Chocolate Cake With Vanilla Frosting And Strawberries

Listen, if you’re anything like me, you’ve had that moment where chocolate cake isn’t just a want—it’s practically a need. And not just any chocolate cake, but one topped with creamy vanilla frosting and fresh strawberries that make you feel like you’re adulting properly because, hey, there’s fruit involved! This recipe is my go-to whenever I need to convince people I have my life together, or when I simply need to face-plant into something delicious after a long day.

Why This Recipe is Awesome

Let me count the ways this cake will change your life (or at least your weekend). First, it’s basically fool-proof. I once made this while simultaneously binge-watching an entire season of a show I won’t name (rhymes with “fridge”), and it still turned out amazing. Second, it’s the perfect balance of rich chocolate, smooth vanilla, and those strawberries that make you feel slightly virtuous. Third, it’s the kind of recipe that makes people think you spent hours in the kitchen, when really you were just vibing to music and occasionally stirring things.

Ingredients You’ll Need

For the Chocolate Cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 2 cups granulated sugar (because we’re not here to count calories)
• ¾ cup unsweetened cocoa powder (the darker, the better for your chocolate-loving soul)
• 2 teaspoons baking powder (fresh, please—that 3-year-old stuff won’t cut it)
• 1½ teaspoons baking soda
• 1 teaspoon salt (just to keep things interesting)
• 2 large eggs (room temperature, because cold eggs are party poopers)
• 1 cup whole milk (or whatever milk-adjacent liquid you have on hand)
• ½ cup vegetable oil (or canola if you’re feeling fancy)
• 2 teaspoons vanilla extract (the real deal, not that imitation nonsense)
• 1 cup hot coffee (or hot water if you don’t want the caffeine buzz)

For the Vanilla Frosting:

• 1 cup unsalted butter, softened (patience, grasshopper—truly soft butter matters)
• 4 cups powdered sugar (yes, FOUR. Don’t question it.)
• ¼ cup heavy cream (the stuff that makes everything better)
• 2 teaspoons vanilla extract
• Pinch of salt (trust me on this one)

For Topping:

• 1 pound fresh strawberries, hulled and sliced (the prettier ones for the top, the ugly ones for snacking—I don’t make the rules)
• Optional: chocolate shavings (for when you’re feeling extra)

Step-by-Step Instructions

Prep Work:

1. Preheat your oven to 350°F (175°C). I know it’s tempting to skip this, but don’t. Seriously, do it first.
2. Grease and flour two 9-inch round cake pans. Or use parchment paper if you’re smart and hate cleaning.

For the Cake:

1. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Make it rain dry ingredients!
2. Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until just combined—this isn’t a workout session.
3. Stir in the hot coffee (or water). Don’t panic if the batter seems thin—it’s supposed to be that way. Trust the process.
4. Pour the batter evenly into your prepared pans and bake for 30-35 minutes, or until a toothpick comes out with just a few crumbs. Pro tip: If it comes out clean, you’ve gone too far, friend.
5. Let the cakes cool in the pans for 10 minutes (I set a timer because patience isn’t my virtue), then transfer to a wire rack to cool completely. Like, actually completely—warm cake + frosting = disaster movie.

For the Frosting:

1. Beat the softened butter until it’s creamy and questioning its life choices (about 2-3 minutes).
2. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Your mixer might protest—ignore it.
3. Pour in heavy cream and vanilla, then beat until the frosting is light and fluffy (about 3-4 minutes). Add a pinch of salt and give it one final mix.

Assembly (the fun part):

1. Place one cake layer on your serving plate. Slather a generous amount of frosting on top—this is not the time for restraint.
2. Add a layer of sliced strawberries, leaving a small border around the edge (frosting containment strategy).
3. Gently place the second cake layer on top. Cover the whole cake with the remaining frosting. Get artistic or just go for the “rustic” look if your decorating skills are like mine.
4. Arrange the remaining strawberries on top in whatever pattern brings you joy. Add chocolate shavings if you’re extra (which, let’s be honest, we all should be sometimes).
5. Refrigerate for at least 30 minutes before serving, just to let everything get friendly with each other.

Common Mistakes to Avoid

Let me save you from yourself with these nuggets of wisdom:

• Opening the oven door too early – Your cake will sink faster than my motivation on Monday mornings.
• Frosting a warm cake – Unless you’re going for the “melted snowman” aesthetic, be patient.
• Using cold ingredients – Room temperature eggs and milk mix better. It’s science, not a suggestion.
• Over-mixing the batter – We’re making cake, not bread. Chill with the mixing.
• Skimping on the strawberries – More is more here. Plus, they’re fruit, which basically makes this cake a health food. (Okay, not really, but let me have this.)

Alternatives & Substitutions

Because sometimes the pantry situation is dire, or you just like to rebel:

• Milk options: Almond, soy, or oat milk all work fine. Coconut milk will add a tropical vibe, which isn’t bad, just different.
• No coffee? Use hot water, but you’re missing out on that depth of flavor. FYI, you won’t taste the coffee—it just makes the chocolate more chocolate-y.
• Berry alternatives: Raspberries, blackberries, or a mix work beautifully. Blueberries are tasty but might turn your frosting purple (could be a vibe though).
• Make it boozy: Add a tablespoon of Kahlúa to the cake batter or a splash of Bailey’s to the frosting. I’m not saying it’ll improve your day, but I’m not not saying that either.
• Gluten concerns? A good quality 1:1 gluten-free flour blend usually works, but the texture might be slightly different. IMO, still worth it.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake layers can be made 1-2 days ahead and wrapped in plastic wrap. The frosting can be refrigerated for up to 3 days (bring to room temp before using). Just don’t add those strawberries until a few hours before serving, or they’ll get weepy (like me watching cooking shows).

How do I store leftovers? (As if there will be any…)
Store in the refrigerator for up to 3 days. Let it sit at room temperature for about 20 minutes before serving again for maximum flavor. The texture might change slightly, but it’ll still be better than anything store-bought.

Can I turn these into cupcakes?
You magnificent genius, yes! Fill cupcake liners about 2/3 full and bake for 18-22 minutes. This recipe should make about 24 cupcakes. Core the center of each cupcake, add a small strawberry, then frost. Instant portion control! (Or, you know, an excuse to eat three.)

Do I really need two cake pans?
You can use one pan and bake twice, but who has that kind of time and patience? If you’re going this route, the batter is fine sitting out while the first cake bakes. Alternatively, make a single layer cake and just pile on more strawberries and frosting on top.

My cake cracked/sank/exploded. What happened?
First, if it exploded, we have bigger problems. For cracks and sinking: ovens that are too hot, opening the door too early, or over-mixing the batter are usual suspects. But here’s the secret: frosting covers all manner of sins. No one needs to know what happened beneath that vanilla cloud.

Final Thoughts

Look, at the end of the day, you’ve just created a chocolate cake with vanilla frosting and strawberries that would make your grandmother proud (or jealous, depending on your family dynamics). Even if it doesn’t look Instagram-perfect, it’s going to taste amazing because chocolate + vanilla + strawberries = happiness in edible form.

Remember, baking is part science, part art, and part therapy. Don’t stress if things don’t go exactly as planned—some of my most memorable desserts came from happy accidents. So cut yourself a generous slice, maybe add an extra strawberry on top because you deserve it, and enjoy the moment. And if anyone asks for the recipe, just wink mysteriously and change the subject. Or share it. Your call.