Comments on: Chocolate Strawberry Cake

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:29:10 +0000

In reply to Rachel. Hi Rachel! I'm so sorry to hear this! The cake shouldn't be quite that moist. In the future, if you are struggling to frost a cake like that, you can pop the cake layers in the freezer for about 20 minutes and then try to frost it. :)

By: Rachel

Rachel — Fri, 17 Apr 2026 03:11:03 +0000

While this cake and frosting are delicious, the layers were so moist that they just fell apart when trying to assemble. The cake was completely cooled but I couldn’t get a crumb coat on without the cake falling apart into the frosting.

By: Sam Merritt

Sam Merritt — Mon, 16 Feb 2026 19:11:24 +0000

In reply to Lillie. Hi Lillie! Can you be a little more specific on the dimensions of your pan? This cake will fill a 9 x 13 that's a standard cake pan. You can use that information to help determine how much to increase the recipe. :)

By: Sam Merritt

Sam Merritt — Mon, 16 Feb 2026 16:12:39 +0000

In reply to Tanya. Thank you so much for trying my recipe, Tanya! I'm so glad you enjoyed it so much! :)

By: Tanya

Tanya — Mon, 16 Feb 2026 15:28:14 +0000

My mom made this for Valentine’s Day and it is one of the best cakes I’ve ever eaten! So moist! The frosting was buttery and delicious. The only change she made was doubling the freeze dried strawberries. The only suggestion I have is to double the strawberry frosting recipe if you want to make pretty decorations. Excellent recipe!

By: Lorraine Fontana

Lorraine Fontana — Sun, 15 Feb 2026 15:31:06 +0000

The chocolate strawberry cake came out very well and looked wonderful. My family constructive critics felt the frosting was too sweet. . We felt maybe between layers a strawberry mousse and frosting on the outside.

By: Lillie

Lillie — Fri, 13 Feb 2026 21:45:56 +0000

If I wanted to do a cut and stack method using a 1/2 sheet pan to get 3 8 inch layers, would I need to make 1.5 times the recipe?

By: Sam Merritt

Sam Merritt — Wed, 11 Feb 2026 02:14:55 +0000

In reply to Christi. I'm so sorry to hear this happened, Christi! Refrigerating it may have lead to that top layer being extra fragile and the crumb coat being so difficult. :( I'm glad you still enjoyed the cake! :)

By: Christi

Christi — Tue, 10 Feb 2026 18:03:36 +0000

In reply to Sam Merritt. This had good flavor. I don't know what I did wrong, but my cake layers were falling apart as I tried to crumb coat. My top layer split in half as I placed it on the cake. I did make them the day before, wrapped and kept in fridge, maybe that had something to do with it. I'm terrible with frosting cakes and used too much between layers and ran out for the sides to be coated completely. It was ugly, but it tasted good!

By: Sam Merritt

Sam Merritt — Sun, 08 Feb 2026 03:09:44 +0000

In reply to Christi. Thank you so much for trusting my recipes, Christi! I'm so happy to hear everyone has enjoyed everything. Thank you for spreading the word. If you bake this in 9 inch pans the cake layers will be a little bit thinner so will likely take a couple of minutes less in the oven. Just be sure to check them with a toothpick to see if they are done. :)

By: Christi

Christi — Fri, 06 Feb 2026 15:44:41 +0000

I’d like to make this cake but only have 3 – 9 x 1.5” pans. Do I reduce the baking time? BTW, I get rave reviews for all your bakes, people think I’m the best baker ever & these are some old family recipes. I tell them about your site, tell them to read the whole story, the notes, watch the videos, buy quality ingredients and they can also have successful bakes.