Strawberry Chocolate Cake
One bowl, no mixer, and fresh strawberries baked right in. This tender chocolate cake stays moist for days and gets requested by name. Perfect for spring birthdays, potlucks, or any Tuesday.
Equipment
- 9-inch round cake pan
- Parchment Paper
- Two mixing bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
Cake
- 1 1/2 cups all-purpose flour (180g)
- 3/4 cup unsweetened cocoa powder (75g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar (200g)
- 1/3 cup neutral oil (80ml)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120ml)
- 1/2 cup hot coffee or water (120ml)
- 1 1/2 cups fresh strawberries, hulled and sliced (about 200g)
Glaze (optional)
- 1/2 cup semi-sweet chocolate chips (85g)
- 1/4 cup heavy cream (60ml)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil, line the bottom with a parchment circle, and dust the sides with cocoa powder (not flour).
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and a pinch of instant espresso powder (if using). Make sure there are no lumps.
- In a medium bowl, whisk the oil, sugar, eggs, vanilla, and buttermilk until smooth and pale yellow, about 30 seconds. Don't over-whisk.
- Pour the wet mixture into the flour mixture. Fold together with a spatula until just combined. A few streaks of flour are okay.
- Add the hot coffee (or water) and stir gently until the batter is smooth and thin, like a milkshake. Don't panic – it's supposed to be thin.
- Arrange half of the sliced strawberries in a single layer on the bottom of the prepared pan. Try not to overlap them too much.
- Gently pour the batter over the strawberries. Reserve the remaining strawberry slices for the top. If the strawberries shift, don't worry.
- Place the rest of the strawberry slices on top of the batter in a decorative spiral or scatter them evenly. Push them down slightly so they're partially submerged.
- Bake in the center of the oven for 35-40 minutes. The cake is done when a toothpick inserted in the center (avoiding a strawberry) comes out clean or with a few moist crumbs. The top should spring back when lightly touched. Start checking at 33 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edge, invert onto a plate or rack, and peel off the parchment. Flip it back right-side up (so the strawberry bottom becomes the top) onto a serving plate. Cool completely before glazing.
- To make the glaze: In a small saucepan, heat the cream over medium heat until it just starts to steam. Pour over the chocolate chips and let sit for 1 minute, then stir until smooth. Pour over the cooled cake and spread to the edges with a spatula. Let the glaze set for about 10 minutes before slicing.
Notes
Key Tips: Don't overmix the batter – stop as soon as the flour disappears. Let the cake cool completely before glazing, otherwise the glaze will melt into a puddle. Use room-temperature eggs for best emulsification. The parchment circle is essential to prevent sticking.
Swaps: Dairy-Free: Use full-fat oat milk or coconut milk (not canned) mixed with 1/2 tablespoon lemon juice for buttermilk. For the glaze, use coconut cream + dark chocolate chips. Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend (add xanthan gum if needed). Less Sweet: Reduce sugar to 3/4 cup. Kid-Friendly: Use hot water instead of coffee. Fancy Guest Version: Add 1/2 teaspoon cinnamon to dry ingredients and top with whipped cream and a fresh strawberry.