Chocolate Cake With Strawberries And Candies

Let me guess – you’ve got a serious chocolate craving that only cake can fix, but you want it to look fancy enough for Instagram without needing a degree from pastry school? I’ve got you covered with this chocolate cake that’s basically wearing party clothes thanks to strawberries and candies!

Why This Recipe is Awesome

First of all, this cake is basically the mullet of desserts – business chocolate cake on the bottom, party strawberries and candies on top. It looks like you spent hours when really you just played dress-up with a perfectly good chocolate cake. Plus, it’s completely customizable – use whatever candies speak to your soul that day. Having a bad week? More candy. Trying to impress your health-conscious friend? More strawberries. See? Versatility at its finest.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 2 cups granulated sugar (because we’re not pretending this is healthy)
• ¾ cup unsweetened cocoa powder (the darker, the better)
• 2 teaspoons baking soda (not baking powder – they’re not the same thing!)
• 1 teaspoon salt (to make the sweet even sweeter)
• 2 large eggs (room temperature, like they’ve been chilling on the counter having a good time)
• 1 cup buttermilk (or regular milk with a splash of vinegar if you’re not a buttermilk-keeping kind of person)
• ½ cup vegetable oil (keeps it moist – sorry if you hate that word)
• 2 teaspoons vanilla extract (the real stuff, not the fake stuff)
• 1 cup hot coffee (trust me on this one)

For the frosting and decoration:

• 1 cup butter, softened (like, really soft, not just slightly less cold)
• 4 cups powdered sugar (aka the stuff that will definitely end up all over your kitchen)
• ½ cup cocoa powder (for chocolatey goodness)
• ¼ cup milk (approximately – we’re not scientists here)
• 1 teaspoon vanilla extract (again, the good stuff)
• 1 pint fresh strawberries, cleaned and halved (nature’s candy)
• Assorted candies (M&Ms, chocolate chips, sprinkles, whatever makes your heart happy)

Step-by-Step Instructions

1. Prep your battlefield. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper if you’re fancy (or just don’t want your cake to stick).
2. Mix the dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Make a little well in the middle like you’re preparing for a tiny chocolate swimming pool.
3. Add the wet team. Pour in eggs, buttermilk, oil, and vanilla. Mix until just combined – we’re making cake, not working out your arm muscles.
4. Coffee time! Stir in the hot coffee. Yes, your batter will look alarmingly thin. No, you didn’t mess up. This is what creates that deep, rich chocolate flavor that’ll make people think you’re a genius.
5. Bake it up. Pour the batter into your prepared pans and bake for 30-35 minutes, or until a toothpick comes out with just a few crumbs. If it comes out with wet batter, keep baking. If it comes out clean, you might have overbaked (but frosting fixes everything).
6. Cool your jets. Let cakes cool in pans for 10 minutes, then flip onto wire racks to cool completely. If you frost too soon, you’ll have a delicious mess rather than a cake.
7. Make that frosting. Beat butter until fluffy, then gradually add powdered sugar, cocoa powder, milk, and vanilla. Keep beating until it looks like the frosting of your dreams. Add more milk if it’s too thick, more powdered sugar if it’s too thin.
8. Assemble the masterpiece. Place one cake layer on your serving plate, spread frosting on top, add the second layer, then frost the top and sides. Don’t worry about perfection – we’re going to cover it with strawberries and candy anyway.
9. Decorate like nobody’s watching. Arrange halved strawberries around the edge of the cake and sprinkle your chosen candies all over the top. More is more here, people.
10. Brag appropriately. Take at least three photos for social media before serving. You worked hard for those likes.

Common Mistakes to Avoid

Let’s talk about ways to not sabotage yourself:

• Skipping the coffee. “But I don’t like coffee!” I hear you cry. The cake doesn’t taste like coffee, promise. Coffee just enhances the chocolate flavor. If you absolutely refuse, use hot water instead, but know that I’m judging you a little.
• Frosting a warm cake. Unless you want your frosting to slide off the sides like it’s making a break for it, wait until the cake is COMPLETELY cool. I know patience isn’t fun, but neither is cleaning melted frosting off your countertop.
• Adding strawberries too early. If you’re not serving right away, hold off on those berries. They’ll release juice and make your masterpiece soggy. Nobody wants soggy cake, except maybe ducks.
• Overthinking the decoration. This isn’t the Great British Bake Off, and Paul Hollywood isn’t going to shake your hand. Just pile those strawberries and candies on there however you want.

Alternatives & Substitutions

Because we’re all special snowflakes with different needs:

• Gluten issues? Swap in your favorite gluten-free flour blend. The cake will be slightly different but still delicious.
• Dairy-free needs? Use almond milk with a splash of vinegar instead of buttermilk, and plant-based butter for the frosting. The cake won’t know the difference.
• Fruit options: Not strawberry season? Raspberries, blackberries, or even sliced bananas work great. Just avoid citrus – it’s weird with chocolate, IMO.
• Candy alternatives: If you’re feeling fancy, use chocolate-covered espresso beans, crushed toffee, or toasted nuts instead of regular candy. Or go wild and use all of them. I’m not the boss of your cake.

FAQ (Frequently Asked Questions)

Can I make this cake in advance?
Absolutely! The cake layers can be made a day or two ahead and wrapped well in plastic wrap. The frosting can be made a day ahead and refrigerated. Just bring it back to room temperature before spreading. Add the strawberries and candies right before serving for maximum prettiness.

Do I really need to use hot coffee?
Want to know the secret to a cake that makes people say “WOW” instead of “oh, that’s nice”? It’s the coffee. It doesn’t make the cake taste like a latte – it just deepens the chocolate flavor. But if you absolutely can’t deal, hot water works too.

Can I use a boxed cake mix instead?
Look, we’re friends here, so I’ll be honest – yes, you can. Doctor it up with an extra egg, swap oil for melted butter, and use milk instead of water. No one needs to know your secret. The decoration is what people will notice anyway.

My frosting is too runny/stiff. What do I do?
Frosting too runny? Add more powdered sugar, a tablespoon at a time. Too stiff? Add a splash more milk. Frosting is forgiving that way – unlike your ex.

How do I store leftovers?
First of all, congratulations on having self-control. Store any leftovers in the refrigerator because of the strawberries. The cake will last about 3-4 days, though the strawberries might get a bit sad-looking after day 2.

Final Thoughts

Remember, the beauty of this cake is that it’s supposed to be fun – not perfect. Chocolate cake is already delicious on its own, and adding strawberries and candies just turns it into a party. Whether you’re making this for a birthday, a Tuesday, or because you just need something chocolate in your life STAT, this recipe has your back.

Now go forth and bake something that makes both your stomach and your Instagram feed happy. And if anyone asks for the recipe, feel free to mumble something about “family secrets” while sending them this link. Your baking reputation will thank you.