Easy Chocolate Strawberry Cake

Mix the dry ingredients – In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. This is your chocolate base.

Add the wet ingredients – Add eggs, milk, oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed until the batter is smooth and well combined.

Add the hot water – This is the secret to a super moist cake. Slowly mix in ¾ cup hot water until fully combined. The batter will be thin and pourable — this is CORRECT. Don't panic. Thin batter = moist cake.

Bake – Pour the thin batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but not wet batter). The cake should spring back when lightly touched.

Cool completely – Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. This is important — you need a completely cool cake before frosting, or the frosting will melt.

Make the frosting – In a bowl, beat softened butter with an electric mixer until creamy and pale (about 2–3 minutes). Gradually add powdered sugar, beating between additions until light and fluffy. Mix in strawberry puree or jam and optional pink food coloring until the frosting is smooth, creamy, and a beautiful pink color.

Frost the cake – Once the cake is completely cool, spread the strawberry frosting evenly over the top and sides using a spatula. You want a generous layer.

Decorate – Arrange fresh strawberries on top of the frosted cake. You can arrange them in a pattern, scatter them randomly, or create a beautiful display — whatever makes you happy.

Serve – Slice and serve. Watch people close their eyes in appreciation.