Chocolate Covered Strawberry Cake
This cake tastes like a chocolate covered strawberry, with moist chocolate layers, a bright strawberry buttercream, and a glossy ganache shell. It feels special but the steps are straightforward, so you can pull it off on a weeknight without a lot of fuss.
The secret is using freeze-dried strawberries for frosting that packs real fruit flavor without making the buttercream runny. A pour of warm ganache over the top sets into a shiny finish that cracks cleanly when you slice it, just like the candy.
Why This Cake Tastes Like the Candy
Freeze-dried strawberry powder is the ingredient that locks in that true strawberry taste. It gives the buttercream a concentrated berry flavor and a natural pink color, no food coloring needed.
The ganache is applied warm and firms up into a thin, shiny chocolate layer. That slight snap when you cut through it mimics the chocolate coating on a fresh strawberry.
The cake itself stays tender and rich, thanks to buttermilk and a splash of hot water in the batter. The crumb is light enough to let the frosting and ganache shine without feeling heavy.
Ingredients
- 1 3/4 cups (220g) all-purpose flour: spooned and leveled, not scooped
- 3/4 cup (65g) unsweetened cocoa powder: natural or Dutch-process both work
- 2 cups (400g) granulated sugar: adds structure and moisture
- 1 1/2 tsp baking powder: helps the crumb stay tender
- 1 1/2 tsp baking soda: reacts with the buttermilk for lift
- 1 tsp fine sea salt: balances the sweetness
- 2 large eggs: at room temperature for easier mixing
- 1 cup (240ml) buttermilk: adds tang and tenderness
- 1/2 cup (120ml) vegetable oil: keeps the cake moist for days
- 2 tsp vanilla extract: rounds out the chocolate flavor
- 1 cup (240ml) boiling water: blooms the cocoa and thins the batter
- 1 cup (2 sticks/226g) unsalted butter, softened: for the frosting
- 4 cups (480g) powdered sugar: sift if lumpy
- 1/2 cup freeze-dried strawberry powder: from about 1 oz whole freeze-dried strawberries, ground in a food processor
- 2-3 tbsp heavy cream or whole milk: to thin the frosting as needed
- 1 tsp vanilla extract: in the frosting
- Pinch salt: in the frosting
- 4 oz (113g) semisweet chocolate, finely chopped: for the ganache
- 1/2 cup (120ml) heavy cream: for the ganache
Variations / Substitutions
- Swap the cocoa: use black cocoa for a more intense Oreo-like flavor, or half black cocoa and half regular.
- Change the fruit powder: try raspberry or blueberry freeze-dried powder for a different berry pairing.
- Make it gluten-free: replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
- Use milk chocolate: for a sweeter ganache, but it will set softer, so chill the cake a bit longer before pouring.
- Add espresso: mix 1 tsp instant espresso powder into the boiling water to deepen the chocolate note.
If you love this combo, our Strawberry Chocolate Chunk Cookies are another fun way to use freeze-dried berries.
How to Make Chocolate Covered Strawberry Cake
Step 1: Mix the Chocolate Batter
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, baking powder, baking soda, and 1 tsp salt. Add the 2 eggs, 1 cup buttermilk, 1/2 cup oil, and 2 tsp vanilla. Beat with a hand mixer on medium speed for 2 minutes, until the mixture is smooth and no streaks of flour remain. Scrape down the bowl, then slowly pour in the 1 cup boiling water while mixing on low. The batter will be very thin, almost like crepe batter.
The batter will look alarmingly loose at this point, and that is exactly right. That extra liquid creates steam in the oven, which gives the cake a soft, velvety crumb. Divide the batter evenly between the prepared pans.
Step 2: Bake the Layers
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cakes cool in the pans on a wire rack for 10 minutes, then run a knife around the edges and turn them out onto the rack to cool completely.
The tops may dome or crack slightly while baking. Once the cakes are cool, you can use a long serrated knife to slice off any domed tops so the layers stack flat. The warm chocolate scent will fill the kitchen as they cool.
Step 3: Whip the Strawberry Frosting
While the cakes cool, place the 1 cup softened butter in a large bowl and beat with a mixer on medium speed until it looks pale and creamy, about 3 minutes. Reduce the speed to low and gradually add the 4 cups powdered sugar. Once the sugar is incorporated, add the 1/2 cup freeze-dried strawberry powder, 2 tbsp cream, 1 tsp vanilla, and a pinch of salt. Increase the speed to medium and beat until the frosting is fluffy and spreadable, about 2 more minutes. If it feels too stiff, add the remaining 1 tbsp cream.
The frosting will turn a natural pink from the berry powder, no dye needed. Taste a small smear; it should have a clear, tangy strawberry flavor that cuts through the sweetness. Adjust with a tiny pinch more salt if it feels flat.
Step 4: Stack and Frost the Cake
Place one completely cooled cake layer on a serving plate or cake stand. Spoon about 1 cup of the strawberry frosting onto the center and spread it evenly to the edges. Set the second layer on top, cut side down. Use the rest of the frosting to cover the top and sides with a thin layer. This is just a crumb coat, so it does not need to be perfect. Chill the cake for 15 minutes to set the frosting.
The crumb coat traps any loose crumbs so they do not show through later. Because the ganache will cover the top and drip down the sides, you only need a light layer of buttercream underneath. The cake will look tidy even if your spreading is not flawless.
Step 5: Prepare the Ganache
Place the 4 oz chopped chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan over medium heat just until it starts to bubble around the edges. Do not let it boil hard. Pour the hot cream over the chocolate and let it sit untouched for 2 minutes. Then stir slowly from the center outward until the mixture turns completely smooth and glossy. Let the ganache cool on the counter for 5 to 10 minutes, stirring occasionally, until it thickens slightly but still pours easily.
Test the temperature by drizzling a little ganache over the back of a spoon. It should flow slowly, not race off. If it runs like water, let it cool a few more minutes. Pouring it too hot will melt the chilled buttercream underneath.
Step 6: Drizzle the Ganache and Slice
Take the chilled cake out of the fridge. Pour the ganache right onto the center of the top layer, then use an offset spatula or the back of a spoon to nudge it outward until it reaches the edges and drips down the sides. Let the ganache set for about 10 minutes at room temperature. Slice with a sharp knife and serve.
The ganache will firm into a glossy shell that contrasts with the soft pink frosting and deep chocolate cake. Cutting through that crisp top layer reveals the neat stripes of cake and buttercream inside.
How to Nail the Strawberry Flavor
- Freeze-dried berries are your best bet: fresh strawberries release too much liquid and make frosting soupy. If you must use fresh, cook down 1/2 cup of puree until it is very thick and reduce the cream in the frosting by half.
- Make the cake layers a day ahead: wrap them tightly and store at room temperature. A slight rest makes the crumb easier to frost and the chocolate taste richer.
- Brush the cake layers with a thin coat of strained strawberry jam: before adding the frosting. It boosts the fruit note without adding liquid.
- Keep any leftover ganache: store it in a jar in the fridge. Warm it gently and pour over ice cream or brownies.
Bake times by pan size:
| Pan Size | Bake Time |
|---|---|
| Two 8-inch rounds | 25 to 30 mins |
| Two 9-inch rounds | 23 to 28 mins |
| 9×13 inch sheet | 30 to 35 mins |
| Standard muffins (24) | 18 to 22 mins |
Keeping Leftover Cake Fresh
- Refrigerate: Cover the cake or individual slices and store in the fridge for up to 5 days. The buttercream and ganache hold up well and the cake stays moist.
- Serve cold or at room temp: The cake tastes great chilled, which firms up the ganache and makes the frosting taste like strawberry ice cream. For a softer texture, let slices sit at room temperature for 20 minutes before eating.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes. Substitute the all-purpose flour with a good quality 1:1 gluten-free baking blend that includes xanthan gum. The texture will be a little more delicate but still moist.
My ganache turned grainy or split. What went wrong?
It likely got too hot or was stirred too aggressively. To fix it, whisk in a small splash of cold cream, one teaspoon at a time, until it smooths back out.
Can I freeze the assembled cake?
You can freeze the unfrosted cake layers for up to 3 months, wrapped tightly in plastic. Do not freeze the finished cake with the ganache, as the chocolate shell can crack and become blotchy when thawed.
Can I use a different chocolate for the ganache?
Bittersweet or dark chocolate works well and creates a less sweet finish. Milk chocolate will produce a softer, sweeter ganache, so chill the cake longer before pouring and expect drips that stay a bit tacky rather than snapping.
Chocolate Covered Strawberry Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Beat 2 minutes. Stir in boiling water until smooth.
- Divide batter between pans. Bake 25 to 30 minutes until a toothpick has a few moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
- Beat softened butter until creamy. Gradually add powdered sugar on low, then mix in strawberry powder, 2 tbsp cream, vanilla, and salt. Beat until fluffy, adding more cream if needed.
- Place one cake layer on a plate, spread with about 1 cup frosting. Top with second layer. Frost top and sides with a thin crumb coat. Chill 15 minutes.
- Place chopped chocolate in a bowl. Heat cream until simmering, pour over chocolate. Let sit 2 minutes, stir until smooth. Cool 5 to 10 minutes until it flows slowly from a spoon.
- Pour ganache over the chilled cake, nudging it to drizzle down the sides. Let set 10 minutes, then slice and serve.
