Description

Strawberry Chocolate Cake is a moist, rich dessert combining layers of deep chocolate flavor with fresh, vibrant strawberries. Perfect for celebrations or casual indulgence, this cake features tender chocolate layers, juicy strawberries folded inside the batter, and a luscious chocolate ganache or frosting topping, creating a harmonious blend of fruity freshness and indulgent richness.

Ingredients

Scale

Dry Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 and 1/2 cups granulated sugar

Wet Ingredients

1/2 cup unsalted butter, softened (or 1/2 cup oil for moistness)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup milk or buttermilk, room temperature

Fresh Fruit and Toppings

1 cup fresh strawberries, chopped (plus extra slices for garnish)
Chocolate ganache or frosting of choice (buttercream or whipped cream are alternatives)

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Instructions

Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Prepare your ingredients measured and ready.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda to ensure an even, lump-free mixture for uniform rising.
Cream Butter and Sugar: In a separate bowl, beat the softened butter (or oil alternative) with the sugar until the mixture is light and fluffy, incorporating air to create a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, ensuring proper emulsification for an even, moist cake.
Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients into the wet mixture alternating with milk or buttermilk, beginning and ending with dry ingredients. Mix just until combined to avoid a dense texture.
Incorporate Fresh Strawberries: Gently fold chopped fresh strawberries into the batter to distribute moisture and bursts of sweetness throughout the cake.
Bake the Layers: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, checking doneness with a toothpick that should come out clean or with a few crumbs.
Cool and Frost: Allow cake layers to cool completely before spreading chocolate ganache or frosting between layers and on top. Finish by garnishing with fresh strawberry slices.

Notes

Use room temperature eggs and butter for a smoother batter and even baking.
Mix batter just enough to combine ingredients to keep the cake light and tender.
Use ripe, firm strawberries to avoid excess moisture that can affect texture.
Distribute batter evenly between pans for consistent layer thickness.
Cool cake layers fully before frosting to prevent melting or sliding.
Store cake covered tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
Wrap tightly and freeze layers or whole cake for up to 3 months, thaw overnight before serving.
Microwave slices briefly or warm whole cake in a low oven to serve slightly warm.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 350 kcal
Sugar: 30 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 65 mg