Ultimate Moist Strawberry Chocolate Cake
Try a slice of pure bliss with the Ultimate Moist Strawberry Chocolate Cake. This cake brings together rich, velvety chocolate and the sweet, fresh taste of strawberries in every bite. It’s incredibly moist and soft, perfect for celebrations or a special treat just for you. Get ready to wow your friends and family with this delicious, eye-catching dessert!
INGREDIENTS YOU’LL NEED:
- 2 cups flour + 2 tablespoons: I use this amount of all-purpose flour as the base for the cake, ensuring a tender and light texture.
- 1½ cups sugar: This granulated sugar provides just the right amount of sweetness for a balanced flavor.
- ¾ cup unsweetened cocoa powder: This gives the cake a deep, rich chocolate flavor without any added sweetness.
- ½ cup dark brown sugar (packed): Packed dark brown sugar adds moisture and a hint of caramel to the cake.
- 1 teaspoon baking powder: I use this leavening agent to help the cake rise and stay fluffy.
- ¾ teaspoon baking soda: Along with the baking powder, this helps create a light, airy texture.
- 1 teaspoon fine sea salt: A pinch of salt enhances all the other flavors in the cake.
- 6 ½ tablespoons unsalted butter (softened): Softened butter adds richness and tenderness to the batter.
- 1 cup sour cream (room temperature): Sour cream keeps the cake moist and gives it a subtle tangy flavor.
- ½ cup whole milk (room temperature): Milk contributes to a smooth, tender crumb in the finished cake.
- 2 large eggs (room temperature): Eggs bind the ingredients together and help the cake structure.
- ¼ cup vegetable oil: This oil adds moisture and helps create a soft, delicate crumb.
- 1 ½ teaspoons vanilla extract: Vanilla enhances all the flavors and adds a warm, aromatic note.
- 1 cup coffee (hot): Hot coffee intensifies the chocolate flavor while keeping the batter light and airy.
STRAWBERRY FILLING:
- 3 cups strawberries (frozen, or fresh as a substitute): These strawberries give the filling its fruity sweetness and a slight tang.
- 4 tablespoons water: Water helps the strawberries release their juices as they cook.
- 2 teaspoons lemon juice: Lemon juice brightens the filling with a touch of acidity.
- 2 tablespoons sugar: This sugar sweetens the strawberry filling.
- 1 tablespoon brown sugar (packed): Packed brown sugar adds depth and a bit of caramel flavor.
- 1 tablespoon water: An extra bit of water helps dissolve the sugars and combine the flavors.
- 1 tablespoon cornstarch: Cornstarch thickens the filling, giving it a luscious consistency.
Cream Cheese Buttercream Frosting:
- 8 ounces cream cheese (softened): Softened cream cheese creates a tangy, creamy base for the frosting.
- ½ cup salted butter (softened): Salted butter adds rich flavor and a smooth texture to the frosting.
- 4 cups powdered sugar: Powdered sugar sweetens the frosting and helps achieve a light, fluffy consistency.
- 2 teaspoons vanilla extract: Vanilla rounds out the flavors and adds a warm aroma.
- 1 tablespoon strawberry filling (from above, optional): I sometimes add a bit of strawberry filling to tint the frosting a lovely pink and enhance its fruity flavor.
FAMILY FAVORITE BERRY COCO BLISS CAKE:
- The combination of rich chocolate and sweet strawberry filling is irresistible—it’s like two desserts in one.
- I love how moist and flavorful each bite is, thanks to the sour cream and hot coffee in the batter.
- The creamy strawberry-tinted frosting makes it feel extra special and perfect for any celebration.
HOW TO PREPARE A DELICIOUS CHOCOLATE STRAWBERRY CAKE?
Time needed: 3 hours
- Preheat and Prep Pans:
Preheat your oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper. - Make the Cake Batter:
Combine the cake flour, sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix in the butter until it resembles coarse sand, about 3 minutes on low speed.
- Combine Wet Ingredients:
Whisk together the sour cream, milk, eggs, oil, and vanilla. Add half to the bowl and mix on low speed for 1 minute, forming a thick paste. Scrape down the bowl.
Mix in the rest of the milk mixture until just combined. Scrape down the bowl. Then mix in the hot coffee until just combined. Scrape the bowl again if needed. The batter will be very runny but do not fear it will bake perfectly. - Bake:
Evenly distribute the cake batter into the prepared cake pans (17 ounces or 490 grams in each). Bake for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. - Prepare the Strawberry Filling:
In a small saucepan, combine 3 cups frozen strawberries (or fresh if preferred), 4 tablespoons water, 2 teaspoons lemon juice, 2 tablespoons sugar, 1 tablespoon packed brown sugar, an additional 1 tablespoon water, and 1 tablespoon cornstarch.
Bring the mixture to a simmer over medium heat, stirring constantly, breaking up the strawberries with the back of the spoon and stirring until it thickens slightly. Remove from heat and let it cool. - Make the Cream Cheese Buttercream Frosting:
Beat 8 ounces of softened cream cheese with ½ cup softened salted butter until smooth.
Gradually add 4 cups powdered sugar, beating until the frosting is light and fluffy.
Mix in 2 teaspoons vanilla extract and, if you like, stir in 2 tablespoons of the cooled strawberry filling to give the frosting a pretty pink tint. - Assemble and Frost the Cake:
Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of strawberry filling over the first layer, then add the second cake layer. - Frost the Cake:
Frost the top and sides with the cream cheese buttercream, smoothing it out for an even finish. Garnish with fresh strawberries and dark chocolate shavings if desired, slice, and enjoy your decadent, moist cake!
FAQ – FREQUENTLY ASKED QUESTIONS:
I use room-temperature ingredients, accurately measure my liquids, and avoid overbaking to keep my cake moist.
I always insert a toothpick into the center—if it comes out clean or with a few moist crumbs, my cake is ready.
I make sure to thoroughly grease and line my pans with parchment paper, which usually prevents sticking.
I set a timer and start to check my cakes a few minutes before the end of the suggested baking time to avoid overbaking.
SWEET CHOCOLATE STRAWBERRY CAKE RECIPE ADD-INS AND VARIATIONS:
- Butter vs. Oil: I sometimes swap vegetable oil with melted butter for a richer, more decadent flavor in my cake recipes.
- Milk Alternatives: I often experiment with almond milk or coconut milk instead of whole milk to add a subtle, unique twist to the flavor.
- Sugar Swaps: I occasionally use honey or maple syrup in place of some of the sugar to introduce a natural sweetness and deeper flavor notes.
- Flour Variations: I’ve tried substituting a portion of all-purpose flour with whole wheat or a gluten-free blend for a healthier or allergen-friendly option.
- Egg Replacements: When I need a vegan or egg-free alternative, I replace eggs with flaxseed meal or applesauce to bind the ingredients.
- Flavor Boosters: I like to add extra spices like cinnamon, nutmeg, or even a shot of espresso to give my cakes an enhanced, complex flavor profile.
WHAT IS COMMONLY SERVED WITH CREAM CHEESE FROSTED CHOCOLATE STRAWBERRY CAKE?
This cake is perfect for all kinds of occasions—birthdays, holidays, or just because you’re craving something sweet. I love serving it with a scoop of vanilla ice cream or a swirl of whipped cream to balance the rich chocolate. For drinks, coffee, strawberry lemonade, or even sparkling wine all taste great alongside it. It’s one of those desserts everyone comes back for seconds.
HOW DO YOU STORE LEFTOVER CHOCOLATE CAKE FOR LATER?
To keep leftover chocolate cake fresh, I like to cover it tightly with plastic wrap or store it in an airtight container. If it’s frosted, I pop it in the fridge to keep the frosting firm and fresh. For unfrosted cake, leaving it at room temperature is fine for a couple of days as long as it’s well-covered. If you want to save it for longer, just freeze individual slices wrapped in plastic and foil—then thaw whenever you’re ready for a treat!
CAN LEFTOVER COCO BERRY CAKE BE FROZEN FOR LATER CONSUMPTION?
To freeze leftover chocolate cake, cut it into slices and wrap each one tightly in plastic wrap. Add a layer of foil, then place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw at room temperature or in the fridge.
LOOKING FOR MORE DESSERT OPTIONS? TRY THESE!
Creamy German Chocolate Cheesecake: This indulgent treat marries the rich, creamy goodness of cheesecake with the decadent flavors of German chocolate cake.
The Best Eclair Cake: The Best Eclair Cake is a classic dessert. It’s made with graham crackers, vanilla pudding, whipped cream, and topped with chocolate ganache. This no-bake Eclair Cake has all the taste of an éclair in the form of a cake.
Best Sour Cream Banana Cake: The recipe packs goodness by utilizing bananas, sour cream, and cream cheese frosting to top it off! This dessert will have rave reviews, so naturally everyone will be begging you to make it repeatedly.
Ultimate Moist Strawberry Chocolate Cake
Equipment
- (3) 9 inch Cake Pan
- KitchenAid Stand Mixer
- Large Mixing Bowls
Ingredients
Cake Ingredients:
- 2 cups flour + 2 tablespoons
- 1½ cups sugar
- ¾ cup unsweetened cocoa powder
- ½ cup dark brown sugar (packed)
- 1 teaspoon baking powder
- ¾ teaspoons baking soda
- 1 teaspoon fine sea salt
- 6 ½ tablespoons unsalted butter (softened)
- 1 cup sour cream (room temperature)
- ½ cup whole milk (room temperature)
- 2 eggs (large)(room temperature)
- ¼ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 cup coffee (hot)
Strawberry Filling:
- 3 cups strawberries (frozen)(or substitute with fresh strawberries)
- 4 tablespoons water
- 2 teaspoons lemon juice
- 2 tablespoon sugar
- 1 tablespoon brown sugar (packed)
- 1 tablespoon water
- 1 tablespoon cornstarch
Cream Cheese Buttercream Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup salted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon strawberry filling (from above) (optional: to make the frosting pink)
Instructions
- Preheat and Prep Pans: Preheat your oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- Combine the cake flour, sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix in the butter until it resembles coarse sand, about 3 minutes on low speed.Whisk together the sour cream, milk, eggs, oil, and vanilla. Add half to the bowl and mix on low speed for 1 minute, forming a thick paste. Scrape down the bowl. Mix in the rest of the milk mixture until just combined. Scrape down the bowl. Then mix in the hot coffee until just combined. Scrape the bowl again if needed. The batter will be very runny but do not fear it will bake perfectly.Evenly distribute the cake batter into the prepared cake pans (490 grams in each). Bake for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
- Prepare the Strawberry Filling: In a small saucepan, combine 3 cups frozen strawberries (or fresh if preferred), 4 tablespoons water, 2 teaspoons lemon juice, 2 tablespoons sugar, 1 tablespoon packed brown sugar, an additional 1 tablespoon water, and 1 tablespoon cornstarch. Bring the mixture to a simmer over medium heat, stirring constantly, breaking up the strawberries with the back of the spoon and stirring until it thickens slightly. Remove from heat and let it cool.
- Make the Cream Cheese Buttercream Frosting: Beat 8 ounces of softened cream cheese with ½ cup softened salted butter until smooth. Gradually add 4 cups powdered sugar, beating until the frosting is light and fluffy. Mix in 2 teaspoons vanilla extract and, if you like, stir in 2 tablespoons of the cooled strawberry filling to give the frosting a pretty pink tint.
- Assemble and Frost the Cake: Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of strawberry filling over the first layer, then add the second cake layer. Frost the top and sides with the cream cheese buttercream, smoothing it out for an even finish. Garnish with fresh strawberries and dark chocolate shavings if desired, slice, and enjoy your decadent, moist cake!