This cake is a showstopper: moist chocolate layers laced with hot coffee, a bright strawberry filling, and a silky buttercream with a hint of strawberry—perfect for birthdays, anniversaries, or a special weekend bake. The recipe combines pantry-friendly ingredients with a few technique notes to ensure soft crumb and a stable, spreadable frosting.
Why you’ll love this dish
This Chocolate Strawberry Cake balances deep, cocoa-rich layers with a fresh-tasting strawberry filling and classic buttercream. It’s decadent without being cloying because the sour cream + coffee keep the crumb tender and flavorful, while the fruit cuts the richness.
“So chocolaty, yet the strawberry filling keeps every bite lively—this is what I serve when I want guests to remember dessert.” — home baker review
Make it for a dinner party, Valentine’s Day, or whenever you want a cake that looks impressive but is doable at home.
How this recipe comes together
Overview: you’ll make a single chocolate batter, divide it between two pans, bake, then prepare a quick strawberry filling and a classic American-style buttercream. Finish with a bit of ganache and fresh strawberries for decoration.
- Mix dry ingredients, cream butter briefly with sugars, fold in wet ingredients and hot coffee to bloom the cocoa.
- Bake two layers, cool fully.
- Simmer frozen (or fresh) strawberries with a touch of sugar, thicken slightly with cornstarch and lemon—reserve a bit for the frosting.
- Make buttercream, add reserved strawberry concentrate for color and flavor.
- Stack, frost, glaze with warm ganache, and top with fresh strawberries.
What you’ll need
- For the cake batter:
- 2 cups + 2 tablespoons cake flour (see notes on measuring below)
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened Dutch-processed cocoa powder (see notes)
- 1/2 cup dark brown sugar, packed
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 1/2 tablespoons softened unsalted butter
- 1 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water as a substitute)
- For the strawberry filling:
- 3 cups frozen strawberries (or fresh strawberries)
- 4 tablespoons water
- 2 teaspoons lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar, packed
- 1 tablespoon water
- 1 tablespoon cornstarch
- For the buttercream and finish:
- 1 1/2 cups unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup reserved strawberry filling (from above)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/3 cup heavy cream (for ganache)
- 1 1/2 oz (about 42 g) 70% dark chocolate bar
- Whole fresh strawberries, for decorating
Ingredient notes/substitutions:
- Cake flour: if you don’t have cake flour, use all-purpose flour minus 2 tablespoons per cup (sift to aerate). See measuring notes below.
- Dutch-processed cocoa is less acidic and gives a deeper flavor; if you only have natural cocoa, the cake will still work but flavor and rise may differ slightly.
- Coffee enhances chocolate. Use strong brewed coffee for more depth; hot water is fine if you prefer no coffee flavor.
Measuring note: For accurate cake flour measurement, spoon the flour into the measuring cup and level it off—don’t scoop directly into the bag. The recipe’s extra 2 tablespoons help account for compaction.
Step-by-step instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment; grease parchment.
- Dry mix: In a large bowl, sift (or whisk) together cake flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, baking soda, and salt until uniform.
- Cream brief: Add softened butter to the dry mix and beat on medium speed until combined and sandy (you’re not fully creaming like a cookie).
- Add wet: In a separate bowl, whisk sour cream, milk, eggs, vegetable oil, and vanilla until smooth. Add the wet mixture to the dry and mix until mostly combined.
- Finish batter with hot liquid: Slowly pour in the hot coffee while mixing on low; batter will loosen. Scrape bowl and mix 5–10 seconds more—do not overmix.
- Bake: Divide batter evenly between prepared pans. Smooth tops. Bake 28–33 minutes for 8-inch pans (or 30–35 minutes for 9-inch pans). A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Cool: Let cakes cool in pans on a wire rack for 10–15 minutes, then invert onto racks to cool completely before assembly.
Make the strawberry filling:
8. Simmer fruit: In a medium saucepan, combine strawberries (frozen or fresh), 4 tbsp water, 2 tsp lemon juice, 2 tbsp granulated sugar, and 1 tbsp brown sugar. Bring to a gentle simmer over medium heat, stirring occasionally until fruit breaks down, about 8–10 minutes.
9. Thicken: Mix 1 tbsp water with 1 tbsp cornstarch, stir into the simmering fruit and cook 1–2 minutes more until glossy and slightly thickened. Remove from heat and cool. Reserve 1/4 cup of this filling for the buttercream; chill the rest to spread between layers.
Make the buttercream:
10. Beat butter: In a stand mixer, beat 1 1/2 cups softened butter on medium speed until pale and smooth, 2–3 minutes.
11. Add sugar: Gradually add 2 cups powdered sugar on low, then increase speed to medium-high until fluffy.
12. Flavor and thin: Add reserved 1/4 cup strawberry filling, 1 tbsp heavy cream, and 1 tsp vanilla bean paste. Beat until silky and spreadable. If too soft, chill 10–15 minutes.
Make the ganache:
13. Heat cream: Heat 1/3 cup heavy cream until just simmering. Pour over chopped 70% chocolate in a small bowl; let sit 1 minute, then stir until smooth. Let cool slightly before using.
Assembly:
14. Level and stack: If cakes domed, level with a serrated knife. Place one layer on a cake board or plate, spread a thin crumb coat of buttercream, then spread a generous layer of chilled strawberry filling. Top with the second layer.
15. Crumb coat and chill: Apply a thin crumb coat of buttercream over the entire cake and chill 15–20 minutes until set.
16. Final frost: Apply the remaining buttercream smoothly. Spoon warm ganache over the top, letting it drip naturally over the edges, or spread as desired.
17. Decorate: Top with whole fresh strawberries. Chill briefly to set ganache, then bring to room temperature for serving.
Best ways to enjoy it
Serve slices at room temperature so the buttercream is soft and the ganache is slightly set. Pair with:
- A scoop of vanilla ice cream or lightly whipped cream.
- Coffee or a fruity rosé for adults.
If you’re serving a brunch spread with other strawberry treats, consider the contrast with something like this fluffy breakfast option: strawberry pancake bowl.
Storage and reheating tips
- Room temp: Store covered at room temperature for up to 24 hours in a cool place.
- Refrigerator: Keep in an airtight cake box or covered with a cake dome for 3–4 days. Buttercream and fruit fillings require refrigeration.
- Freezing: To freeze, wrap individual slices in plastic wrap and foil; freeze up to 2 months. Thaw in the refrigerator overnight and bring to room temp before serving.
- Reheating: Bring slices to room temperature; do not microwave whole frosted cake (it can melt the frosting and ruin texture). Warm small slices 6–8 seconds in the microwave if desired.
Food safety: Because this cake contains dairy and eggs, keep it refrigerated if not eaten within a few hours and discard after the recommended storage times.
Pro chef tips
- Room temperature ingredients: Eggs, milk, and sour cream at room temp emulsify better and yield a finer crumb.
- Cocoa bloom with coffee: Hot coffee blooms the cocoa flavor and guarantees a deep chocolate taste—don’t skip it.
- Measure flour correctly: Spoon and level for cake flour, or weigh it (2 cups cake flour ≈ 240 g, plus the extra 2 tbsp ≈ 16 g).
- Stabilize frosting: If your buttercream gets too soft, chill and re-whip. If it’s too firm, add 1 tsp heavy cream at a time.
- Strawberry consistency: For the filling, leave some chunky pieces for texture; strain if you want a smooth swirl instead.
- Assembly shortcut: If short on time, make the filling ahead and freeze in a thin layer; it thaws quickly and is easier to spread when chilled.
Creative twists
- Chocolate-strawberry ombre: Tint the buttercream in stages for a gradient effect.
- Vegan swap: Use vegan butter, plant-based sour cream, aquafaba-stabilized frosting, and a coffee substitute. Texture will vary.
- Boozy berry filling: Add 1–2 tbsp of Chambord or dark rum to the strawberry filling after removing from heat for an adult twist.
- Nut crunch: Add a thin praline or toasted hazelnut layer between filling and frosting for a crunchy contrast.
- Mini versions: Make cupcakes using the same batter; bake 18–22 minutes.
Common questions
Q: Can I use fresh strawberries instead of frozen?
A: Yes. Fresh strawberries work well and often produce a brighter flavor. You may need slightly less cooking time since frozen berries release more liquid.
Q: How do I measure cake flour accurately?
A: Spoon the flour into your measuring cup until overflowing, then level with a knife (don’t scoop directly). For the most accurate method, weigh 2 cups + 2 tbsp as about 256 g total (approximate—scales vary).
Q: What pan size and bake time should I use?
A: Two 8-inch round pans work best (28–33 minutes at 350°F/175°C). For 9-inch pans, expect 30–35 minutes. Use the toothpick test: remove when a few moist crumbs cling.
Q: Can I make the cake ahead?
A: Yes—bake layers up to 2 days in advance and wrap tightly. Make the filling and buttercream a day ahead. Assemble on the day for best texture, or assemble and refrigerate up to 24 hours before serving.
Q: Why add coffee to the batter?
A: Hot coffee intensifies the chocolate flavor without making the cake taste like coffee. It’s a classic trick for richer chocolate profiles.
Q: Is the buttercream stable for piping and transport?
A: This buttercream is stable at room temperature for a few hours but should be refrigerated for longer transport or warm climates. Chill briefly to firm it for piping.
If you want a fruity, shareable dip to serve alongside smaller treats at your gathering, consider pairing this cake with a crowd-pleasing strawberry cheesecake dip for a cohesive strawberry theme.
Enjoy the bake—this cake makes a memorable centerpiece, and once you master the filling and frosting balance, it’s easy to adapt for other berries or seasonal flavors.
Chocolate Strawberry Cake
Ingredients
For the cake batter
- 2 cups cake flour Use all-purpose flour minus 2 tablespoons per cup if cake flour is unavailable.
- 2 tablespoons cake flour See notes on measuring.
- 1.5 cups granulated sugar
- 3/4 cup unsweetened Dutch-processed cocoa powder Less acidic and gives a deeper flavor.
- 1/2 cup dark brown sugar Packed.
- 1.5 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6.5 tablespoons softened unsalted butter
- 1 cup sour cream Room temperature.
- 1/2 cup whole milk Room temperature.
- 2 large eggs Room temperature.
- 1/4 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 1 cup hot coffee Can substitute with hot water.
For the strawberry filling
- 3 cups frozen strawberries Can use fresh strawberries.
- 4 tablespoons water
- 2 teaspoons lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar Packed.
- 1 tablespoon cornstarch
For the buttercream and finish
- 1.5 cups unsalted butter Softened.
- 2 cups powdered sugar
- 1/4 cup reserved strawberry filling From above.
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste Or vanilla extract.
- 1/3 cup heavy cream For ganache.
- 1.5 oz 70% dark chocolate bar About 42 g.
- Whole fresh strawberries for decorating
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment; grease parchment.
- In a large bowl, sift together cake flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, baking soda, and salt until uniform.
- Add softened butter to the dry mix and beat on medium speed until combined and sandy.
- In a separate bowl, whisk sour cream, milk, eggs, vegetable oil, and vanilla until smooth. Add the wet mixture to the dry and mix until mostly combined.
- Slowly pour in the hot coffee while mixing on low; batter will loosen. Scrape bowl and mix for 5–10 seconds more.
Baking
- Divide batter evenly between prepared pans. Smooth tops and bake for 28–33 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cakes cool in pans for 10–15 minutes, then invert onto racks to cool completely.
Strawberry Filling
- In a medium saucepan, combine strawberries, 4 tbsp water, lemon juice, granulated sugar, and brown sugar. Bring to a gentle simmer, stirring occasionally, until fruit breaks down (about 8–10 minutes).
- Mix 1 tbsp water with cornstarch and stir into the simmering fruit, cooking for 1–2 minutes until glossy and slightly thickened. Reserve 1/4 cup for buttercream and chill the rest.
Buttercream
- In a stand mixer, beat softened butter on medium speed until pale and smooth (2–3 minutes).
- Gradually add powdered sugar on low, then increase speed to medium-high until fluffy.
- Add reserved strawberry filling, heavy cream, and vanilla bean paste. Beat until silky and spreadable.
Ganache
- Heat heavy cream until just simmering. Pour over chopped dark chocolate, let sit for 1 minute, then stir until smooth. Let cool slightly before using.
Assembly
- Level the cakes with a serrated knife if domed. Place one layer on a cake board, spread a thin crumb coat of buttercream, then a generous layer of chilled strawberry filling. Top with the second layer.
- Apply a thin crumb coat over the entire cake and chill for 15–20 minutes until set.
- Apply the remaining buttercream smoothly, then spoon warm ganache over the top, letting it drip over the edges.
- Decorate with whole fresh strawberries and chill briefly to set ganache before serving.