Introduction

This ultimate moist chocolate strawberry cake recipe delivers rich, decadent flavor with a tender crumb and fresh berry topping. The combination of deep cocoa and sweet strawberries creates an irresistible dessert perfect for celebrations or everyday indulgence. For more fruity dessert inspiration, try the Luscious Lemon Raspberry Cheesecake Recipe or Mini Pineapple Upside Down Cheesecakes Recipe.

Ingredients

This decadent Moist Chocolate Cake with Strawberries combines rich cocoa flavor with sweet, juicy berries for an unforgettable dessert experience.

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk (or buttermilk)
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for strawberries)

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Moist Chocolate Cake with Strawberries recipe is approximately 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure your Moist Chocolate Cake with Strawberries releases perfectly after baking.

Measure all your dry ingredients—flour, cocoa powder, baking powder, and salt—into a medium bowl. Whisk them together to combine and eliminate any lumps, which helps create a uniform, tender crumb.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, cream together softened butter and sugar until the mixture is light and fluffy. This step incorporates air, which is key for a moist texture.

Beat in the eggs one at a time, followed by vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated before moving on.

Step 3 — Alternate Dry Ingredients and Milk

Add about one-third of the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Pour in half of the milk and mix again.

Repeat this process, ending with the final portion of dry ingredients. Mix only until the batter is smooth—overmixing can lead to a dense cake.

Step 4 — Divide and Bake

Divide the batter evenly between the two prepared pans. Use a spatula to spread it smoothly and tap the pans lightly on the counter to remove any large air bubbles.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should spring back when gently pressed.

Step 5 — Cool the Cakes Completely

Let the cakes cool in their pans on a wire rack for 10–15 minutes. Then, run a knife around the edges and invert them onto the rack to cool completely.

This cooling period is crucial—if you try to frost a warm cake, the frosting will melt and slide off, compromising your final presentation.

Step 6 — Prepare the Strawberry Filling

While the cakes cool, wash, hull, and slice fresh strawberries. For a more intense flavor, you can macerate them with a little sugar to draw out their natural juices.

If you prefer a cooked filling, simmer sliced strawberries with a bit of sugar and cornstarch until thickened, then let it cool completely before using.

Step 7 — Assemble the Cake

Place one cake layer on your serving plate. Spread a generous layer of frosting over the top, then arrange a single layer of strawberry slices or your prepared filling over the frosting.

Carefully place the second cake layer on top. Apply a thin “crumb coat” of frosting over the entire cake and chill for 15–20 minutes to seal in crumbs before adding the final layer of frosting.

Step 8 — Frost and Garnish

Frost the entire cake with your remaining frosting, using an offset spatula for smooth, even coverage. For a rustic look, you can create swirls with the spatula.

Garnish the top with whole or halved fresh strawberries. For extra shine, brush the strawberries with a light apricot glaze or simply leave them natural.

Step 9 — Slice and Serve

Use a sharp, thin-bladed knife to slice your Moist Chocolate Cake with Strawberries. For clean cuts, wipe the knife between slices.

Serve immediately, or store covered in the refrigerator for up to 3 days. Let slices sit at room temperature for about 15 minutes before serving to enhance flavor and texture.

Nutritional Information

Calories	385
Protein	6g
Carbohydrates	52g
Fat	18g
Fiber	3g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Replace ¼ cup flour with vanilla or chocolate protein powder for a protein boost without compromising the moist chocolate cake texture.
• Almond flour — Use almond flour instead of all-purpose flour for a gluten-free, lower-carb version of this chocolate cake with strawberries.
• Coconut sugar — Swap granulated sugar with coconut sugar for a lower glycemic index and subtle caramel notes.
• Greek yogurt — Substitute oil or butter with Greek yogurt to reduce fat while adding moisture and a slight tang.
• Applesauce — Replace half the oil with unsweetened applesauce to cut calories while keeping the cake tender.
• Oat flour — Use oat flour for a gluten-free alternative that adds fiber and a mild, nutty flavor.
• Coconut oil — Use coconut oil instead of butter for a dairy-free moist chocolate cake with a hint of tropical aroma.
• Reduced-sodium baking powder — Opt for low-sodium baking powder to minimize sodium content without affecting rise.

Serving Suggestions

• Pair this Moist Chocolate Cake with Strawberries with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve alongside a freshly brewed cup of coffee or a glass of cold milk to balance the rich chocolate flavor.
• Top with a dollop of whipped cream and extra fresh strawberry slices for an elegant, restaurant-style presentation.
• Drizzle with a warm chocolate or raspberry sauce to enhance the Moist Chocolate Cake with Strawberries for special occasions.
• Accompany with a glass of dessert wine, such as a late-harvest Riesling or a ruby port, for a sophisticated pairing.
• Create individual portions by cutting the Moist Chocolate Cake with Strawberries into squares and serving on small dessert plates.
• Garnish with mint leaves and a light dusting of powdered sugar for a beautiful, photogenic finish.

For a festive touch, arrange whole strawberries around the base of the cake slice on the plate. These serving ideas will make your Moist Chocolate Cake with Strawberries the star of any gathering.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops too much gluten. Fix: Gently fold dry ingredients until just combined for a tender crumb.
• Mistake: Using cold ingredients straight from the refrigerator. Fix: Bring eggs and dairy to room temperature for better emulsion and volume.
• Mistake: Incorrectly measuring flour, leading to a dense cake. Fix: Spoon flour into measuring cups and level off—don’t scoop directly.
• Mistake: Overbaking, which dries out your Moist Chocolate Cake with Strawberries. Fix: Check for doneness a few minutes early; a toothpick should have moist crumbs.
• Mistake: Adding wet strawberries directly into the batter. Fix: Pat strawberries dry and toss in flour to prevent sinking and soggy spots.
• Mistake: Opening the oven door too early during baking. Fix: Wait until the last 10 minutes to avoid temperature drops that cause collapse.
• Mistake: Using old baking powder or soda. Fix: Test leaveners for activity before use to ensure proper rise.
• Mistake: Frosting a warm cake, making the layers slide. Fix: Cool cakes completely on a wire rack before assembling with strawberries.
• Mistake: Skipping the parchment paper lining. Fix: Always line pans with parchment to guarantee easy, clean release.
• Mistake: Not tasting your cocoa powder beforehand. Fix: Use high-quality, fresh cocoa for the best chocolate flavor in your dessert.

Storing Tips

• Fridge: Store this Moist Chocolate Cake with Strawberries in an airtight container for up to 3 days. Keep refrigerated below 40°F to maintain freshness and food safety.
• Freezer: Wrap the Moist Chocolate Cake with Strawberries tightly in plastic wrap and foil, then freeze in a freezer-safe container for up to 2 months.
• Reheat: Thaw frozen cake in the refrigerator overnight. For a warm slice, microwave individual portions for 15–20 seconds or heat in a 300°F oven until warmed through, ensuring the internal temperature reaches at least 165°F if previously refrigerated or frozen.

Always allow the Moist Chocolate Cake with Strawberries to cool completely before storing to prevent condensation and sogginess.

Conclusion

This Moist Chocolate Cake with Strawberries is the perfect dessert for any occasion. If you love chocolate cakes, you might also enjoy our Salted Caramel Chocolate Cake Recipe or Chocolate Orange Cake Recipe. Give this recipe a try and let us know how it turned out in the comments below!

Print

FAQs

How do I keep the cake moist?

Use oil instead of butter and do not overbake. This Moist Chocolate Cake with Strawberries stays tender because oil coats flour proteins better than solid fats.

Can I use frozen strawberries?

Yes, but thaw and drain them completely to avoid excess liquid. Pat dry before arranging on your Moist Chocolate Cake with Strawberries to prevent sogginess.

How should I store leftovers?

Store covered at room temperature for up to two days. For longer storage, refrigerate in an airtight container to maintain freshness.