Chocolate-Strawberry Layer Cake Recipe

Get ready to fall in love with this stunning Chocolate-Strawberry Layer Cake Recipe that perfectly blends rich, deep chocolate with the bright, juicy sweetness of strawberries. This cake is a showstopper for any occasion, boasting moist layers of cocoa-infused cake, luscious strawberry-infused buttercream, and a glossy chocolate ganache topping. It’s one of those delightful treats that not only tastes incredible but also looks irresistibly beautiful—trust me, once you try this recipe, it’ll become a beloved classic in your baking repertoire.

Ingredients You’ll Need

Though this cake feels fancy, the ingredients are straightforward and each plays a crucial role. From the deep cocoa powder to the fresh strawberries, these essentials come together to create amazing texture, flavor, and vibrant color that make this cake unforgettable.

• Flour: Provides the structure for the cake’s tender crumb.
• Granulated sugar: Sweetens and helps tenderize the cake.
• Special dark chocolate cocoa powder: Delivers that rich chocolate intensity.
• Baking powder and baking soda: Work together to give the cake a light, airy rise.
• Kosher salt: Balances sweetness and enhances all flavors.
• Large eggs: Add richness and help bind the cake.
• Sour cream: Keeps the cake moist and tender.
• Buttermilk: Adds a subtle tang and tender crumb.
• Warm water and espresso powder: Intensify chocolate flavor and hydrate the batter.
• Canola oil: Keeps the cake moist without adding strong flavors.
• Pure vanilla extract: Enhances all flavors with a sweet, warm note.
• Unsalted butter (softened): Forms the base of the silky buttercream.
• Powdered sugar: Sweetens and thickens the frosting.
• Finely diced strawberries: Infuse the buttercream with fresh, fruity bursts.
• Heavy whipping cream: Used for the ganache and to adjust buttercream consistency.
• Fresh strawberries for topping: Perfect for garnish and added freshness.
• Semi sweet chocolate chips: Melted to create the luscious ganache glaze.

How to Make Chocolate-Strawberry Layer Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350 degrees Fahrenheit and lightly spray three 9-inch cake pans with baking spray. This ensures your cakes bake evenly and come out smoothly without sticking.

Step 2: Mix Espresso and Warm Water

In a small bowl, whisk together the espresso powder and warm water until fully combined. This little addition will deepen the chocolate flavor in the cake, making every bite more luxurious.

Step 3: Combine Dry Ingredients

Using your stand mixer or a large bowl and whisk, blend the flour, sugar, cocoa powder, baking powder, baking soda, and kosher salt. Mixing these well sets the stage for a perfectly even cake texture.

Step 4: Add Wet Ingredients Gradually

Gradually incorporate the eggs, sour cream, buttermilk, espresso mixture, canola oil, and vanilla extract into the dry ingredients. Combine just until smooth—overmixing can make the cake dense, and we want light, fluffy layers.

Step 5: Divide Batter and Bake

Evenly divide the luscious batter between the three prepared pans. Pop them into the oven and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. This timing ensures moist but fully baked layers.

Step 6: Cool the Cakes

Let the cakes cool in their pans for about 20 minutes, then transfer them to wire racks to cool completely before frosting. Cooling is key so the buttercream doesn’t melt when applied.

Step 7: Make the Strawberry Buttercream

Beat softened unsalted butter until light and fluffy. Gradually mix in powdered sugar and vanilla extract, then fold in the finely diced strawberries. Add heavy whipping cream one tablespoon at a time to reach a smooth, spreadable consistency. This frosting will be bursting with fresh strawberry flavor and luscious creaminess.

Step 8: Layer and Frost the Cake

Place the first cake layer on your serving plate and spread a generous amount of strawberry buttercream. Repeat with the remaining layers, finishing with a smooth coat all around. This creates a beautiful layered effect with the vibrant strawberry frosting peeking through.

Step 9: Prepare the Chocolate Ganache

Heat the heavy cream until just simmering, then pour over the semi-sweet chocolate chips. Let it rest for a minute before stirring until smooth and glossy. This ganache will add a shiny, decadent finish to the cake.

Step 10: Glaze the Cake

Pour the ganache over the frosted cake, letting it gently drip down the sides for an elegant look. Use a spatula to help spread if needed, but keep the drips natural for that professional touch.

Step 11: Garnish and Serve

Top the cake with fresh whole strawberries for a pop of color and freshness. Now your stunning Chocolate-Strawberry Layer Cake Recipe is ready to impress and delight!

How to Serve Chocolate-Strawberry Layer Cake Recipe

Garnishes

Fresh strawberries are the perfect finishing touch, adding a bright contrast to the rich chocolate ganache and creamy frosting. You can also sprinkle a few chocolate shavings or dust with cocoa powder for added visual appeal and chocolate flavor bursts.

Side Dishes

This cake pairs wonderfully with simple accompaniments like a scoop of vanilla ice cream or a dollop of whipped cream to cool the palate. For a more decadent pairing, serve alongside fresh berry compote or a cup of robust coffee.

Creative Ways to Present

Slice the cake into generous pieces and plate with a fresh mint leaf and some extra diced strawberries around the edge. For a party, try individual mini cakes using cupcake liners and topping each with ganache and a single strawberry. Presentation can really elevate the joy of serving this recipe.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly in the refrigerator. The buttercream and ganache retain their taste and texture well when chilled, and it’s best enjoyed within 3 to 4 days for peak freshness.

Freezing

You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to use, thaw fully in the refrigerator and then assemble as directed.

Reheating

This cake is best served chilled or at room temperature, so no reheating required. Allow refrigerated slices to sit out for 20 minutes before serving for the best flavor experience.

FAQs

Can I use fresh strawberries in the buttercream instead of diced?

Using diced strawberries is best because it distributes the flavor evenly without making the frosting too watery. Fresh strawberry puree can be used but reduce the cream accordingly to maintain consistency.

Is there a substitute for buttermilk in this recipe?

If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This mimics the acidity and tenderizing effect of buttermilk.

How do I prevent the cake layers from drying out?

Make sure to measure ingredients accurately, avoid overbaking, and always cool the cakes completely before wrapping or frosting. Using sour cream and oil in the batter also helps keep it moist.

Can this recipe be made gluten-free?

You can substitute the flour with a 1-to-1 gluten-free baking flour blend, but results may vary slightly in texture. Be sure to check for added xanthan gum or add some if your blend doesn’t contain it.

What’s the best way to get clean slices when serving?

Use a sharp knife warmed under hot water and wiped dry before slicing. This helps the knife glide smoothly through the ganache and buttercream for perfect presentation.

Final Thoughts

There’s something truly magical about this Chocolate-Strawberry Layer Cake Recipe. It’s the kind of dessert that brings people together—whether for birthdays, celebrations, or just because. The combination of moist chocolate cake, fresh strawberry buttercream, and glossy ganache is simply irresistible. I can’t wait for you to try it and share those smiles around your table!

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