Chocolate Cake with Strawberry Buttercream

Chocolate Cake Strawberry Buttercream

Rich chocolate layers and vibrant strawberry buttercream make a showstopping treat for any celebration.

Preparation Time

20 min

Cooking Time

40 min

Overall Time

60 min

Created By: Lili Clark

Category: Desserts

Skill Level: Moderate

Cuisine Type: American

Output: 8 Serves

Dietary Options: Vegetarian

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

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.

Contains gluten (flour)
Contains dairy (butter, buttermilk, cream)
Contains eggs

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.

Calories: 410
Fats: 21 g
Carbohydrates: 45 g
Proteins: 5 g

Lili Clark

Hi! I’m LiLi, a former kitchen disaster who learned to cook by documenting my grandmother’s recipes. I believe cooking should be accessible, sometimes messy, and always delicious. Join me as I share everything from family classics to weeknight emergencies!

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