It’s amazing how certain recipes can evoke powerful memories and emotions, isn’t it? I still remember the first time I baked a cake for my daughter’s graduation. The kitchen was filled with the sweet aroma of chocolate, and excited chatter echoed all around me. Everyone eagerly anticipated a show-stopping dessert, and I knew exactly what I wanted to make: a Chocolate Strawberry Nutella Cake. This cake is like a love letter to chocolate lovers everywhere, blending rich chocolate cake with creamy Nutella and the fresh taste of strawberries. I couldn’t wait to share a slice with loved ones, celebrating accomplishments and creating sweet memories. And if you’re looking for a decadent graduation cake that will wow your guests, look no further!
Why You’ll Love This Recipe
- Quick Prep: With just 20 minutes of hands-on time, you’ll have a stunning cake ready to impress.
- Nostalgic Appeal: The combination of chocolate and strawberries is a classic favorite that brings back warm memories of family gatherings.
- Comforting Flavors: The rich and creamy Nutella paired with sweet, fresh strawberries makes this cake irresistible.
- Make-Ahead Friendly: You can prepare the cake a day in advance. Just assemble it before serving for freshness!
Ingredients
For the cake, you’ll need: butter, cocoa powder, boiling water, flour, sugar, salt, buttermilk, eggs, baking soda, vanilla extract, and Nutella. For the strawberries, grab some fresh strawberries, sugar, and vanilla. Lastly, don’t forget the heavy cream and powdered sugar for that delicious whipped cream topping.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started! Preheat your oven to 350 degrees. I always line two round baking pans with parchment paper and give them a light spray with baking spray to ensure they release beautifully.
Now, grab a medium saucepan and melt 2 sticks of butter over medium heat. Add in 4 heaping tablespoons of cocoa powder, and stir until it’s nice and smooth. Carefully pour in 1 cup of boiling water. Let it bubble for about 20 seconds, then turn off the heat and set it aside.
In a separate bowl or measuring pitcher, mix together ½ cup of buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract. Set this lovely mixture aside.
In a large mixing bowl, combine 2 cups of sugar, 2 cups of flour, and ¼ teaspoon of salt. Then, gently stir in that beautiful chocolate mixture we set aside, being careful not to burn your fingers! When it’s halfway combined and cooled slightly, pour in the buttermilk mixture. Give it a little love and stir until smooth.
Now, it’s time to fill the pans! Divide the cake batter evenly and bake for 17-20 minutes, until the cakes are set. Once they’re done, carefully remove them from the pans and let them cool completely.
While they cool, let’s prepare the strawberries. Hull and slice 2 pints of fresh strawberries, toss them with ¼ cup of sugar and a teaspoon of vanilla, and let them macerate for about 15 minutes. This brings out their juices and makes them even sweeter!
Now, whip 2 cups of heavy cream with ½ cup of powdered sugar until you get those lovely soft peaks. You’re going to want to dive right into this cream—it’s that good!
Ready to assemble? Turn one cake layer upside down on a serving platter and slather half of the Nutella all over the top. Top with half of the whipped cream and half of those gorgeous strawberries. Gently place the second layer upside down and repeat with the remaining Nutella, cream, and strawberries. Looks divine, right?
Keep it chilled until you’re ready to serve. Remember, a serrated knife works wonders when cutting through this beauty!
Pro Tips for Making This Recipe
- Make sure your ingredients are at room temperature; it helps with smooth mixing and a fluffier cake.
- For an extra chocolatey punch, try adding mini chocolate chips to the batter!
- The whipped cream is best made just before assembling—this keeps it light and fluffy
- Be cautious not to over-bake the cakes; they should be soft and moist without sinking in the middle.
How to Serve
This Chocolate Strawberry Nutella Cake is perfect for any celebration, especially graduations. Pair it with fresh coffee, sparkling lemonade, or some crisp white wine for an elevated experience. When serving, consider garnishing with additional strawberries or a sprinkle of cocoa powder to wow your guests!
Make Ahead and Storage
This cake keeps beautifully in the refrigerator for up to three days. However, if you have leftovers—which I seriously doubt—you can wrap the individual pieces in plastic and store them in the freezer for a month. They taste fantastic even a day later, and some say the flavors get better as they meld!
FAQ
Can I make this gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free blend, and you’re good to go.
What if I don’t have buttermilk?
You can easily make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
Can I use an air fryer or slow cooker instead?
While this recipe is best in the oven, an air fryer can work if you have round pans that fit in! Just reduce the cooking time and keep a close eye.
I hope this Chocolate Strawberry Nutella Cake brings as much joy to your table as it does to mine. It’s a celebration in a slice, perfect for marking special milestones like graduations or even just a cozy get-together. Let me know how it turns out — I’d love to hear from you!
Chocolate Strawberry Nutella Cake
Equipment
- Oven
- Baking Pans
- Mixing Bowls
- Electric mixer
Ingredients
FOR THE CAKE
- 2 sticks Butter unsalted, melted
- 4 Tbsp Cocoa Powder heaping
- 1 cup Boiling Water
- 2 cups Flour
- 2 cups Sugar
- ¼ tsp Salt
- ½ cup Buttermilk
- 2 whole Eggs
- 1 tsp Baking Soda
- 1 tsp Vanilla
- 1 ½ cups Nutella
FOR THE STRAWBERRIES
- 2 pt Strawberries hulled and sliced
- ¼ cup Sugar
- 1 tsp Vanilla
FOR THE WHIPPED CREAM
- 2 cups Heavy Cream
- ½ cup Powdered Sugar
Instructions
- Preheat the oven to 350°F (175°C). Line two round baking pans with parchment and spray with baking spray.
- Melt the butter in a medium saucepan, then stir in cocoa powder until smooth. Pour in boiling water and let bubble for 20 seconds, then set aside.
- Mix buttermilk, baking soda, eggs, and vanilla in a measuring pitcher and set aside.
- In a large bowl, combine sugar, flour, and salt. Stir in the hot chocolate mixture until halfway combined. Add the buttermilk mixture and stir until fully combined.
- Pour batter into prepared pans and bake for 17-20 minutes, until just set. Cool completely in pans.
- Prepare strawberries by tossing with sugar and vanilla. Let macerate for 15 minutes, then drain excess juice.
- Whip the cream with powdered sugar until soft peaks form.
- Assemble the cake: Turn one layer upside down on a platter, spread half of the Nutella, half the whipped cream, and top with half the strawberries. Repeat with the second layer.
- Chill until serving. Cut with a serrated knife and enjoy!