Chocolate Strawberry Drip Cake

This chocolate strawberry drip cake is a showstopper that combines rich chocolate layers with a light, fruity buttercream and a shiny ganache drip. It’s perfect for special occasions or when you want to impress with little fuss and everyday ingredients.

I first made this cake for a friend’s birthday and it quickly became the dessert everyone asked for again

Ingredients

• For the Chocolate Cake: All-purpose flour offers the right structure so go for a fresh bag without clumps
• Unsweetened cocoa powder: provides deep chocolate flavor pick a good-quality brand for best results
• Granulated sugar: sweetens naturally granulated texture works best here
• Baking soda and baking powder: help the cake rise and stay fluffy making sure they are fresh will improve the texture
• Salt: enhances the chocolate notes don’t skip it
• Eggs: bind and enrich use room temperature for better mixing
• Buttermilk: adds acidity that reacts with the leaveners for a tender crumb fresh buttermilk or cultured buttermilk works well
• Vegetable oil: keeps the cake moist choose neutral oil with no strong aroma
• Vanilla extract: deepens flavor opt for pure vanilla extract
• Hot water or brewed coffee: intensifies the chocolate notes coffee especially adds complexity but water works fine too
• For the Strawberry Buttercream: Unsalted butter as the base for smoothness choose high quality butter for creaminess
• Powdered sugar: sweetens and thickens sift for no lumps
• Freeze-dried strawberries: ground finely provide concentrated strawberry flavor without extra moisture pick vibrant pink or red ones
• Heavy cream or milk: loosens the buttercream start with less and add as needed for spreadability
• Vanilla extract: complements strawberries adding a floral note
• For the Chocolate Ganache Drip: Heavy cream creates the smooth texture freshly chilled cream works best
• Semi-sweet chocolate chips: melt easily offering a glossy finish pick chips or chopped bar of good chocolate
• For Garnish: Fresh strawberries add bright fresh flavor and color choose ripe but firm berries
• Optional chocolate shavings or sprinkles: bring extra texture and decoration

Instructions

Make the Chocolate Cake:

Preheat the oven to 350 degrees Fahrenheit and prepare your cake pans by greasing and lining them with parchment paper for easy release. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt ensuring even distribution of dry ingredients is key to a uniform bake. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry mix and stir just until combined to retain moisture. Slowly add the hot water or brewed coffee mixing carefully until smooth though the batter will be thin this ensures a moist cake. Pour the batter evenly into the prepared pans and place them in the center of the oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting to prevent melting the buttercream.

Prepare the Strawberry Buttercream:

Using a stand or hand mixer beat the softened unsalted butter until it becomes light and fluffy this can take about five minutes and is important for a smooth texture. Gradually add the powdered sugar in batches mixing on low speed to avoid a sugar cloud. Add in the finely ground freeze-dried strawberries folding carefully so their flavor gets evenly distributed. Mix in vanilla extract and two tablespoons of cream or milk beating until the buttercream reaches a spreadable consistency add an extra tablespoon of cream if it feels too stiff.

Assemble the Cake:

Place one cake layer on your serving platter or cake stand and spread an even layer of strawberry buttercream over it. Repeat with remaining layers for uniform thickness between each. Apply a thin crumb coat layer of buttercream over the entire cake to seal in crumbs then refrigerate for 20 minutes to firm up. Once chilled apply the final smooth frosting layer using an offset spatula or bench scraper for clean edges.

Make the Ganache Drip:

Heat the heavy cream in a small saucepan over medium heat stopping just before it simmers. Pour the hot cream over the chocolate chips and let them sit undisturbed for two minutes to melt fully. Stir gently until the ganache is glossy and smooth allowing to cool slightly to thicken but still pourable.

Decorate:

Carefully spoon or pour the ganache over the edges of the chilled cake letting it drip naturally down the sides. Arrange fresh strawberries on top and add optional chocolate shavings or sprinkles for extra flair. Chill the cake until ready to serve to keep everything set.

My favorite part is the strawberry buttercream it feels both indulgent and light brightening the rich chocolate beautifully. I remember this cake stealing the spotlight at a summer dinner party when everyone went for seconds before we even cut the last slice.

Storage tips

Store leftover cake in an airtight container in the refrigerator where it keeps well for up to four days. For best texture allow cake to come to room temperature before serving so the buttercream softens. Avoid freezing the assembled cake as the delicate buttercream and ganache don’t freeze well but the unfrosted cake layers can be frozen wrapped tightly for up to three months.

Ingredient swaps

If freeze-dried strawberries are not available fresh strawberries pureed and strained can replace them but reduce the added cream since fresh fruit adds moisture. Use brewed espresso instead of hot water for a stronger chocolate flavor if preferred. Heavy cream in the buttercream can be replaced with full fat coconut milk for a dairy-free option but expect a slight coconut flavor.

Serving ideas

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to complement the richness. Garnish individual plates with fresh mint leaves or extra strawberry slices for presentation. This cake pairs well with a robust coffee or a glass of sparkling rosé for a touch of elegance.

When making ganache pour cream slowly over chocolate and do not stir immediately to avoid seizing.

Frequently Asked Recipe Questions

→ What gives this cake its moist texture?

The combination of buttermilk, vegetable oil, and brewed coffee in the batter helps keep the cake tender and moist while enhancing the chocolate flavor.

→ How do I achieve a smooth chocolate ganache drip?

Heat the cream until just simmering before pouring over chocolate chips, then let sit briefly. Stir gently until glossy and smooth, allowing it to cool slightly before dripping to control flow.

→ Can I use fresh strawberries in the buttercream?

Freeze-dried strawberries are recommended for concentrated flavor and to avoid excess moisture that could affect buttercream texture.

→ How should I layer and chill the cake for best results?

Spread buttercream evenly between each layer, apply a thin crumb coat, and chill for about 20 minutes before the final frosting to ensure smooth application.

→ Are there alternatives for decorating this cake?

Besides fresh strawberries, chocolate shavings or sprinkles can add texture and visual appeal, complementing the ganache drip beautifully.