Strawberry Chocolate Layer Cake Recipe

Name: Strawberry Chocolate Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sticks butter, plus more for greasing; 3/4 cup cocoa, plus more for dusting; 4 cups all-purpose flour; 4 cups granulated sugar; 1/2 teaspoon salt; 2 cups boiling water; 1 cup buttermilk; 2 teaspoons baking soda; 2 teaspoons vanilla extract; 4 whole eggs, beaten; Four 1-pound boxes ripe strawberries; 1/2 cup granulated sugar; 2 tablespoons vanilla extract; 1 quart heavy whipping cream; 1 cup powdered sugar; 3 cups hazelnut chocolate spread, such as Nutella

Servings: persons

4 sticks butter, plus more for greasing
3/4 cup cocoa, plus more for dusting
4 cups all-purpose flour
4 cups granulated sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Four 1-pound boxes ripe strawberries
1/2 cup granulated sugar
2 tablespoons vanilla extract
1 quart heavy whipping cream
1 cup powdered sugar
3 cups hazelnut chocolate spread, such as Nutella

1
For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
2
In a mixing bowl, combine the flour, granulated sugar and salt.
3
In a saucepan, melt the butter.
4
Add the cocoa.
5
Stir together.
6
Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat.
7
Pour over the flour mixture and stir lightly to cool.
8
Combine the buttermilk, baking soda, vanilla and beaten eggs.
9
Stir the buttermilk mixture into the butter/chocolate mixture.
10
Divide the batter among the prepared cake pans and bake for 20 minutes.
11
Cool completely on racks.
12
For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla.
13
Mix them all together.
14
Leave them to macerate for 15 minutes, and then drain off the excess liquid.
15
Whip together the powdered sugar and cream and set aside.
16
Spread the top of each cake with some whipped cream and strawberries and layer.
17
Don't assemble more than an hour before serving.

4979

kcal

Calories

336

Fat

468

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 sticks butter, plus more for greasing, 3/4 cup cocoa, plus more for dusting, 4 cups all-purpose flour, 4 cups granulated sugar, and more.

Yes, Strawberry Chocolate Layer Cake 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!

Strawberry Chocolate Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions