Simple Chocolate Strawberry Birthday Cake

Chocolate strawberry birthday cake topped with fresh berries and candles

Prep Time 45 mins

Cook Time 30 mins

Total Time 1 hr 15 mins

Cooking Method: Baking

Cuisine: American, French

Courses: Dessert

Difficulty: Beginner

Servings: 12

Calories: 413

Description

This easy chocolate strawberry birthday cake recipe serves 12 and delivers a perfect blend of rich chocolate flavor, sweet strawberry compote, and silky ganache.

Ingredients

Dry Ingredients

1¾ cups of all-purpose flour
1/2 cup of unsweetened cocoa powder
1 teaspoon of baking powder
1½ teaspoon of baking soda
1/2 teaspoon of salt
1¼ cups of granulated sugar
1/4 cup of light brown sugar

Wet Ingredients

2 large eggs plus one egg yolk, room temperature
1/2 cup of vegetable oil
1/2 cup of whole milk at room temperature
1/2 cup of full-fat Greek yogurt at room temperature
2 teaspoons of vanilla extract
2 teaspoons of Espresso powder
1/2 cup of hot boiling water
1/4 cup of bittersweet chocolate

For the Strawberry Compote Filling

3 cups of fresh or frozen strawberries
1/2 cup of granulated sugar
1 tablespoon of fresh lemon juice
3 tablespoons of cornstarch
2 tablespoons of water

For the Chocolate Ganache

3 ounces of bittersweet chocolate
1/2 cup of heavy cream

For Garnish & Decoration

1 cup of fresh strawberries
"Happy Birthday" lettering
birthday candles

How to Make Chocolate Strawberry Cake (Step-By-Step Instructions)

1
Prep for Baking
- Preheat your oven to 350°F (175°C) to ensure your cake bakes evenly from the start.
- Grease two 8-inch round cake pans with nonstick spray.
- Line the bottoms of each pan with parchment paper rounds.
- Lightly spray over the parchment and dust with flour or cocoa powder to prevent sticking.
- This extra step helps your cake layers come out clean and intact with no tearing or breaking.
2
Mix the Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Whisk everything together until well combined and the mixture is uniform in color.
3
Make the Cake Batter
- In a large bowl, beat the eggs and both sugars with an electric mixer or hand whisk until light and creamy.
- Add the extra egg yolk, vegetable oil, whole milk, full-fat Greek yogurt (or sour cream), and vanilla extract.
- Mix well until smooth and fully combined.
- In a separate (even larger) bowl, combine the dry ingredients.
- Gradually add the dry mixture to the wet ingredients in two batches.
- Gently whisk until just combined, do not overmix.
- Stop stirring as soon as you no longer see dry flour.
4
Add the Espresso Powder
- In a small bowl, dissolve the espresso powder into the hot boiling water.
- Immediately pour this hot mixture into the cake batter.
- Stir gently just until combined.
- Fold in the finely chopped bittersweet chocolate, mixing just enough to spread it throughout the batter.
5
Fill the Pans With the Cake Batter
- Divide the cake batter evenly between the two prepared 8-inch round pans.
- Gently tap each pan on the counter a few times to pop any air bubbles.
- If you have cake strips, wrap them around the pans.
- These help the cakes bake flat and prevent doming in the center.
6
Bake to Perfection
- Place both cake pans on the center rack of your preheated oven.
- Bake for 25 to 30 minutes, or until the edges of the cakes gently pull away from the sides of the pans.
- You'll know the cakes are ready if a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Begin checking around the 25-minute mark to avoid overbaking, which can lead to a dry cake.
7
Cool the Cakes
- Once the cakes are baked, remove the pans from the oven and place them on a wire rack.
- Let them cool in the pans for 10 to 15 minutes, as this helps the cakes firm up slightly for easier handling.
- After that, gently invert the cakes onto the wire racks and allow them to cool completely.
8
Make the Strawberry Compote
- If you’re using frozen strawberries, make sure they are completely thawed first.
- Then, drain off any excess liquid.
- This is important because thawed strawberries can release a lot of water, and if that liquid isn’t removed, your compote may turn out thin and watery.
- After draining, chop 3 cups of strawberries into small, even pieces.
- This helps them cook down evenly and gives your filling a slightly chunky, delicious texture.
9
Simmer the Strawberry Mixture
- In a medium saucepan, add the chopped strawberries, granulated sugar, and fresh lemon juice.
- Stir everything together well so the sugar starts to coat the fruit evenly.
- Place the saucepan over medium-low heat, and stir continuously as the mixture heats up.
- Keep stirring until the mixture starts to gently simmer.
10
Make the Cornstarch Slurry
- In a small bowl, mix the cornstarch and water.
- Whisk well until the cornstarch is fully dissolved and the mixture is smooth with no lumps.
- This simple step creates a slurry, which will help thicken the strawberry compote without clumping when added to the hot mixture.
11
Add the Slurry to the Strawberry Mixture
- Slowly pour the cornstarch slurry into the simmering strawberry mixture while whisking.
- Keep whisking constantly to make sure everything blends smoothly.
- Let the mixture come to a gentle simmer and cook for about 1 minute.
- You’ll notice it thickens up quickly.
- It should look like a rich, chunky sauce when it’s ready.
12
Let it Cool and Set
- Take the saucepan off the heat and let the strawberry compote cool completely at room temperature.
- Once cool, transfer it to a bowl and press a piece of plastic wrap directly onto the surface, as this keeps a skin from forming on top.
- Chill the compote in the refrigerator.
13
Prepare the Chocolate Ganache
- Finely chop the bittersweet chocolate.
- Place the finely chopped chocolate in a microwave-safe bowl.
14
Heat the Cream Gently
- In a microwave-safe bowl or measuring cup, heat heavy cream until it's very warm and steamy, but not boiling.
- This usually takes about 1 minute in the microwave, but keep a close eye on it to avoid boil-over.
15
Combine & Rest
- Pour the hot cream directly over the chopped chocolate in the bowl.
- Let the mixture sit undisturbed for 3 minutes.
16
Whisk Until Silky Smooth
- Using a rubber spatula or whisk, slowly stir the melted chocolate and cream together in a circular motion.
- Do not whisk too vigorously as this can introduce air bubbles, which may show up as imperfections in your ganache drip.
- If a few small bits of chocolate remain, microwave the ganache in 10-second bursts, stirring after each, until fully melted and smooth.
17
Cool the Chocolate Ganache
- Allow the ganache to sit at room temperature for 10 to 15 minutes.
- This cools it to a thick, syrupy consistency.
- Spoon a small amount onto the side of your mixing bowl or a chilled plate.
- It should drip slowly and hold its shape as it runs.
- If it slides down too fast, it's still too warm, so let it cool for another few minutes.
18
Assemble Your Chocolate Strawberry Birthday Cake
- Once the cake layers are completely cool, level the tops using a serrated knife or cake leveler, if needed.
- Place the first cake on a serving plate or cake stand.
- If you have a cake turntable, use it now as it makes frosting and decorating easier and more even.
- Spoon the chilled strawberry compote onto the first cake layer and spread it out evenly.
- Make sure the compote is firm enough from chilling to hold its shape.
- Thinly slice ½ cup of strawberries lengthwise and layer them over the compote.
- Place the second cake layer on top, making sure it’s centered.
- Gently press down to secure the layers together.
19
Apply the Chocolate Ganache
- Pour the cooled ganache into a squeeze bottle or a piping bag fitted with a small round tip for better control.
- Starting at the top edge of the cake, gently squeeze or pipe small amounts of ganache, allowing it to naturally drip down the sides.
- Once the edges are complete, pour ganache into the center of the cake top.
- Use an offset spatula or the back of a spoon to gently spread the ganache toward the edges until it meets the drips, creating a smooth, luscious finish.
- Work quickly but carefully, as the ganache sets fast.
20
Finish with Strawberries and Birthday Decorations
- After applying the chocolate ganache, let it set for about 10 minutes.
- Then place fresh, clean, and well-dried strawberries on top of the cake.
- Add the “Happy Birthday” lettering (if you're using it) and birthday candles.
- Arrange the decorations thoughtfully to complete the festive look.

Nutrition Facts

Servings 12

Serving Size 1 slice (approximately 100g)

Amount Per Serving
Calories 413kcal

% Daily Value *
Total Fat 17.5g27%
Saturated Fat 6.5g33%
Trans Fat 0.5g
Cholesterol 60mg20%
Sodium 210mg9%
Potassium 150mg5%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 30g
Protein 5g10%

Vitamin A 400 IU
Vitamin C 30 mg
Calcium 60 mg
Iron 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Precisely measure all ingredients, especially flour and leavening agents, for consistent results.
Ensure eggs are at room temperature for a smooth, lump-free batter and even baking.
Preheat the oven fully before baking, and avoid opening the oven door during the first three-quarters of the baking time to prevent the cake from sinking.
Remove cake when a toothpick inserted comes out with moist crumbs, not completely clean, to prevent dryness.
Cool cake layers completely on a wire rack to prevent gumminess and ensure structural integrity for assembly.
Allow hot cream to sit over chocolate for 3 to 4 minutes before whisking to ensure proper melting and emulsification.

Read it online: https://tinakitchen.com/recipe/chocolate-strawberry-birthday-cake/