Strawberry Buttercream, Perfect Chocolate Cake

I admit it. I cannot get enough of this perfectly chocolate cake. Fantastic fudge highlights with the satisfying sugar notes paired with the sweet and tartness of strawberry. Use one bowl for the cake and one for the frosting. Simple recipe with an elegant outcome. Whip this up when you need a taste of summer with the richness of winter.

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The Perfect Chocolate Cake with Strawberry Buttercream


Ingredients


Instructions

  1. Preheat oven to 350 degrees.  
  2. Line 2- 8” or 3- 7″ pans with parchment and spray with Baker’s Joy or other pan release.
  3. Combine dry ingredients in a large bowl and whisk to incorporate.
  4. Add eggs, milk, oil and vanilla.  Beat on medium for 2 minutes.
  5. Stir in boiling water.  Batter will be thin.
  6. Pour into prepared pans.
  7. Bake for 25-35 minutes depending on the size of pans you use.  
  8. Cake is done when a toothpick inserted into the center of the cake comes out clean or with a few crumbs.
  9. Allow to cool in pans for 10-15 minutes.  Turn out and wrap with plastic wrap and allow the wrapped cakes to continue to cool.
  10. Cool completely before frosting.

Notes

Hershey’s cocoa works great with this recipe!

I use three – 7” pans for this recipe

Make sure all your ingredients are at room temp

No need to bring out the stand mixer for this recipe; a hand mixer will do the trick

This recipe makes a great dessert cake. I would not use it for a wedding cake as the structure of the finished cake is not strong enough to be made into larger layers.

Faux Swiss Meringue Buttercream is easy to work with but more importantly, it is easy to bring out the strawberry flavor to your liking. I use freeze dried strawberries and then pulverize them into a powder adding a tablespoon at a time until it is perfect.

Taste of Summer Strawberry Buttercream
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chocolate cake strawberry buttercream

Strawberry Faux Swiss Meringue Buttercream


Ingredients


Instructions

Combine egg whites and powdered sugar in a heavy duty mixing bowl with whisk attachment.

Whisk on low to combine.  Once combined, turn mixer to high and whisk for 5-10 minutes until stiff peaks have formed.

Turn mixer off and switch from whisk to a paddle attachment.  

With mixer on low speed, begin adding butter a few pieces at a time until all butter has been added.

Mix on medium low until buttercream is creamy, about 5-10 minutes.

Add extract of your choice and beat on low until incorporated.

Add 1 oz of freeze dried strawberries to food processor and mix until powdered.

Add 1 oz of freeze-dried, strawberry powder to the prepared frosting and mix until fully incorporated. 

Add 1/2 tsp of McCormicks Strawberry Extract and mix until fully incorporated.

Not berry enough?  To intensify the flavor profile, mix in 1 tbsp of strawberry powder at a time to your liking


Notes

Have ingredients at room temperature.

After adding butter, the mixture will break, or look soupy.  Walk away and let the mixer do its job.  

Store at room temp for 3 days, refrigerate for 2 weeks, freezer for 3 months.  Bring cold/frozen buttercream to room temperature and beat on low with paddle before using.

Don’t skimp on the flavoring!  This recipe will taste like whipped butter if you don’t add enough flavoring.  Liquors work great too! 

Pasteurized egg whites can be found in a carton in the egg department of most grocery stores.  Be sure to select a carton of egg whites only! 

Fresh egg whites are not suitable for this recipe because they have not been exposed to heat in order to destroy potential bacteria.

If the buttercream has a lot of air bubbles, microwave it in 10 second intervals until you see a small amount of melted butter around the top rim of the bowl.  Return to mixer and using the paddle attachment, beat on low. This will return the buttercream to a smooth and creamy state.

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  1. Olly says:

    Good day ma’am, I love in a country where we do no have pasteurized eggs, you mentioned not to use fresh egg s? What other trick can I use. Thank you.

    • donnavb@gmail.com says:

      Hello! I recommend you use a recipe that call for fresh egg whites such as a traditional Swiss Meringue Buttercream.
      Thank you!

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