Description

This Chocolate Strawberry Cake is a rich and indulgent layered dessert combining moist chocolate cake with fluffy strawberry buttercream. Topped with fresh strawberries, it’s perfect for Valentine’s Day, birthdays, or any celebration that calls for a chocolate and fruit combo

Ingredients

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Strawberry Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup fresh strawberry purée
1 teaspoon vanilla extract

For Garnish:

Fresh strawberries

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Instructions

Preheat Oven:
- Preheat to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients:
- Add milk, vegetable oil, eggs, and vanilla extract.
- Beat with an electric mixer on medium speed until smooth.
Add Boiling Water:
- Carefully stir in boiling water to thin the batter.
- Mix on high speed for 1 minute to aerate.
Bake:
- Divide batter evenly between pans.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make Strawberry Buttercream:
- Beat butter on high until creamy.
- Gradually add powdered sugar while beating on low, then high until fluffy.
- Add strawberry purée and vanilla extract, beating until the frosting is light pink and airy.
Assemble the Cake:
- Layer the cooled chocolate cakes with strawberry buttercream in between.
- Frost the outside with the remaining buttercream.
- Garnish with fresh strawberries.

Notes

Use freeze-dried strawberry powder for a more intense flavor and firmer frosting if desired.
Make sure the cakes are fully cooled before frosting to prevent melting.