Name: Chocolate Covered Strawberry Drip Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 cups granulated sugar; 3 large eggs; 1 cup buttermilk; 1 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water or brewed coffee; 1 1/2 cups unsalted butter, softened; 5 cups powdered sugar; 1/3 cup strawberry puree or 3 tablespoons freeze-dried strawberry powder; 2 to 3 tablespoons heavy cream; 1 cup semi-sweet chocolate chips or chopped chocolate; 1/2 cup heavy cream; 8 to 10 fresh strawberries, whole

If you’re looking to wow a crowd or surprise someone special, this Chocolate Covered Strawberry Drip Cake delivers elegance and decadence in every slice. With layers of moist chocolate cake, whipped strawberry buttercream, silky ganache, and juicy fresh strawberries, it’s a dessert made to impress. It doesn’t just look beautiful—it tastes every bit as indulgent as it looks.

Imagine the rich depth of chocolate balanced perfectly by the fruity freshness of strawberries, wrapped in a creamy swirl of buttercream and finished with a dramatic ganache drip. Whether it’s a birthday, Valentine’s Day, or a weekend baking adventure, this cake turns any occasion into a celebration.

Why You’ll Love This Chocolate Covered Strawberry Drip Cake

Showstopping Appearance: It’s as much a centerpiece as it is a dessert.
Classic Flavor Pairing: Chocolate and strawberries are a timeless match.
Perfect for Celebrations: Ideal for birthdays, anniversaries, or dessert tables.
Customizable: You can swap the frosting or add fillings like strawberry jam.
Make-Ahead Friendly: Components can be prepped a day in advance.

Preparation Phase & Tools to Use

To create this cake successfully and with less stress, having the right tools is key. Here’s what you need and why each tool matters:

Stand Mixer or Electric Hand Mixer: Essential for whipping buttercream until it’s fluffy and for evenly mixing your cake batter.
Three 8-Inch Cake Pans: Ensures even layers and consistent baking.
Offset Spatula: Perfect for smoothing frosting without dragging crumbs.
Piping Bag with Star Tip: Used to create the decorative rosettes and swirls.
Cooling Rack: Helps cakes cool evenly after baking, preventing soggy bottoms.
Cake Leveler or Serrated Knife: For leveling layers before stacking.
Double Boiler or Microwave-Safe Bowl: To melt chocolate gently for the ganache.
Turntable (optional but helpful): Makes frosting and decorating easier and smoother.

Ingredients for the Chocolate Covered Strawberry Drip Cake

Each component plays a crucial role in building flavor and structure in this cake:

All-purpose flour – The structural base that supports the cake layers.
Unsweetened cocoa powder – Gives the cake its rich chocolate flavor.
Baking powder and baking soda – Helps the cake rise and stay soft.
Salt – Enhances the sweetness and balances flavors.
Granulated sugar – Adds sweetness and helps with cake texture.
Eggs – Bind everything together and give the cake stability.
Buttermilk – Adds moisture and a slight tang to complement the chocolate.
Vegetable oil – Keeps the cake moist even after refrigeration.
Vanilla extract – Deepens flavor and rounds out the sweetness.
Boiling water or brewed coffee – Intensifies the cocoa flavor and helps create a smooth batter.
Unsalted butter – Forms the base of the strawberry buttercream.
Powdered sugar – Sweetens and stiffens the buttercream.
Strawberry puree or freeze-dried strawberry powder – Infuses fruity flavor and color.
Heavy cream – Used in both buttercream and ganache for creaminess.
Semi-sweet chocolate chips or chunks – The heart of the ganache drip.
Fresh strawberries – Garnish and signature topping.

How To Make the Chocolate Covered Strawberry Drip Cake

Step 1: Bake the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk sugar, eggs, oil, buttermilk, and vanilla until smooth. Gradually combine dry and wet mixtures, then stir in hot water or coffee. Divide batter evenly and bake for 25-30 minutes. Cool completely.

Step 2: Prepare the Strawberry Buttercream

In a mixing bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, beating well after each addition. Mix in the strawberry puree or powder and a splash of heavy cream until your desired consistency is reached.

Step 3: Assemble and Frost the Cake

Level the cooled cake layers using a serrated knife. Place the first layer on a cake board or turntable. Spread buttercream evenly, then stack the next layer. Repeat with the third. Apply a thin crumb coat, chill for 15 minutes, then frost the cake completely.

Step 4: Make and Pour the Ganache

Heat heavy cream until steaming and pour over chopped chocolate. Let sit for a minute, then stir until glossy. Let it cool slightly before spooning or piping around the cake’s edges to create the drip effect.

Step 5: Decorate

Use a piping bag with a star tip to add rosettes around the top edge. Place fresh strawberries on top, and optionally sprinkle with chocolate shavings or sprinkles for extra flair.

Serving and Storing Chocolate Covered Strawberry Drip Cake

Serve this cake slightly chilled or at room temperature for the best flavor and texture. The ganache firms up beautifully in the fridge but softens into creamy bliss at room temp. When slicing, use a warm knife for clean, smooth cuts through the layers.

To store, cover the cake with a cake dome or wrap in plastic wrap and refrigerate for up to 4 days. If you’re prepping in advance, you can bake and freeze the cake layers separately for up to 2 months—just thaw before decorating. Fresh strawberries should be added shortly before serving for peak freshness.

Frequently Asked Questions

What can I use instead of buttermilk?

You can make a quick substitute using 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Can I use store-bought frosting?

Yes, but homemade strawberry buttercream gives better flavor and consistency. If using store-bought, whip it first to improve texture.

How do I get the perfect ganache drip?

Let the ganache cool slightly before applying. It should be pourable but not too runny. Test a drip on the back of the cake before doing the full drip.