Easy Chocolate Strawberry Cake
Easy Chocolate Strawberry Cake is a moist and delicious treat that everyone will love. This recipe solves the problem of finding a dessert that’s both rich and easy to make. After making this many times, I know the secret to perfect texture. Creamy, sweet, and satisfying. Try my Easy Homemade Chocolate Cupcakes for a similar treat. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy homemade chocolate cupcakes and Mango coconut cupcakes.
Why This Easy Chocolate Strawberry Cake Is Pure Comfort
- Moist and rich chocolate layers
- Fresh strawberries add flavor and color
- Perfect for any occasion
- Easy to make and bake
What You'll Need for Easy Chocolate Strawberry Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups fresh strawberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup fresh strawberries
- Optional: Whipped cream
- Optional: Chocolate shavings
- Optional: More fresh strawberries
📝 Ingredient Notes
- Buttermilk: If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar.
- Fresh strawberries: Use ripe strawberries for the best flavor and color.
🛒 Tools & Equipment I Recommend
- Stand Mixer — Makes mixing ingredients faster and easier → See on Amazon
- Cake Pans — Ensures even baking and clean slices → See on Amazon
How to Make Easy Chocolate Strawberry Cake
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, mix buttermilk, oil, eggs, and vanilla extract.
- Combine ingredients: Stir wet ingredients into dry ingredients until just combined.
- Bake cake: Pour batter into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool and frost: Let cakes cool completely. Frost with chocolate frosting and add fresh strawberries.
Cook's Tips for Perfect Easy Chocolate Strawberry Cake
- Texture tip: Use room temperature eggs for better mixing and a smoother batter.
- Common mistake and fix: Overmixing can lead to a dense cake. Mix just until ingredients are combined.
- Temperature tip: Ensure your oven is fully preheated before baking to avoid undercooked centers.
- Storage tip: Store cake in an airtight container at room temperature for up to 2 days.
Storing & Reheating Easy Chocolate Strawberry Cake
Short-Term Storage
Store in an airtight container in the fridge. Store cake in an airtight container for up to 5 days Make-ahead tip: Make the cake layers a day ahead and frost before serving
Freezing Easy Chocolate Strawberry Cake
Wrap cake tightly and freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10–15 minutes Microwave: Use short bursts at 50% power for 30–45 seconds
Recipe Notes
- Chef tip: Use a cake tester to check doneness. It should come out clean.
- Best substitution: Replace buttermilk with 1 cup milk plus 1 tablespoon lemon juice.
- Make-ahead: Make the cake layers up to 2 days in advance and store in an airtight container.
- Scaling: Adjust quantities for larger or smaller batches.
- Troubleshooting: If the cake sinks in the center, it may be underbaked. Check with a toothpick.
Want to level up this recipe?
Baking Sheets — Great for even baking and easy cleanup → Check price on Amazon
Easy Chocolate Strawberry Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups fresh strawberries
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup fresh strawberries
Optional Toppings
- Whipped cream
- Chocolate shavings
- More fresh strawberries
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, mix buttermilk, oil, eggs, and vanilla extract.
- Combine ingredients: Stir wet ingredients into dry ingredients until just combined.
- Bake cake: Pour batter into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool and frost: Let cakes cool completely. Frost with chocolate frosting and add fresh strawberries.
Notes
- Chef tip: Use a cake tester to check doneness. It should come out clean.
- Best substitution: Replace buttermilk with 1 cup milk plus 1 tablespoon lemon juice.
- Make-ahead: Make the cake layers up to 2 days in advance and store in an airtight container.
- Scaling: Adjust quantities for larger or smaller batches.
- Troubleshooting: If the cake sinks in the center, it may be underbaked. Check with a toothpick.
Storage
- Fridge: Store cake in an airtight container for up to 5 days
- Freezer: Wrap cake tightly and freeze for up to 3 months
- Oven reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes
- Microwave reheat: Use short bursts at 50% power for 30–45 seconds
- Make ahead: Make the cake layers a day ahead and frost before serving
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 12g
- Carbs: 40g
- Fiber: 2g
- Sugar: 22g
- Sodium: 250mg
- Cholesterol: 50mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chocolate Strawberry Cake FAQs
Yes, you can make the cake layers a day in advance and frost them before serving.
Dry cake can result from overbaking or not enough moisture in the batter. Check doneness with a toothpick and avoid overmixing.
Yes, wrap the cake tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
Store the cake in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar to make a buttermilk substitute.
A Warm Final Note
I can’t wait for you to try Easy Chocolate Strawberry Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
