An elegant, deeply flavored Homemade Dark Chocolate Cake with Strawberry Buttercream that balances bitter cocoa and bright berry sweetness. Silky crumb and glossy buttercream create a refined contrast of textures: moist cake, airy frosting, and a fresh strawberry finish. For a different chocolate approach, see our chocolate mayonnaise cake for a tender alternate crumb.
Why Make This Recipe
- Effortless Yet Elegant: straightforward methods yield bakery-quality layers without complicated techniques.
- Minimal Ingredients: pantry staples form the dark cake while vibrant strawberries lift the buttercream.
- Impressive Flavor: high-quality dark cocoa and concentrated strawberry purée create depth and brightness.
What elevates this version is the pairing of intense dark chocolate with a buttercream that is both light and fruit-forward. The result is sophisticated, not sweetly cloying—perfect for celebrations or a thoughtful dessert.
Ingredients
Base (Dark Chocolate Cake)
- 1 3/4 cups (220 g) all-purpose flour — spooned and leveled or weighed for precision.
- 3/4 cup (75 g) Dutch-process cocoa powder, sifted for a smooth batter.
- 1 1/2 tsp baking powder.
- 1 1/2 tsp baking soda.
- 1 tsp fine sea salt.
- 2 cups (400 g) granulated sugar.
- 2 large eggs, room temperature.
- 1 cup (240 ml) whole milk, room temperature.
- 1/2 cup (120 ml) neutral oil (vegetable or grapeseed).
- 2 tsp pure vanilla extract.
- 1 cup (240 ml) hot brewed coffee — enhances chocolate depth.
Strawberry Buttercream
- 1 cup (225 g) unsalted butter, room temperature and softened.
- 3–3½ cups (360–420 g) confectioners’ sugar, sifted.
- 1/2 cup (120 g) fresh strawberry purée (about 6–8 ripe berries, blitzed and strained).
- 1 tsp lemon juice to brighten.
- Pinch fine sea salt.
Topping & Garnish
- Fresh strawberries, halved.
- Shaved dark chocolate or cocoa nibs.
- Optional: edible flowers or toasted almond slivers.
How to Make Homemade Dark Chocolate Cake with Strawberry Buttercream:
- Preheat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round pans and line bottoms with parchment. This ensures even release and a clean edge.
- Tip: Weigh ingredients when possible for consistent results.
- Whisk dry ingredients — flour, cocoa, baking powder, baking soda, salt — until uniformly dark and free of lumps. The mixture should smell faintly of cocoa and look even in color.
- In a separate bowl, whisk sugar, eggs, milk, oil, and vanilla until combined and glossy. Pour in the hot coffee and stir; the batter will thin and give off a warm chocolate aroma.
- Fold wet into dry gently until just combined. Avoid overmixing; the batter should be smooth, slightly glossy, and fall from the spatula in a ribbon.
- Divide batter evenly between prepared pans. Tap pans on the counter once to remove large air bubbles. Bake 28–34 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The cake’s top should spring back to the touch and be matte, not wet.
- Cool cakes in the pans 10 minutes, then invert onto a wire rack. Allow layers to cool completely before frosting — warm cake will melt the buttercream and ruin texture.
- Mini-tip: To speed cooling, chill the racks in the fridge for a few minutes before placing the pans.
- Make the strawberry buttercream: beat room-temperature butter until pale and silky. Gradually add sifted confectioners’ sugar on low speed, then increase to medium. Add strawberry purée, lemon juice, and salt; beat until light, airy, and pipeable. The buttercream should be soft but hold a peak.
- Level cake tops if needed. Place the first layer on a serving plate, spread a generous layer of buttercream, add the second cake, then apply a thin crumb coat. Chill 15 minutes to set, then finish with an even outer layer. Texture cue: frosting should glide smoothly and show clean knife strokes.
- Garnish with halved strawberries and chocolate shavings. Let the finished cake rest 30 minutes at cool room temperature before slicing to stabilize the buttercream.
How to Serve Homemade Dark Chocolate Cake with Strawberry Buttercream:
Plate thin slices with a fan of fresh strawberry halves and a fine dusting of cocoa. For an elevated look, pipe rosettes of leftover buttercream around the base and place a delicate shard of tempered dark chocolate atop each slice. Serve on warm plates to soften the buttercream slightly and release aroma.
How to Store Homemade Dark Chocolate Cake with Strawberry Buttercream:
Keep the cake refrigerated, covered loosely with a cake dome or plastic wrap to protect against drying and fridge odors. Allow slices to come to room temperature for 30–45 minutes before serving to restore softness and aroma. For longer storage, freeze individual slices in airtight containers for up to 2 months; thaw overnight in the refrigerator, then sit at room temperature before serving.
Tips to Make Homemade Dark Chocolate Cake with Strawberry Buttercream:
- Use good-quality Dutch-process cocoa for a deep, velvety flavor.
- Keep butter at true room temperature (soft but not greasy) for light, airy frosting.
- Strain the strawberry purée to avoid seeds and ensure a silky buttercream.
- If the buttercream is too thin, chill briefly and rewhip; if too thick, add a teaspoon of cream or purée.
Variation (if any):
- Swap 2 tablespoons of flour for almond flour for a tender crumb and nutty aroma.
- Stir 1 tsp instant espresso into the hot coffee for a more intense chocolate note.
- For an alternative presentation, make cupcakes and pipe the strawberry buttercream into high swirls. Serve with a crisp cookie on the side, such as our chocolate chip cookie recipe without brown sugar.
FAQs:
Can I use natural cocoa powder instead of Dutch-process?
Yes. Natural cocoa is more acidic and will slightly alter flavor and rise. For best texture, ensure your leavening balances the cocoa acidity (baking soda helps).
How do I prevent the cake from drying out?
Do not overbake; remove when a few moist crumbs cling to a toothpick. Store covered and avoid refrigerating uncovered slices.
Can I make components ahead of time?
Yes. Bake layers and freeze well-wrapped for up to 1 month. Freeze buttercream in an airtight container; thaw in the fridge and rewhip before using.
Conclusion
This Homemade Dark Chocolate Cake with Strawberry Buttercream combines classic technique with refined contrasts: dense, cocoa-rich layers against airy, fruit-kissed frosting. It reads as sophisticated yet remains approachable in method—ideal for a dinner party or an elegant weeknight indulgence. If you enjoy exploring variations, you might appreciate this interpretation in the recipe titled Dark Chocolate Strawberry Cake: Moist & Decadent Cake Recipe. Share your results and styling notes in the comments or on social media — how would you make this dish your own?
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Homemade Dark Chocolate Cake with Strawberry Buttercream
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An elegant dark chocolate cake paired with a light and airy strawberry buttercream, perfect for celebrations.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) Dutch-process cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine sea salt
- 2 cups (400 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) neutral oil
- 2 tsp pure vanilla extract
- 1 cup (240 ml) hot brewed coffee
- 1 cup (225 g) unsalted butter, room temperature and softened
- 3–3½ cups (360–420 g) confectioners’ sugar
- 1/2 cup (120 g) fresh strawberry purée
- 1 tsp lemon juice
- Pinch fine sea salt
- Fresh strawberries, halved (for garnish)
- Shaved dark chocolate or cocoa nibs (for garnish)
- Optional: edible flowers or toasted almond slivers
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round pans and line bottoms with parchment.
- Whisk dry ingredients until uniformly dark and free of lumps.
- In a separate bowl, whisk sugar, eggs, milk, oil, and vanilla until combined and glossy; add hot coffee and stir.
- Fold wet ingredients into dry until just combined.
- Divide batter evenly between prepared pans and tap pans to remove air bubbles.
- Bake for 28–34 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the strawberry buttercream, beat room-temperature butter until silky, gradually add confectioners’ sugar, then mix in strawberry purée, lemon juice, and salt.
- Level cake tops if needed, layer with buttercream, and apply a crumb coat. Chill for 15 minutes and then finish with an outer layer of buttercream.
- Garnish with halved strawberries and chocolate shavings; let rest for 30 minutes before slicing.
Notes
Use high-quality Dutch-process cocoa and keep butter at true room temperature for the best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg