Table of Contents

• Add Thinly Sliced Whole Strawberries: For an extra burst of fresh strawberry in every bite, thinly slice fresh whole strawberries and gently pat them dry with a paper towel. Layer these delicate slices directly on top of the strawberry filling within each cake layer. This adds both texture and an irresistible pop of natural fruit.
• Infuse with Freeze-Dried Strawberry Powder: To intensify the strawberry flavor in your frosting without adding excess moisture, mix 1-2 tablespoons of finely ground freeze-dried strawberries into the buttercream. This concentrated powder delivers a vibrant, natural strawberry taste and a beautiful subtle pink tint.
• Boost with Strawberry Extract: For those who desire an even bolder strawberry presence, incorporate one teaspoon of strawberry extract into the frosting. Be sure to use a high-quality extract for the best flavor profile, and add it gradually until you reach your desired intensity.
• Explore Other Berry Combinations: If strawberries aren’t your preference, or you simply want to experiment, this versatile chocolate cake recipe can be adapted with other fruits. Consider substituting the strawberries for blackberries, blueberries, or raspberries (as seen in my raspberry chocolate cake). Cherries also pair beautifully with chocolate, offering a decadent alternative. Simply adjust the fruit filling recipe accordingly for your chosen berry.

Step 1: Combine the Dry Ingredients. In the bowl of a stand mixer, whisk together the cake flour, granulated sugar, Dutch-processed cocoa powder, dark brown sugar, baking powder, baking soda, and salt. These dry ingredients form the base of our rich chocolate cake. Next, add the softened unsalted butter and mix on low speed until the mixture achieves a texture resembling coarse sand. This coats the flour particles with fat, which helps prevent over-development of gluten, resulting in a tender cake. (Image 1 below)

Step 2: Combine the Wet Ingredients. In a separate bowl, thoroughly whisk together the sour cream, whole milk, large eggs, vegetable oil, and vanilla extract until well combined and smooth. Ensure all these ingredients are at room temperature for optimal emulsion and a perfectly smooth batter.

Step 3: Mix in Half of the Wet Ingredients. Pour exactly half of the wet ingredient mixture into the stand mixer bowl with the dry ingredients. Mix on low speed for precisely 1 minute. This initial mixing creates a thick, paste-like consistency. After 1 minute, stop the mixer and carefully scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly incorporated.

Step 4: Mix in the Coffee. Add the remaining wet ingredients to the bowl and mix on low speed until just combined. Overmixing at this stage can lead to a tough cake, so stop as soon as everything is incorporated. Scrape down the bowl once more. Finally, gently mix in the hot coffee until the batter is smooth and homogeneous. The hot coffee helps to “bloom” the cocoa powder, intensifying the chocolate flavor.

Step 5: Bake the Cake Layers. Evenly distribute the rich chocolate cake batter into your three prepared 8-inch cake pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, indicating perfect doneness. Once baked, allow the cake layers to cool in their pans on a wire rack for about 20 minutes before inverting them to cool completely. This cooling period is crucial while you prepare the luscious strawberry filling.

Step 6: Make the Strawberry Filling. In a saucepan, combine the frozen (or fresh) strawberries, water, and lemon juice. Cook over medium heat, occasionally mashing the berries with a fork or potato masher, until they soften and the mixture becomes glossy and slightly reduced. Remove about 1/4 cup of this cooked strawberry mixture and set it aside to be incorporated into the buttercream later, which will give it an authentic strawberry flavor. Then, stir in the granulated sugar and brown sugar, followed by a cornstarch slurry (cornstarch mixed with a small amount of water) to thicken. Continue cooking until the filling is thick and no longer cloudy. Transfer the finished filling to a bowl and allow it to cool completely before assembling the cake.

Step 7: Make the Strawberry Buttercream Frosting. In your stand mixer, beat the softened unsalted butter until it’s light and fluffy. Gradually add the powdered sugar, mixing until fully incorporated. Then, beat in the reserved strawberry filling, vanilla extract, and a touch of heavy cream. Continue beating on medium speed for several minutes until the buttercream is incredibly light, airy, and luscious. This vibrant frosting perfectly balances the richness of the chocolate.

Step 8: Fill the Chocolate Cake with Strawberry Filling. Place one cooled chocolate cake layer on your serving plate or cake stand. Using a piping bag fitted with a round tip (or simply a spoon), pipe a generous border of the strawberry buttercream around the very edge of this cake layer. This creates a “dam” that will neatly contain the strawberry filling. Then, spread half of the prepared strawberry filling evenly within this buttercream border.

Step 9: Assemble the Cake Layers. Carefully place the second chocolate cake layer on top of the filling, gently pressing down. Repeat the piping and filling process for this layer. For the final cake layer, place it upside down on top of the second filling layer. This technique ensures the top of your assembled cake is perfectly flat and level, making it easier to frost beautifully. (Image 9 below)

Step 10: Cover with Strawberry Frosting. Use the remaining strawberry buttercream to apply a thin “crumb coat” over the entire top and sides of the assembled cake. This initial layer traps any loose crumbs. For a “naked cake” aesthetic, this thin layer might be sufficient. However, if you prefer a thicker, more traditional frosting layer, you will need to double or even triple the buttercream recipe. Chill the frosted cake in the refrigerator while you prepare the rich chocolate ganache. (Image 10 above)

Step 11: Make the Chocolate Ganache. Heat the heavy cream until it’s very hot, just shy of boiling, either in a microwave or a small saucepan. Place your chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. This allows the chocolate to melt. Then, gently stir from the center outwards until the mixture is completely smooth and emulsified. Crucially, let the ganache cool for another 5-10 minutes before using it; pouring hot ganache directly onto the chilled buttercream will cause the frosting to melt. (Image 11 above)

Step 12: Decorate the Cake. Once the cake is chilled and the ganache has cooled slightly but is still pourable, pour the ganache over the top of the cake. Use an offset spatula to gently spread it, allowing it to elegantly drip down the sides for a beautiful finish. Let the ganache set at room temperature for about 15 minutes. To prevent cracking, allow the ganache to set completely before returning the cake to the fridge. Finally, garnish your magnificent chocolate strawberry cake with fresh whole strawberries and additional chocolate pieces for a truly show-stopping presentation. (Image 12 above)

Storage: To maintain the optimal moisture and freshness of your chocolate strawberry cake, it’s best to store it properly. Any leftover slices should be individually wrapped tightly with plastic wrap to prevent them from drying out, then placed in an airtight container and refrigerated for up to 5 days. For an uncut cake, you can simply store it in an airtight cake carrier or wrapped in plastic in the refrigerator for up to 1 week. Remember to bring slices to room temperature for about 30 minutes before serving for the best flavor and texture.

Freezer: This cake freezes beautifully, allowing you to enjoy a slice of perfection whenever a craving strikes! You can freeze the entire uncut cake by wrapping it thoroughly in several layers of plastic wrap, then an additional layer of aluminum foil, before placing it in an airtight container. Alternatively, individual slices can be wrapped similarly. This method protects the cake from freezer burn and preserves its quality for up to 1 month. Thaw in the refrigerator overnight before bringing to room temperature to serve.

Make Ahead: This recipe is perfect for preparing components in advance, reducing stress on the day of assembly:

• Cake Layers: Baked chocolate cake layers can be wrapped tightly in plastic wrap (while still slightly warm, to trap moisture) and refrigerated for 3-5 days, or frozen for up to 1 month. Thaw frozen layers in the refrigerator before use.
• Buttercream: The strawberry buttercream can be prepared up to 1-2 weeks in advance and stored in an airtight container in the refrigerator. Before using, let it come to room temperature and then re-whip it on medium-high speed until light and fluffy again.
• Strawberry Filling: The strawberry filling can also be made up to 1 week ahead of time. Store it in an airtight container in the fridge until ready to use. Ensure it is completely cooled before storing.

Adjusting to different pan sizes is common! For a single 9×13 baking pan, you’ll generally need to bake for a longer duration, typically around 15-25 minutes at the same temperature (350°F/180°C), as the batter is spread thinner. If using two 9-inch cake pans instead of three 8-inch pans, increase the baking time to approximately 20-30 minutes. Always monitor for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Keep in mind that baking times are always approximate and depend on your specific oven and pan material.

No, it is highly recommended to stick with cake flour for this particular recipe. This chocolate cake recipe utilizes a specific mixing technique (reverse creaming method, often used with cake flour) that relies on the low-protein content of cake flour. Using all-purpose flour, which has a higher protein content, will lead to excessive gluten development. This will result in a cake with a noticeably tough, dense, and less desirable texture, significantly impacting the overall quality and tenderness.

For Dutch-processed cocoa powder, my personal favorite is Ghirardelli Premium Baking Cocoa, which I consistently find at Walmart. It offers a rich, deep chocolate flavor and a beautiful dark color. Hershey’s Special Dark cocoa powder is another excellent and widely available alternative that provides a similar Dutch-processed profile and can be found in most grocery stores. Both brands deliver a fantastic result in this cake.

Proper cooling is crucial to prevent your frosting from melting and your cake from crumbling. After baking, allow the cake layers to cool in their pans on a wire rack for about 20 minutes. This helps the cakes firm up and release cleanly from the pans. Then, invert the cakes onto the wire rack to cool completely for approximately 1 hour. You’ll know they are ready for frosting when the very center of each cake layer feels cool to the touch. Rushing this step can lead to a messy frosting job and a less stable cake structure.

For optimal serving enjoyment, it’s generally best to let the cake sit at room temperature for about 30 minutes before slicing, as this allows the flavors to meld and the cake layers to soften to their ideal texture. However, due to the fresh strawberry filling and dairy-based buttercream, it is essential to store any uneaten portions of the cake in the refrigerator to keep it fresh, soft, and moist. Simply cover it well to prevent it from drying out, and then let it come back to a comfortable serving temperature before indulging.

More Strawberry Recipes

If you adore the sweet, succulent taste of strawberries as much as we do, you’re in for a treat! Here are more fantastic strawberry-centric recipes to explore:

• Strawberry Ice Cream Cake: A frosty, fruity delight perfect for summer celebrations.
• Strawberry Shortcake Cookies: All the classic flavors of shortcake in a convenient, bite-sized cookie.
• Strawberry Crumb Cake: A tender cake with a sweet strawberry layer and a buttery, crumbly topping.
• Moist Strawberry Cake: A classic, light, and airy cake bursting with fresh strawberry flavor.
• Strawberry Crunch Cupcakes: Fun, flavorful cupcakes with a delightful crunchy topping.