Dark Chocolate Cake With Fresh Strawberry Buttercre

Name: Dark Chocolate Cake With Fresh Strawberry Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 3 cups granulated sugar; 2 1/4 cups all purpose flour; 1 1/2 cups unsweetened cocoa powder; 2 1/4 teaspoons baking soda; 1 1/4 teaspoons kosher salt; 1 1/4 teaspoons baking powder; 3 large eggs lightly beaten and room temp; 1 1/2 cups buttermilk room temp; 3/4 cup canola oil; buttercream Fresh Strawberry; 8 egg whites room temp; 1 1/2 cups sugar; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1 1/2 pounds unsalted butter cut into 1 tbsp sized pieces and room temp; 1 vanilla bean split and beans scraped; 2 teaspoons vanilla; 1 1/2 cups strawberries fresh, halved

Servings: persons

1 1/2 cups water
3 cups granulated sugar
2 1/4 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/4 teaspoons baking powder
3 large eggs lightly beaten and room temp
1 1/2 cups buttermilk room temp
3/4 cup canola oil
buttercream Fresh Strawberry
8 egg whites room temp
1 1/2 cups sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 pounds unsalted butter cut into 1 tbsp sized pieces and room temp
1 vanilla bean split and beans scraped
2 teaspoons vanilla
1 1/2 cups strawberries fresh, halved

1
["Preheat oven to 350 degrees F. Grease three 8x2-inch round cake pans. Line bottoms of pans with parchment paper. Grease the paper; set pans aside. Bring water to boiling.", "In a very large bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.", "In a large bowl whisk together the eggs, buttermilk, and oil. Add the egg mixture to the dry ingredients. Stir to just combine with a rubber spatula, scraping down the bottom of the bowl to make sure there's no dry bits (mixture will be thick). Pour in the boiling water and stir to just combine, scraping down bottom.", "Divide batter between prepared pans, filling pans about 1/2 full (about 3 cups batter per pan). Bake for 30 minutes or until a toothpick inserted near the center of each comes out clean.", "Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. Before icing, wrap cooled cakes in plastic wrap and chill for 1 hour.", "Place a cake layer on serving platter. Frost layer with 2 cups buttercream. Repeat with remaining cake layers and frosting.", "From the Test Kitchen
2
TO MAKE AHEAD:
3
Prepare and frost cake as directed above. Loosely cover and chill in the refrigerator for up to 3 days. Let stand at room temperature for 1 hour before serving to allow the frosting to soften. If you like, prepare cake layers. Wrap or place in freezer containers. Freeze for up 1 month. Thaw and frost as directed.", "Buttercream:", "In a very large heatproof bowl continually whisk egg whites, sugar, cream of tartar and salt over a pan of simmering water until sugar dissolves and mixture reaches 160 degrees F.", "Remove. Beat with a hand mixer on high speed until stiff peaks form. Add butter, a small piece at a time, until mixture thickens and becomes smooth and spreadable (If it begins to curdle, continue to whisk and add another piece of butter until smooth.) Stir in vanilla bean seeds and vanilla.", "In a food processor or blender process or blend strawberries until smooth. Press through a fine mesh strainer (you should have 3/4 cup puree). Stir strained strawberry mixture into the frosting."]

3871

kcal

Calories

285

Fat

311

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups water, 3 cups granulated sugar, 2 1/4 cups all purpose flour, 1 1/2 cups unsweetened cocoa powder, and more.

Yes, Dark Chocolate Cake With Fresh Strawberry Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate Cake With Fresh Strawberry Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions