Instructions / Directions
- Preheat the oven to 350°F (177°C). Butter and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, combine vegetable oil, buttermilk, vanilla, and eggs; whisk until smooth.
- Gradually mix dry ingredients into the wet mixture. Add hot coffee and mix until combined.
- Divide batter between prepared pans. Bake 35 minutes or until a toothpick inserted comes out clean. Cool 15 minutes in pans, then transfer to a wire rack.
- Slice strawberries, toss with 1 tsp sugar, and set aside.
- Whip heavy cream, confectioner’s sugar, cream of tartar, and vanilla to stiff peaks. Avoid overbeating.
- Place one cake layer on a plate, flat side up. Spread whipped cream and arrange strawberries evenly.
- Add second cake layer, spread remaining whipped cream, and top with remaining strawberries. Chill or serve immediately.
Recipe Details
- Prep Time: 30 mins
- Cook Time: 35–40 mins
- Total Time: 1 hr 10 mins
- Servings: 10–12 slices
- Difficulty: Medium
Variations & Substitutions
- Substitute strawberries with raspberries or blueberries.
- Use chocolate ganache for a richer topping.
- Reduce sugar for a lower-sugar version.
- Substitute almond or oat milk for buttermilk.
Serving Suggestions
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