With Valentine’s Day approaching, this is the cake people request most — a rich chocolate cake paired with bright strawberry buttercream. It’s one of my favorite combinations and perfect for the holiday, but just as lovely any time you want a simple yet impressive dessert.
A familiar favorite, simplified
You may recognize this recipe from my three-layer 6″ cake or from one of my cookbooks. I like to share different formats so the recipes are approachable for everyone — bundt cakes, sheet cakes, cupcakes, and so on. This version is intentionally simpler: a stable, easy-to-stack two-layer 8″ cake that removes the extra filling and mini chips from the previous version while keeping all the flavor.
How to make a doctored cake mix chocolate cake
Doctored cake mix cakes are a reliable shortcut: you get the convenience of pre-measured dry ingredients with the improved texture and flavor from a few added fresh ingredients. In this recipe the cake mix is boosted with sour cream, buttermilk, eggs, oil, vanilla, and a touch of cocoa for depth. The result is a moist, tender chocolate base that pairs beautifully with strawberry buttercream.
Ingredients for the chocolate strawberry cake
These ingredients cover the chocolate cake, the strawberry buttercream, the ganache drips, and the chocolate-dipped strawberries used as decoration.
- Sour cream, room temperature
- Buttermilk, room temperature
- Eggs, whole, room temperature
- Vanilla
- Vegetable oil
- Cocoa powder
- Mini chocolate chips
- Chocolate cake mix (15.25 oz dark chocolate or fudge mix recommended)
Quantities and full method are listed in the recipe section below.
Making strawberry buttercream
There are many ways to make strawberry buttercream — fresh strawberries, frozen, extracts, powders, and freeze-dried fruit all work. For a concentrated, bright strawberry flavor without added moisture, I use a combination of freeze-dried strawberry powder and strawberry emulsion. The powder gives a natural fruit note while the emulsion adds a candy-like depth.
- Unsalted butter, room temperature
- Salt
- Vanilla
- Strawberry emulsion or extract
- Freeze-dried strawberries, pulsed into a fine powder
- Heavy cream
- Powdered sugar
See the recipe below for exact amounts and mixing tips.
Easy chocolate-dipped strawberries
For decoration I use a simple, untampered chocolate dip — quick and effective for home bakers. Use fresh, firm strawberries and a good-quality melting chocolate or chocolate wafers for best results.
- Pick fresh, firm strawberries that are fully ripe but not overripe.
- Wash gently and dry completely so no moisture interferes with the chocolate.
- Line a sheet of parchment paper on the counter to cool the dipped berries.
- Microwave chocolate melts in a glass bowl in 30-second intervals, stirring between each, until smooth.
- Holding the berry by the stem, dip it into the chocolate, allow excess to drip off, then place on parchment to set.
- Arrange on the cake after assembling and decorating.
Chocolate ganache drips
Ganache requires just two ingredients: chocolate melts and heavy cream. Heat gently to combine, then drizzle for a glossy drip. Adjust consistency by adding more chocolate to thicken or a splash more cream to thin. Let the ganache cool slightly so it doesn’t melt the buttercream when applied.
- Combine chocolate melts and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
- Transfer to a squeeze bottle or spoon and apply to the edge of a chilled cake to create drips. Chill briefly to set before finishing the decoration.
The Best Chocolate Strawberry Cake — Recipe
I hope you enjoy making this chocolate strawberry cake. If you bake it, I’d love to see your photos and hear how it turned out. Happy baking!
xo, Mandy
Get the Recipe: The Best Chocolate Strawberry Cake
Rich chocolate cake layers with strawberry buttercream, chocolate ganache drips, and chocolate-dipped strawberries.
Servings: 12 slices
Ingredients
Chocolate Cake Layers
- 3/4 cup buttermilk, room temperature
- 2/3 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla
- 1/3 cup vegetable oil
- 1/4 cup cocoa powder
- 1/2 cup mini chocolate chips
- 15.25 oz box dark chocolate cake mix
Strawberry Buttercream
- 1 1/2 cups unsalted butter, slightly softened (about 10 minutes at room temperature)
- Pinch of salt
- 1 tablespoon vanilla
- 1–2 teaspoons strawberry emulsion or extract
- 1 oz bag freeze-dried strawberries, pulsed to a fine powder
- 1/2 cup heavy cream
- 7–8 cups powdered sugar
Chocolate Ganache Drips
- 2 cups chocolate melts
- 1 cup heavy cream
Extras
- 6–12 whole chocolate-dipped strawberries
Instructions
For the Chocolate Cake
- Preheat oven to 325°F on convection bake. Prepare two 8″ cake pans with shortening and flour, cake spray, or parchment rounds.
- In a large bowl, whisk together buttermilk, sour cream, eggs, vanilla, oil, and cocoa powder. Sift in the cake mix and gently stir until combined. Fold in the mini chips.
- Divide batter evenly between the two pans and bake 20–24 minutes, or until a toothpick comes out clean. Cool completely, then wrap and freeze briefly for easier stacking.
For the Strawberry Buttercream
- In a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Scrape the bowl.
- Add salt, vanilla, strawberry emulsion, and freeze-dried strawberry powder, then pour in the heavy cream. Mix to combine.
- With the mixer on low, add the powdered sugar about 1/2 cup at a time until incorporated. If the buttercream is too thick, add a couple tablespoons more of heavy cream. Increase speed and whip until light and fluffy.
For the Chocolate Ganache
- Combine chocolate melts and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and glossy. Do not overheat.
- Allow the ganache to cool slightly before applying to avoid melting the buttercream. Adjust consistency with more chocolate to thicken or a touch more cream to thin if needed.
Assembly
- On a cake turntable, stack the layers with a thin layer of buttercream between them. Apply a crumb coat and chill for 5 minutes.
- Finish frosting the cake with the remaining buttercream and chill again briefly. Add the ganache drip around the top edge and set in the freezer for a few minutes.
- Pipe a shell border around the top rim and arrange the chocolate-dipped strawberries on top. Slice and serve.
Author: Mandy Merriman – Baking with Blondie