of regular milk.
  • Extra decadent: Add a layer of chocolate ganache between the cake layers.
  • Seasonal twist: Swap strawberries for raspberries in summer or caramelized apples in fall.

What to Serve With Your Cake

While this cake stands beautifully on its own, here are some perfect pairings:

  • A dollop of freshly whipped cream
  • Vanilla bean ice cream
  • Sparkling rosé for adults
  • Cold milk for the kids

Storage and Reheating Tips

This cake keeps wonderfully if stored properly:

  • Room temperature: Store covered in a cake dome for up to 2 days.
  • Refrigerator: Keep in an airtight container for up to 5 days (let slices come to room temperature before serving).
  • Freezing: Wrap unfrosted layers tightly in plastic wrap and freeze for up to 3 months.
  • Reviving leftovers: Microwave slices for 10-15 seconds to bring back that fresh-baked warmth.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! Bake the layers up to 2 days in advance and store them wrapped at room temperature. Frost and assemble the day you plan to serve.

My cake layers sunk in the middle—what went wrong?

This usually happens if the cake is underbaked or if you opened the oven door too early. Use a toothpick test—it should come out clean—and resist peeking for at least the first 25 minutes!

How do I get clean cake slices?

Dip your knife in hot water and wipe it clean between each slice. The heat helps glide through the frosting smoothly.

Can I use strawberry jam instead of fresh strawberries?

You can! Swirl 1/2 cup of jam into the batter before baking for concentrated strawberry flavor, though I recommend still using fresh berries for topping.

Final Thoughts

There’s something magical about the combination of chocolate and strawberries that makes every bite feel like a celebration. Whether you’re baking this for a special occasion or just to brighten an ordinary Tuesday, I hope this cake brings as much joy to your kitchen as it has to mine. Don’t forget to take a moment to admire your creation before slicing—and maybe snap a photo to remember it by! Happy baking, friends.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Strawberry Cake

A decadent chocolate cake layered with fresh strawberries and rich chocolate frosting.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 2 cups fresh strawberries, sliced
  • 1 1/2 cups chocolate frosting

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
  4. Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Once cooled, spread frosting on one cake layer, top with sliced strawberries, then place second layer on top.
  8. Frost the top and sides of the entire cake. Garnish with additional strawberries if desired.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog

Leave a Comment

Recipe rating