Chocolate Strawberry Buttercream Cake

A chocolate, strawberry buttercream cake made with four layers of moist chocolate cake, vanilla buttercream, fresh strawberries, dark chocolate crumbs and dark chocolate drip!

This is one of my go-to ways to decorate cakes. It is very simple, gorgeous, and always goes down well with family and friends. This cake can be made for birthdays, valentine’s day, and any other special occasion.

How to Make Chocolate cake

Start of by baking the chocolate cake. This cake has 4 layers and is 6″. Make sure the eggs, milk, and butter are at room temperature before mixing and sift (pour through a sieve) the flour, cocoa powder, sugar, and baking powder before mixing. You will need the following ingredients:

• 265 g of self-raising flour
• 350 g of caster sugar
• 85 g of unprocessed cocoa powder
• 1 1/2 tsp of baking powder
• 350 g of unsalted butter
• 350 g of eggs
• 3 tbsp of milk

1. Preheat the oven to 180C/350F/Gas mark 4. Add self-raising flour, unprocessed cocoa powder, and baking powder to a large bowl and whisk until well combined. Set aside for later.
2. Add unsalted butter to a large bowl and whisk for 30 seconds. Then, add caster sugar to the bowl and whisk for 3-5 minutes or until the mixture is nearly white in colour.
3. Add 1/4 of the eggs to the bowl and whisk well or until you can no longer see the eggs. Repeat this process for the rest of the eggs in the bowl.
4. Next, add half of the flour mixture to the butter mix and add the milk. Use a large spoon or hand held whisk to mix all of the ingredients together. Repeat this step with the second half of the flour mixture until you get a silky consistency. Be careful not to over mix the mixture because this will make the cake dense.
5. Grab 2 lightly greased 6″ non-stick cake tins and add equal amounts of the cake batter to each tin. Place the tins in the oven on the middle shelf and leave to bake for 25-30 minutes. Stick a skewer in each cake and if the skewer comes out clean then the cakes are ready.
6. Once the cakes are ready leave them to cool upside down on a rack for at least 2 hours before decorating.

NB: It is really important that the cakes are cool before decorating. If not the buttercream will melt!

How to Decorate the Chocolate Strawberry Buttercream Cake

Buttercream Recipe

1. Whisk 350 g of room temperature unsalted butter in a large bowl for 1 minute.
2. Add 300 g of sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining 300 g of icing sugar, 1/4 tsp of vanilla extract, 2-3 tbsp of room temperature double cream, ¼ tsp or a few drops of pink food colouring and whisk for another 3-5 minutes. *** Option to save some of the white buttercream for the cake layers. I also mixed some of the pink buttercream and white buttercream to give the cake a faded effect.

How to Assemble the Chocolate Strawberry Buttercream Cake

1. Add the buttercream to a piping bag and set aside. To assemble the cake smooth 1 tbsp of buttercream in the center of a cake board. Add the first cake layer to the board and add buttercream. Repeat this step for every layer until the cake is fully assembled. Finally, frost the entire cake with the pink buttercream and leave to set in the fridge for 30 minutes.
2. Meanwhile, add 100 g of dark chocolate to a medium sized bowl with 2-3 tsp of oil. Heat in the microwave for 30 second intervals stirring in between until it becomes liquid and leave to cool.
3. Apply a second layer of pink buttercream to the cake and drip chocolate sauce around the rim of the cake using a or squeezable bottle.
4. Use a star nozzle to create swirls around the rim of the cake, add fresh strawberries to the rim, and crushed dark chocolate to the center of the cake (as shown).

What I used to the Make Chocolate Strawberry Buttercream Cake

• Piping bags
• 6” Cake tin
• Cake board
• Cake turntable
• Water bottle for syrup
• Cake smoother

Alternatives

You can make this cake in different colours e.g. blue, green, yellow or plain white buttercream. All you need is food coloring.

Related Posts

• How to Make Ferrero Rocher Cake from Scratch
• Coconut Raffaello Malibu Rum Cake
• Strawberry Buttercream Frosting From Just So Tasty

Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen. 

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Chocolate Strawberry Buttercream Cake

Jen Sim

A chocolate, strawberry buttercream cake made with four layers of moist chocolate cake, vanilla buttercream, fresh strawberries, dark chocolate crumbs and dark chocolate drip!

Print Pin Rate

Course: Dessert

Keyword: cake, chocolate, strawberries

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Servings: 12 people

Author: Jen Sim

Ingredients

Chocolate cake

• ▢ 265 g of self-raising flour
• ▢ 350 g of caster sugar
• ▢ 85 g of unprocessed cocoa powder
• ▢ 1 1/2 tsp of baking powder
• ▢ 350 g of unsalted butter
• ▢ 350 g of eggs
• ▢ 3 tbsp of milk

Buttercream

• ▢ 350 g unsalted butter
• ▢ 600 g icing sugar
• ▢ 1/4 tsp of vanilla extract
• ▢ 2-3 tbsp of room temperature double cream
• ▢ ¼ tsp or a few drops of pink food colouring

Chocolate drip

• ▢ 200 g dark chocolate
• ▢ 2-3 tsp of oil

Additional Ingredients

• ▢ Fresh Strawberries

Instructions

• Preheat the oven to 180C/350F/Gas mark 4. Add self-raising flour, unprocessed cocoa powder, and baking powder to a large bowl and whisk until well combined. Set aside for later.
• Add unsalted butter to a large bowl and whisk for 30 seconds. Then, add caster sugar to the bowl and whisk for 3-5 minutes or until the mixture is nearly white in colour.
• Add 1/4 of the eggs to the bowl and whisk well or until you can no longer see the eggs. Repeat this process for the rest of the eggs in the bowl.
• Next, add half of the flour mixture to the butter mix and add the milk. Use a large spoon or hand held whisk to mix all of the ingredients together. Repeat this step with the second half of the flour mixture until you get a silky consistency. Be careful not to over mix the mixture because this will make the cake dense.
• Grab 2 lightly greased 6″ non-stick cake tins and add equal amounts of the cake batter to each tin. Place the tins in the oven on the middle shelf and leave to bake for 25-30 minutes. Stick a skewer in each cake and if the skewer comes out clean then the cakes are ready.
• Once the cakes are ready leave them to cool upside down on a rack for at least 2 hours before decorating.

Buttercream Recipe

• Whisk 350 g of room temperature unsalted butter in a large bowl for 1 minute.
• Add 300 g of sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining 300 g of icing sugar, 1/4 tsp of vanilla extract, 2-3 tbsp of room temperature double cream, ¼tsp or a few drops of pink food colouring and whisk for another 3-5 minutes.*** Option to save some of the white buttercream for the cake layers. I also mixed some of the pink buttercream and white buttercream to give the cake a faded effect.

How to Assemble the Chocolate Strawberry Buttercream Cake

• Add the buttercream to a piping bag and set aside. To assemble the cake smooth 1 tbsp of buttercream in the center of a cake board. Add the first cake layer to the board and add buttercream. Repeat this step for every layer until the cake is fully assembled. Finally, frost the entire cake with the pink buttercream and leave to set in the fridge for 30 minutes.
• Meanwhile, add 100 g of dark chocolate to a medium sized bowl with 2-3 tsp of oil. Heat in the microwave for 30 second intervals stirring in between until it becomes liquid and leave to cool.
• Apply a second layer of pink buttercream to the cake and drip chocolate sauce around the rim of the cake using a or squeezable bottle.
•  Use a star nozzle to create swirls around the rim of the cake, add fresh strawberries to the rim, and crushed dark chocolate to the center of the cake (as shown).