This Chocolate Strawberry Layer Cake is what dessert dreams are made of—a symphony of moist chocolatey layers, silky ganache, fresh strawberries, and clouds of whipped cream. If you’re hoping to steal the show at your next celebration, this cake will do just that! The harmonious pairing of rich chocolate and juicy berries makes every slice a showstopper and a memory in the making.
Ingredients You’ll Need
This recipe doesn’t call for anything fancy, but each ingredient truly earns its place. The buttermilk gives the cake tenderness, while the hot coffee works magic with the cocoa. Fresh strawberries and good chocolate take center stage, making this Chocolate Strawberry Layer Cake a real sensation.
- All-purpose flour: The foundation for a tender, fluffy crumb in every bite.
- Granulated sugar: Sweetness and moisture to keep your cake soft longer.
- Unsweetened cocoa powder: Delivers deep chocolate flavor; use the best you can find.
- Baking powder: Lends the cake a lovely lift for stacked perfection.
- Baking soda: Works with buttermilk and cocoa for extra fluffiness and richness.
- Salt: Brightens and balances all the sweet and chocolate notes.
- Buttermilk (room temperature): Ensures a moist, tender cake with a subtle tang.
- Vegetable oil: Keeps the crumb soft and velvety, even after refrigeration.
- Large eggs (room temperature): Bind and enrich the batter for structure.
- Vanilla extract: Adds warmth and aroma, rounding out the chocolate beautifully.
- Hot coffee (or hot water): Intensifies the cocoa for that irresistible depth.
- Heavy cream: The heart of ultra-creamy ganache; go for full-fat for best results.
- Semi-sweet chocolate, finely chopped: Choose a quality bar or chips for luxuriously smooth ganache.
- Unsalted butter: Adds sheen and richness to your ganache.
- Whipped cream: Crown the cake for lightness and a beautiful finish (homemade or store-bought both work).
- Fresh strawberries: Sweet, juicy, and vibrant—don’t skimp! They make the cake pop.
- Cocoa powder (for dusting, optional): Adds a touch of elegance and an extra chocolatey flourish.
How to Make Chocolate Strawberry Layer Cake
Step 1: Prepare the Cake Pans and Oven
Begin by getting your three 9-inch cake pans ready—grease them well and line with parchment if possible. Preheat your oven to 350°F (175°C). This step ensures smooth cake release, and a preheated oven means your layers rise evenly as soon as they’re inside.
Step 2: Mix the Dry Ingredients
Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a big bowl. Sifting really does make a difference—it keeps the cake batter lump-free and gives you that fine, tender crumb you want in a Chocolate Strawberry Layer Cake.
Step 3: Combine the Wet Ingredients
Add the buttermilk, vegetable oil, eggs, and vanilla to your dry mixture. Mix until everything’s smooth (but don’t overmix!). Stir in the hot coffee, which will thin the batter—don’t panic, that’s exactly what we want for super moist cake layers.
Step 4: Bake the Cake Layers
Divide your deliciously chocolatey batter evenly among your prepared pans. Bake for 30–35 minutes, until a toothpick comes out clean from the center. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks and allow them to cool completely. This cooling step is important for neat layering later.
Step 5: Make the Ganache Filling
While the cakes cool, heat the heavy cream in a saucepan until just starting to simmer. Pour it over your chopped chocolate and butter in a heatproof bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy. Pop it in the fridge for about 30 minutes—it should thicken to a spreadable (not runny) consistency, perfect for layering your Chocolate Strawberry Layer Cake.
Step 6: Assemble the Cake
Lay your first cake layer on your serving plate and spread a generous layer of ganache on top. Repeat with the second and third layers, adding ganache between each. Use remaining ganache to cover the outside. If you love that glossy, drippy look, let some ganache drip down the sides—it’s a signature of this cake and looks so inviting!
Step 7: Decorate and Finish
Pipe or dollop whipped cream on the top of your assembled masterpiece. Adorn with fresh, whole strawberries (or slice them for extra coverage and freshness). A light dusting of cocoa powder is the final flourish, if you’re feeling fancy. At this point, your Chocolate Strawberry Layer Cake looks as mouthwatering as it tastes.
How to Serve Chocolate Strawberry Layer Cake
Garnishes
Crowns of whipped cream and plump, ruby-red strawberries are classic for this cake. For extra visual drama and a hint of bitterness, dust a little cocoa powder right before serving. Consider a sprig of fresh mint if you want a splash of green and herbaceous aroma.
Side Dishes
This cake doesn’t need much to shine, but it pairs beautifully with a small scoop of vanilla or strawberry ice cream. For a lighter touch, serve crisp, cold glasses of milk or a simple berry salad to echo the fresh fruit inside the cake.
Creative Ways to Present
For a stunning party centerpiece, slice the cake and stand each piece on its side, highlighting those luscious ganache layers and berries. Alternatively, build mini cakes using cookie cutters for adorable individual servings of Chocolate Strawberry Layer Cake. Or, serve slices on colorful plates brushed with extra ganache for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Cover leftover slices tightly with plastic wrap or store them in an airtight container in the fridge. The cake stays moist for up to three days, and the ganache keeps its creamy texture—sometimes, it’s even better the next day as flavors meld.
Freezing
You can absolutely freeze your Chocolate Strawberry Layer Cake! For best results, freeze the whole cake (without whipped cream or strawberries) tightly wrapped. Thaw overnight in the fridge, then garnish fresh before serving. Slices can also be individually wrapped and frozen for up to two months.
Reheating
While you don’t need to reheat this cake, letting it sit at room temperature for 30 minutes before serving makes the ganache extra luscious and the cake tender again. Avoid microwaving—gentle room temp is the way to go for perfect texture.
FAQs
Can I use milk chocolate instead of semi-sweet for the ganache?
Yes, you can swap in milk chocolate for a sweeter, softer ganache. Just know that it will be a bit milder and creamier, which can be delicious with fresh strawberries.
Can I make the cake layers ahead of time?
Absolutely! Bake the layers a day or even two ahead. Once cooled, wrap tightly and keep at room temperature or freeze for longer storage before assembling your Chocolate Strawberry Layer Cake.
What if I don’t have buttermilk?
No worries! Stir one tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for five minutes as a quick substitute. It’ll still bring that lovely tang and moisture.
How do I get clean, professional-looking cake slices?
Use a sharp, thin knife and wipe it between each cut—chilling the cake for an hour before slicing also helps keep those layers picture-perfect.
Can I add strawberry jam between the layers?
Absolutely! A thin swipe of real strawberry jam between the cake and ganache layers adds an extra burst of berry flavor and gorgeous color. Just don’t go too heavy, or the cake could slide.
Final Thoughts
There’s nothing quite like the joy of serving a Chocolate Strawberry Layer Cake and watching friends light up with the first bite. Give this recipe a try, and you’ll see how easy and spectacular homemade cake can truly be—it might just become a new tradition in your kitchen!