Eggless Strawberry Chocolate Cake Recipe

How to Make

Preheat the oven to 180°C for 15 minutes. Combine room-temperature milk with lime juice and let it sit for 5 minutes until mildly curdled.

Step 2

In a bowl, combine all-purpose flour, Cadbury Cocoa Powder, baking powder, and baking soda. Sift the mixture for a smoother batter.

Step 3

In another bowl, mix oil, ⅓ cup milk, vanilla essence, powdered sugar, and the mildly curdled milk until well combined.

Step 4

Gradually add the dry ingredients to the wet mixture, mixing gently to form a smooth, lump-free batter. Avoid overmixing.

Step 5

Grease and line two 4-inch cake tins, or one 6-inch tin, with parchment paper. Divide and pour in the batter evenly.

Step 6

Bake for about 25 minutes, or until a skewer inserted into the center comes out clean. If using a stovetop method, cook for approximately 30–35 minutes.

Step 7

For the buttercream, combine softened salted butter, icing sugar, milk, and Cadbury Cocoa Powder. Mix until smooth and creamy.

Step 8

Place one cooled cake layer on a turntable. Slice it evenly through the center and lightly brush with water or sugar syrup. Pipe chocolate buttercream over the layer and spread evenly.

Step 9

Add crushed strawberries over the buttercream, then place the second cake layer on top. Cover the top and sides with chocolate buttercream and refrigerate for 30 minutes.

Step 10

Prepare the ganache by combining dark chocolate and fresh cream. Stir until smooth, then drizzle it over the chilled cake to create a chocolate drip effect.

Step 11

Decorate with chocolate buttercream and fresh strawberries. Finish with a light dusting of icing sugar before serving.

Tips

• Use room-temperature ingredients for a smoother, more evenly mixed batter.
• Let the milk curdle only mildly; heavily curdled milk can affect the cake texture.
• Add dry ingredients gradually and mix gently to prevent lumps.
• Avoid overmixing once the flour is added, as this can make the sponge dense.
• Cool the cake completely before adding buttercream or ganache.
• Use fresh, firm strawberries for the filling and decoration.

Why This Cake Is Perfect for Special Celebrations?

The combination of chocolate and strawberries makes this cake naturally suited to birthdays, anniversaries, Valentine's Day, and festive gatherings. The rich chocolate sponge provides a deep cocoa base, while strawberries add freshness and color. Layers of buttercream and glossy ganache give the cake an elegant finish that looks impressive on a celebration table.

Pro Tips for a Moist, Fluffy Eggless Sponge

• Don't Overmix: Mix just until the ingredients are combined.
• Use Fresh Leavening Agents: Baking powder and baking soda should be fresh for good rise.
• Measure Accurately: Too much flour can make an eggless cake heavy.
• Check Early: Test with a skewer toward the end of baking to avoid overbaking.
• Cool Completely: Allow the sponge to cool before slicing and decorating.

How to Store Your Strawberry Chocolate Cake

• Refrigerate the assembled cake in an airtight container for up to 3 days.
• Let it sit at room temperature briefly before serving so the buttercream softens and the flavors become more pronounced.