Name: Chocolate Strawberry Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1.5 cups all-purpose flour (Sifted for fluffiness); 1 cup sugar (Granulated, do not pack tightly); 0.5 cups cocoa powder (Use unsweetened, high-quality); 1.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt (Balances sweetness); 2 large eggs (Room temperature); 0.5 cups vegetable oil (Can substitute with canola oil); 1 tsp vanilla extract (For flavor); 1 cup milk (Any type, whole milk preferred); 0.5 cups hot water (To enhance cocoa flavor); 1 cup heavy cream (Chilled for whipping); 3 tbsp powdered sugar (For sweetness); 0.5 tsp vanilla extract (For flavor); 0.5 cups finely chopped strawberries (Choose ripe berries); 0.5 cups heavy cream (Base for ganache); 100 g dark or semi-sweet chocolate, chopped (Use semi-sweet for best results); as needed fresh whole strawberries (For decorating); 1 small decorative topper optional (For a festive touch)

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A Love Letter to Chocolate Strawberry Layer Cake

There are a few desserts that instantly transport me back to joyful, sticky-fingered childhood moments, and this chocolate strawberry layer cake is right at the top of that list. I can still remember summer birthdays where the scent of cocoa mingled with sugary strawberries, the cake all tall and proud in the center of our loud, happy table. The first slice was always the best—soft chocolate layers giving way to fluffy cream, bright strawberries peeking through, and just a hint of ganache pooled at the edges. Whether I’m making it for a special occasion or just because, this homemade chocolate strawberry cake always reminds me that sometimes the sweetest moments really do come from the kitchen.

Why You’ll Adore This Chocolate Strawberry Layer Cake

Honestly, I could write an entire ode to this cake—it’s that good. Here are a few reasons you’ll fall in love with this recipe:

Ridiculously Moist Chocolate Cake: There’s nothing worse than dry cake, right? Thanks to a splash of hot water and just the right balance of milk and oil, these layers are ultra-soft and tender.
Fresh Strawberry Cream Filling: The whipped cream gets a fruity upgrade with juicy bits of real strawberries (seriously, put that grocery store strawberry cake to shame).
Glossy Chocolate Ganache Topping: The smooth, glossy ganache pours over the top like a chocolatey waterfall—both decadent and beautiful.
A Showstopper for Any Occasion: With its fresh whole strawberries and sweet, simple decoration, it’s worthy of birthdays, anniversaries, or a “just because” treat.

Plus, it makes the entire house smell like a dream—can’t beat that!

Ingredients You’ll Need for Chocolate Strawberry Layer Cake

Gather your shopping list, friends! Here’s what you’ll need, plus a few personal tips to make choosing and prepping simple:

1 ½ cups all-purpose flour: I always sift mine for the fluffiest cake layers.
1 cup sugar: Granulated works best; don’t pack it too tight.
½ cup cocoa powder: Go for unsweetened, high-quality cocoa for deep chocolate flavor.
1 ½ tsp baking powder and ½ tsp baking soda: Double leaveners = extra lift.
½ tsp salt: Balances that chocolatey sweetness.
2 large eggs: Room temp for a seamlessly smooth batter.
½ cup vegetable oil: Keeps the layers moist. (Canola works too.)
1 tsp vanilla extract: Adds warmth to both the cake and cream.
1 cup milk: Any milk works—whole milk is classic!
½ cup hot water: Brings out the cocoa’s richness.
1 cup heavy cream (for strawberry cream): Chill it well for the perfect whip.
3 tbsp powdered sugar (for cream): Adds just a whisper of sweetness.
½ tsp vanilla extract (for cream): Don’t skip it!
½ cup finely chopped strawberries (for filling): Choose ripe, fragrant berries.
½ cup heavy cream (for ganache): The base for that dreamy chocolate topping.
100 g dark or semi-sweet chocolate, chopped: Go bold! I love semi-sweet best.
Fresh whole strawberries: For decorating—choose picture-perfect ones.
A small decorative topper: Optional, but it makes it festive and fun.

Step-by-Step Guide: Making the Perfect Chocolate Strawberry Layer Cake

Don’t worry—this homemade chocolate strawberry cake is a breeze if you take it step by step. Here’s how I do it (along with a few of my own trusted tricks):

Prep & Preheat: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. I always line the bottoms with parchment for easy removal.
Mix Your Dry Ingredients: In a big bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, and salt. Sifting really helps avoid any pesky lumps!
Add Wet Ingredients: Toss in the eggs, oil, vanilla, and milk, then mix until smooth. No need to overthink—or overmix—this part.
Pour in the Hot Water: This might seem strange, but slowly stirring in hot water transforms the batter into silky chocolate goodness.
Bake: Divide the batter between your pans, then bake 25–30 minutes. The house starts to smell divine about halfway through!
Cool Completely: Let the cake layers cool in the pans for 10 minutes, then transfer to a rack. They need to be 100% cool before frosting.
Make the Strawberry Cream: Whip the cold heavy cream with powdered sugar and vanilla until soft peaks form (fluffy but not stiff). Gently fold in your chopped strawberries, then pop in the fridge to chill.
Whip Up the Ganache: Heat your cream until it’s just steaming (don’t boil), then pour over your chopped chocolate. After a couple minutes, stir until smooth and glossy.
Assemble!: Place your first cake layer on a platter. Spread a generous layer of strawberry cream and dot with a few fresh strawberries. Stack the second layer and gently press. Pour that gorgeous ganache over the top, letting it drip down the sides. Decorate with whole strawberries and your favorite topper.

Nothing makes me happier than the sight of this cake all put together—shiny, tall, and utterly inviting!

My Secret Tips and Tricks for Chocolate Strawberry Layer Cake Success

After more than a few cakes under my belt, here are my favorite little secrets (and keyword-filled tidbits!) for perfect results every time:

Use Room Temperature Ingredients: Your eggs and milk will blend better, resulting in a tender crumb (a must for easy layer cakes).
Don’t Rush the Cooling: If the cake’s even a bit warm, your strawberry cream will melt—been there, learned the hard way.
Chop Strawberries Finely: Smaller pieces blend better with the cream and won’t weigh it down.
Test Your Ganache: Let it cool just until pourable—you want smooth drips, not flooding!
Decorate Right Before Serving: For the freshest presentation, layer on the whole strawberries at the last minute. They glisten and look irresistible.

Baking can feel intimidating, but trust me—this chocolate strawberry layer cake is approachable, even for “I-never-bake” folks.

Creative Variations and Ingredient Swaps

Want to make this easy chocolate strawberry cake fit your style or pantry? Here are a few fun twists:

Gluten-Free Version: Sub in your favorite 1:1 gluten-free flour (I’ve had great results with Bob’s Red Mill).
Different Fruits: No strawberries? Try raspberries, cherries, or blueberries for a unique homemade layer cake.
Vegan Swap: Use flax “eggs,” dairy-free milk, and coconut cream for a plant-based treat. Even the ganache can be made vegan with dark chocolate and non-dairy cream!
Nutty Crunch: Want a little texture? Sprinkle toasted hazelnuts or almonds over the cream before stacking.

This chocolate and strawberry combo is classic, but there’s tons of room to play. Baking should always be a little fun (and forgiving!).

How to Serve and Store Your Chocolate Strawberry Layer Cake

Here’s how I keep our homemade chocolate strawberry cake looking—and tasting—amazing:

Serving: Slice the cake with a warm, sharp knife for neat layers. I love serving it slightly chilled; the cream firms up beautifully.
Storing Leftovers: Wrap slices tightly in plastic wrap, or store the whole cake in an airtight container. It keeps in the fridge for up to 3 days—though honestly, it’s usually devoured long before then!
Freezing: You can freeze layers (unfrosted) for make-ahead magic. Just defrost, layer, and ganache the day you need them.

This cake even tastes great the next day (if you can resist finishing it in one go).

FAQs: Your Top Questions About Chocolate Strawberry Layer Cake Answered

Can I make chocolate strawberry layer cake ahead of time?
Absolutely! You can bake the cake layers a day ahead and wrap them tightly. Assemble and frost the day you plan to serve for freshest results.

What’s the best way to get a super-moist chocolate cake?
Don’t skip the hot water (it makes the cocoa “bloom” for richer flavor) and measure your flour carefully. Overbaking is the common culprit for dry cake, so check with a toothpick at the 25-minute mark!

Can I use frozen strawberries in the filling?
Fresh is best for flavor and texture, but you can use thawed, well-drained frozen berries in a pinch. Aim for as little extra liquid as possible.

How do I store leftover chocolate strawberry cake?
Fridge is best, wrapped or in a container—keeps the cream fresh and the cake tasting dreamy!

Do I need special equipment to make this layered cake?
Just basic kitchen tools! Two 8-inch pans, a hand or stand mixer, and a rubber spatula are all you need for this easy dessert.

There you have it—my best-loved, most crave-worthy chocolate strawberry layer cake. If you try it, I’d absolutely love to see your photos or hear your stories (family “cake face” pics especially welcome!). May every slice bring you the same sweet joy it brings to our table. Happy baking! 🍓

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