Ingredients
→ Chocolate cake
240g all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
300g white granulated sugar
57g unsalted butter, softened
57g neutral oil (vegetable or canola)
113ml buttermilk
2 large eggs
2 tsp vanilla extract
90g cocoa powder
236ml hot water
→ Strawberry buttercream
200g powdered sugar
60g freeze-dried strawberries, blended into a powder
285g unsalted butter, softened
4 Tbsp whole milk or heavy cream
2 tsp vanilla extract
Pinch of kosher salt
Steps
Preheat the oven to 350°F (175°C) and place the oven rack in the middle position. Prepare three 6-inch cake pans by greasing with cooking spray and lightly dusting with all-purpose flour or cocoa powder. Set aside. Boil 1 cup of water and pour it into a heat-safe bowl. Add cocoa powder and whisk until dissolved and smooth. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together butter, sugar, and oil until fluffy and fully incorporated. Add eggs and vanilla extract, mixing until well combined. Mix in the cocoa powder mixture. Gradually add the dry ingredients and mix until fully combined with no dry spots. Divide batter equally between the prepared cake pans. Bake for 25-30 minutes or until a cake tester or toothpick comes out clean. Let cakes cool for 20 minutes before transferring to a wire rack to cool completely.
Using a stand mixer or a hand mixer, beat softened butter on medium-high speed until smooth, about 5-6 minutes. On low speed, add powdered sugar, powdered freeze-dried strawberries, and salt. Mix until fully combined. Add vanilla extract and milk or heavy cream, then mix on medium-high speed for 3-4 minutes until creamy. Adjust consistency by adding extra milk or cream 1 tsp at a time, if needed.
Level each cake layer evenly using a serrated knife or cake leveler. Place the first cake layer on a cake turntable or rotating cake stand. Spread an even layer of buttercream over the top, then place the second layer. Repeat with buttercream and the final cake layer. Apply a thin crumb coat using a rubber or offset spatula, then refrigerate for 30 minutes or until the frosting has hardened. Finish with a final coat of buttercream. Garnish with fresh or freeze-dried strawberries as desired. Slice and serve.
Tips
- For best results, use room-temperature ingredients when preparing the batter and buttercream.
Required Tools
- Oven
- Mixing bowls
- Hand or stand mixer
- Cake pans (6 inch)
- Serrated knife or cake leveler
- Cake turntable or rotating stand
- Offset spatula or rubber spatula
- Wire cooling rack