Name: Chocolate Strawberry Drip Cake
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup sugar; 1 tsp baking soda; 1/2 tsp salt; 1 cup water; 1/3 cup vegetable oil; 1 tbsp white or apple cider vinegar; 2 tsp vanilla extract; 1 1/2 cups fresh strawberries, sliced; 2 tbsp sugar (for strawberries); 1 tbsp lemon juice; 1/2 cup full-fat coconut milk or heavy cream; 1 cup semi-sweet chocolate chips; Fresh whole strawberries (for garnish); Optional: shaved chocolate or edible gold leaf

A rich and indulgent dessert, this Chocolate Strawberry Drip Cake combines the decadence of moist chocolate layers with the fresh, juicy brightness of strawberries and a glossy chocolate ganache finish. It’s a show-stopping cake that I love to serve for romantic dinners, special birthdays, or anytime I want to impress with a dessert that looks as good as it tastes.

Why You’ll Love This Recipe

I love how this cake balances richness and freshness in every bite. The chocolate cake is perfectly moist and tender without eggs or dairy, making it suitable for a plant-based lifestyle. The strawberry filling adds a vibrant and slightly tart contrast, while the ganache drip brings that luxurious, bakery-style finish. It’s easy to make, yet delivers a visually stunning result that makes any occasion feel extra special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 cup water

1/3 cup vegetable oil

1 tbsp white or apple cider vinegar

2 tsp vanilla extract

For the Strawberry Filling:

1 1/2 cups fresh strawberries, sliced

2 tbsp sugar

1 tbsp lemon juice

For the Chocolate Ganache:

1/2 cup full-fat coconut milk or heavy cream

1 cup semi-sweet chocolate chips

For Garnish:

Fresh whole strawberries

Optional: shaved chocolate or edible gold leaf

Directions

I start by preheating the oven to 350°F (175°C) and preparing two 6-inch round cake pans by greasing and lining them with parchment paper.

In a large bowl, I whisk the flour, cocoa powder, sugar, baking soda, and salt until well combined.

I add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients, stirring until just combined.

Then I divide the batter evenly between the prepared pans and bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cake cools, I macerate the sliced strawberries with sugar and lemon juice in a bowl, letting them sit for 15–20 minutes.

For the ganache, I heat the coconut milk or cream in a small saucepan until just simmering, then remove it from the heat, add the chocolate chips, and let them sit for 2 minutes. I stir the mixture until smooth and glossy, then let it cool slightly to reach a pourable but thick consistency.

To assemble, I place one cake layer on a serving plate and top it with the macerated strawberries (draining excess juice if needed). I place the second cake layer on top.

Next I pour the ganache over the top, gently nudging it toward the edges to create a drip effect.

I finish by garnishing with whole strawberries and any extras like shaved chocolate. I refrigerate the cake for 30 minutes to set before slicing.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 28 minutes

Total Time: 48 minutes

Servings: 8 slices

Calories per serving: Approximately 320 kcal

Variations

I sometimes swap the strawberries for raspberries or a mixed berry filling for a different fruity twist.

For a mocha kick, I add 1 tsp of instant espresso powder to the cake batter.

If I want a nutty note, I use almond extract instead of vanilla, or top the cake with crushed roasted hazelnuts.

For a non-vegan version, I use heavy cream instead of coconut milk in the ganache.

Storage/Reheating

I keep the cake refrigerated in an airtight container for up to 3 days. The ganache stays glossy and the strawberries hold up well if the cake is chilled. If I need to soften the cake slightly before serving, I let it sit at room temperature for about 15–20 minutes. I don’t recommend freezing this cake once assembled due to the fresh strawberries, but the individual cake layers freeze well if wrapped tightly.

Related Recipes:

Chocolate Overload Explosion Cake

FAQs

How do I make sure the ganache drips nicely?

I let the ganache cool slightly so it thickens but is still pourable. I also pour it from the center and use a spoon to gently push it toward the edges for that perfect drip.

Can I use frozen strawberries?

I prefer fresh strawberries for both flavor and texture, but in a pinch, thawed frozen strawberries can work. I make sure to drain them thoroughly to avoid sogginess.

Is this cake suitable for vegans?

Yes, the cake itself is vegan as it uses no eggs or dairy. I just make sure to use coconut milk for the ganache and check that my chocolate chips are dairy-free.

Can I make this cake in advance?

I often bake the cake layers a day ahead and store them tightly wrapped at room temperature. I recommend assembling the cake and adding the ganache the day I plan to serve it for the freshest look.

What size cake pan can I use if I don’t have 6-inch pans?

I can use an 8-inch round pan for a single-layer version or double the recipe for two 8-inch layers. Just be sure to adjust the baking time slightly—closer to 30–35 minutes.

Conclusion

This Chocolate Strawberry Drip Cake is one of my favorite go-to recipes when I want to create a dessert that wows without requiring complicated steps. The combination of moist chocolate cake, juicy strawberries, and silky ganache makes every slice a decadent treat. Whether it’s for Valentine’s Day, a birthday, or just because, this cake always brings a little magic to the table.

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