Chocolate Strawberry Cake
A rich and moist chocolate cake with fresh strawberries and a strawberry buttercream frosting.
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- •1/2 cup Cocoa powdernatural or Dutch process
- •1 cup Boiling hot water
- •3 cups All-purpose flour
- •2 1/2 cups Granulated sugar
- •1 teaspoon Salt
- •2 1/2 teaspoons Baking soda
- •1 1/2 teaspoons Baking powder
- •1 cup Buttermilk
- •1 cup Vegetable oilor other mild oil
- •3 Eggsroom temperature
- •1 tablespoon Vanilla extract
- •2 pounds Strawberriesfor decoration and buttercream
- •1 1/2 cups Unsalted butterroom temperature
- •6 to 8 cups Powdered sugarfor buttercream
- •3 1/2 ounces Chocolatefor ganache
- 1
Preheat oven to 350°F (175°C). Prepare three 9-inch cake pans with parchment rounds, butter, and flour.
10 min
- 2
Bloom cocoa powder by sifting 1/2 cup into a bowl and adding 1 cup of boiling water. Stir and set aside for 10 minutes.
10 min
- 3
In a large bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
5 min
- 4
Add buttermilk, vegetable oil, eggs, and vanilla extract to the cocoa mixture. Whisk until smooth.
5 min
- 5
Combine wet and dry ingredients. Mix until fully incorporated.
5 min
- 6
Divide batter evenly into prepared pans. Bake for 30 minutes. Let cool.
30 min
- 7
Chop strawberries for buttercream and decoration. Set aside.
5 min
- 8
For buttercream, beat butter with a pinch of salt until light and fluffy. Gradually add powdered sugar and strawberries, mixing until smooth.
10 min
- 9
Assemble cake by layering with buttercream and strawberries. Chill in the fridge.
10 min
- 10
Make ganache by melting chocolate over simmering water. Cool slightly before using.
5 min
- 11
Apply ganache to chilled cake and decorate with strawberries.
10 min
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