Chocolate cake with strawberry mascarpone frosting

There’s something undeniably joyful about slicing into a cake that’s as beautiful as it is delicious. And this Chocolate Cake with Strawberry Mascarpone Frosting? It’s the kind of dessert that turns a regular day into a celebration. With a rich cocoa base and a creamy, fruity frosting that’s light yet decadent, this cake brings together everything we love about chocolate and strawberries.

Behind the Recipe

This recipe came to life one weekend when I had a few overripe strawberries on hand and a craving for something sweet. I had just enough mascarpone left in the fridge and a bar of dark chocolate tucked away in the pantry. After a little experimenting and a lot of tasting, this chocolate cake topped with strawberry mascarpone frosting quickly became a favorite.

Why You’ll Fall for This Cake

• Rich + Moist Chocolate Base: Intensely chocolatey, tender, and perfectly balanced.
• Fresh Strawberry Flavor: Real strawberries give the frosting a fruity burst.
• Mascarpone Frosting: Light, creamy, and not overly sweet.
• Perfect for Celebrations: Whether it’s a birthday or just because, it impresses.
• Make-Ahead Friendly: The layers can be baked ahead and frosted later.

Recipe Notes + Tips for Success

• Use room temperature ingredients for a smoother batter and frosting.
• Don’t overbake—check doneness with a toothpick just as the center sets.
• Mascarpone can curdle if overmixed—fold gently and avoid over-whipping.
• Puree your strawberries and cook them down slightly if they’re too watery.

Kitchen Tools You’ll Need

• Two 8-inch round cake pans
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Fine mesh sieve (optional for strawberry puree)
• Offset spatula or butter knife for frosting

Ingredients You’ll Need

Chocolate Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• ¾ cup buttermilk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ¾ cup hot coffee or water

Strawberry Mascarpone Frosting:

• 1 cup strawberries, hulled and chopped
• 1 cup mascarpone cheese (chilled)
• ¾ cup heavy cream
• ½ cup powdered sugar (more to taste)
• ½ tsp vanilla extract

Ingredient Swaps + Options

• No buttermilk? Use milk with 1 tbsp lemon juice or vinegar.
• No mascarpone? Try full-fat cream cheese for a tangier version.
• No strawberries? Use raspberries or strawberry preserves instead.
• Gluten-free? Use a 1:1 gluten-free flour blend.

Instructions for Chocolate Cake with Strawberry Mascarpone Frosting

Here are the steps you’re going to follow:

1. Preheat and Prep:
   Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Make the Cake Batter:
   In a large bowl, whisk together flour, both sugars, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla. Pour the wet into the dry and mix until mostly combined. Slowly add in hot coffee and stir until the batter is smooth (it will be thin).
3. Bake:
   Divide the batter evenly into prepared pans and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a rack to cool completely.
4. Make the Frosting:
   In a small saucepan over medium heat, cook strawberries for 5–7 minutes until soft and jammy. Let cool, then puree until smooth (strain if needed). In a mixing bowl, beat cold mascarpone with powdered sugar and vanilla just until blended. Slowly add cream and beat on low until fluffy and spreadable. Fold in the strawberry puree until fully incorporated.
5. Assemble the Cake:
   Place one cake layer on a stand or plate. Spread frosting evenly over the top. Add the second layer and frost the top and sides with remaining frosting. Chill briefly to set.
6. Decorate (Optional):
   Top with fresh strawberries, shaved chocolate, or edible flowers for a simple finish.

Texture + Flavor Secrets

The cake is ultra-moist and slightly dense with deep cocoa notes. The frosting is silky and light with that signature mascarpone richness, and the strawberry adds a hint of fresh fruit that cuts the richness just right. It’s sweet but not too sweet—just enough to make each bite feel special.

Tips to Avoid Common Mistakes

• Don’t skip cooling the strawberries before folding into the frosting—it keeps it from getting watery.
• If mascarpone looks like it’s splitting, stop mixing and chill it briefly before whipping again.
• If cakes dome too much, trim the tops for easy stacking.

Storage and Make-Ahead Tips

• Store: Keep refrigerated in an airtight container for up to 3 days.
• Make Ahead: Bake cake layers 1–2 days ahead and frost the day you serve.
• Freeze: Cake layers (unfrosted) freeze well wrapped tightly for up to 2 months.

Serving Suggestions

• Serve with a side of whipped cream or a scoop of vanilla bean ice cream.
• Pair with coffee, espresso, or even a light rosé if serving for a celebration.
• Dust the top with cocoa powder or powdered sugar before slicing for a classic touch.

Nutrition Info (approx. per slice, 1/12 of cake)

• Calories: ~390
• Sugar: 28g
• Fat: 21g
• Protein: 5g
• Fiber: 2g

FAQ

Q: Can I use boxed cake mix?
Yes, for a shortcut you can use your favorite chocolate cake mix—just frost with this strawberry mascarpone blend.

Q: Can I make this in one pan?
Use a 9×13” pan instead and adjust baking time (usually 35–40 mins).

Q: What if I can’t find mascarpone?
Substitute full-fat cream cheese or a blend of cream cheese and whipped cream.

Q: Can I make it nut-free?
Absolutely. This recipe contains no nuts unless added as decoration.

Q: Can I pipe the frosting?
It’s best spread, but you can refrigerate the frosting for 20 minutes to make it firmer for piping rosettes or borders.

Final Thoughts

This chocolate cake with strawberry mascarpone frosting is what you bake when you want to impress without overcomplicating. It brings all the indulgence of a bakery treat but with the heart and soul of a homemade dessert. Whether for birthdays, brunch, or that midweek craving, this is one recipe that’s always worth making.

Print