Chocolate Cake with Strawberry Buttercream (Print Version)
# Ingredients:
→ Cake Base
01 -
1¾ cups (225g) all-purpose flour
02 -
2 cups (400g) granulated sugar
03 -
¾ cup (64g) unsweetened natural cocoa powder
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1 teaspoon salt
07 -
1 cup buttermilk, room temperature
08 -
½ cup vegetable oil
09 -
2 large eggs, cool room temperature
10 -
1 teaspoon pure vanilla extract
11 -
1 cup hot freshly brewed coffee
12 -
Butter for greasing pans
→ Strawberry Buttercream
13 -
6 cups (750g) powdered sugar, sifted
14 -
4 sticks (452g) unsalted butter, room temperature
15 -
⅔ cup seedless strawberry preserves
16 -
½ teaspoon fine salt
17 -
2 teaspoons pure vanilla extract
18 -
Red gel food coloring (optional)
→ Decoration
19 -
Chocolate-covered strawberries for garnish
# Instructions:
01 -
Start by heating your oven to 350°F (175°C). Get two 8-inch round cake pans ready by buttering them well and giving them a light coating of flour.
02 -
In your stand mixer's bowl, sift together the flour, sugar, cocoa, baking soda, and baking powder. Add the salt and give everything a good whisk to combine thoroughly.
03 -
In a separate bowl or large measuring cup, mix your room temperature buttermilk, oil, eggs, and vanilla until well combined.
04 -
With your mixer on low, slowly pour the wet ingredients into the dry mix. Once combined, add the hot coffee and mix just until everything comes together. The batter will be quite thin - that's exactly what you want!
05 -
Pour the batter evenly between your prepared pans and bake for 35-40 minutes. The cakes are done when a tester comes out clean. Don't worry if they sink slightly in the middle - that's normal with super moist cakes. Let them cool in the pans for 30 minutes, then turn out onto a rack to cool completely. For easier frosting, pop them in the freezer or fridge until firm.
06 -
Using your stand mixer with the paddle attachment, beat together the sifted powdered sugar and room temperature butter. Start on low, then increase to medium speed and beat for 3 minutes until it's super light and fluffy. Mix in the strawberry preserves, salt, and vanilla for another minute. If using food coloring, add about ¼ teaspoon of red gel and mix until evenly colored.
07 -
Place your first cold cake layer flat side up and spread about ⅓ of the frosting over the top, going slightly past the edges. Add the second layer flat side up and apply a thin crumb coat all over. Chill until firm, then spread the remaining frosting evenly over the entire cake. For the perfect finishing touch, decorate with chocolate-covered strawberries just before serving.
# Notes:
01 -
Can be stored at room temperature for 1 day or refrigerated for up to 3 days
02 -
For best results, make sure all refrigerated ingredients are at room temperature before starting
03 -
The cake layers can be made ahead and frozen for up to 1 month