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–+ servings
chocolate strawberry drip cake 239836675

Strawberry Chocolate Drip Cake Recipe

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Indulge in our moist Chocolate Strawberry Drip Cake! Layers of rich chocolate, fresh strawberry filling, & glossy ganache. Perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 1
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 200 g all-purpose flour
  • 75 g unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 250 g granulated sugar
  • 2 large eggs room temperature
  • 240 ml buttermilk (or milk + 1 tbsp vinegar)
  • 120 ml vegetable oil
  • 1 tsp vanilla extract
  • 240 ml hot coffee or hot water to be added last
Strawberry Filling
  • 300 g fresh strawberries, chopped
  • 3 tbsp sugar for strawberry filling
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch plus 1 tbsp water for thickening
Buttercream Frosting
  • 250 g unsalted butter, room temp
  • 400 g powdered sugar
  • 3 tbsp strawberry puree fresh or thawed frozen strawberries, blended and strained
  • 2-3 tbsp heavy cream or milk to adjust consistency
Ganache
  • 150 g dark chocolate, chopped
  • 150 ml heavy cream to heat before mixing
Decoration
  • Fresh strawberries (optional, for decoration)
  • Chocolate curls or shavings (optional)

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F). Grease and line three 8-inch round cake pans.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. Whisk sugar, eggs, buttermilk, oil, and vanilla in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing gently.
  4. Add the hot coffee last, mixing until smooth.
Baking
  1. Divide the batter evenly between the pans.
  2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool completely.
Strawberry Filling
  1. Combine chopped strawberries, 3 tablespoons of sugar, and lemon juice in a saucepan.
  2. Cook over medium heat until the berries soften and release their juice.
  3. Mix cornstarch with water to create a slurry. Stir it into the strawberry mixture and cook until thickened, about 1–2 minutes.
  4. Cool completely.
Buttercream Frosting
  1. Beat 250g of butter until creamy.
  2. Gradually add powdered sugar, then 3 tablespoons of strawberry puree and vanilla.
  3. Add 2–3 tablespoons of cream or milk as needed to reach a spreadable consistency. Beat until light and fluffy.
Assembly
  1. Place one cake layer on a serving plate. Spread a layer of strawberry filling, then a layer of strawberry buttercream.
  2. Repeat with the second layer.
  3. Top with the third cake layer and frost the entire cake with the remaining buttercream. Smooth the sides and top.
Ganache Drip
  1. Heat 150ml of heavy cream until just simmering.
  2. Pour over 150g of chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
  3. Let cool slightly until thick but still pourable.
  4. Carefully drip ganache around the edges of the chilled cake using a spoon or squeeze bottle.
  5. Pour the remaining ganache on top and spread gently.
Decoration
  1. Top with fresh strawberries and chocolate curls.
  2. Chill the cake to set the ganache before serving.

Nutrition

Calories: 480kcalCarbohydrates: 52gProtein: 4gFat: 28g

Notes

Let the cake sit at room temperature 15–20 minutes before serving to soften the buttercream and improve flavor. Use room-temperature eggs and butter for a smooth batter and frosting. Make the strawberry filling ahead and chill.