Rich and Moist Strawberry Chocolate Cake Recipe

This Strawberry Chocolate Cake is a dreamy dessert that combines deep, rich chocolate flavor with bursts of fresh strawberry sweetness. The layers are soft and indulgent, the strawberries add brightness, and the pairing is timeless. Whether I’m baking for a special occasion or just because, this cake always feels like a celebration.

Why You’ll Love This Recipe

I love how this cake blends two classic flavors into something extraordinary. The chocolate layers are moist and full of cocoa richness, while the strawberries bring a fruity, slightly tart contrast that balances everything perfectly. It’s simple to make but looks and tastes like it came from a bakery. Plus, it’s a hit for birthdays, date nights, or anytime I want to impress without too much effort.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Granulated sugar

• Vegetable oil

• Buttermilk

• Vanilla extract

• Hot water or brewed coffee (to enhance the chocolate flavor)

• Fresh strawberries, sliced

• Semi-sweet chocolate chips or chopped chocolate

• Heavy cream (for ganache)

• Optional: powdered sugar or whipped cream for garnish

Directions

1. I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.

2. In a large bowl, I whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, I beat eggs, sugar, oil, buttermilk, and vanilla until smooth.

4. I slowly mix the dry ingredients into the wet, then stir in hot water or coffee to thin the batter slightly.

5. I divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick comes out clean.

6. Once cooled, I layer the cake with fresh strawberry slices between each tier.

7. I make a simple ganache by heating heavy cream and pouring it over the chocolate, stirring until smooth.

8. I pour the ganache over the cake and top with more strawberries for a stunning finish.

Servings and timing

This recipe makes one two-layer 8-inch cake, serving about 10–12 people. It takes around 1 hour and 15 minutes total, including baking and cooling time.

Variations

• I sometimes add a layer of strawberry jam between the cake layers for more flavor.

• For a richer touch, I fill it with chocolate mousse or cream cheese frosting.

• I’ve used a bundt pan instead of layers for a different presentation.

• I mix chopped strawberries into the batter for fruit in every bite.

Storage/Reheating

I store this cake covered in the refrigerator for up to 3 days. Before serving, I let it sit at room temperature for about 20 minutes to soften. If I’m making it ahead, I wait to add the strawberries on top until just before serving to keep them fresh.

FAQs

Can I use frozen strawberries?

I prefer fresh for texture and appearance, but thawed frozen strawberries can work if I drain them well to avoid sogginess.

What’s the best cocoa powder for this recipe?

I like using unsweetened natural cocoa, but Dutch-process cocoa also works if I want a darker, smoother flavor.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend and check that my other ingredients are certified gluten-free.

How do I keep the cake from drying out?

I don’t overbake it, and I store it well-covered. The strawberries and ganache help keep it moist too.

Is this cake good for layering?

Absolutely. The crumb is sturdy yet soft, making it easy to layer and frost without crumbling.

Conclusion

Strawberry Chocolate Cake is the kind of dessert I make when I want a guaranteed crowd-pleaser. It’s elegant, flavorful, and rich without being overly heavy. With its moist chocolate layers and sweet berry topping, it’s the perfect balance of indulgence and freshness in every bite.