Moist Strawberry Chocolate Cake with Cream Cheese Frosting
Moist Strawberry Chocolate Cake is the best dessert for any occasion. I’ve made this many times and it never fails. The rich chocolate and fresh strawberries melt in your mouth. Try this recipe for a cozy treat. Check out my Tropical Hawaiian Guava Cake for another twist. Jump to Recipe If you love recipes like this, you’ll also enjoy Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Crispy Smashed Carrots with Garlic and Parmesan.
Why This Moist Strawberry Chocolate Cake with Cream Cheese Frosting Is Pure Comfort
- Rich and moist flavor
- Perfect for any occasion
- Easy to make at home
- Cream cheese frosting adds a creamy finish
What You'll Need for Moist Strawberry Chocolate Cake with Cream Cheese Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mashed ripe strawberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of salt
- Optional: Fresh strawberries for garnish
- Optional: Sliced almonds
- Optional: Chocolate shavings
📝 Ingredient Notes
- Buttermilk: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 10 minutes.
- Strawberries: Use ripe, juicy strawberries for the best flavor. Do not use frozen strawberries.
🛒 Tools & Equipment I Recommend
- Silicone Baking Pan — Ensures even baking and prevents sticking. → See on Amazon
- Kitchen Scale — Helps measure ingredients precisely for consistent results. → See on Amazon
How to Make Moist Strawberry Chocolate Cake with Cream Cheese Frosting
- Prep: Preheat oven to 350°F. Grease two 9-inch round cake pans and dust with flour.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
- Add Wet Ingredients: In another bowl, mix buttermilk, oil, eggs, vanilla extract, and almond extract. Add to dry ingredients and mix until smooth.
- Fold in Strawberries: Gently fold in mashed strawberries. Pour batter into prepared pans.
- Bake: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make Frosting: In a bowl, beat cream cheese, butter, and powdered sugar until smooth. Add vanilla extract and mix well.
- Frost and Serve: Place one cake layer on a serving plate. Spread frosting on top. Add second layer and frost the top and sides. Garnish with fresh strawberries.
Cook's Tips for Perfect Moist Strawberry Chocolate Cake with Cream Cheese Frosting
- Baking: Use room temperature ingredients for better mixing and a smoother texture.
- Common mistake and fix: If your cake is dry, try adding an extra 1/4 cup of buttermilk to the batter next time.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Serving: Let the cake come to room temperature before serving for the best flavor.
Storing & Reheating Moist Strawberry Chocolate Cake with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make the cake up to 2 days in advance and frost just before serving.
Freezing Moist Strawberry Chocolate Cake with Cream Cheese Frosting
Wrap tightly and freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10–15 minutes. Microwave: Reheat in short intervals to avoid drying out.
Recipe Notes
- Chef tip: Adding a bit of almond extract enhances the flavor of the cake.
- Best substitution: If you don’t have buttermilk, use 1 cup milk mixed with 1 tablespoon lemon juice.
- Make-ahead: You can bake the cake layers up to 2 days in advance. Frost just before serving.
- Scaling: To double the recipe, use 2 9-inch pans or 3 8-inch pans.
- Troubleshooting: If the cake doesn’t rise, check that the baking soda is fresh and the oven is at the correct temperature.
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Moist Strawberry Chocolate Cake with Cream Cheese Frosting
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mashed ripe strawberries
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of salt
Optional Toppings
- Fresh strawberries for garnish
- Sliced almonds
- Chocolate shavings
Instructions
- Prep: Preheat oven to 350°F. Grease two 9-inch round cake pans and dust with flour.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
- Add Wet Ingredients: In another bowl, mix buttermilk, oil, eggs, vanilla extract, and almond extract. Add to dry ingredients and mix until smooth.
- Fold in Strawberries: Gently fold in mashed strawberries. Pour batter into prepared pans.
- Bake: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make Frosting: In a bowl, beat cream cheese, butter, and powdered sugar until smooth. Add vanilla extract and mix well.
- Frost and Serve: Place one cake layer on a serving plate. Spread frosting on top. Add second layer and frost the top and sides. Garnish with fresh strawberries.
Notes
- Chef tip: Adding a bit of almond extract enhances the flavor of the cake.
- Best substitution: If you don’t have buttermilk, use 1 cup milk mixed with 1 tablespoon lemon juice.
- Make-ahead: You can bake the cake layers up to 2 days in advance. Frost just before serving.
- Scaling: To double the recipe, use 2 9-inch pans or 3 8-inch pans.
- Troubleshooting: If the cake doesn’t rise, check that the baking soda is fresh and the oven is at the correct temperature.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Oven reheat: Reheat in a 350°F oven for 10–15 minutes.
- Microwave reheat: Reheat in short intervals to avoid drying out.
- Make ahead: Make the cake up to 2 days in advance and frost just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 20g
- Sodium: 280mg
- Cholesterol: 45mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Moist Strawberry Chocolate Cake with Cream Cheese Frosting FAQs
Yes, you can bake the layers up to 2 days in advance. Frost the cake just before serving for the best texture.
A dry cake can happen if the batter is overmixed or the oven is too hot. Use room temperature ingredients and check oven temperature with an oven thermometer.
Yes, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 10 minutes.
This recipe is best baked in the oven. Air frying may not give the same texture or rise.
A Warm Final Note
I can’t wait for you to try Moist Strawberry Chocolate Cake with Cream Cheese Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
