Valentine’s Day Chocolate Strawberry Cake Recipe

Introduction

This Valentine’s Day Cake is a rich, moist chocolate delight layered with a sweet strawberry buttercream frosting. Perfect for celebrating love, it combines smooth cocoa flavors with fresh strawberry preserves for a special treat.

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°F (175°C). 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 another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. With the mixer on low speed, slowly pour the wet ingredients into the dry mixture.
4. Step 4: Still on low speed, add the hot coffee and stir just until combined, scraping the bowl sides. The batter should be thin and runny—do not overmix.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 30 minutes, then turn them out onto a cooling rack. Allow to cool completely, then chill until firm.
7. Step 7: For the buttercream, beat the powdered sugar and room temperature butter in a stand mixer on low, then medium speed until light and smooth.
8. Step 8: Add strawberry preserves, salt, and vanilla extract, mixing on medium for 1 minute. Add red gel food coloring a little at a time, beating until the color is even.
9. Step 9: Place one cake layer flat side up. Spread about one-third of the frosting evenly over the top, letting it extend past the edges.
10. Step 10: Set the second layer on top, also flat side up. Spread a thin layer of frosting over the entire cake to seal crumbs.
11. Step 11: Chill the cake until the crumb coat is firm, then spread the remaining frosting smoothly over the whole cake.
12. Step 12: Garnish with sprinkles and chocolate-covered strawberries if desired. Serve and enjoy!

Tips & Variations

• Use freshly brewed hot coffee to enhance the chocolate flavor without adding a strong coffee taste.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
• For extra moisture, brush the cake layers with simple syrup before frosting.
• Substitute raspberry preserves for strawberry for a different fruity twist.

Storage

Store the frosted cake at room temperature for up to 1 day or refrigerate for up to 3 days. Keep it covered to prevent drying out. Before serving chilled cake, let it sit at room temperature for 30 minutes to soften. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the hot coffee with hot water. However, coffee enhances the chocolate flavor and adds depth, so the cake may taste less rich without it.

How do I prevent the cake from sinking in the middle?

Because this cake is moist, a slight sink in the center is normal and does not affect taste. To minimize sinking, avoid opening the oven door during baking and be sure to measure ingredients accurately.

Valentine’s Day Chocolate Strawberry Cake Recipe

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★★★★★

4.6 from 147 reviews

• Author: Mariam
• Total Time: 1 hour 35 minutes
• Yield: 1 8-inch layered cake (serves 12) 1x

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Description

This Valentine’s Day Cake is a sumptuous, moist chocolate cake layered with a vibrant strawberry buttercream frosting. Made with rich cocoa, buttermilk, and infused with hot coffee for depth, it’s finished with a luscious strawberry buttercream and decorated with chocolate-covered strawberries, making it the perfect romantic dessert for any celebration.

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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 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

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
• Chocolate-covered strawberries, for garnish

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Instructions

1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans 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 the fine sea salt and whisk until evenly combined.
3. Combine Wet Ingredients: In a large measuring cup or small bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Make the Batter: With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Then, still on low, pour in the hot freshly brewed coffee and stir just to combine, scraping the bowl’s sides and bottom with a rubber spatula. Be careful not to overmix; the batter will 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 might sink slightly in the middle due to moisture. Cool the cakes in their pans for 30 minutes, then turn them out onto a wire rack to cool completely. Chill in the fridge or freezer until firm to the touch.
6. Make the Buttercream: Using a stand mixer fitted with the paddle attachment, beat the sifted powdered sugar and softened butter on low speed until blended. Increase speed to medium and beat for an additional 3 minutes until very light and smooth. Add the strawberry preserves, sea salt, and vanilla extract; beat for 1 minute on medium speed. If using, add about 1/4 teaspoon of red gel food coloring and beat until the buttercream is evenly colored. Add more coloring if desired.
7. Assemble the Cake – First Layer: Place one chilled cake layer flat side up on a cake stand or flat surface. Spread about one-third of the frosting evenly over the top, pushing it beyond the edges slightly.
8. Crumb Coat: Add the second cake layer on top, flat side up. Spread a very thin layer of frosting over the entire cake to seal in crumbs. Be careful not to mix the scraped frosting back with the main frosting. Chill the cake until the crumb coat is firm.
9. Final Frosting: Once the crumb coat is set, spread the remaining frosting evenly over the cake, smoothing any imperfections with an offset spatula. Remove excess frosting for a clean finish.
10. Garnish and Serve: Decorate the cake with sprinkles and chocolate-covered strawberries if desired for a romantic touch. Serve at room temperature.
11. Storage: The frosted cake can be stored at room temperature for up to 1 day, or refrigerated for up to 3 days, keeping it fresh and moist.

Notes

• Use room temperature buttermilk and eggs for better mixing and texture.
• Do not overmix the batter to keep the cake tender and moist.
• If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
• Chilling the cake layers before frosting helps reduce crumbs and firm up the cake.
• Adjust the red gel food coloring according to your preferred shade for the buttercream.
• Ensure cakes are completely cool before frosting to prevent melting.
• Chocolate-covered strawberries add a beautiful, delicious garnish perfect for Valentine’s Day.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Valentine’s Day Cake, Chocolate Cake, Strawberry Buttercream, Romantic Cake, Layer Cake, Chocolate Strawberry Cake