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Dark Velvet Strawberry Cake

A luscious and rich dessert that combines decadent chocolate flavors with the bright sweetness of fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour Provides structure to the cake.
  • 0.75 cups cocoa powder Adds a deep, chocolatey flavor.
  • 1.5 teaspoons baking powder Helps the cake rise.
  • 0.5 teaspoon baking soda Aids in leavening and tenderness.
  • 0.25 teaspoon salt Enhances flavor.
  • 1 cup granulated sugar For sweetness and moisture.
  • 0.5 cup packed brown sugar Adds richness and a hint of molasses flavor.
  • 0.75 cup unsalted butter, softened Provides a creamy texture.
  • 2 large eggs Essential for binding and moisture.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 0.75 cup buttermilk Ensures moist cake with a slight tang.
  • 0.5 cup sour cream Adds creaminess and depth of flavor.
  • 1 cup fresh strawberries, sliced The star ingredient offering freshness.
  • 0.75 cup dark chocolate chunks or chips Provides melty bits of chocolate throughout the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. In a separate bowl, combine the buttermilk and sour cream, whisking until smooth.
  6. Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk mixture, starting and finishing with the dry.
  7. Gently fold in the sliced strawberries and dark chocolate chunks.
  8. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Let cakes cool for about 10 minutes in the pans before transferring them to wire racks to cool completely.
  10. Frost with your favorite frosting or enjoy as is.

Notes

Using room-temperature butter and eggs helps achieve a fluffy batter. Sift dry ingredients for a lighter texture. For added strawberry flavor, serve warmed sliced strawberries drizzled with honey.