Introduction

This Valentine’s Day Cake is a rich, moist chocolate cake layered with a luscious strawberry buttercream. Perfect for celebrating love, it combines deep chocolate flavor with sweet, tangy frosting and elegant decoration.

Valentine's Day Chocolate Cake with Strawberry Buttercream and Chocolate-Covered Strawberries Recipe - Recipe Image

Ingredients

Butter, for greasing
1 3/4 cups (225 grams) all-purpose flour, plus more for pans
2 cups (400 grams) granulated sugar
3/4 cups (64 grams) unsweetened natural cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup buttermilk, at room temperature
1/2 cup fresh vegetable oil
2 large eggs, at cool room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
6 cups (750 grams) powdered sugar, sifted
4 sticks (452 grams) unsalted butter, at room temperature
2/3 cup seedless strawberry preserves
1/2 teaspoon fine sea salt (for buttercream)
2 teaspoons pure vanilla extract (for buttercream)
Red gel food coloring, if desired
Chocolate-covered strawberries, for garnish

Instructions

Step 1: Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans to prepare them.
Step 2: In the bowl of an electric mixer fitted with a paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, and baking powder. Add the salt and whisk to combine.
Step 3: In a separate large measuring cup or small bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Step 4: With the mixer on low speed, slowly add the wet ingredients to the dry mixture. Then, still on low, add the hot coffee and stir just until combined, scraping the bowl as needed. The batter should be thin and runny—do not overmix.
Step 5: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a tester inserted in the center comes out clean. Allow cakes to cool in the pans for 30 minutes, then turn out onto a wire rack to cool completely. Chill until firm.
Step 6: For the buttercream, beat the powdered sugar and butter in a stand mixer fitted with a paddle attachment on low speed until combined. Increase to medium speed and beat for 3 minutes until light and smooth.
Step 7: Add strawberry preserves, 1/2 teaspoon salt, and 2 teaspoons vanilla extract. Beat on medium for 1 minute. Add red gel food coloring about 1/4 teaspoon at a time, beating until the color is even.
Step 8: Place one cake layer on a flat surface or cake pedestal, flat side up. Spread about one-third of the buttercream evenly over the top, extending past the edges.
Step 9: Place the second cake layer on top, flat side up. Coat the entire cake thinly with frosting to create a crumb coat. Chill the cake until the frosting is firm to the touch.
Step 10: Apply the remaining buttercream evenly over the cake, smoothing with an offset spatula. Garnish with sprinkles and chocolate-covered strawberries if desired before serving.

Tips & Variations

Use freshly brewed coffee to enhance the chocolate flavor deeply without overwhelming it.
Substitute raspberry preserves for the strawberry preserves for a slightly different berry note.
Chill the cake layers well before frosting to prevent the buttercream from melting or sliding.
Add a pinch of instant espresso powder to the batter for an extra mocha kick.

Storage

Store the frosted cake at room temperature for up to 1 day or refrigerate for up to 3 days. Before serving, let the refrigerated cake come to room temperature for the best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for cakes. Make sure it contains xanthan gum for structure, and keep an eye on baking time as it may vary slightly.

Why is the cake batter so thin?

The cake batter is intentionally thin due to the hot coffee and liquid ingredients, which helps develop a moist, tender crumb and rich chocolate flavor.

Valentine’s Day Chocolate Cake with Strawberry Buttercream and Chocolate-Covered Strawberries Recipe

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★★★★★

4.7 from 117 reviews

This Valentine’s Day Cake is a decadent and moist chocolate cake layered with a luscious strawberry-infused buttercream frosting. Perfectly balanced with the richness of cocoa and the freshness of strawberries, this cake makes a beautiful romantic dessert featuring a crumb coating and celebration-ready decoration with chocolate-covered strawberries.

Author: Elias
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour and 30 minutes including cooling and chilling
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake:

Butter, for greasing
1 3/4 cups (225 grams) all-purpose flour, plus more for pans
2 cups (400 grams) granulated sugar
3/4 cups (64 grams) unsweetened natural cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup buttermilk, at room temperature
1/2 cup fresh vegetable oil
2 large eggs, cool room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Buttercream Frosting:

6 cups (750 grams) powdered sugar, sifted
4 sticks (452 grams) unsalted butter, at room temperature
2/3 cup seedless strawberry preserves
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
Red gel food coloring, optional

Garnish:

Chocolate-covered strawberries

Instructions

Prepare Cake Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In the bowl of an electric mixer fitted with a paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, and baking powder. Add in the salt and whisk to combine evenly.
Add Wet Ingredients: In a separate measuring cup or bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. With the mixer on low speed, slowly pour the wet ingredients into the dry mixture.
Incorporate Coffee: Still mixing on low, add the hot coffee gradually and stir until just combined. Scrape the bowl’s sides and bottom with a spatula to ensure a uniform batter. Avoid overmixing; the batter will be thin and runny.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean. Cakes may sink slightly due to moisture. Cool in pans for 30 minutes, then invert onto a wire rack to cool completely. Chill the cakes until firm.
Make Buttercream: Using a stand mixer with the paddle attachment, beat the powdered sugar and butter on low until combined, then increase to medium and beat for 3 minutes until light and fluffy.
Add Flavorings: Mix in the strawberry preserves, salt, and vanilla extract on medium speed for 1 minute. Add a small amount (about 1/4 teaspoon) of red gel food coloring if desired and beat until evenly colored. Add more coloring if needed.
Assemble the Cake: Place the first cold cake layer flat side up on a cake pedestal or flat surface. Spread about one-third of the frosting over the top, pushing it slightly over the sides.
Add Second Layer and Crumb Coat: Place the second cake layer on top, flat side up. Apply a very thin layer of frosting over the top and sides to seal in crumbs (crumb coat). Chill until the frosting is firm.
Final Frosting: Once firm, spread the remaining frosting evenly over the cake. Smooth the surface using an offset spatula, removing any excess frosting for a clean finish.
Decorate: Garnish the cake with sprinkles and chocolate-covered strawberries as desired for a romantic presentation.
Storage: The frosted cake can be kept at room temperature for up to 1 day or refrigerated for up to 3 days.

Notes

Ensure eggs and buttermilk are at room temperature for better mixing and cake texture.
The batter will be thin; this is normal and results in a moist cake.
Do not skip the crumb coat as it prevents crumbs from spoiling the final frosting finish.
Red gel food coloring is optional but adds a festive touch to the buttercream.
Chocolate-covered strawberries add elegant garnish and complement the strawberry buttercream.
Allow the cake to chill between frosting steps for the best results.

Keywords: Valentine’s Day cake, chocolate cake, strawberry buttercream, layered cake, romantic dessert, chocolate-covered strawberries