The Best Chocolate Strawberry Cake Recipe 

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It has layers of rich chocolate cake, strawberry buttercream, chocolate ganache, and strawberries that have been dipped in chocolate.


CHOCOLATE CAKE LAYERS – 3/4 cup buttermilk, room temperature – 2/3 cup sour cream, room temperature – 3 large eggs, room temperature – 1/3 cup vegetable oil – 1 Tablespoon Vanilla – 1/4 cup cocoa powder – 1/2 cup mini chocolate chip – 15.25oz Box Dark Chocolate Cake Mix, I used Dark Chocolate Cake Mix from Duncan Hines for the best taste and texture


STRAWBERRY BUTTERCREAM – 1 1/2 cup unsalted butter, left out at room temperature for 10 minute – 1 pinch salt – 1 Tablespoon vanilla – 1-2 teaspoons strawberry emulsion – 1oz bag Freeze Dried Strawberries , *pulsed to a fine powder – 1/2 cup heavy cream – 7-8 cups powdered sugar CHOCOLATE GANACHE DRIPS – 2 cups chocolate melt – 1 cup heavy cream EXTRAS – 6-12 whole chocolate dipped strawberrie


For chocolate cake:- Set aside two 8" cake pans with shortening + flour, cake/baking spray, or cake goop after preheating the oven to 325 degrees convection bake.

Step 1

Mix all cake ingredients except the cake mix in a large bowl by hand. Stir in the cake mix after sifting. Evenly distribute the batter between the two cake pans. Bake 20–24 minutes and cool completely. Freeze wrapped in plastic for easier stacking.

Step 2

For strawberry buttercream:- Whisk butter in a stand mixer with a paddle attachment until light and fluffy, then scrape down the sides. Stir in salt, vanilla, strawberry emulsion, powder, and heavy cream. Whisk together.

Step 3

Put the mixer on low and carefully add 1/2 cup of powdered sugar. Thick buttercream. Add 2 teaspoons more heavy cream if needed. Turn the mixer to high speed and add air for a fluffier buttercream.

Step 4

Chocolate Ganache Drizzle:- Heat chocolate melts and heavy cream in microwave for 30 seconds, stir. Repeat. Repeat and stir until smooth. Avoid overheating. Put in drip bottle.

Step 5

ASSEMBLY:- Stack and crumb coat the cake on a turntable. Freeze 5 minutes. Buttercream in a Wilton 1M piping bag and leave aside. Frost the cake again with the remaining buttercream and freeze for 5 minutes. 

Step 6

Add ganache drip, then freeze for 5 minutes to solidify. Shell surround the cake's top outside rim twice. Put on chocolate-dipped strawberries. Enjoy!

Step 7

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