Chocolate Strawberry Cake: The Ultimate Decadent Delight

Have you ever wondered what makes the perfect chocolate strawberry cake so irresistible? Is it the rich, moist chocolate layers, the fresh and tangy strawberry filling, or the creamy strawberry frosting that steals the show? This beloved dessert challenges the notion that cakes must be either fruity or chocolaty — combining both creates a flavor harmony that’s hard to beat. In this post, you’ll discover a comprehensive, data-backed recipe for a chocolate strawberry cake that’s as stunning as it is delicious, with tips to ensure every slice melts in your mouth.

Ingredients List

To create this luscious chocolate strawberry cake, you’ll need the following ingredients, carefully selected to balance flavor and texture:

For the Chocolate Cake:

• 3 large eggs (room temperature for best mixing)
• ½ teaspoon kosher salt
• 2 teaspoons vanilla extract
• ⅔ cup unsweetened cocoa powder (preferably Dutch-processed for richness)
• 1 ¾ cups granulated sugar
• ½ cup sour cream (adds moisture and tang; substitute with full-fat Greek yogurt if needed)
• ¾ cup buttermilk (or homemade buttermilk substitute: milk + lemon juice)
• ⅔ cup vegetable oil
• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup hot coffee (enhances chocolate flavor; substitute with hot water if preferred)

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and chopped
• ¼ cup granulated sugar (adjust based on strawberry sweetness)
• 1 tablespoon lemon juice (brightens flavor)
• 1 teaspoon cornstarch (for thickening)

For the Strawberry Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 5.3 oz full-fat cream cheese, softened
• 5 cups powdered sugar
• ¼ cup strawberry compote (or reserved strawberry filling)
• ½ teaspoon kosher salt

Sensory Tip: The cocoa powder should smell deeply chocolatey and the strawberries fresh and fragrant. Using fresh strawberries for the filling ensures natural sweetness and vibrant color, while the sour cream and buttermilk keep the cake layers tender and moist.

Timing

• Preparation Time: 20 minutes
• Baking Time: Approximately 30 minutes per batch (two 8-inch pans)
• Cooling Time: At least 1 hour (critical for frosting application)
• Total Time: Around 90 minutes, which is about 20% less than many layered cake recipes that require multiple baking rounds and longer cooling.

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 180°C (350°F). Line two 8-inch cake pans with parchment paper for easy release. In a large mixing bowl, whisk together eggs, oil, vanilla extract, sour cream, salt, buttermilk, and sugar. Sift in the cocoa powder and mix until smooth and well combined.

Step 2: Combine Dry Ingredients

Add the flour, baking powder, and baking soda to the wet mixture. Whisk gently until almost combined to avoid overmixing, which can toughen the cake.

Step 3: Add Hot Coffee

Slowly whisk in the hot coffee. The batter will be thin — this is normal and essential for a moist cake.

Step 4: Bake the Cake

Divide the batter evenly between the prepared pans. For even baking, consider using cake strips around the pans or weigh the batter for precision. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Step 5: Cool the Cake

Allow the cakes to cool completely in the pans. Run a butter knife around the edges, invert onto a wire rack, and let cool fully before frosting.

Step 6: Make the Strawberry Filling

Wash and chop strawberries finely. In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, for 20 minutes until the mixture thickens slightly. Mix cornstarch with a little water, stir into the filling, and simmer for 2 more minutes. Cool completely.

Step 7: Prepare the Strawberry Cream Cheese Frosting

Beat softened cream cheese and butter until creamy. Gradually add powdered sugar, beating on low speed. Stir in strawberry compote and salt, then mix on medium until smooth and fluffy.

Step 8: Assemble the Cake

Place one cake layer on your serving plate. Pipe a frosting border around the edge to contain the strawberry filling. Spread the cooled filling evenly inside the border. Top with the second cake layer and frost the entire cake with the remaining frosting. Decorate with halved strawberries pressed gently on top.

Pro Tip: Chill the frosting for 30 minutes if it’s too soft to spread smoothly.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	477 kcal
Carbohydrates	93 g
Protein	5 g
Total Fat	31 g
Saturated Fat	14 g
Polyunsaturated Fat	7 g
Monounsaturated Fat	8 g
Trans Fat	1 g
Cholesterol	87 mg
Sodium	435 mg
Potassium	181 mg
Fiber	2 g
Sugar	31 g
Vitamin A	675 IU
Vitamin C	13 mg
Calcium	88 mg
Iron	2 mg

This cake is a rich treat, so enjoy in moderation. The combination of fats and sugars provides energy, while the strawberries add a touch of vitamin C and fiber.

Healthier Alternatives for the Recipe

• Reduce Sugar: Cut granulated sugar by 25% in the cake and filling without sacrificing much sweetness. Use natural sweeteners like honey or maple syrup in the frosting for a different flavor profile.
• Swap Flour: Use whole wheat pastry flour for added fiber, but expect a slightly denser texture.
• Lower Fat: Substitute half the butter with Greek yogurt in the frosting to reduce saturated fat.
• Dairy-Free: Replace sour cream and cream cheese with coconut yogurt and vegan cream cheese alternatives.
• Add Superfoods: Incorporate chia seeds or ground flaxseed into the filling for extra omega-3s and fiber.

These tweaks maintain the cake’s indulgent feel while catering to various dietary preferences.

Serving Suggestions

• Serve slices at room temperature for optimal frosting creaminess and flavor balance.
• Pair with a scoop of vanilla bean ice cream or a dollop of whipped cream for extra decadence.
• Garnish with fresh mint leaves or a dusting of cocoa powder for a professional touch.
• For celebrations, add chocolate-covered strawberries on top to mirror the cake’s theme.
• Offer alongside a cup of freshly brewed coffee or a fruity sparkling wine to complement the rich chocolate and bright strawberry notes.

Common Mistakes to Avoid

• Using Cold Ingredients: Room temperature eggs and dairy ensure smooth batter and even baking.
• Overmixing Batter: Leads to tough, dense cake due to gluten development. Mix just until combined.
• Skipping Parchment Paper: Causes sticking and uneven edges. Always line pans.
• Adding Hot Coffee Too Quickly: Incorporate slowly to avoid curdling eggs or uneven batter texture.
• Frosting Warm Cake: Causes frosting to melt and slide off. Cool cake layers completely before frosting.
• Not Measuring Flour Correctly: Scoop and level flour to avoid dense cake from too much flour.

Storing Tips for the Recipe

• Store the cake covered in the refrigerator for up to 4 days to maintain freshness and prevent drying.
• Bring to room temperature before serving to enjoy the best texture and flavor.
• Leftover strawberry filling can be refrigerated in an airtight container for up to 5 days or frozen for longer storage.
• Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting.

Conclusion

This chocolate strawberry cake recipe combines rich chocolate layers with fresh strawberry filling and luscious cream cheese frosting for a show-stopping dessert. With detailed steps, tips, and healthier alternatives, it’s perfect for any occasion. Try it today, share your experience in the comments, and subscribe for more delicious recipes!

FAQs

Q1: Can I use frozen strawberries for the filling?
A1: Yes, frozen strawberries can be used but may add extra moisture. Fresh strawberries are best for the filling and decoration.

Q2: How do I make the cake layers extra moist?
A2: Using sour cream and buttermilk adds moisture and acidity, which tenderizes the crumb.

Q3: Can I make this cake gluten-free?
A3: Substitute all-purpose flour with a gluten-free baking blend, but expect slight texture differences.

Q4: How long does the cake keep?
A4: Refrigerated, it stays fresh for up to 4 days. Freeze layers for longer storage.

Q5: Is the coffee flavor strong?
A5: No, the hot coffee enhances the chocolate flavor without tasting like coffee.

Print