Chocolate strawberry cake looks and tastes decadent but the recipe is actually quite approachable. Thanks to tools like a stand mixer and instant pudding and cake mix, you can whip this cake together in about one hour, bake time included. Plenty of tips and modifications are woven throughout this recipe, so whether you’re new to baking or a pro, there’s something for everyone here.
Ingredients for Chocolate Strawberry Cake
- Chocolate cake mix: Instant cake mix helps you eliminate a lot of guesswork and of course, saves time. If you want, you can make a chocolate cake from scratch instead.
- Instant chocolate pudding mix: Adding chocolate pudding mix to cake batter imparts moisture and lightens its texture.
- Eggs: The protein in egg whites provides baked goods structure, while the fatty yolks emulsify the ingredients.
- Sour cream: Chocolate and cocoa powder are very absorbent, so adding ingredients such as sour cream infuses extra moisture. Look no further than sour cream streusel coffee cake for proof!
- Semisweet chocolate: Melted semisweet chocolate adds depth of flavor and fudginess to chocolate cake. If you’d like, replace it with a low-sugar option found in our guide on the types of baking chocolate.
Frosting
- Butter: Butter adds a rich flavor and is the base of the frosting.
- Confectioners’ sugar: Also known as powdered sugar, confectioners’ sugar easily dissolves so it’s a common choice for frosting recipes.
- Milk: Avoid using skim milk for the frosting, as some fat helps to emulsify, or bind, the liquid and solids.
- Baking cocoa: Baking cocoa is different than cocoa powder, which undergoes the Dutch process to remove its natural acidic bite. That may sound like a good thing but for baking, we want the extra flavor that baking cocoa provides.
Garnish
- Semisweet chocolate: This chocolate is one of the two ingredients you’ll need for the chocolate ganache. You can also reserve some chocolate for shaving and sprinkling over the top of the finished cake.
- Heavy whipping cream: This helps stabilize the texture of chocolate ganache. While it will change the resulting flavor, coconut cream is a suitable dairy-free alternative.
- Fresh strawberries: If you don’t have fresh strawberries, you can opt for frozen and make this strawberry cake filling recipe, instead.
- Strawberry jam: This jam serves to glaze the strawberries. While it creates a beautiful aesthetic, it’s entirely optional.
Directions
Step 1: Make the batter
Preheat oven to 350°F. Combine the first seven ingredients and beat on low speed for 30 seconds. Next, beat on medium for two minutes. Transfer to two 9-inch round baking pans, greased and floured.
Step 2: Bake the cake
Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes. Cool for 10 minutes and then remove the cakes from their pans. Transfer to wire racks to cool completely.
Step 3: Make the frosting
In a large bowl, cream the butter, confectioners’ sugar and cocoa until light and fluffy, three to four minutes. Beat in the milk until smooth. Spread the frosting between the layers and on all sides of the cake.
Step 4: Make the ganache
Place semisweet chocolate in a small bowl. Heat the heavy whipping cream until it begins to boil. Immediately pour over the semisweet chocolate and whisk until smooth. Drizzle over the top of the cake, allowing the ganache to drape down the side.
Step 4: Arrange the garnish
Arrange the strawberries on top of the cake. If desired, brush warm jam onto the strawberries.
Editor’s tip: If using frozen strawberries, follow our strawberry cake filling recipe.
How to Store Chocolate Strawberry Cake
Depending on how much time you have, you may want to first bake and frost the cake, covering and placing it in the fridge for up to three days. When ready to serve, whip up the ganache, drizzle it on and arrange the strawberry topping (or whichever topping inspires you, such as berry compote or cherry pie filling).
If you’re pressed for time or want to do it all in one go, you can prepare the entire chocolate strawberry cake and store it covered in the fridge overnight.
Can you make chocolate strawberry cake ahead of time?
Yes, you can make and store it as directed above, or prepare several of the ingredients separately, storing for assembly later. For example, you can place the ingredients for both the batter and frosting into two separate bowls and prepare them when ready.
You can also make the chocolate ganache ahead of time. Allow it to cool at room temperature, pour it into an airtight food storage container and place it in the fridge. Stored properly, chocolate ganache can keep for up to one month. That said, it will harden over time so you’ll need to slightly reheat the ganache before using it.
Chocolate Strawberry Cake Tips
Can I make chocolate strawberry cake gluten-free?
Yes, though you’ll either need to find a gluten-free instant cake mix, or make the batter yourself using a gluten-free baking guide. You’ll also want to verify that the pudding mix you choose is gluten-free.
Can I make chocolate strawberry cake vegan?
Yes, you can. You may need to experiment a few rounds to get the texture and flavor right. Check out our ultimate guide to baking substitutes for inspiration and guidance.
How can I make the best chocolate strawberry cake?
Allow the ingredients to come to room temperature before you use them. This ensures they incorporate evenly as you mix them together, resulting in the best texture and flavor possible. Also, using instant coffee in the cake batter is a great way to amplify its chocolatey flavor.
