Chocolate strawberry cake recipes from My Baking Addiction brings a rich, moist chocolate base layered with fresh strawberry filling and creamy ganache.
This homemade dessert tastes as delicious as a bakery-style creation, full of deep cocoa flavor and sweet fruit balance.
I made this chocolate strawberry cake recipes many times, and every time it feels more special. I added my own touch by adjusting the sweetness and thickening the strawberry layer for a fuller texture.
I will now show step-by-step how to bake this beautiful chocolate strawberry cake recipes that blends chocolate richness with real strawberry freshness in one luscious dessert.
Why You Will Choose Chocolate Strawberry Cake Recipes?
You will choose chocolate strawberry cake recipes because they bring together two favorite flavors in one rich and refreshing dessert.
The deep, velvety chocolate cake pairs beautifully with the bright, juicy taste of fresh strawberries, creating a luxurious balance of sweetness and depth.
This chocolate strawberry cake recipes looks stunning on any table and feels special for birthdays, holidays, or romantic celebrations. The layers stay moist, the strawberry filling adds freshness, and the glossy ganache gives it a professional finish.
It’s a dessert that impresses guests and makes any moment feel like a bakery-quality indulgence made right at home.
How To Prepare Chocolate Strawberry Cake Recipes?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 420
Yield: 8 servings
Kitchen Utensils
- 2 round cake pans (8 inches)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper
Ingredients
For the Chocolate Cake Layers:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-processed for rich flavor)
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs (room temperature)
- 1 cup whole milk or buttermilk (room temperature)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 ¾ cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
For the Chocolate Ganache:
- ¼ cup heavy cream
- ¾ cup semi-sweet chocolate chips or finely chopped chocolate
Instructions
1. Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly dust them with flour to prevent sticking.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. Stir well to make sure all the dry ingredients are evenly combined.
3. In a separate bowl, whisk the milk, oil, eggs, and vanilla extract until the mixture is completely smooth. Slowly pour this wet mixture into the bowl with the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
4. Next, carefully stir in the boiling water. The batter will become thin at this stage—don’t worry, that’s what gives the cake its soft and moist texture.
5. Divide the batter evenly between the two prepared pans. Place them in the oven and bake for about 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for about 10 minutes, then remove them and place them on a wire rack to cool completely.
6. While the cakes are cooling, prepare the strawberry filling. In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices. Add the cornstarch mixture and continue stirring for 2–3 more minutes, until the filling thickens. Set it aside to cool completely before using.
7. To make the chocolate ganache, heat the heavy cream in a small saucepan just until it starts to simmer. Remove it from the heat and pour it over the chocolate chips. Let it sit for two minutes, then stir gently until the mixture becomes smooth and glossy. Allow it to cool slightly so it thickens to a pourable consistency.
8. To assemble, place one cooled cake layer on a serving plate. Spread the strawberry filling evenly across the top. Carefully set the second cake layer over it. Pour the ganache over the top of the cake, letting it drip naturally down the sides for a beautiful finish.
9. For a final touch, decorate the top with fresh strawberries if you like. Chill the cake for about 30 minutes before serving to let everything set and achieve the perfect texture.
Special Note
You can make the cake layers a day ahead and store them wrapped at room temperature. The strawberry filling can be made up to 2 days in advance and refrigerated. For extra flavor, brush the cake layers with a little strawberry syrup before assembling.
Why My Recipe Works
My chocolate strawberry cake recipes works because it carefully balances rich chocolate layers with a fresh, slightly tart strawberry filling, creating a moist and flavorful cake.
The use of boiling water in the chocolate batter ensures softness and tenderness, while the eggs, milk, and oil provide structure without drying out the cake.
The strawberry filling is thickened just enough to hold between layers, adding natural sweetness and a fresh taste. Finishing with a smooth chocolate ganache ties the flavors together and gives a professional look.
Each element is tested to ensure reliable results and a dessert that impresses both in taste and appearance.
Amazing Serving Ideas
Serve chocolate strawberry cake recipes on a beautiful plate to highlight the layered presentation. Cut the cake into even slices so the chocolate and strawberry layers are clearly visible.
Pair with fresh fruit on the side, like a few sliced strawberries or berries, to complement the flavors naturally. Present with a small serving of chilled cream or custard in a separate dish to balance the richness.
For gatherings, arrange slices on a wooden board or tray for an inviting, rustic display. Garnish simply with a few whole strawberries around the plate for a fresh, vibrant look.
Additions For Make More Delicious
✔ Chopped Nuts – Add toasted almonds, hazelnuts, or pecans to the cake layers or sprinkle over the ganache for crunch.
✔ Chocolate Chips – Fold in semi-sweet or dark chocolate chips into the batter for extra chocolate bursts.
✔ Strawberry Jam Layer – Spread a thin layer of strawberry jam under the fresh strawberry filling for more sweetness and flavor depth.
✔ Whipped Cream Topping – Pipe lightly sweetened whipped cream around the edges for decoration and creaminess.
✔ Liqueur Infusion – Brush the cake layers with strawberry or chocolate liqueur for an adult twist.
Quick Tips And Tricks
1. Always use room temperature eggs and milk to help the batter mix evenly and create a tender cake.
2. Sift the cocoa powder and flour together to prevent lumps and ensure a smooth, light texture.
3. Use boiling water in the chocolate batter to enhance the chocolate flavor and keep the cake moist.
4. Let the strawberry filling cool completely before layering to prevent the cake from becoming soggy.
5. Chill the ganache slightly before spreading so it doesn’t run off the sides.
6. Level the cake layers with a serrated knife for even stacking and a polished presentation.
How To Store Chocolate Strawberry Cake Recipes
To store chocolate strawberry cake recipes, first cover it loosely with plastic wrap or place it in an airtight cake container to prevent it from drying out or absorbing other fridge odors.
Keep it in the refrigerator because the strawberry filling and ganache need a cool environment to stay fresh. The chocolate strawberry cake recipes will stay good for 2–3 days when stored this way.
For longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and then aluminum foil. Thaw frozen slices in the refrigerator for a few hours before serving to maintain the texture and flavor.
FAQ For Chocolate Strawberry Cake Recipes
Can I make this cake gluten-free?
Yes, replace all-purpose flour with a gluten-free flour blend, keeping the same measurements for structure and texture.
How can I make the strawberry filling thicker?
Cook the filling a little longer or add an extra teaspoon of cornstarch slurry until it reaches a jam-like consistency.
Can I bake this cake in a different size pan?
Yes, adjust baking time depending on pan size; thinner layers bake faster, deeper layers take longer.
Can I add flavor extracts to the cake?
Yes, a hint of almond or strawberry extract enhances the flavor without overpowering the chocolate.
Can I make this cake in cupcakes instead of a layered cake?
Absolutely, pour batter into lined muffin tins and adjust baking time to 18–22 minutes, then top with strawberry filling and ganache.
Conclusion
This chocolate strawberry cake recipes is truly delicious, and everyone who tries it enjoys every bite. I have made this cake many times for special occasions and serving it always brings joy.
Baking chocolate strawberry cake recipes myself has been a wonderful experience, and I love how each step comes together easily with my method.
Sharing this chocolate strawberry cake recipes allows others to enjoy the same rich chocolate layers and fresh strawberry filling without stress.
I hope my simple, step-by-step approach inspires you to try making this cake and experience the same satisfaction and delight.
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Chocolate Strawberry Cake Recipes
Equipment
- 2 round cake pans (8 inches)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper
Ingredients
For the Chocolate Cake Layers:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder Dutch-processed for rich flavor
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup whole milk or buttermilk room temperature
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 ¾ cups fresh strawberries hulled and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water slurry
For the Chocolate Ganache:
- ¼ cup heavy cream
- ¾ cup semi-sweet chocolate chips or finely chopped chocolate
Instructions
- Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly dust them with flour to prevent sticking.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. Stir well to make sure all the dry ingredients are evenly combined.
- In a separate bowl, whisk the milk, oil, eggs, and vanilla extract until the mixture is completely smooth. Slowly pour this wet mixture into the bowl with the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
- Next, carefully stir in the boiling water. The batter will become thin at this stage—don’t worry, that’s what gives the cake its soft and moist texture.
- Divide the batter evenly between the two prepared pans. Place them in the oven and bake for about 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for about 10 minutes, then remove them and place them on a wire rack to cool completely.
- While the cakes are cooling, prepare the strawberry filling. In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices. Add the cornstarch mixture and continue stirring for 2–3 more minutes, until the filling thickens. Set it aside to cool completely before using.
- To make the chocolate ganache, heat the heavy cream in a small saucepan just until it starts to simmer. Remove it from the heat and pour it over the chocolate chips. Let it sit for two minutes, then stir gently until the mixture becomes smooth and glossy. Allow it to cool slightly so it thickens to a pourable consistency.
- To assemble, place one cooled cake layer on a serving plate. Spread the strawberry filling evenly across the top. Carefully set the second cake layer over it. Pour the ganache over the top of the cake, letting it drip naturally down the sides for a beautiful finish.
- For a final touch, decorate the top with fresh strawberries if you like. Chill the cake for about 30 minutes before serving to let everything set and achieve the perfect texture.