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Strawberry Chocolate Cake Recipe

Strawberry Chocolate Cake Recipe

Learn how to make this homemade strawberry chocolate cake with the perfect balance of rich cocoa and sweet berry flavors. This easy baking recipe features a moist chocolate sponge, homemade strawberry compote, and silky chocolate ganache. The best weekend project for chocolate lovers looking for a fruit-infused twist!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
An overhead shot captures a glossy chocolate-glazed layer cake with fresh strawberries cascading down one side and chocolate shavings creating texture on top. A cross-section view reveals distinct layers of dark chocolate sponge separated by vibrant red strawberry filling. The cake sits on a white ceramic cake stand against a dark backdrop, with scattered fresh strawberries and cocoa powder adding context. Soft natural light highlights the glossy chocolate glaze as it drips elegantly down the sides, while the contrast between the deep brown cake and bright red filling creates a striking visual appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">75g cocoa powder (Dutch-processed for richer flavor)</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">1 1/2 tsp baking powder</li><li class="ingredients-single-item">1 1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">240ml hot water</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the strawberry compote:</li><li class="ingredients-single-item">450g fresh strawberries, hulled and chopped</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch mixed with 2 tbsp water</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">300g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">200g fresh strawberries</li><li class="ingredients-single-item">50g chocolate shavings</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Two 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease two 20cm round cake pans and line with parchment paper. This ensures your cakes will release easily after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. The cocoa powder tends to form clumps, so be thorough with your whisking to ensure an evenly flavored cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. The acidity in buttermilk reacts with the baking soda to create a tender crumb and help the cake rise.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix – this develops gluten and results in a tougher cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully pour in the hot water and mix until incorporated. The batter will seem very thin – this is correct! The hot water blooms the cocoa powder, intensifying its flavor and creating a wonderfully moist cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cakes should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. While the cakes are cooling, prepare your strawberry compote.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to break down, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Stir in the cornstarch mixture and continue to cook, stirring constantly, until the compote thickens, about 2-3 minutes. The cornstarch activates at near-boiling temperatures, so you'll notice a dramatic change in consistency. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it just begins to simmer around the edges (do not boil). The finer you chop your chocolate, the more evenly it will melt.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the hot cream over the chocolate and let stand for 2 minutes. This allows the chocolate to melt gradually without scorching. Then, gently stir until smooth and glossy. Add the butter and stir until melted and incorporated. This adds shine and improves the texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency – about 30-45 minutes. It should be thick enough to hold its shape but still pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cakes are completely cool, level them if needed. Place one cake layer on your serving plate. Using a piping bag or offset spatula, create a dam of ganache around the edge of the cake to prevent the strawberry filling from seeping out.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Fill the center with the cooled strawberry compote, spreading it evenly within the ganache dam. The contrast of flavors between the chocolate and strawberry creates a delightful flavor balance that makes this cake special.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Place the second cake layer on top and press gently to secure. Apply a thin layer of ganache all over the cake (this is your crumb coat) and chill for about 15 minutes. This initial thin layer seals in any loose crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Once chilled, apply the remaining ganache generously over the entire cake, creating smooth sides and top. Work quickly while the ganache is at the ideal temperature – if it begins to firm up, gently warm it over a pan of simmering water.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Decorate the top of the cake with fresh strawberries and chocolate shavings. For the most professional finish, arrange the strawberries in a pattern that allows some of the glossy ganache to remain visible.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Refrigerate the cake for at least 1 hour before serving to allow all the components to set. For the best flavor experience, remove from the refrigerator about 20-30 minutes before serving – chocolate desserts taste best when not ice-cold.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Strawberry Chocolate Cake Recipe?

This cake requires all-purpose flour, cocoa powder, sugar, baking powder, baking soda, eggs, vegetable oil, buttermilk, vanilla, fresh strawberries, lemon juice, cornstarch, dark chocolate, heavy cream, and butter. The combination creates perfect chocolate-strawberry harmony.

How to cook Strawberry Chocolate Cake Recipe at home?

Learn how to cook Strawberry Chocolate Cake Recipe by first making a moist chocolate sponge with cocoa and hot water, then preparing a strawberry compote with fresh berries. Once cooled, assemble by layering cake with compote and covering everything in a silky chocolate ganache. The hot water in the cake batter is key for maximum chocolate flavour.

How do you prevent the strawberry filling from making the cake soggy?

Create a ganache "dam" around the edge of your cake layer before adding the compote. Ensure your compote is properly thickened with cornstarch and completely cooled before assembly. The barrier prevents seepage while maintaining the distinct flavour layers.

Can I substitute fresh strawberries with frozen ones for the compote?

Yes, frozen strawberries work well for the compote. There's no need to thaw them first - simply add them directly to the saucepan. You might need to cook them slightly longer, but reduce the added sugar as frozen berries often release more liquid.

What's the secret to achieving that glossy chocolate ganache finish?

The perfect glossy ganache comes from the right temperature chocolate-to-cream ratio (1:1 by weight) and adding butter for shine. Pour when slightly warm but not hot, and use an offset spatula for smooth application. Work quickly before it sets for that professional mirror finish.

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Grease two 20cm round cake pans and line with parchment paper. This ensures your cakes will release easily after baking." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. The cocoa powder tends to form clumps, so be thorough with your whisking to ensure an evenly flavored cake." }, { "@type": "HowToStep", "name": "Mix Wet Ingredients", "text": "In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. The acidity in buttermilk reacts with the baking soda to create a tender crumb and help the cake rise." }, { "@type": "HowToStep", "name": "Combine Ingredients", "text": "Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix – this develops gluten and results in a tougher cake texture." }, { "@type": "HowToStep", "name": "Add Hot Water", "text": "Carefully pour in the hot water and mix until incorporated. The batter will seem very thin – this is correct! The hot water blooms the cocoa powder, intensifying its flavor and creating a wonderfully moist cake." }, { "@type": "HowToStep", "name": "Bake Cake", "text": "Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cakes should spring back when lightly touched." }, { "@type": "HowToStep", "name": "Cool Cakes", "text": "Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. While the cakes are cooling, prepare your strawberry compote." }, { "@type": "HowToStep", "name": "Make Strawberry Compote", "text": "In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to break down, about 5-7 minutes." }, { "@type": "HowToStep", "name": "Thicken Compote", "text": "Stir in the cornstarch mixture and continue to cook, stirring constantly, until the compote thickens, about 2-3 minutes. The cornstarch activates at near-boiling temperatures, so you'll notice a dramatic change in consistency. Remove from heat and allow to cool completely." }, { "@type": "HowToStep", "name": "Prepare Chocolate Ganache", "text": "Place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it just begins to simmer around the edges (do not boil). The finer you chop your chocolate, the more evenly it will melt." }, { "@type": "HowToStep", "name": "Finish Ganache", "text": "Pour the hot cream over the chocolate and let stand for 2 minutes. Then, gently stir until smooth and glossy. Add the butter and stir until melted and incorporated. Let cool until spreadable consistency is reached, about 30-45 minutes." }, { "@type": "HowToStep", "name": "Assemble Cake Base", "text": "Once the cakes are completely cool, level them if needed. Place one cake layer on your serving plate. Using a piping bag or offset spatula, create a dam of ganache around the edge of the cake to prevent the strawberry filling from seeping out." }, { "@type": "HowToStep", "name": "Add Strawberry Filling", "text": "Fill the center with the cooled strawberry compote, spreading it evenly within the ganache dam. The contrast of flavors between the chocolate and strawberry creates a delightful flavor balance that makes this cake special." }, { "@type": "HowToStep", "name": "Add Second Layer", "text": "Place the second cake layer on top and press gently to secure. Apply a thin layer of ganache all over the cake (this is your crumb coat) and chill for about 15 minutes. This initial thin layer seals in any loose crumbs." }, { "@type": "HowToStep", "name": "Frost Cake", "text": "Once chilled, apply the remaining ganache generously over the entire cake, creating smooth sides and top. Work quickly while the ganache is at the ideal temperature – if it begins to firm up, gently warm it over a pan of simmering water." }, { "@type": "HowToStep", "name": "Decorate", "text": "Decorate the top of the cake with fresh strawberries and chocolate shavings. For the most professional finish, arrange the strawberries in a pattern that allows some of the glossy ganache to remain visible." }, { "@type": "HowToStep", "name": "Chill and Serve", "text": "Refrigerate the cake for at least 1 hour before serving to allow all the components to set. For the best flavor experience, remove from the refrigerator about 20-30 minutes before serving – chocolate desserts taste best when not ice-cold." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-05-25", "reviewBody": "Amazing flavor combination! The strawberry filling perfectly balances the rich chocolate cake. My family couldn't stop raving about it. Will definitely make again for special occasions.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-05-27", "reviewBody": "Best chocolate cake I've ever made! The ganache was silky perfection and the strawberry compote added just the right touch of fruity sweetness. Everyone at my dinner party was impressed.", "name": "Impressive Dinner Party Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ingrid Jørgensen", "datePublished": "2024-05-20", "reviewBody": "Worth every minute of preparation! The instructions were clear and the result was a professional-looking cake that tasted even better than it looked. My new go-to celebration cake.", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Rodriguez", "datePublished": "2024-05-18", "reviewBody": "My family devoured this cake in one sitting! The moist chocolate sponge was perfect, and the strawberry compote added such a lovely freshness. I'll be making this again for birthdays.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Zoe Chen", "datePublished": "2024-05-22", "reviewBody": "This recipe converted my husband who isn't typically a chocolate lover! The combination of chocolate and strawberry is simply magical. The ganache had the perfect consistency and shine.", "name": "Converted a Non-Chocolate Lover", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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