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Mini Strawberry Chocolate Cake Recipe

Mini Strawberry Chocolate Cake Recipe
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This Mini Strawberry Chocolate Cake Recipe combines moist, fluffy chocolate cake layers with fresh strawberries for a perfectly balanced, rich, and fruity dessert. Ideal for celebrations or everyday indulgence, the mini portion size makes it easy to serve and share, while the vibrant strawberry accents add both color and burst of natural sweetness.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ¾ cup granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup buttermilk (room temperature)
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract

Add-ins and Garnish

  • 1 cup fresh strawberries, washed, diced
  • ½ cup chocolate chips or chopped chocolate
  • Powdered sugar (for dusting or optional frosting)
  • ½ cup heavy cream (optional, for ganache or whipped cream)

Instructions

  1. Prepare Your Ingredients and Pans: Preheat your oven to 350°F (175°C) and grease mini cake pans or line a muffin tin with paper liners. Wash and dice the fresh strawberries into small pieces to blend well with the batter.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution and a light texture.
  3. Combine Wet Ingredients: In a separate bowl, whisk together granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and creamy, which adds moisture and flavor.
  4. Incorporate Wet and Dry Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, gently mixing until just combined to prevent overmixing and keep the cake tender.
  5. Fold in Strawberries and Chocolate: Carefully fold in the diced fresh strawberries and chocolate chips, ensuring an even distribution for flavorful pockets throughout the cake.
  6. Bake and Cool: Pour the batter evenly into prepared pans and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature eggs and buttermilk for better mixing and improved texture.
  • Gently fold ingredients to avoid a dense cake by overmixing.
  • Ripe, juicy fresh strawberries give the best flavor impact.
  • Start checking the cakes a few minutes early as oven baking times may vary.
  • Use high-quality cocoa powder for a richer chocolate taste.
  • Allow cakes to cool completely before frosting or decorating to prevent melting.

Nutrition

Keywords: mini strawberry chocolate cake, chocolate cake with strawberries, mini dessert cakes, easy chocolate strawberry cake, celebration cake, chocolate strawberry dessert

Find it online: https://cherrycooks.com/mini-strawberry-chocolate-cake-recipe/