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chocolate strawberry cake

Chocolate Strawberry Snack Cake Recipe

yield: 1 8-inch, 1-layer cake
Prep Time: 15 mins
Work Time: 20 mins
Bake Time: 30 mins
5 from 5 votes


For the Chocolate Cake

  • 1 cup (4 ounces or 113 grams) cake flour
  • 1 cup (7 ounces or 198 grams) granulated sugar
  • cup (1 ounce or 28 grams) natural unsweetened cocoa powder, sifted if lumpy
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (4 ounces or 113 grams) buttermilk
  • ¼ cup (2 ounces or 57 grams) virgin (unrefined) coconut oil, melted and cooled slightly
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup (4 ounces or 113 grams) boiling hot coffee

For the Strawberry Cream Cheese Frosting

  • ½ cup (4 ounces or 113 grams) unsalted butter, at room temperature
  • ½ cup (4 ounces or 113 grams) cream cheese, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups (8 ounces or 227 grams) confectioners' sugar, sifted
  • ½ cup (.30 ounces or 8 grams) freeze-dried strawberries, finely processed
  • pinch of kosher salt


For the Chocolate Strawberry Snack Cake

  • First, make the chocolate cake. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray an 8 x 8-inch square pan with cooking spray and line the bottom with parchment paper. Spray the parchment, too.
  • In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla. Gradually whisk in the dry ingredients until just combined. Slowly pour in the coffee. The batter will be fairly runny; use a rubber spatula to scrape down the bottom and sides of the bowl. Use the rubber spatula to finish mixing until smooth and well combined, 2 to 3 minutes more.
  • Pour the batter into the prepared pan and use an offset spatula to smooth its top if necessary.
  • Bake the cake. Bake for 30 to 35 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pans on a wire rack before frosting.
  • Once the cake is cool, make the strawberry cream cheese frostingIn the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla on medium-low until soft and creamy, 2 to 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners' sugar, freeze-dried strawberries, and salt and beat until combined. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
  • Assemble the chocolate strawberry snack cake. Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with sprinkles. 
  • Serve and store. Serve at room temperature. The cake will keep in an airtight container for 1 day. After that, transfer to the refrigerator and refrigerate for up to 2 more days.