Strawberry cake with chocolate frosting: Best recipe

Why This Strawberry Cake with Chocolate Frosting Matters

Strawberry cake with chocolate frosting is a special twist on the classic strawberry cake pillar. It swaps a light buttercream for a rich dark‑chocolate ganache. The ganache gives a deep cocoa bite that still lets the bright strawberry taste shine.

The recipe is built to be egg‑free and dairy‑free. I use almond milk and coconut cream, so anyone with common allergies can enjoy a slice. If you need a fully egg‑free version, replace the apple cider vinegar with a flax “egg” as the notes suggest.

Even with the chocolate coating, the strawberry flavor stays vivid. Fresh pureed berries go into the batter, and a little strawberry jam adds extra fruit pop. The ganache is thin enough to drizzle, yet thick enough to hold its shape. The contrast of silky chocolate and fragrant strawberry makes each bite memorable.

Tips for Baking a Moist Strawberry Cake

Choosing the Right Pan and Preparing It

• Lightly grease a 20 cm (8‑inch) round cake pan.
• Cut a circle of parchment paper to fit the bottom.
• Place the paper in the pan and press the grease around the sides.
• This gives the cake an even rise and stops it from sticking, making cleanup easy.

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Use pureed fresh strawberries and optional jam
Pureed strawberries add real fruit flavor and extra moisture to the batter.
If you like a brighter fruit pop, fold in 2 Tbsp strawberry jam.
The jam brings a gentle sweetness without extra sugar.

Measure liquids accurately
Measure 120 ml almond milk and 80 ml warm water with a liquid measuring cup.
Exact amounts keep the batter from becoming too runny or too dry.
A kitchen scale can help if you prefer weighing the liquids.

Avoid overmixing the batter
Stir the wet mix into the dry ingredients just until you see no more flour streaks.
Stop the spoon as soon as the batter looks smooth.
Overmixing makes gluten, which can make the crumb heavy.

Let the cake rest in the pan
After baking, let the cake sit in the pan for about 10 minutes.
The gentle heat lets the structure set and prevents the cake from collapsing when you turn it onto a rack.

Follow these tips and your strawberry cake with chocolate frosting will stay tender, moist, and full of fresh berry flavor.

Mastering the Chocolate Ganache Frosting

The ganache gives the strawberry cake with chocolate frosting its silky shine.
Always start with a good 70% dark chocolate. The chocolate’s depth makes the frosting rich and smooth.

Heat the coconut cream over medium heat. Watch for the first small bubble.
Do not let it boil or it will scorch.

Pour the hot cream over the chopped chocolate in a bowl.
Let the mixture sit for two minutes before you stir.
Stir gently until the chocolate melts and the ganache looks glossy.

Add two tablespoons of maple syrup and a pinch of sea salt. The syrup adds balance, the salt adds shine.

Let the ganache cool for about five minutes. It should be thick enough to spread but still pourable.
If it is too runny, give it another minute to set.

Spread the ganache over the cooled cake. Let it drip down the sides.

Achieving the Perfect Consistency

After the ganache rests, test its spreadability.
Drizzle a small spoonful onto a plate.
If it holds its shape, it is ready to spread.
If it runs too fast, let it sit a minute longer.
The glossy finish will come from the short rest before stirring.

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Strawberry Cake with Chocolate Frosting Recipe

Ingredients

• Cake

  • 240 g all‑purpose flour
  • 150 g granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 120 ml unsweetened almond milk
  • 80 ml warm water
  • 60 ml neutral oil (sunflower or similar)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 200 g fresh strawberries, pureed
  • 2 tbsp strawberry jam (optional)

• Chocolate Ganache Frosting

  • 200 g dark chocolate (70 % cocoa), chopped
  • 120 ml coconut cream (full‑fat)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of sea salt

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Equipment

• 20 cm (8‑inch) round cake pan
• Parchment paper
• Mixing bowls
• Whisk
• Spatula
• Saucepan
• Heat‑proof bowl
• Wire rack

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Steps

1. Preheat oven to 180 °C. Lightly grease the pan and line the bottom with parchment.
2. In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl combine almond milk, warm water, oil, vinegar, vanilla, and strawberry puree. Whisk until smooth.
4. Pour the wet mix into the dry mix. Stir just until blended. Do not overmix.
5. Fold in strawberry jam if you like. The jam adds extra strawberry spots.
6. Transfer batter to the prepared pan. Smooth the top with a spatula.
7. Bake for 25 minutes at 180 °C. Insert a toothpick; it should come out clean.
8. Let the cake rest in the pan for 10 minutes, then turn onto a wire rack to cool completely.
9. While the cake cools, place chopped chocolate in a heat‑proof bowl.
10. Heat coconut cream in a small saucepan over medium heat until it just begins to simmer.
11. Pour the hot cream over the chocolate. Let sit 2 minutes, then stir gently until smooth.
12. Add maple syrup, vanilla, and a pinch of sea salt. Stir until glossy.
13. Cool the ganache about 5 minutes, until it is thick enough to spread but still pourable.
14. Place the cooled cake on a plate. Spread the ganache over the top, allowing it to drip down the sides.
15. Garnish with fresh strawberry slices if desired. Slice and serve.

Nutrition (per serving): 290 calories, 3 g protein, 38 g carbs, 14 g fat.

Optional swaps: Use a flax “egg” (1 tbsp ground flax + 3 tbsp water) instead of vinegar for a completely egg‑free cake. Swap all‑purpose flour with a 1‑to‑1 gluten‑free blend for a gluten‑free version.

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FAQ

Can I use regular milk instead of almond milk?
Yes. Whole or 2 % cow’s milk works fine. The cake will be a bit richer, but the texture stays moist. Just keep the same amount (120 ml).

How long does the cake keep at room temperature?
Cover the cake with a loose tent of foil or plastic. It stays fresh for about 2 days. After that, move it to the fridge to keep the ganache from melting.

Can the ganache be made ahead of time?
Absolutely. Make the chocolate ganache up to step 12, then let it cool completely. Store it in an airtight container in the fridge for up to 3 days. Warm it gently before spreading.

What substitutions work for the dark chocolate?
Use a good quality semi‑sweet chocolate (60 % cocoa) if you prefer a milder taste. For a dairy‑free option, choose a vegan dark chocolate. Just keep the weight at 200 g.