Go Back
strawberry chocolate cake recipe featured
Avatar photoSara Khalid

Strawberry Chocolate Cake Recipe (Easy!)

Indulge in this easy strawberry chocolate cake recipe featuring moist chocolate layers, fresh strawberry compote, and glossy ganache. A perfect blend of rich cocoa and juicy berries that's beginner-friendly and always impresses.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CAKE:
  • 1¾ cups (210g) all-purpose flour
  • 1¾ cups (350g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder, sifted
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot coffee
  • FOR COMPOTE:
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • ½ cup (100g) sugar
  • FOR GANACHE:
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) semi-sweet chocolate, chopped

Equipment

  • Two 9-inch cake pans
  • Mixing bowls
  • Whisk or electric mixer
  • Saucepan

Method
 

  1. strawberry chocolate cake recipe recipeCard1
  2. 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans, line with parchment. Whisk dry ingredients (flour through salt) in large bowl. Add eggs, buttermilk, oil, vanilla, hot coffee; whisk smooth. Divide batter, bake 28-32 min until toothpick has moist crumbs. Cool 10 min in pans, then on racks.
  3. 2. For compote: Simmer strawberries and sugar 10 min until jammy. Cool fully.
  4. 3. For ganache: Heat cream to simmer, pour over chocolate. Sit 5 min, stir smooth. Cool to spreadable.
  5. 4. Assemble: Level cakes if needed. Place one on plate, spread compote and extra slices. Top with second layer. Pour ganache over, chill to set.

Nutrition

Calories: 520 | Carbohydrates: 72 | Protein: 6 | Fat: 24 | Fiber: 3 | Sugar: 52

Notes

STORAGE: Refrigerate covered up to 5 days or freeze slices 2 months.
MAKE AHEAD: Bake layers 2 days ahead; assemble day-of.
SUBSTITUTIONS: Almond flour for gluten-free; applesauce for oil.
PRO TIPS: Room-temp eggs prevent curdling. Hot coffee blooms cocoa. Chill ganache before pouring for drip control.
SERVING SUGGESTIONS: Room temp with ice cream; garnish mint. Pairs with coffee or fruit salad.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!