Dark Chocolate Strawberry Cake

Dark Chocolate Strawberry Cake has become one of my family’s favorite treats. Hi, I’m Salma, a 32-year-old living in the United States whose love for cooking grew from simple curiosity into a lifelong passion. The first time I tried this recipe, I followed a YouTube tutorial, pausing between steps and laughing with my kids as they helped. Those cozy, joy-filled moments reminded me why family cooking means so much.

Why You’ll Love This Recipe

This chocolate strawberry cake tastes like dessert magic: soft, moist chocolate layers paired with strawberry buttercream that bursts with real fruit flavor. It’s elegant enough for a celebration yet simple enough for an at-home bake. The best part? Every slice reveals a stunning combination of ganache drizzle and strawberry filling that looks like something straight from a bakery.

Ingredients

Dark Chocolate Cake Layers

• Granulated sugar – adds sweetness and helps keep the cake moist
• Baking soda & baking powder – give the cake its light rise
• Fine salt – balances the richness of the chocolate
• Large eggs – add structure and richness
• Unsalted butter – for tenderness and flavor
• Hot water – enhances cocoa flavor
• Buttermilk – makes the cake soft and velvety
• Dark cocoa powder – gives that deep, rich chocolate taste
• All-purpose flour – provides structure

Strawberry Buttercream Frosting

• Unsalted butter – creamy base for smooth frosting
• Freeze-dried strawberry powder – pure fruit flavor without excess moisture
• Fine salt – brings out the sweetness
• Vanilla extract – adds warmth and depth
• Powdered sugar – sweetens and firms the buttercream
• Heavy whipping cream – adds fluffiness and easy spreadability
• Fresh lemon juice – brightens the flavor

Chocolate Ganache Drip

• Dark chocolate chips – silky, intense chocolate flavor
• Heavy whipping cream – makes the ganache smooth and pourable

Additional Filling & Decoration

• Diced strawberries – fresh, juicy texture
• Strawberry preserves – sweet fruit layer between cakes
• Whole small strawberries – for topping
• Freeze-dried strawberries (optional) – pretty and crisp for garnish

Directions

Step 1: Bake the Dark Chocolate Cake Layers

Preheat your oven to 350°F (175°C) and prepare three 6-inch cake pans with parchment and non-stick spray. Beat together butter and sugar until light and fluffy, then mix in eggs one at a time. Add the dry ingredients — baking powder, baking soda, salt — and stir until just combined. In a separate bowl, whisk cocoa powder into hot water and buttermilk until smooth. Alternate adding the flour and cocoa mixtures into the butter mixture. Divide the batter evenly into the pans and bake until a toothpick comes out with a few moist crumbs. Let cool completely before leveling. For extra layers, slice each cake horizontally to make six thin rounds.

Step 2: Make the Strawberry Buttercream

Beat butter until smooth and creamy. Add strawberry powder, vanilla, and salt. Gradually mix in powdered sugar, adding cream as needed for a fluffy texture. Stir in lemon juice at the end for a bright finish. If too thick, add more cream; if too soft, add a little powdered sugar. Mix by hand at the end to make it silky.

Step 3: Prepare the Chocolate Ganache

Warm the cream until just simmering, then pour it over the chocolate chips. Let sit for a minute, then stir until smooth and glossy. Cover until ready to use.

Step 4: Assemble the Cake

Place the first cake layer on your board with a dab of buttercream underneath. Spread a generous layer of strawberry frosting on top, pipe a ring around the edge, and fill the center with diced strawberries, strawberry preserves, and a drizzle of ganache. Repeat until all layers are stacked. Apply a thin crumb coat of frosting, chill, then spread a thicker final coat for a smooth finish. Press freeze-dried strawberries around the base if desired.

Step 5: Decorate

Dip small strawberries in chocolate ganache and arrange them on top of the cake. Add chocolate drips around each one for a dramatic finish. Chill briefly before serving.

A Note on Technique

This dessert showcases the best of chocolate strawberry cake designs — rich, layered, and simple to master. The method of torting (slicing) the layers adds elegance without extra effort. It’s a classic example of easy baking recipes that look professionally made but feel homemade and warm.

Serving Suggestions

This Dark Chocolate Strawberry Cake is indulgent and elegant — perfect for any celebration or quiet weekend treat.

• Serve chilled with extra strawberries on the side: The cool temperature highlights the smooth buttercream and rich ganache while the fresh berries add a bright, juicy contrast.
• Add whipped cream for a lighter touch: A dollop of softly whipped cream balances the dark chocolate and makes each slice feel airy and luxurious.
• Pair with coffee or sparkling rosé: The bitter notes of coffee deepen the cocoa flavor, while rosé adds a festive sparkle that pairs beautifully with the strawberries.
• Slice small — it’s indulgent! Each piece is packed with flavor and texture, so even a thin slice feels decadent and satisfying.
• Turn leftovers into parfaits: Layer cake cubes with berries and whipped cream in small jars for a pretty next-day dessert.

Pro Tips for Success

These little details make all the difference between a good cake and a showstopper:

• Measure your flour correctly: Spoon and level it into your cup so the batter stays light and moist instead of dense.
• Use room-temperature ingredients: Cold eggs or butter can cause the batter to separate. Let everything warm slightly before mixing.
• Mix just until combined: Once the flour goes in, stir gently to avoid overworking the gluten — this keeps your cake soft.
• Cool layers completely before slicing: Warm cakes crumble easily. Be patient — it’s worth the wait for even, clean cuts.
• Enhance flavor with strawberry powder: It gives an authentic, bright berry taste without adding extra moisture.
• Chill between frosting layers: Cooling helps each coat set, giving you those perfect, crisp bakery-style edges.
• Use an offset spatula for frosting: It helps spread buttercream evenly and keeps the surface smooth.
• Warm your knife for clean slices: Dip it in hot water, wipe it dry, and glide through the cake for beautiful, neat servings.

Common Mistakes to Avoid

Even experienced bakers make a few of these — here’s how to sidestep them:
Overbaking: Dark cocoa makes it hard to see when it’s done, so test early with a toothpick — it should come out with just a few moist crumbs.
Warm frosting: Always cool cake layers before decorating; warm cakes cause the buttercream to melt and slide.
Skipping the crumb coat: A thin first layer seals in crumbs and ensures a clean, professional finish after chilling.
Uneven layers: Use a long serrated knife and take your time when leveling — it’s key for stability and presentation.
Too-thin ganache: Let the mixture cool for several minutes before dripping; it should be glossy but thick enough to cling to the cake.
Rushing assembly: Chill the cake briefly after stacking — it stabilizes the filling and makes decorating much easier.

Storage & Reheating

To keep your cake tasting fresh and looking lovely:

• Fridge: Store airtight for 3–4 days. The ganache and buttercream hold well, and the strawberries stay sweet and juicy if the cake is sealed properly.
• Freezer: Wrap individual slices or the entire cake tightly in plastic wrap and store for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: Let slices come to room temperature for the best texture. If you prefer it slightly warm, heat on low for a few seconds in the microwave or on the stove with a splash of cream to keep it moist.

Frequently Asked Questions

Q1: Can I use regular cocoa instead of dark cocoa powder?

Yes! Regular unsweetened cocoa works perfectly, though the cake will be lighter in color and a little milder in taste. Dark cocoa just deepens the flavor for a richer finish.

Q2: How far ahead can I make this cake?

You can bake the layers up to two days in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature or in the fridge. Assemble when ready to frost and serve.

Q3: Can I frost this cake the night before serving?

Absolutely! Once frosted, keep the cake covered and refrigerated overnight. Before serving, let it rest at room temperature for 30–45 minutes so the buttercream softens and the texture is perfect.

Q4: What if I can’t find strawberry powder?

No problem — just blend freeze-dried strawberries into a fine powder using a food processor or blender. It delivers the same real fruit flavor and beautiful pink color without extra liquid.

Q5: Can I use frozen strawberries for the filling?

Yes, but thaw and drain them well first. Pat them dry with a paper towel to avoid adding excess moisture between the layers.

Closing Paragraph

This chocolate strawberry layer cake brings together everything you love about homemade desserts — the aroma of dark chocolate, the sweetness of fresh berries, and the joy of baking something beautiful from scratch. Whether it’s for Valentine’s Day or a weekend treat, every slice feels like a little celebration.

Final Thoughts

Whenever I bake this Dark Chocolate Strawberry Cake, it reminds me why I fell in love with baking in the first place — the smell of cocoa, the bright swirl of pink buttercream, and the happiness it brings when shared. I hope it fills your kitchen with that same warmth and sweetness. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.