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Print your guests with this strawberry chocolate cake that is both gorgeous and decadently succulent. Rich layers of dark chocolate cake covered in sugariness homemade strawberry frosting and fresh sliced strawberries…a match made in heaven!

Strawberry chocolate block is ane of those recipes that makes every chocolate lover happy! If you lot are a chocolate lover, I know how passionate you are near succulent and rich desserts. I accept you covered because I do too! Some of my favorite chocolate desserts include this pie, this cheesecake, or this incredible dessert that you will LOVE.

Front view of strawberry chocolate cake on a white cake stand and white background. Whole strawberries are garnished on the side of the cake stand.

Strawberry Chocolate Cake Recipe

This strawberry chocolate block starts with the Best homemade chocolate cake yous will ever take! Rich chocolatey layers baked to perfection and frosted with a sweetness creamy strawberry frosting. Freeze-dried strawberries are the hugger-mugger to elevating the strawberry flavors in the frosting. Attempt not to swallow it with a spoon earlier frosting your cake!

Strawberry and chocolate are meant to be together! The sweet ripened strawberry flavors compliment the chocolate perfectly. If you love the combination of strawberry and chocolate, you have to try these astonishing cookies or these luscious brownies. And of course, chocolate-covered strawberries are a MUST!

Ingredients For Strawberry Chocolate Cake

Y'all will find a new love for bootleg cake mixes after y'all make this cake. It's easy and the ingredients are all stuff that y'all have heard of earlier! I always make this cake when it's strawberry season and strawberries are the most fresh. Encounter the recipe card below for a list of verbal measurements!

Chocolate Block

  • Vegetable Oil: You can utilize butter but it will change the texture! So I recommend vegetable oil if you can!
  • Warm Coffee: This enhances the chocolate flavor. (Information technology does non arrive taste like coffee though!) But if you would rather, buttermilk or warm water works too!
  • Eggs: This will bind the batter together!
  • Vanilla Extract: Gives flavour and sweetness to the batter. Vanilla besides enhances the flavor of chocolate.
  • All-Purpose Flour: This creates a base to mix all of the ingredients together!
  • Granulated Sugar: This balances out the cocoa pulverization making the overall gustation sugariness!
  • Unsweetened Cocoa Powder: Make sure you lot use unsweetened and Non Dutch process.
  • Baking Soda: This makes the cake rise and becomes fluffy!
  • Baking Powder: Baking pulverisation lightens the texture of cakes by enlarging air bubbles within the batter.
  • Common salt: Enhances all of the ingredient flavors!

Strawberry Frosting

  • Unsalted Butter: Unsalted butter is best for making frosting.
  • Powdered Sugar: Powdered sugar adds sweetness to the frosting.
  • Salt: Balances the flavors and enhances the sweetness.
  • Heavy Cream: Helps add together moisture and makes the frosting creamy.
  • Freeze Stale Strawberries: The hugger-mugger to the intense strawberry season and vibrant colour!
  • Fresh Strawberries: Fresh strawberries add texture and sweetness to this incredible cake.
First photo of wet ingredients for chocolate cake together in a bowl. Second photo of dry ingredients for chocolate cake together in a bowl. Third photo of dry and wet ingredients mixed together. Fourth photo of cake batter divided into cake pans and ready to bake.

How to Brand Strawberry Chocolate Block

This strawberry chocolate cake recipe is so impressive and even more delicious! The moist chocolate cake has an intense flavor of chocolate with the add-on of coffee in the batter. I e'er dip the strawberries ahead of time considering information technology's all ready to frost and assemble as presently equally the cake cools.

Block

  1. Preheat Oven/Prepare Pan: Preheat the oven to 350℉. Spray iii 8-inch round block pans with cooking spray. Add parchment rounds to the bottom of the pans and spray lightly with cooking spray. Set aside.
  2. Whisk Wet Ingredients: In a large basin, whisk together the vegetable oil, coffee, eggs, and vanilla until combined.
  3. Combine and Add Dry Ingredients: In a medium basin sift together the flour, saccharide, cocoa pulverization, baking soda, baking pulverisation, and salt. Add together the dry out ingredients to the wet ingredients and gently whisk together until fully combined.
  4. Bake: Fill the iii pans evenly and dorsum for 20-25 minutes until the centers of the block leap back when lightly pressed, or a toothpick comes out clean. Let the cake to cool for 10 minutes in the pan before inverting the pans onto a cooling rack to cool completely before frosting.

Strawberry Frosting

  1. Whip Butter: In the bowl of a stand up mixer, use the paddle zipper to beat the butter on medium-high speed until lite and fluffy, about 4-5 minutes.
  2. Add Powdered Sugar, Salt and Cream: Add the powdered sugar and salt. Mix the ingredients on low speed until the sugar is incorporated. Add the cream ane-2 tablespoons at a time until the frosting begins to go creamy and shine, non likewise strong.
  3. Add Freeze-Stale Strawberries: Add the powdered freeze-dried strawberries to the frosting and beat out until combined.

Associates

  1. Frost/Add Strawberries to First Layer: Place the bottom layer of cake upside downwardly on a plate or a cake stand. Add a generous dollop of frosting to the center and spread evenly over the block, all the way to the border. Add sliced strawberries on top of the frosting, but leave ½ inch of space around the edge of the block round.
  2. Repeat For Remaining Layers: Place the 2nd layer of cake upside down on top of the first and repeat the process with frosting and sliced strawberries. Elevation with the third layer of cake, again upside down.
  3. Frost Commencement Outer Layer: Scoop iii-4 big dollops of frosting on pinnacle of the block and spread to the edges of the cake. Use a straight frosting spatula to bring the frosting down the sides of the cake. Be careful not to elevator it straight off the cake, because it will pull chocolate crumbs off with the frosting.
  4. Frost Final Outer Layer: Once the exterior of the block has a thin layer of frosting, continue to add together more frosting until it is thicker. Smooth the sides and the summit of the cake.
  5. Dip Strawberries: Launder and dry the whole strawberries. Dip them in the melted candy-blanket chocolate. Fix dipped strawberries on parchment paper to permit the chocolate to harden.
  6. Brand Ganache: In the microwave, heat the chocolate fries and cream in 30-second intervals. Stir until smooth and combined.
  7. Drizzle Ganache: Pour the chocolate ganache on the center of the elevation of the block and utilise an offset spatula to advisedly spread it out to the edges, letting it gently spill over the edge of the cake to create the chocolate drips downward the sides. Let the ganache set earlier finishing.
  8. Pipage Frosting/Place Strawberries: Use a piping bag fitted with a large star tip to piping swirls of frosting on height. Place a chocolate-dipped strawberry on each swirl.
First photo of strawberry frosting ingredients in a bowl. The freeze-dried strawberry powder is added to the frosting ingredients. Second photo is the strawberry frosting ingredients all mixed together in a silver bowl.

Tips For Assembling a Layered Cake

This strawberry chocolate cake is easy to assemble and I'll tell you why! Here are a few of my favorite tips when baking and frosting cakes. I hope yous find these tips helpful! I dearest giving tips that make baking easier so you experience confident in the kitchen!

  • Counterbalance Batter For Even Layers: Even layers brand assembly easy! For even layers of cake, it is all-time to use a kitchen scale to weigh the batter. I had 1218 grams of concoction, so I weighed out 406 grams into each of my cake pans. The weight may vary slightly.
  • Chill Block Earlier Frosting: Chilled block layers are easier to frost! Wrap the cooled layers in plastic wrap and chill in the fridge for at least a few hours earlier stacking and frosting. You tin can also freeze the layers, only follow my freezing tips beneath.
  • Make Frosting Right Before Associates: The strawberry frosting is best when made right before associates. This helps the frosting be smooth and spreadable. The longer the frosting sits, the thicker it becomes. It may be necessary to add more milk 1 tablespoon at a fourth dimension. Milk softens the frosting to ensure it goes on nice and smooth.
Side photo of a slice of strawberry chocolate cake being lifted off the cake platter.

Storing Leftover Cake

The cake layers of this strawberry chocolate cake can be made several days in advance. When I plan alee for this cake, these directions are so helpful. Wrap the layers in plastic wrap and chill in the fridge until you are gear up to get together the cake.

  • In the Refrigerator: The finished cake can exist stored in an airtight container in the fridge for up to 3 days. The chocolate-dipped strawberries typically only terminal ane-2 days. Whatsoever longer than that and they volition begin to cry and the chocolate will pull abroad from the berry.
  • In the Freezer: Unfrosted chocolate block layers can be stored in the freezer for up to 3 months. When freezing, wrap the layers in plastic wrap and likewise wrap in a layer of aluminum foil. Once completely frozen, transfer them into a big freezer ziplock purse to help proceed out freezer burn. The layers can exist frosted frozen, or you can permit them thaw in the fridge before frosting!
A close up photo of a slice of strawberry chocolate cake on a gray plate. A fork is lifting up a bite of cake. Sliced strawberries are garnished on the side of the plate.

Chocolate Cake

  • ¾ cup vegetable oil
  • 1 ¼ cup warm coffee
  • two big eggs
  • 2 ¼ teaspoons vanilla excerpt
  • ii cups all-purpose flour
  • 1 ½ cup granulated sugar
  • ¾ cup unsweetened cocoa powder, not Dutch process
  • ½ teaspoon baking soda
  • ¾ teaspoon blistering powder
  • one teaspoon common salt

Strawberry Frosting

  • 2 cups unsalted butter, room temperature
  • 5 cups powdered sugar
  • ¼ teaspoon salt
  • ¼-⅓ loving cup heavy cream, as needed
  • ⅓ cup freeze-dried strawberries, blended to powder before measuring
  • fresh strawberries, sliced

Topping

  • Fresh strawberries whole
  • Candy coating chocolate both white and nighttime chocolate
  • ⅓ cup semi-sweetness chocolate fries
  • ⅓ cup heavy cream

Cake

  • Preheat the oven to 350℉. Spray iii viii-inch round block pans with cooking spray. Add parchment rounds to the bottom of the pans and spray lightly with cooking spray. Set aside.

  • In a big bowl, whisk together the vegetable oil, coffee, eggs, and vanilla until combined.

  • In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.

  • Fill the iii pans evenly and dorsum for twenty-25 minutes, until the centers of the cake jump back when lightly pressed, or a toothpick comes out clean. Allow the block to cool for 10 minutes in the pan earlier inverting the pans onto a cooling rack to cool completely before frosting.

Strawberry Frosting

  • In the bowl of a stand mixer, use the paddle attachment to vanquish the butter on medium-loftier speed until light and fluffy, about 4-5 minutes.

  • Add the powdered sugar and salt and mix on depression until the carbohydrate is moistened. Add the cream 1-ii tablespoons at a fourth dimension until the frosting begins to go creamy and smooth, not likewise stiff.

  • Add the powdered freeze dried strawberries to the frosting and shell until combined.

Assembly

  • Identify the bottom layer of cake upside downwardly on a plate or a cake stand. Add together a generous dollop of frosting to the center and spread evenly over the block, all the manner to the border. Add sliced strawberries on superlative of the frosting, just leave ½ inch of space effectually the border of the cake round.

  • Place the second layer of block upside down on top of the first and echo the procedure with frosting and sliced strawberries. Top with the third layer of block, again upside downwardly.

  • Scoop 3-4 big dollops of frosting on top of the block and spread until it is pushed over the edges of the block. Employ a straight frosting spatula to bring the frosting downwardly the sides of the cake, taking intendance to non lift straight off the cake as that will cause you to pull chocolate crumbs off with the frosting.

  • Once the exterior of the cake is coated in a thin layer of frosting, go on to add more frosting until it is thicker. Smoothen the sides and the meridian of the cake.

  • Launder and dry your whole strawberries and dip in the candy coating chocolate that has been gently melted. Set dipped strawberries on parchment paper to allow the chocolate to harden.

  • In the microwave, rut the chocolate chip and foam in 30 2d intervals, until the mixture can be stirred shine.

  • Cascade the chocolate ganache on the middle of the summit of the cake and use an off-set up spatula to carefully spread it out to the edges, letting it gently spill over the edge of the cake to create the chocolate drips down the sides. Let the ganache fix before finishing.

  • Use a piping bag fitted with a large star tip to pipage swirls of frosting on top. Place a chocolate dipped strawberry on each swirl.

Serves: viii

Serving 1 slice Calories 1135 kcal (57%) Carbohydrates 154 m (51%) Protein 8 yard (16%) Fatty 58 g (89%) Saturated Fat 36 1000 (180%) Polyunsaturated Fatty two thou Monounsaturated Fat 15 g Trans Fat 2 g Cholesterol 183 mg (61%) Sodium 464 mg (19%) Potassium 437 mg (12%) Fiber half dozen m (24%) Sugar 121 g (134%) Vitamin A 1736 IU (35%) Vitamin C 121 mg (147%) Calcium 72 mg (7%) Iron 6 mg (33%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Class Dessert

Cuisine American

Keyword strawberry chocolate cake, strawberry chocolate block recipe, valentine'south day, valentine's twenty-four hours dessert recipe

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family unit.

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