Valentine’s Day Chocolate Strawberry Cake Recipe

Introduction

This Valentine’s Day Cake is a rich, moist chocolate cake layered with a luscious strawberry buttercream. Perfect for celebrating love, it combines deep cocoa flavor with sweet, tangy frosting and a beautiful pink hue. It’s sure to impress both in taste and presentation.

Ingredients

• Butter, for greasing
• 1 3/4 cups (225 grams) all-purpose flour, plus more for pans
• 2 cups (400 grams) granulated sugar
• 3/4 cups (64 grams) unsweetened natural cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 cup buttermilk, at room temperature
• 1/2 cup fresh vegetable oil
• 2 large eggs, at cool room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• 6 cups (750 grams) powdered sugar, sifted
• 4 sticks (452 grams) unsalted butter, at room temperature
• 2/3 cup seedless strawberry preserves
• 1/2 teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• Red gel food coloring, if desired
• Chocolate-covered strawberries, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans.
2. Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and baking powder. Add the salt and whisk to combine.
3. Step 3: In a separate bowl or measuring cup, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Step 4: Using an electric mixer on low speed, gradually add the wet ingredients to the dry ingredients. Continue mixing slowly and add the hot coffee last. Stir until just combined, scraping the bowl with a spatula. The batter will be thin and runny.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. The cakes may sink slightly in the middle due to moisture.
6. Step 6: Cool the cakes in the pans for 30 minutes. Carefully remove from the pans and cool completely on a wire rack. Refrigerate or freeze until firm to the touch before frosting.
7. Step 7: For the buttercream, beat together the powdered sugar and softened butter on low speed until blended. Increase speed to medium and beat for 3 minutes until light and fluffy.
8. Step 8: Add the strawberry preserves, salt, and vanilla extract to the buttercream. Beat on medium speed for 1 minute. Add a small amount of red gel food coloring if desired and beat until color is even. Add more coloring as needed.
9. Step 9: Place one cake layer flat side up on a cake stand or plate. Spread about one-third of the frosting evenly over the top, extending just beyond the edges.
10. Step 10: Top with the second cake layer, flat side up. Spread a thin layer of frosting over the top and sides to create a crumb coat. Chill the cake until the frosting firms up.
11. Step 11: Once the crumb coat is set, spread the remaining frosting evenly over the cake, smoothing imperfections with an offset spatula. Garnish with sprinkles and chocolate-covered strawberries if desired.
12. Step 12: Serve immediately or store as directed below.

Tips & Variations

• Use room temperature ingredients for better mixing and texture.
• If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, rested for 5 minutes.
• For a different flavor, try raspberry preserves instead of strawberry in the buttercream.
• Add a teaspoon of instant espresso powder to the dry ingredients to intensify the chocolate flavor.
• Use a serrated knife to level cake layers for a more even finish.

Storage

Store the frosted cake at room temperature for up to 1 day, covered to prevent drying. For longer storage, keep it refrigerated for up to 3 days. Before serving, let the cake come to room temperature for the best texture. Leftover cake can be tightly wrapped and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it contains xanthan gum or add it separately for structure.

Why is hot coffee added to the batter?

Hot coffee enhances the chocolate flavor and helps to create a moist, tender crumb without imparting a coffee taste.

Valentine’s Day Chocolate Strawberry Cake Recipe

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★★★★★

4.5 from 67 reviews

A decadent and moist Valentine’s Day chocolate cake layered with luscious strawberry buttercream, perfect for celebrating with loved ones. This rich cake combines the deep flavor of cocoa and freshly brewed coffee with a light, creamy frosting infused with strawberry preserves and a hint of vanilla, garnished with chocolate-covered strawberries for an elegant touch.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes plus chilling time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• Butter, for greasing
• 1 3/4 cups (225 grams) all-purpose flour, plus more for pans
• 2 cups (400 grams) granulated sugar
• 3/4 cup (64 grams) unsweetened natural cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 cup buttermilk, at room temperature
• 1/2 cup fresh vegetable oil
• 2 large eggs, at cool room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Buttercream Frosting

• 6 cups (750 grams) powdered sugar, sifted
• 4 sticks (452 grams) unsalted butter, at room temperature
• 2/3 cup seedless strawberry preserves
• 1/2 teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• Red gel food coloring, if desired

Garnish

• Chocolate-Covered Strawberries

Instructions

1. Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter, then dust with flour to prevent sticking.
2. Mix dry ingredients: In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, granulated sugar, cocoa powder, baking soda, and baking powder. Add salt and whisk to combine thoroughly.
3. Combine wet ingredients: In a separate large measuring cup or bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Incorporate wet into dry: With the mixer on low speed, gradually add the wet ingredients into the dry mixture. Then slowly pour in the hot coffee while continuing to mix on low, stirring just until combined. Scrape the sides and bottom of the bowl with a rubber spatula to ensure even mixing. Be careful not to overmix; the batter should be thin and runny.
5. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. The cakes may sink slightly in the middle due to their moistness. Let them cool in the pans for 30 minutes, then turn out onto a wire rack to cool completely. Chill in the refrigerator or freezer until firm to the touch before frosting.
6. Make the buttercream frosting: In the bowl of a stand mixer with the paddle attachment, beat the sifted powdered sugar and room temperature butter together on low speed until combined. Increase the speed to medium and beat for 3 minutes until light and fluffy. Add the strawberry preserves, salt, and vanilla extract, beating on medium speed for 1 minute. If desired, add about 1/4 teaspoon of red gel food coloring and beat until the frosting is evenly colored. Add more coloring as needed to achieve your preferred shade.
7. Assemble the cake – first layer: Place one chilled cake layer flat side up on a cake pedestal or flat surface. Use an offset spatula to spread about one third of the frosting over the top, pushing it slightly beyond the edges.
8. Apply crumb coat: Place the second cake layer on top, flat side up. Spread a thin layer of frosting over the entire top and sides of the cake to seal in crumbs. Be careful to avoid scraping excess crumb frosting back into the clean frosting bowl. Chill the cake in the refrigerator or freezer until the crumb coat is firm.
9. Final frosting: Once the crumb coat is set, spread the remaining frosting evenly over the cake. Smooth out any imperfections using an offset spatula and scrape off excess frosting for a neat finish.
10. Garnish and serve: Decorate the finished cake with sprinkles and chocolate-covered strawberries as desired. Serve immediately or store.
11. Storage: The frosted cake can be kept at room temperature for up to 1 day or refrigerated for up to 3 days to maintain freshness and frosting firmness before serving.

Notes

• Ensure your eggs and buttermilk are at room temperature to achieve a smoother batter and better rise.
• Do not overmix the batter once the wet ingredients are added; overmixing can cause a dense texture.
• Chilling the cake layers before frosting helps prevent the frosting from melting or sliding.
• Use freshly brewed hot coffee to enhance the chocolate flavor in the cake.
• For best results, allow the frosted cake to rest before serving to let the flavors meld.
• Gel food coloring is preferred over liquid to avoid thinning the buttercream.

Keywords: Valentine’s Day Cake, chocolate cake, strawberry buttercream, chocolate-covered strawberries, layered cake, special occasion cake, cocoa cake