Strawberry Chocolate Cake – Rich, Moist & Berry-Infused Delight!

This Strawberry Chocolate Cake is moist, rich, and layered with fresh strawberries and luscious chocolate frosting. The deep, fudgy chocolate flavor perfectly complements the sweet, juicy berries, making it a decadent dessert for any occasion.

Perfect for birthdays, anniversaries, or just because, this cake is easy to make and guaranteed to impress!

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Ingredients for Strawberry Chocolate Cake

For the Chocolate Cake:

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 cup (240ml) buttermilk
• 2 teaspoons vanilla extract
• 1 cup (240ml) hot coffee (or hot water)

For the Strawberry Filling:

• 2 cups fresh strawberries, sliced
• ¼ cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

the Chocolate Frosting:

• 1 cup (226g) unsalted butter, softened
• ½ cup (45g) unsweetened cocoa powder
• 3 cups (360g) powdered sugar
• ¼ cup (60ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Garnishing (Optional):

• Fresh strawberries
• Chocolate shavings or curls
• Powdered sugar dusting

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Kitchen Equipment Needed

• Two 8-inch round cake pans
• Mixing bowls
• Electric mixer or hand whisk
• Saucepan
• Cooling rack
• Offset spatula

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Step-by-Step Instructions

1. Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch cake pans with parchment paper.

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2. Make the Chocolate Cake Batter

1. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. Add vegetable oil, eggs, buttermilk, and vanilla extract, mixing until just combined.
3. Slowly stir in hot coffee, mixing until smooth (the batter will be thin).

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3. Bake the Cake

1. Divide batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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4. Prepare the Strawberry Filling

1. In a small saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat for 5-7 minutes, stirring occasionally, until strawberries release juices.
3. Mix cornstarch with water, then stir into the mixture and simmer until slightly thickened.
4. Let cool completely before assembling the cake.

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5. Make the Chocolate Frosting

1. In a bowl, beat butter until smooth and creamy.
2. Add cocoa powder and powdered sugar, mixing until combined.
3. Slowly pour in heavy cream and vanilla extract, beating until fluffy.

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6. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a thin layer of chocolate frosting, then add strawberry filling on top.
3. Place the second cake layer on top and frost the entire cake.
4. Decorate with fresh strawberries and chocolate shavings.

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7. Serve & Enjoy!

1. Let the cake sit for 30 minutes to set.
2. Slice and enjoy this rich, chocolatey, and berry-filled delight!

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Expert Tips for the Best Strawberry Chocolate Cake

Use hot coffee in the batter – It enhances the chocolate flavor and keeps the cake moist.
Chill the strawberry filling – It thickens as it cools, preventing sogginess.
Frost in thin layers – Apply a crumb coat first, then add a final layer for a smooth finish.

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Common Mistakes to Avoid

Skipping the parchment paper – It helps the cakes release cleanly.
Overmixing the batter – This can make the cake dense instead of fluffy.
Frosting a warm cake – Always let the cake cool completely before decorating.

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Serving and Presentation Ideas

• Dust with powdered sugar for an elegant touch.
• Serve with a scoop of vanilla or strawberry ice cream.
• Drizzle with warm chocolate ganache for extra decadence.

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How to Store & Reheat Leftovers

Storage:

• Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Freezing:

• Wrap cake layers individually and freeze for up to 2 months.
• Thaw overnight in the fridge before assembling.

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Variations and Substitutions

• Make it gluten-free – Use a 1:1 gluten-free flour blend.
• Swap strawberries for raspberries – Adds a tangier flavor.
• Use cream cheese frosting instead of chocolate for a lighter contrast.

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What to Serve with Strawberry Chocolate Cake

• Espresso or hot chocolate for a rich pairing
• A glass of milk or fresh fruit smoothie for balance
• Whipped cream and extra strawberries for a refreshing touch

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Frequently Asked Questions (FAQ)

Can I use frozen strawberries for the filling?

Yes! Just thaw and drain them before cooking.

How do I make the cake extra moist?

Use buttermilk and vegetable oil—both add moisture to the cake.

Can I make this cake ahead of time?

Yes! Bake the cake layers a day ahead and store them wrapped in the fridge. Assemble and frost before serving.

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Conclusion

This Strawberry Chocolate Cake is rich, moist, and bursting with fresh berry flavor, making it the perfect dessert for any occasion. With its fluffy chocolate cake layers, fresh strawberry filling, and creamy frosting, it’s a show-stopping treat you’ll want to make again and again!

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more decadent dessert recipes!

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Calories Per Serving

Approximate Calories: 450 kcal per slice (based on 12 servings).

• Preparation Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Serves: 12

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