Ingredients:
Dark Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup dark chocolate cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1 cup hot water
Strawberry Buttercream
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/2 cup strawberry puree or finely mashed strawberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Make the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, sour cream, oil, vanilla, and espresso powder. Mix until smooth.
- Slowly stir in the hot water until fully incorporated. The batter will be thin.
- Divide batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Buttercream
- Beat the butter until smooth and creamy.
- Gradually add powdered sugar, beating well after each addition.
- Mix in strawberry puree, vanilla extract, and salt.
- Beat until light, fluffy, and spreadable. Adjust consistency with more sugar if needed.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread an even layer of strawberry buttercream on top.
- Add the second cake layer and frost the top and sides.
- Decorate with fresh strawberries if desired.
Storage
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Bring to room temperature before serving for best texture
Why You’ll Love This Cake
- Deep, rich chocolate flavor
- Moist and tender crumb
- Fresh strawberry frosting balance
- Perfect for special occasions
- Classic flavor combination