Name: Decadent Strawberry Chocolate Cake Recipe
Prep time: 20 min
Cook time: PT-492979H16M45S
Total time: 1 h
Cuisine: International
Ingredients: 1 ¾ cups (220 g) all-purpose flour; ¾ cup (75 g) unsweetened cocoa powder; 2 cups (400 g) granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup (240 ml) whole milk; ½ cup (120 ml) vegetable oil; 2 teaspoons vanilla extract; 1 cup (240 ml) hot water or hot coffee; 1 ½ cups (225 g) fresh strawberries, chopped; For the frosting:; 1 cup (230 g) unsalted butter, softened; 3 ½ cups (440 g) powdered sugar; ½ cup (50 g) cocoa powder; 2–3 tablespoons (30–45 ml) heavy cream; 1 teaspoon vanilla extract; 1 cup (150 g) fresh strawberries, sliced (for topping)

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I love creating desserts that feel both indulgent and comforting, and this strawberry chocolate cake is exactly that. The richness of chocolate paired with the freshness of strawberries creates a perfect balance that I always come back to when I want something special yet simple to make. Decadent Strawberry Chocolate Cake Recipe

Why You’ll Love This Recipe

I enjoy how this recipe combines deep chocolate flavor with bright, juicy strawberries. It feels elegant enough for celebrations but is easy enough that I can make it anytime I crave something sweet. I also like that the texture stays moist and soft, while the strawberries add a fresh contrast that keeps each bite from feeling too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot water or hot coffee
1 ½ cups (225 g) fresh strawberries, chopped

For the frosting:

1 cup (230 g) unsalted butter, softened
3 ½ cups (440 g) powdered sugar
½ cup (50 g) cocoa powder
2–3 tablespoons (30–45 ml) heavy cream
1 teaspoon vanilla extract
1 cup (150 g) fresh strawberries, sliced (for topping)

Directions

I start by preheating the oven to 180°C (350°F) and greasing two 9-inch round cake pans.

In a large bowl, I mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything is well combined.

I add the eggs, milk, oil, and vanilla extract, then mix until the batter becomes smooth. After that, I slowly pour in the hot water or coffee, which helps deepen the chocolate flavor, and stir until the batter is thin and uniform.

I gently fold in the chopped strawberries, making sure they are evenly distributed.

I divide the batter between the pans and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, I let the cakes cool completely before frosting.

For the frosting, I beat the butter until creamy, then gradually add powdered sugar and cocoa powder. I mix in the cream and vanilla until I get a smooth, spreadable consistency.

I frost the first cake layer, place the second layer on top, and cover the entire cake with frosting. Finally, I decorate with fresh strawberry slices.

Servings and Timing

I usually get about 10 to 12 slices from this cake.

Preparation time: 20 minutes
Baking time: 30–35 minutes
Total time: about 1 hour (plus cooling time)

Variations

I sometimes switch things up depending on what I have on hand. I like adding a layer of strawberry jam between the cake layers for extra flavor. When I want something lighter, I use whipped cream instead of chocolate frosting. I also enjoy adding chocolate chips to the batter for even more richness.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I refrigerate it, I let it sit at room temperature for about 20 minutes before serving so the texture softens again. I don’t usually reheat this cake, but a quick few seconds in the microwave can make it extra soft if I want a warm slice.

FAQs

Can I use frozen strawberries instead of fresh?

I can use frozen strawberries, but I make sure to thaw and drain them well to avoid excess moisture in the batter.

Can I make this cake ahead of time?

I often bake the cake layers a day in advance and store them wrapped. I frost it the next day for the best texture.

What can I use instead of coffee in the batter?

I simply use hot water if I don’t want to include coffee. The cake still turns out rich and delicious.

How do I keep the cake moist?

I make sure not to overbake it and always measure ingredients carefully. The oil and strawberries help maintain moisture.

Can I turn this into cupcakes?

I divide the batter into cupcake liners and bake for about 18–22 minutes, checking for doneness with a toothpick.

Conclusion

I find this strawberry chocolate cake to be one of the most satisfying desserts I can make. The combination of rich chocolate and fresh strawberries always feels special, and I love how versatile and reliable the recipe is. It’s the kind of cake I enjoy making again and again, whether for a celebration or just to treat myself.