Chocolate Cake with Strawberries

I made this cake for a friend’s birthday recently and it was a hit! The cake has a rich chocolate flavor so pairing it with fresh strawberries and whipped cream lightens it up quite a bit and gives it more of a summery feel.

Chocolate Cake

Prep Time: 15 minutes

Total Time Required: 1 hour

Yields: 10-12 servings


  • 2 cups all purpose flour
  • 2 cups cane sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk (I used almond)
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Preheat oven to 350 degrees and spray two 9-inch cake pans with nonstick spray
  2. Combine flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder in a large bowl (bowl of a stand mixer if available)
  3. Bring one cup of water to a boil
  4. While the water is heating, add milk, vegetable oil, eggs and vanilla to dry mixture and beat on medium speed until well combined
  5. Carefully mix in the boiling water
  6. Pour batter evenly into the two greased cake pans and bake for 30-35 minutes or until a toothpick comes out clean, rotating the cakes halfway through
  7. Allow cakes to cool for 10 minutes in the pan before transferring to cooling racks
  8. Frost when cakes are completely cool

Chocolate Buttercream Frosting

Total Time Required: 10 minutes

Yields: enough for 1 cake (potentially with extra)


  • 3 sticks butter (1 1/2 cup), softened
  • 1 cup unsweetened cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup milk (I used almond)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder


  1. Cream together butter and cocoa powder until smooth
  2. Add sugar and milk and mix on high speed
  3. Add vanilla extract and espresso powder and mix until combined
  4. Frosting should be thick and hold form but should not dry
  5. Refrigerate until cake is ready to frost

Whipped Cream

Total Time Required: 10 minutes

Yields: 2 cups whipped cream


  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners sugar


  1. Add heavy whipping cream to the bowl of a stand mixer and beat until peaks form
  2. Beat in vanilla and confectioners sugar for additional 30 seconds
  3. Refrigerate and serve cold!

Frost cake once completely cool. Decorate with sliced strawberries.

Serve cake with sliced strawberries and a dollop of whipped cream.

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