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Valentine’s Day Chocolate Strawberry Cake Recipe

★★★★★

4.6 from 147 reviews
  • Author: Mariam
  • Total Time: 1 hour 35 minutes
  • Yield: 1 8-inch layered cake (serves 12) 1x

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.

Ingredients

Scale

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

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

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Find it online: https://aromaofgrandma.com/valentines-day-chocolate-strawberry-cake-recipe/