• 1 ¾ (225 grams) Butter (for greasing)
  • 2 cups (200 grams) granulated sugar
  • ¾ cups (64 grams) cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, (at room temperature)
  • ½ cup fresh vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For Strawberry buttercream:

  • 6 cups powdered sugar
  • 4 sticks (452 grams) butter
  • 2/3 cup strawberry
  • 1/2 teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • Red gel food coloring
  • Chocolate Covered Strawberries, for garnish


For the Cake:

First of all preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans. Add flour, sugar, cocoa, baking soda, baking powder, into the bowl. Add in the salt and whisk to combine.      In a large measuring up or small bowl, combine the buttermilk, oil, eggs, and vanilla. Make sure the batter should be thin. Divide the batter among the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. The cakes make sink slightly in the middle because they’re so moist. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack and cool completely. Freeze or refrigerate until firm to the touch.

For the buttercream:

Mix together the sugar and butter for 3 minutes until it becomes smooth. Add in the strawberry, salt, and vanilla and beat on medium for 1 minute. Add about 1/4 teaspoon gel food coloring, if using, and beat until the buttercream is evenly colored. Place 1 layer, flat side up, on a flat surface or cake pedestal. Using an offset spatula spread about 1/3 of the frosting all over the cake, pushing it all the way past the edges. Place the second cake layer on top, flat side up, and spread a very thin coating of frosting all over to make a crumb coating. When scraping away excess frosting, be careful not to add the crumb frosting back in with the clean frosting. Freeze or refrigerate the cake until the frosting is firm. Remove from freezer and spread the remaining frosting evenly over the cake, scraping away excess frosting and smoothing imperfections with the offset spatula. Garnish with sprinkles and chocolate covered strawberries before serving, if desired. The frosted cake can be stored at room temperature for 1 day or in the fridge for up to 3 days.