Mini Chocolate Strawberry Cake


Mini Chocolate Strawberry Cake | The Blonde Buckeye

There are very few things that pair better than chocolate & strawberry. They are just a match made in heaven. Plus strawberries make gorgeous decorations, without doing much with them at all. I think that’s why they call it ‘nature’s candy’. Or do they? If they don’t, they should…

Mini Chocolate Strawberry Cake | The Blonde Buckeye

I made this a mini cake for a little “smash” cake. Trust me, I wanted to eat it though. I was sad to see it go. I might need to make another for myself, and maybe share it with others. Unfortunately because of this, I couldn’t show you the inside of the cake. This is also the reason it has that ugly cardboard base, but it had to stay mobile. You know how it is. But I will tell you that I made 4 layers with chocolate frosting and strawberry puree in each one. I mean…

Mini Chocolate Strawberry Cake | The Blonde BuckeyeMini Chocolate Strawberry Cake | The Blonde BuckeyeMini Chocolate Strawberry Cake | The Blonde Buckeye

Mini Chocolate Strawberry Cake
Makes one 5" cake (or 12 cupcakes)
  • CAKE:
  • 1 cup Granulated Sugar
  • ¾ cup + 2 Tablespoons All-purpose Flour
  • 6 Tablespoons Cocoa Powder
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • 4 Tablespoons Unsalted Butter, melted & cooled
  • 1 Egg, room temperature (beaten)
  • ½ cup Whole Milk, room temperature
  • 1 teaspoon Vanilla Extract
  • ½ cup Boiling Water
  • ⅔ cup Fresh or Frozen Strawberries, thawed (you will only use ⅓ Cup Strawberry Puree)
  • Fresh Strawberries (for garnish)
  • ¾ cup Unsalted Butter, room temperature
  • 2½ cups Powdered Sugar
  • ⅔ cup Cocoa Powder
  • 3 Tablespoons Whole Milk or Heavy Cream
  • 1 teaspoons Vanilla Extract
  • ¼ teaspoon Kosher Salt
  1. CAKE:
  2. Preheat oven to 350 degrees F. Grease/butter/nonstick spray two 5" round cake pans. Line the bottom with a piece of parchment paper cut to the same size. Grease/butter/spray the parchment paper as well. Sprinkle flour on the inside bottom and walls of the dish, making sure to dump out all excess flour (alternatively, line 1 standard muffin pan with 12 paper liners).
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt together. Beat on low for about 30 seconds, then set aside.
  4. In a medium bowl, combine the butter, egg, milk and vanilla together. Whisk the wet ingredients briefly, then add them to the dry. Beat on medium speed for 2 minutes. Add boiling water to batter and continue beating until combined (batter will be thin).
  5. Divide the batter evenly between the pans. Bake for about 30-35 minutes (cakes will pull away from sides and an inserted toothpick comes out clean). Alternatively, the cupcakes will take about 20-25 minutes. Once they're done, allow cakes to cool in the pan on a wire rack for about 10 minutes, then remove from pans and let cool completely.
  7. Place thawed or fresh strawberries in a food processor and blend until pureed (strain seeds if you like). Set aside for now. (if using fresh berries, it helps to add a sprinkle of granulate sugar). Wash, dry and cut any other fresh strawberries you wish to use for decorating.
  9. In the the bowl of an electric mixer, beat the butter on medium until light and fluffy (2-3 minutes) with the paddle attachment. Reduce speed to low, add sugar and cocoa powder slowly until moistened, a little at a time. Add the milk, vanilla and salt. Continue to mix at medium speed until combined (add a bit more sugar if it's too thin or runny).
  11. Place one of the layers on a 5" or 6" cake board (I cut the layers in half first, to make a 4-layer cake, rather than just 2).
  12. Spread a thin layer of strawberry puree on top of each cake layer, concentrating on the middle (not all the way to the edges). Then add a dollop of the frosting on the top of each layer and spread out evenly, past the edges. Add the top layer, flipping it upside-down so it has a flat, squared-off top.
  13. Add another larger dollop of frosting on the top layer, spreading it evenly across the top and down the sides with an offset spatula. This layer is the crumb coat, so it should be very thin (you will still see the cake color peeking though). Refrigerate the cake for 20-30 minutes to harden.
  14. Once the crumb coat has set, add another large dollop of frosting on the top of the cake. Using a clean offset spatula, spread the frosting out over the crumb cake, a little thicker this time. Work the excess frosting to the edges and down the sides, adding more as needed. Try to maintain and even layer all around (using a turn table is helpful with this). Add any finishing touches you like, such as textured frosting, sprinkles, etc. Top with remaining berries as desired.
*Store cake in an airtight container for up to 3 days at room temperature, but it's best eaten within a day.
*If you need more help with the basics of icing a cake, check out this super helpful tutorial from Butter Me Up, Brooklyn
*Recipe adapted from Martha Stewart



  1. What a pretty cake! I love the rustic look of your frosting. I would love a big ol’ slice in front of me right now.

  2. That cake is adorable and sounds delicious!

  3. what an adorable cake!

  4. Laurel says:

    I made this cake for our Mother’s Day celebration today. I was looking for a small cake so I could try out my new 6″ cake pans, and I wanted to incorporate the fresh strawberries we bought at a local stand yesterday. This recipe looked perfect. And it was! I baked the cake and my daughter-in-law did the frosting. I have to say, it turned out splendidly! Oh so moist and chocolatey, and the strawberry puree between layers was heavenly. Kudos to you for creating a super recipe! Next time you make this, be sure to eat some yourself!

    • Emily Emily says:

      Oh I’m so glad you made it for Mother’s Day & it turned out so yummy!! I’ll have to make this one again soon 😉

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