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Chocolate Cake with Chocolate and Strawberry Frosting

The best chocolate cake ever with strawberry buttercream and chocolate buttercream


chocolate cake

  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup strong black coffee

strawberry buttercream

  • 1/2 cup pureed strawberries
  • 1/2 cup 1 stick butter, room temp
  • 1 1/2 cups powdered sugar
  • Pink food coloring optional

chocolate frosting

  • 1 cup butter room temp
  • 1/2 cup unsweetened cocoa powder
  • 3-4 tbsp milk
  • 2 cups powdered sugar


chocolate cake

  • First, make a pot of strong coffee and measure out 1 cup. Then spray or line three 8" cake pans and preheat oven to 350 degrees.
  • In a medium bowl, combine the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Carefully whisk together.
  • In another medium bowl, combine sugar, oil, buttermilk, eggs, and vanilla. Mix on medium speed with an electric mixer until incorporated and smooth.
  • Add half of the coffee and half of the dry ingredients to the wet ingredients. Mix until combined.
  • Repeat with the second half of the coffee and dry ingredients.
  • Pour the batter into the prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cakes cool completely before frosting.

strawberry buttercream

  • In a small saucepan over medium heat, bring strawberry puree to a simmer and cook for 8-10 minutes, or until thickened and about 1/4 cup remains. Remove from heat and let cool.
  • Cream butter in a medium-sized bowl with an electric mixer on medium speed until smooth and creamy. Next, add 2 tbsp strawberry reduction and mix until incorporated. Add powdered sugar and mix on low until mostly combined. Then mix on medium-high speed until incorporated. Mix in a dab of pink food coloring if you'd like!

chocolate buttercream

  • In the bowl of a stand mixer or a large bowl with a handheld electric mixer, cream butter on medium-high speed until smooth. Add cocoa powder and half of milk; mix well. Add half of powdered sugar and mix on low speed at first, and then medium speed until incorporated. Add the second half of the powdered sugar and milk, mix until fluffy.


  • Spread a thin layer of strawberry frosting between cake layers. Use the rest of the strawberry frosting as a crumb coat for the whole cake. Chill the cake in the freezer for 20-30 minutes. (I used this time to make the chocolate frosting.) Spread the chocolate frosting around the outside of the cake. (This is a helpful tutorial for smooth frosting!)
  • To make the triangles, I used Sugar Sheets, which you can purchase at most craft stores. For the piped decorations, I used regular buttercream (I cut this recipe in half for a smaller batch) tinted pink and yellow. Use a petal tips for the ribbon and a small round tip for the dots!


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.