If you have a love for rich, chocolatey desserts paired with the fresh, juicy burst of strawberries, then this Chocolate Covered Strawberry Cake Recipe is about to become your new favorite indulgence. It’s a moist and decadent chocolate cake loaded with fresh strawberry slices and tantalizing chocolate chips in every bite, creating a harmony of textures and flavors that feels both classic and delightfully fresh. Perfect for celebrations or an everyday treat that feels extra special, this recipe melds the lushness of chocolate with the sweet tang of strawberries in such a balanced way that you’ll find yourself craving it again and again.
Ingredients You’ll Need
The beauty of this Chocolate Covered Strawberry Cake Recipe lies in its simplicity and accessibility. Each ingredient plays a crucial role: the cocoa powder brings deep chocolate flavor, fresh strawberries infuse natural sweetness and moisture, and the combination of baking powder and baking soda ensures the cake rises just right for a tender crumb. Here’s what you’ll need:
- 2 cups all-purpose flour: This provides the structure for your cake, giving it that perfect crumb.
- 1 ¾ cups granulated sugar: Sweetens the cake perfectly without overpowering the chocolate.
- ¾ cup unsweetened cocoa powder: Adds rich, intense chocolate flavor that’s key to this dessert.
- 2 teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
- 1 ½ teaspoons baking soda: Works alongside baking powder for optimal rise and texture.
- 1 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 large eggs: Bind ingredients together and add moisture and richness.
- 1 cup milk: Adds tenderness and helps bring the batter together smoothly.
- ½ cup vegetable oil: Keeps the cake moist and soft, especially when decorated with fresh fruit.
- 2 teaspoons vanilla extract: Adds warmth and depth, rounding out the flavors amazingly well.
- 1 cup boiling water: This surprising addition intensifies the cocoa flavor and gives the batter a silky texture.
- 1 cup sliced fresh strawberries: Offers bursts of fresh, juicy sweetness throughout the cake.
- 1 cup chocolate chips: Melts into pockets of gooey chocolate, upping the indulgence factor.
How to Make Chocolate Covered Strawberry Cake Recipe
Step 1: Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C) to ensure it’s the perfect temperature once your batter is ready. Meanwhile, grease and flour two 9-inch round cake pans thoroughly. This prep step is essential, as it helps your cake release easily and bake evenly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. These dry ingredients form the base of your batter, and whisking them well distributes everything evenly so your cake rises uniformly and has consistent flavor.
Step 3: Add Wet Ingredients
Next, crack in your eggs, pour in the milk and vegetable oil, then add the vanilla extract. Stir until these wet ingredients are fully incorporated into your dry mix, creating a thick, chocolatey batter brimming with potential.
Step 4: Incorporate the Boiling Water
This might seem unusual, but gently stirring in boiling water thins the batter perfectly, making it silky smooth and enhancing the cocoa’s flavor. It’s the secret step that transforms your cake’s texture into something exceptionally moist and tender.
Step 5: Fold in Strawberries and Chocolate Chips
Carefully fold in the sliced fresh strawberries along with the chocolate chips. This delicate addition gives your cake those irresistible pockets of fresh fruit and melted chocolate that make every bite a delightful surprise.
Step 6: Bake the Cake
Divide the batter evenly between your prepared cake pans, smoothing the tops gently. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. This timing ensures your cake is perfectly cooked through while remaining soft and moist.
Step 7: Cool Before Frosting
Allow the cakes to cool in their pans for about 10 minutes. Then, transfer them to a wire rack and let them cool completely before frosting. This step is crucial to prevent the frosting from melting or sliding off your cake.
How to Serve Chocolate Covered Strawberry Cake Recipe
Garnishes
Fresh strawberries on top make for a gorgeous, fresh garnish that complements the cake’s fruity pockets inside. A drizzle of melted chocolate or a sprinkling of chopped chocolate chips adds a beautiful touch and extra decadence, making your presentation both elegant and inviting.
Side Dishes
Serve this cake alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Both options add a cool, creamy contrast to the dense chocolate and bright fruit, elevating the entire dessert experience.
Creative Ways to Present
Try layering this cake with whipped cream and strawberry slices for a deconstructed trifle, or cut it into small squares to serve as bite-sized treats at parties. Wrapping individual slices with a drizzle of chocolate and a mint leaf can also turn this simple cake into a stunning dessert platter centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to keep the strawberry pieces fresh. It’s best enjoyed within 2-3 days for maximum flavor and texture.
Freezing
If you want to save some for later, wrap cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months, and thaw overnight in the fridge before serving or frosting.
Reheating
While cake is delicious cold, gently warm slices in the microwave for 10-15 seconds to bring the flavors to life and enjoy a soft, tender bite almost as if freshly baked.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe because they hold their shape and juiciness better during baking. If you must use frozen, make sure to thaw and drain them well to avoid making the batter too wet.
What frosting pairs well with this cake?
A classic cream cheese frosting or a simple chocolate ganache both complement the rich chocolate and fresh strawberry flavors beautifully.
Is there a way to make this recipe vegan?
Yes! Replace the eggs with flax eggs or a commercial egg replacer, use plant-based milk, and swap butter or oil for vegan alternatives. Just keep in mind that texture and rise may vary slightly.
Can I make cupcakes using this recipe?
Absolutely! Bake the batter in lined cupcake tins for about 20-25 minutes. The strawberries and chocolate chips will be just as delightful in these portable treats.
Why do we add boiling water to the batter?
Adding boiling water intensifies the cocoa flavor and thins the batter, which leads to an incredibly moist, tender crumb – a trick often used in chocolate cakes for that rich, perfect texture.
Final Thoughts
This Chocolate Covered Strawberry Cake Recipe is truly a celebration of flavor and texture, combining the best parts of chocolate and fresh fruit into one unforgettable dessert. Once you try it, you’ll see why it’s such a beloved recipe to share with family and friends. So go ahead, bake it, enjoy it, and watch your favorite people light up with every delightful bite.
Print
Chocolate Covered Strawberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Covered Strawberry Cake combines rich cocoa-flavored layers with juicy fresh strawberries and melty chocolate chips for a moist, flavorful dessert perfect for any celebration. The cake features a tender crumb infused with cocoa and vanilla, complemented by fresh strawberries folded into the batter, delivering bursts of freshness in every bite. Finished with your favorite frosting and luxurious chocolate drizzle, this crowd-pleaser is sure to impress.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sliced fresh strawberries
- 1 cup chocolate chips
Decoration
- Your favorite frosting (quantity as desired)
- Extra strawberries for garnish
- Chocolate drizzle (melted chocolate or chocolate syrup)
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cakes from sticking and ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined for an even distribution of leavening agents and chocolate flavor.
- Add wet ingredients: To the dry mixture, add the two large eggs, milk, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and all ingredients are fully incorporated.
- Incorporate boiling water: Carefully and slowly stir in one cup of boiling water. The batter will become thin, which is normal and helps create a moist cake with a tender crumb.
- Fold in strawberries and chocolate chips: Gently fold the sliced fresh strawberries and chocolate chips into the batter, ensuring an even distribution without overmixing to avoid breaking the strawberries.
- Pour batter into pans: Divide the batter evenly between the prepared cake pans, smoothing the tops slightly to promote even baking.
- Bake the cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no batter.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them onto a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Frost and decorate: Once completely cooled, frost the cakes with your favorite frosting. Garnish with extra fresh strawberries and chocolate drizzle for an elegant and flavorful finish.
Notes
- Ensure the boiling water is added slowly to prevent cooking the eggs in the batter.
- Use fresh, ripe strawberries for the best flavor and texture.
- You can substitute milk with buttermilk for a tangier flavor and even moister texture.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If desired, chill the cake before serving to help the chocolate drizzle set nicely.
- This cake keeps well stored in an airtight container refrigerated for up to 3 days.
