Chocolate Strawberry Cake

Imagine biting into a slice of moist chocolate cake topped with fresh strawberries and a drizzle of chocolate ganache. Sounds irresistible, right? This chocolate strawberry cake is just that — a decadent dessert that hits all the right notes of indulgence and flavor. Whether you’re celebrating a special occasion or simply treating yourself after a long week, this cake is sure to bring a smile to your face.

This cake balances two beloved flavors: chocolate and strawberries. It’s not just a regular cake; it’s a celebration of the best of both worlds. The rich chocolate cake is the perfect base, with the strawberries adding a burst of freshness and sweetness.

And let’s not forget the chocolate ganache, which adds that extra layer of smoothness and shine. This cake is easy to make, even for beginner bakers, and it’s a guaranteed crowd-pleaser at any party or family gathering.

I love this cake because it’s the kind of dessert that’s both comforting and impressive. It’s perfect for a cozy family dinner or as a showstopper for birthdays and holiday gatherings. Plus, it’s so simple to make! You don’t need to be a pro in the kitchen to whip up this beauty.

It fits perfectly into my routine, whether I’m planning a weekend treat or want to surprise my family on a weeknight. The best part? It looks as beautiful as it tastes, making it the ideal dessert to share with friends and family.

---

Why You’ll Love It

Here’s why this Chocolate Strawberry Cake is a must-try:

• The Perfect Sweet & Tart Combo: The rich chocolate cake and the fresh, juicy strawberries create a delicious contrast that you’ll love. It’s the kind of balance that makes every bite irresistible.
• So Easy to Make: Don’t worry if you’re not a baking expert — this recipe is simple and straightforward. No complicated techniques, just mix, bake, and top it off with strawberries and ganache.
• Impressive Yet Low-Stress: It’s a beautiful dessert that looks fancy but doesn’t require hours of prep. Perfect for impressing guests or making a weeknight meal feel extra special.
• Kid-Friendly & Family Approved: Kids (and adults!) will love this cake. The chocolate and strawberries are a winning combo that’s sure to please everyone around the table.
• Versatile for Any Occasion: Whether it’s a birthday, a holiday, or just a fun weekend treat, this cake works for any occasion. It’s that go-to dessert you can always count on to make any moment sweeter.

Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate (chopped)

For the Topping:

• 2 cups fresh strawberries (sliced)

---

Ingredient Notes

• Cocoa Powder: I always use unsweetened cocoa powder for this recipe — it gives the cake a deep, rich flavor without being too sweet.
• Boiling Water: The boiling water helps to dissolve the cocoa powder, making the cake even moister and more flavorful. Don’t skip this step!
• Vegetable Oil: I prefer using vegetable oil for this cake because it keeps the texture light and moist, unlike butter, which can sometimes make the cake denser.
• Heavy Cream: For the ganache, make sure to use heavy cream — this is what gives it that luxurious, smooth texture. It makes the ganache glossy and perfect for drizzling.
• Fresh Strawberries: Fresh strawberries are the star of the show! Make sure they’re ripe and sweet to get the most flavor. If you can’t find fresh, you can use frozen, but fresh gives the best texture and taste.

Kitchen Tools Needed

• Mixing Bowls: Essential for combining your dry ingredients and wet ingredients. I love using glass bowls because they’re durable and easy to clean.
• Electric Mixer (or Hand Whisk): An electric mixer will make the process faster and easier. I recommend the KitchenAid Hand Mixer — it’s super powerful and easy to use.
• Measuring Cups and Spoons: Accurate measurements are key to a perfect cake! My go-to brand is OXO because they’re sturdy and precise.
• 9-inch Round Cake Pans: You’ll need two round cake pans to bake the layers of the cake. I recommend using non-stick pans to ensure the cake comes out easily. I use Wilton’s non-stick cake pans — they’ve never let me down.
• Cooling Rack: A cooling rack helps the cake layers cool evenly without getting soggy on the bottom. I’ve had my wire cooling racks from USA Pan for years, and they’re of great quality.
• Saucepan: You’ll need a saucepan for making the ganache. A small, heavy-bottomed saucepan works best to prevent the cream from scorching. I recommend Cuisinart’s stainless steel saucepan — it heats evenly and is built to last.
• Offset Spatula: This tool is perfect for spreading the ganache on the cake and making it look smooth and professional. I use an offset spatula from Ateco, which gives me great control while frosting.

These tools will help you achieve the perfect Chocolate Strawberry Cake every time! Trust me, they’re worth the investment for anyone who loves baking.

Instructions

Step 1: Preheat the Oven & Prepare the Pans

• Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly once it’s in.
• Grease two 9-inch round cake pans with butter or cooking spray, then lightly dust them with flour. This helps the cake layers come out clean and prevents sticking.
• If you’re worried about the cakes sticking, you can line the bottom of the pans with parchment paper for extra assurance.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, sift together 1 ¾ cups all-purpose flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and 1 tsp salt. Sifting helps remove any lumps and makes for a smoother batter.
• Stir the dry ingredients together to ensure they’re well combined.

Pro Tip: Make sure to sift your cocoa powder — this will help it blend smoothly into the other dry ingredients and prevent clumping!

Step 3: Mix the Wet Ingredients

• In a separate mixing bowl, whisk together 2 cups granulated sugar, 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 tsp vanilla extract. Beat until the mixture is smooth and well combined.
• Gradually add the wet ingredients to the dry ingredients and mix until just combined. It’s okay if the batter is a little lumpy — don’t overmix!

Pro Tip: Be gentle when mixing! Overmixing the batter can make the cake dense instead of light and fluffy.

Step 4: Add Boiling Water

• Carefully pour 1 cup of boiling water into the batter. This step is what gives the cake its moist texture. The batter will look a little thin, but that’s exactly how it’s supposed to be.
• Stir until fully incorporated. Don’t worry if it seems a bit runny — that’s how we want it!

Step 5: Bake the Cake Layers

• Pour the batter evenly into the prepared cake pans.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a bit different, so check the cake around the 30-minute mark.
• Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire cooling rack to cool completely.

Pro Tip: Be patient while the cakes cool. If you try to frost them while they’re still warm, the ganache will melt and slide off!

Step 6: Make the Chocolate Ganache

• While the cake cools, make the ganache by heating 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil!).
• Remove from the heat and add 8 oz of chopped semi-sweet chocolate. Stir gently until the chocolate has completely melted and the ganache is smooth and glossy.
• Let the ganache cool for about 10 minutes before using it to frost the cake.

Pro Tip: If the ganache is too runny, let it cool a little longer until it thickens up to the right consistency for spreading.

Step 7: Assemble the Cake

• Once the cake layers are completely cool, it’s time to assemble.
• Place one cake layer on your serving plate or cake stand. If the top of the layer is domed, use a serrated knife to carefully trim it flat — this helps the second layer sit evenly and prevents slipping.
• Spread a thin, even layer of chocolate ganache on top, leaving about ½ inch of space around the edge (don’t spread it all the way to the sides). This prevents the ganache from spilling out when the top layer is added.
• Arrange half of the sliced strawberries evenly over the ganache layer, slightly pressing them into the ganache to hold them in place. Make sure the strawberries stay within the ganache-covered area and don’t reach the edge.
• Gently place the second cake layer on top, flat side down. Don’t press down too hard — just enough to secure the layers. If any ganache starts to ooze out, use a spatula to tidy up the edges.

Step 8: Add the Fresh Strawberries

• Arrange the sliced fresh strawberries on top of the cake. You can get creative with the arrangement, whether it’s a simple circle or a more decorative design.
• For extra flair, you can drizzle a little more ganache over the strawberries for a beautiful finish.

---

Tips and Tricks for Success

• Don’t Rush the Cooling: I know it’s tempting to frost your cake right away, but trust me — let it cool completely! If you frost it too soon, the ganache will melt into a puddle, and we don’t want that. Take your time — it’s worth it!
• Make It Extra Moist: If you want the cake to be even moister, try adding a bit of sour cream or buttermilk to the batter. I’ve done this before, and it makes the cake even richer and softer.
• Decorate with Extra Love: Don’t be afraid to get creative with the strawberry topping! You can cut the strawberries into different shapes, like hearts for a fun twist, especially if you’re making this cake for a special occasion.
• Chill the Ganache for a Thicker Coat: If you like your ganache a little thicker for frosting, just pop it in the fridge for a few minutes before using it. This will help it set up and spread beautifully over the cake.
• Double the Recipe for a Bigger Celebration: If you’re having a large crowd, just double the recipe! The layers will be thicker and even more decadent, and everyone will love it.

---

Ingredient Substitutions and Variations

• Gluten-Free: If you’re gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it’s a brand that works well for baking.
• Dairy-Free: For a dairy-free version, you can swap the whole milk with almond milk or coconut milk and use dairy-free chocolate in the ganache. It’s still rich and delicious without the dairy!
• Different Berries: While strawberries are a classic, you can mix it up by using raspberries or blackberries for a twist. They’ll pair just as well with the chocolate, giving the cake a fun new flavor.
• Add Some Nuts: If you love a bit of crunch, try adding chopped hazelnuts or almonds into the batter. The texture will give a delightful contrast to the soft, rich cake.
• Frosting Option: If ganache isn’t your thing, you can always use whipped cream cheese frosting or buttercream instead. Cream cheese frosting especially pairs wonderfully with the chocolate and strawberries.

This recipe is super versatile, and these tweaks will make it even more personalized to your tastes.

Serving Suggestions

• A Scoop of Vanilla Ice Cream: There’s nothing like a warm slice of cake with a scoop of creamy vanilla ice cream on the side. The cold ice cream perfectly complements the warm, rich cake!
• Fresh Whipped Cream: Lighten things up a bit by adding a dollop of fresh whipped cream. It adds a fluffy texture that balances the dense chocolate cake beautifully.
• A Drizzle of Strawberry Sauce: For an extra burst of strawberry flavor, drizzle some homemade or store-bought strawberry sauce over the top of each slice. It’s like a little extra treat on top of an already amazing dessert!
• Serve with Fresh Berries: If you’re really into strawberries (like me!), serve the cake with extra fresh berries on the side. It adds a refreshing touch that brightens up each bite.
• Pair with Coffee or Hot Chocolate: For a cozy treat, serve this cake with a warm cup of coffee or hot chocolate. It’s a perfect pairing for a chilly afternoon or a sweet after-dinner moment.

---

Storage and Reheating Instructions

• Storage: If you have leftovers (which is rare!), store the cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it for longer, you can refrigerate it, but be sure to bring it back to room temperature before serving so the cake stays soft.
• Freezing: This cake freezes well! You can freeze the cake layers wrapped tightly in plastic wrap and then foil for up to 2-3 months. To thaw, just leave it in the fridge overnight and let it come to room temperature before frosting or serving.
• Reheating: If you like your cake a little warm, pop a slice in the microwave for 10-15 seconds. Just be careful not to overheat it, or the cake can become too dry. Enjoy it fresh and warm for that melt-in-your-mouth experience!

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, absolutely! You can bake the cake layers ahead of time, let them cool completely, and then store them in an airtight container for up to 2-3 days. When you’re ready to serve, just add the ganache and strawberries. It’s a great way to save time if you’re planning for a party or special occasion.

Can I use frozen strawberries?

While fresh strawberries give the best texture and flavor, you can use frozen strawberries if that’s all you have. Just be sure to thaw them completely and pat them dry before topping your cake to avoid excess moisture.

How can I make this cake gluten-free?

You can easily make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your cocoa powder and chocolate are also gluten-free. The rest of the ingredients should be good to go!

Can I make this cake without eggs?

Yes! To make this cake egg-free, you can replace the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals 1 egg) or a commercial egg replacer. The cake will still turn out moist and delicious!

How do I know when the cake is done baking?

The best way to check if your cake is done is to insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If the toothpick comes out with wet batter, give it a few more minutes in the oven.

Can I add different fillings or frosting?

Of course! You can get creative with fillings like whipped cream, chocolate mousse, or fruit preserves. If you’re not a fan of ganache, you can use a classic buttercream or cream cheese frosting instead. The options are endless!

---

I’d love to hear how this turns out for you! Let me know in the comments — do you prefer your chocolate cakes with more frosting or are you all about that fresh strawberry topping? Can’t wait to hear what you think!