Go Back
Luscious Strawberry Chocolate Layer Cake For Summer Nights

Strawberry Chocolate Layer Cake

There is something so lovely about a layered cake in the middle of summer, especially when it brings together juicy strawberries and rich chocolate in every bite. This cake feels special enough for celebrations, yet relaxed enough for an evening dessert shared on the porch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 Round Cake Pans 9-inch
  • 1 Mixing Bowls
  • 1 Electric Mixer
  • 1 Whisk
  • 1 Cooling rack
  • 1 Parchment Paper

Ingredients
  

  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract alcohol-free
  • 1 cup buttermilk
  • 1 cup hot water or hot coffee
  • 2 cups fresh strawberries sliced
  • 0.5 cup strawberry jam or preserves
  • 1.5 cups heavy cream
  • 1 cup powdered sugar
  • 4 oz semisweet chocolate melted and cooled slightly

Instructions
 

  • Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
  • Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in the hot water or hot coffee last.
  • Divide the batter between the pans and bake for 30 to 35 minutes, or until the centers spring back lightly. Cool in the pans for a few minutes, then turn out onto a rack to cool completely.
  • Whip the cream with the powdered sugar until soft and billowy. Fold in some chopped strawberries or strawberry jam, then stir in the melted chocolate if using.
  • Place one cake layer on a serving plate. Spread with the strawberry filling, top with the second layer, then frost and decorate with fresh strawberries.

Notes

If you do not have buttermilk, mix regular milk with a little lemon juice and let it sit for a few minutes. You can also swap the strawberry jam for raspberry jam if that is what you have on hand.