DessertsCelebrationLayer cake

Chocolate Strawberry
Birthday Cake

A rich, three-layer chocolate cake filled with silky chocolate buttercream, finished with a glossy ganache drip and fresh strawberries. It looks like it came from a bakery, but you can make it in your own kitchen.

By the WideSprout team · Updated 22 October 2026

Prep
40 min
Cook
35 min
Total
3 hr
Serves
16
Level
Medium
Jump to Recipe
Chocolate strawberry birthday cake with ganache drip and a gold Happy Birthday topper

This is the cake to make when a birthday deserves something special. Three moist chocolate sponges are stacked with chocolate buttercream, smoothed all over, then crowned with a dark chocolate ganache drip, piped rosettes and bright fresh strawberries.

It takes about three hours from start to finish, most of it cooling and chilling time. Bake the sponges a day ahead to make the celebration day easier, then serve each slice with a few extra strawberries and a drizzle of chocolate sauce.

Watch it made

Why you’ll love it

  • Rich chocolate flavourMoist chocolate sponge layers paired with creamy chocolate buttercream.
  • Bakery-style finishGlossy ganache drips, piped rosettes and fresh strawberries look spectacular.
  • Made for celebrationsAn impressive centrepiece for birthdays, parties and chocolate lovers.
  • A beautiful sliceThree distinct layers and chocolate filling give an irresistible cross-section.

Ingredient notes

Cocoa powder
Use unsweetened cocoa powder for a deep chocolate flavour. Sift it with the flour to help prevent lumps.
Buttermilk
Buttermilk gives a tender, moist crumb. If you can't find it, stir a little lemon juice into milk and let it stand for 5 to 10 minutes.
Chocolate
Use good-quality dark or semisweet chocolate for the buttercream and ganache; its flavour makes a noticeable difference.
Cream
Use whipping or double cream, ideally around 35% fat, for a smooth, glossy ganache.
Strawberries
Choose firm, ripe, bright red strawberries. Wash and dry them thoroughly so moisture doesn't affect the frosting.
Recipe

Chocolate Strawberry Birthday Cake

Prep 40 min · Cook 35 min · Total 3 hr · Medium

16 servings

Ingredients

Tick items off as you gather them. Metric measures; 1 tbsp = 15 ml, 1 tsp = 5 ml.

  • For the chocolate cake
  • For the chocolate buttercream
  • For the chocolate ganache
  • For the decoration

Method

  1. Step 1: Prepare the tins

    Preheat the oven to 175°C (350°F). Grease three 20 cm (8 in) round cake tins and line the bases with baking paper.

  2. Step 2: Mix the dry ingredients

    In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, bicarbonate of soda and salt until evenly combined.

  3. Step 3: Add the wet ingredients

    Add the eggs, buttermilk, oil and vanilla and mix until smooth. Slowly pour in the hot coffee or water and mix carefully. The batter will be fairly thin.

  4. Step 4: Bake the layers

    Divide the batter evenly between the tins. Bake until a skewer inserted in the centre comes out clean or with a few moist crumbs. Cool in the tins for 10 to 15 minutes, then turn out onto wire racks and cool completely.

    25–35 min

  5. Step 5: Make the buttercream

    Beat the butter until pale and fluffy. Gradually beat in the icing sugar and cocoa powder, then the melted chocolate, vanilla and salt. Add cream a little at a time until smooth and spreadable.

  6. Step 6: Assemble the cake

    Place the first sponge on a cake stand and spread with an even layer of buttercream. Add the second sponge and another layer of buttercream, then top with the third sponge. Check the layers are aligned and stable.

  7. Step 7: Apply the crumb coat

    Spread a thin layer of buttercream over the top and sides to seal in loose crumbs. Chill until firm.

    20–30 min

  8. Step 8: Frost the cake

    Cover the top and sides with the remaining buttercream, using an offset spatula and cake scraper for a smooth finish. Keep back a little for piping. Chill while you make the ganache.

  9. Step 9: Make the ganache

    Put the chopped chocolate in a heatproof bowl. Heat the cream until steaming but not boiling, pour it over the chocolate and leave for 2 to 3 minutes, then stir until smooth and glossy. Let it cool until slightly thickened but still pourable.

  10. Step 10: Create the drips

    Pour a little ganache onto the centre of the chilled cake and spread it gently towards the edges, encouraging a few drips to run down the sides. Add more gradually until you like the look, then let it set slightly.

  11. Step 11: Decorate with strawberries

    Pipe buttercream rosettes around the top of the cake. Arrange whole and halved strawberries, completely dry, between the swirls and add chocolate curls or shards, if using.

  12. Step 12: Add the topper

    Insert the birthday topper and adjust the strawberries and decorations for a balanced finish. Chill briefly if needed so the frosting and ganache set.

  13. Step 13: Slice and serve

    Let a chilled cake stand at room temperature for 20 to 30 minutes. Slice with a long, sharp knife, wiping it clean between cuts, so each slice shows all three layers.

Equipment

  • Three 20 cm (8 in) round cake tins
  • Baking paper
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk and spatula
  • Wire cooling racks
  • Offset spatula and cake scraper
  • Piping bag and star nozzle
  • Heatproof bowl
  • Cake stand

Recipe notes

  • Cool completely: frosting warm layers makes the buttercream melt.
  • Level the layers: trim domed tops once the sponges are cool.
  • Control the ganache: too runny, let it cool longer; too thick, warm it gently until pourable.
  • Dry the strawberries well; excess water makes the decoration slide and marks the frosting.
  • Make ahead: bake the sponges a day early and wrap them tightly once cool.
  • This recipe contains gluten, eggs and milk. Remove the topper before cutting.

Nutrition

  • Calories: about 700 kcal
  • Protein: 7 g
  • Carbohydrate: 85 g
  • Fat: 39 g
  • Fibre: 6 g

Approximate values per serving, estimated from standard ingredient data. They will vary with the brands and exact quantities you use.

Substitutions & variations

Chocolate intensityDark chocolate

Use dark chocolate with a higher cocoa percentage for a richer, less sweet flavour.

Fresh berriesMixed berries

Replace some strawberries with raspberries or blueberries, keeping the decoration balanced.

Coffee-freeHot water

Use hot water instead of coffee. Coffee deepens the chocolate flavour, but the cake works without it.

Extra chocolateChocolate shards

Add homemade chocolate shards or curls on top for a more dramatic bakery-style finish.

Simpler decorationStrawberries only

Skip the topper and shards for an elegant chocolate-and-strawberry finish.

Storage &
reheating

Fridge

Keep the finished cake covered in the fridge for up to 3 days. The strawberries are best eaten soon after decorating.

Before serving

Let slices stand at room temperature for 20 to 30 minutes to soften the buttercream and bring out the chocolate flavour.

Freezer

Wrap undecorated sponges tightly and freeze for up to 2 months; thaw still wrapped. Don't freeze the decorated cake, as the strawberries soften and weep.

Your questions

Can I make this cake ahead?

Yes. Bake the sponges a day ahead and wrap them once cool, or freeze them for up to 2 months. Add the ganache and strawberries on the day you serve it.

Why is the batter so thin?

The hot coffee or water makes a thin batter on purpose. It blooms the cocoa for a deeper chocolate flavour and gives a very moist crumb.

How do I get neat ganache drips?

Chill the frosted cake first and let the ganache cool until slightly thickened. Test a single drip on the side before pouring the rest.

Can I bake it in two tins?

Yes, use two 20 cm tins and add 5 to 10 minutes to the baking time. You will have two thicker layers instead of three.

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