🍓 My Neighbor Asked for a Strawberry & Chocolate Cake Recipe... So Here You Go, Zina!

So, today I get a text from my neighbor Zina — you know the kind of sweet neighbor who always waves, drops off Tea or Fresh Baked Bread. Yummy! Great neighbors.

Anyway, she shot me a text today because she knows I've been working on posting recipes from dishes I have recently made, and John has made.

“Hey Mike,” she asked, “Do you and John have a good strawberry and chocolate cake recipe?”

Well, Zina, funny you should ask — because just a few weeks ago, I made one that might be our favorite yet.

It’s rich, chocolatey, fruity, and just decadent enough to make you feel like royalty without requiring you to go full Great British Bake-Off mode in the kitchen.

Whether you’re celebrating Mother’s Day, Valentine’s Day, a birthday, graduation, or just survived Monday — this cake will absolutely deliver. It’s one of those “oooh” and “ahhh” showstoppers that tastes even better than it looks. And yes, we’ve got chocolate ganache and fresh strawberries involved.

Let’s get baking!

🎂 What Makes This Cake So Special?

Imagine this:

• Three layers of ultra-moist chocolate cake

• Coated and filled with a fluffy, pink strawberry buttercream

• Crowned with a glossy chocolate ganache drip

• Finished off with plump, red fresh strawberries

  
  

It’s dramatic. It’s dreamy. And it's way easier to make than it looks.

🛒 Ingredients You’ll Need (And Why They Matter!)

For the Chocolate Cake Layers

• Unsweetened cocoa powder: Rich chocolate flavor begins here. If you’re in a pinch, Dutch-process will work.

• Boiling water: Helps bloom the cocoa and deepen the chocolate intensity.

• All-purpose flour: Classic base. Measure carefully so you don’t end up with a dense cake.

• Granulated sugar: Sweetness and structure.

• Baking soda + baking powder: Double leavening ensures our layers rise beautifully.

• Salt: Balances everything.

• Neutral oil (like canola): Makes the cake super moist.

• Buttermilk: Adds tang and tenderness. Full fat is your best friend here.

• Eggs: 3 of them! Room temperature for best mixing.

• Vanilla extract: For warmth and depth.

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For the Strawberry Buttercream

• Unsalted butter: Room temp, please!

• Powdered sugar: Fluffy and sweet.

• Pinch of salt: Just enough to enhance flavor.

• Fresh strawberries: Choose the reddest ones — that means sweetness. Pat them dry!

💡 Tip: Want to cheat a little? You can totally sub in a bit of strawberry jam for a stronger hit of berry flavor — or even layer a little between the cakes.

For the Ganache

• High-quality semi-sweet chocolate: Chopped from a bar, not chips. Trust me, it melts smoother.

• Heavy cream: Just enough to make it luscious and pourable.

  
  

For Garnish

• Fresh strawberries: Because it’s not complete without them.

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🥣 Step-By-Step: Let’s Make This Cake!

1. Bake the Cake Layers

1. Preheat your oven to 350°F. Grease three 9-inch cake pans and line the bottoms with parchment paper.

2. In one bowl, whisk together your dry ingredients: flour, sugar, baking soda, baking powder, and salt.

3. In another bowl, sift the cocoa powder and whisk in boiling water. Let it cool for 10 minutes (grab coffee, maybe?).

4. Stir in oil, buttermilk, eggs, and vanilla into the cocoa mixture.

5. Combine the wet and dry — don’t overmix, just enough to bring everything together.

6. Pour into your pans and bake for about 30 minutes, until the tops spring back and the edges just pull away from the pan.

🎉 Pro Tip: If the tops dome up, trim them with a serrated knife — or use cake strips to keep everything level!

Let the cakes cool fully in their pans. Patience here = perfect layering later.

2. Make the Strawberry Buttercream

1. In your stand mixer (or with a hand mixer), beat the butter and a pinch of salt for 5 full minutes — you want it light and dreamy.

2. Slowly add in powdered sugar, about ½ cup at a time, alternating with tablespoons of the chopped strawberries.

3. Once all the sugar is in, crank it up to medium and beat another minute or two until it’s fluffy and pink.

🍓 No fresh berries? Thawed frozen ones work too — just pat them dry to avoid watery frosting.

3. Assemble Your Cake

1. Place your first cake layer on a plate or cake stand.

2. Spread about ¾ cup of frosting over it.

3. Repeat with the second layer.

4. Top with the final cake layer and frost the entire outside.

5. Chill for at least an hour — this helps set the frosting and gets it ready for ganache!

   
   

4. Make the Ganache

1. Heat cream in a saucepan until it just begins to simmer — don’t let it boil.

2. Pour it over your chopped chocolate in a heat-safe bowl.

3. Wait 5 minutes. Then whisk until silky smooth.

🍫 This step feels fancy but takes less than 10 minutes. And the shine? Pure magic.

5. Decorate Like a Pro

1. Pour the ganache (let it cool down, so it is not so runny, but runny enough to drip down the cake) over the top of the chilled cake and gently nudge it to drip down the sides.

2. Pop some fresh strawberries on top — go wild with placement or keep it symmetrical.

3. Let it set in the fridge for at least 30 minutes.

   
   

🔁 FAQs & Tips from Our Kitchen.

Q: Can I make it ahead of time? Absolutely! Bake the layers up to 2 days ahead and wrap tightly. You can even assemble the full cake a day in advance and refrigerate.

Q: What about leftovers? Store in the fridge, covered. A cake dome works great or just use plastic wrap with toothpicks to protect the frosting. Good for 5 days!

Q: Can I use frozen strawberries? Totally fine! Just thaw and pat dry. You don’t want runny buttercream.

📏 Mike & John's Baker’s Tips

• Always sift your dry ingredients — especially cocoa powder — to avoid lumps.

• Don’t overmix once you combine wet and dry.

• Use a scale if you can — it’s the best way to avoid adding too much flour. ( if you don't have a scale then fluff the flower up by spooning it into your measuring cup before adding. This prevents adding too much flower. I you just scoop the flower our with a measuring cup you will have too much. Yuck!)

• Chill before ganache — it helps the chocolate stay put and look elegant.

• And finally: have fun with it. This is a celebration cake, after all!

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📋 Recipe Snapshot

Prep Time: 20 min

Bake Time: 30 min

Chill Time: 1 hour

Serves: 12 generous slices

Calories: Approximately 1000 per slice (worth every bite may be off a few here and there. LOL)

Equipment

• Two 9-inch cake pans

• Parchment paper

• Mixing bowls

• Saucepan

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Ingredients

Cake

• ½ cup (40g) unsweetened cocoa powder

• 1 cup (240ml) boiling water

• 3 cups (360g) all-purpose flour

• 2½ cups (500g) granulated sugar

• 2½ teaspoons baking soda

• 1½ teaspoons baking powder

• 1 teaspoon salt

• 1 cup (240ml) vegetable oil

• 1 cup (240ml) whole buttermilk, at room temperature

• 3 large eggs, at room temperature

• 1 tablespoon vanilla extract

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Strawberry Buttercream

• 1½ cups (340g) unsalted butter, at room temperature

• Pinch of salt

• 6 to 8 cups (720g–960g) confectioners’ sugar

• ½ cup chopped fresh strawberries (about 6 berries)

  
  

Ganache

• 3½ ounces (198g) semi-sweet chocolate, chopped

• ½ cup (120ml) heavy whipping cream

  
  

Garnish

• Fresh strawberries

🎉 Final Thoughts

So, Zina — and anyone else with a craving — this is the cake.

It’s rich, fruity, moist, chocolatey, and just indulgent enough to feel like a treat without being overly sweet.

It’s got that wow factor that makes people ask, “Wait, you made this?!”

If you give it a try, let me know how it turns out. Share some Pictures!

I guarantee you’ll be making it more than once!

Happy baking, Mike (and John too!)