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Chocolate Strawberry Cake with Strawberry Italian Meringue Buttercream Recipe

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4 from 50 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

A decadent and moist Chocolate Strawberry Cake featuring layers of rich chocolate cake paired with a luscious strawberry Italian meringue buttercream. This delightful cake combines the deep cocoa flavor with fresh strawberry puree for a perfect balance of chocolatey and fruity sweetness. Ideal for celebrations and special occasions with 12 servings.

Ingredients

Chocolate Cake

  • 2 cups All purpose Flour (240g)
  • 2 cups Granulated Sugar (400g)
  • 2 Large Eggs (room temperature)
  • 2/3 cup Cocoa Powder (60g, Dutch processed)
  • 2/3 cup Vegetable Oil (145g / 160ml)
  • 1 cup Whole Milk (247g / 240ml, room temperature)
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/2 cup Hot Water (240g / 240ml)

Strawberry Puree

  • 17 oz Strawberries (500g, fresh or frozen)
  • 1/2 cup Granulated Sugar (100g)

Strawberry Italian Meringue Buttercream

  • 4 large Egg Whites (160g, room temperature)
  • 1/2 tsp Cream of Tartar
  • 1 1/3 cups Granulated Sugar (267g), divided
  • 1/3 cup Water (80g / 80ml)
  • 3 sticks Unsalted Butter (340g, room temperature)
  • 1 tsp Vanilla Extract

Instructions

  1. Make the Chocolate Cake: Preheat your oven to 335°F (170°C) and line two 9-inch baking pans with parchment paper. In a mixing bowl, add all the chocolate cake ingredients except the hot water. Mix on low speed until combined, scraping the bowl sides as needed. Slowly add the hot water and mix thoroughly to a smooth batter.
  2. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool completely before assembling.
  3. Make the Strawberry Puree: Place strawberries and sugar in a high-sided saucepan over medium heat. If fresh strawberries are used, add a splash of water. Cook, stirring occasionally, until strawberries break down. Mash lightly with a potato masher, bring to a boil, and simmer until thickened and gelatinous, approximately 15 minutes or more. Remove from heat and cool for 15 minutes.
  4. Blend and Strain: Transfer cooled strawberry mixture to a food processor or immerse blender and blend until smooth. Pass through a sieve to remove seeds, then allow to cool completely before adding to buttercream.
  5. Prepare the Strawberry Italian Meringue Buttercream: Ensure egg whites and butter are at room temperature. Place 1 cup sugar and water in a saucepan and set aside. In a clean stand mixer bowl, whip egg whites and cream of tartar on medium speed until frothy. Gradually add remaining 1/3 cup sugar, one tablespoon at a time, whipping 30-60 seconds between additions until soft peaks form.
  6. Make Sugar Syrup: Heat sugar-water mixture over medium heat without stirring until sugar dissolves and temperature reaches 240°F (115°C). Remove from heat.
  7. Combine Meringue and Syrup: With mixer on low, slowly pour sugar syrup into egg whites in a steady stream without touching bowl or whisk. After all syrup is added, whip on high until bowl feels cool.
  8. Add Butter: Gradually add room temperature butter chunks to the meringue, whisking on high and waiting until each addition is fully incorporated. The mixture may look curdled halfway through; continue adding butter until smooth and thick.
  9. Flavor Buttercream: Add vanilla extract and whip for another minute. Slowly incorporate cooled strawberry puree to desired flavor intensity. Store in fridge in airtight container if not used immediately; reaerate before use by whipping again.
  10. Assemble the Cake: Level cooled cakes by trimming domes off. Cut each cake horizontally into two layers to have 4 thin layers in total. Place one cake layer on serving plate or board, spread an even layer of strawberry buttercream. Repeat with remaining layers. Optionally, add chopped fresh strawberries between some layers for extra fruity surprise.
  11. Finish and Decorate: Cover entire assembled cake with a smooth layer of buttercream. Decorate with chocolate ganache drips, buttercream swirls, and chocolate-covered strawberries or as desired.

Notes

  • Use room temperature eggs, milk, and butter for better batter and frosting consistency.
  • Be patient while cooking the strawberry puree to achieve the right thickness and concentrated flavor.
  • Ensure sugar syrup reaches correct temperature (240°F/115°C) for stable Italian meringue.
  • Buttercream may appear curdled midway but will smooth out as more butter is added.
  • Store leftover buttercream in airtight container and whip again before use to restore texture.
  • For a punchier strawberry flavor, consider adding a few drops of strawberry flavor extract to the buttercream.
  • This cake is best served at room temperature for optimal flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-strawberry-cake-with-strawberry-italian-meringue-buttercream-recipe/