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    Home > Desserts > Cakes

    Honey Chocolate and Strawberry Cake

    Published: Aug 14, 2015 · Modified: Mar 19, 2018 by Valya's Taste of Home · This post may contain affiliate links · 29 Comments

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    Jump to Recipe Print Recipe

    Honey Chocolate and Strawberry Cake

    The name says it all! This cake is absolutely delicious! Addition of honey makes this cake very soft and moist. The strawberry syrup gives lots of strawberry taste and aroma which perfectly blends with the cream. Chocolate ganache and fresh strawberries finishes the cake. Your mouth waters just from looking at it. We gave some of this cake to our wonderful neighbors and they really like it too. So give this cake a try, you won't regret making it! 🙂

    Batter ingredients:

    8 extra-large – eggs
    ¾ cup – granulated sugar
    ¾ cup – honey
    2 cups – all-purpose flour
    ¾ cup – cocoa
    1 tsp. – baking powder

    Honey Chocolate and Strawberry Cake

    Strawberry Syrup Ingredients:

    2 cups – crushed strawberries
    ½ cup – granulated sugar

    Honey Chocolate and Strawberry Cake

    Inside the Cake Cream Ingredients:

    3 cups – cold heavy whipping cream
    ½ cup – powdered sugar

    Honey Chocolate and Strawberry Cake
    Outside the Cake Cream Ingredients:
    16 oz. – cool whip thawed
    1 cup – sour cream
    ½ cup – powdered sugar
    Honey Chocolate and Strawberry Cake

    Chocolate Ganache Ingredients:

    6.8 oz. – Hershey dark chocolate bar
    ¼ cup – 1 % milk

    Honey Chocolate and Strawberry Cake

    Strawberry Syrup Instructions:

    Remove the stems and wash the strawberries. Crush the strawberries in the food processor. Place it into a small pot, add sugar, and cook it on the stove top for 10 minutes. Remove it from the stove and set it aside until ready for it. Let it cool completely before use.

    Honey Chocolate and Strawberry Cake

    Batter Instructions:

    1. Beat eggs and sugar on high for 5 minutes.

    Honey Chocolate and Strawberry Cake

    2. While the egg and sugar are beating mix and sift flour, cocoa and baking powder. Set aside.

    Honey Chocolate and Strawberry Cake

    3. Do not reduce the speed add honey and beat for 2 more minutes.

    Honey Chocolate and Strawberry Cake

    4. Remove the bowl from the mixer stand and then add flour mixture one cup at a time, carefully fold the flour mixture with the egg mixture.

    Honey Chocolate and Strawberry Cake

    5. Pour batter evenly into a 10” round baking pans greased with butter. Bake it for 30 minutes at 350 F. Remove from the oven and let it cool completely before cutting it.

    Honey Chocolate and Strawberry Cake

    Inside the Cake Cream Instructions:

    1. While the cake is cooling prepare the cream. Freeze mixer bowl and whisker for 5 minutes. Remove from the freezer, add heavy cream into a mixer bowl, and beat it on high for 2 minutes.

    Honey Chocolate and Strawberry Cake

    2. Reduce the speed to low and then add powdered sugar slowly increase the mixer speed to high and beat it for another minute until all well combined. Refrigerate until ready to use it.

    Honey Chocolate and Strawberry Cake

    Assembling the Cake:

    Cut each cake layers in half (this will make four cake layers). Place first cake layer onto a cake platter. Soak the cake layer with generous amount of strawberry syrup. Then place about ¼ of the amount of cream for the inside of the cake.

    Than place another cake layer and repeat the same steps until done with all the cake layers. Cover the top and the sides with leftover cream and place it into the fridge for the cream to set before applying the top layer of cream. You may also have leftover of the strawberry syrup (enjoy it with your pancakes/waffles for breakfast :).

    Honey Chocolate and Strawberry Cake

    Chocolate Ganache Instructions:

    Pour some water onto a small pot. Place heat prove bowl on top of the pot. Brake chocolate bar into small pieces, add milk. Bring water to a boil. Reduce heat and then mix the chocolate until all melted and smooth. Remove from the pot and let it cool completely. Add and mix in a little of cold milk to reach desired thickness if necessary.

    Honey Chocolate and Strawberry Cake

    Honey Chocolate and Strawberry Cake

    Outside the Cake Cream Instructions:

    Place cool whip, sour cream and powdered sugar into a medium bowl. Mix it with a hand mixer starting on low (unless you want to stand in a dust cloud of a powdered sugar :), gradually increasing the mixing speed. Then mix it for 2 minutes or until all well combined.

    Honey Chocolate and Strawberry Cake

    Decorating the Cake:

    1. I’ve used 2 Wilton tip attachment and triangle for decorations.

    Honey Chocolate and Strawberry Cake

    2. Use ¾ of the cream to cover the cake with the “Outside the Cake Cream”.

    Honey Chocolate and Strawberry Cake

    3. Use Wilton triangle to shape the side of the cake. And Wilton 98 tip to pipe on the bottom edge of the cake.
    Honey Chocolate and Strawberry Cake

    4. Pour cold chocolate ganache into a sandwich Ziploc bag. Cut the small amount off the bag at one end of the bag. Pour chocolate ganache along the top edges first then fill the middle of the cake. Use spatula to even out ganache on the top of the cake.

    Honey Chocolate and Strawberry Cake

    5. Pipe out roses on top of the chocolate ganache with remaining of the cream, and then garnish with fresh strawberries. Refrigerate the cake for couple of hours before serving for the top layer of cream and chocolate ganache to set before slicing.

    Honey Chocolate and Strawberry Cake

    Enjoy!

    Honey Chocolate and Strawberry Cake

    Honey Chocolate and Strawberry Cake

    Recipe Card

    Top 2015 Posts

    Strawberry Honey Cake

    Valya's Taste of Home
    This Strawberry Honey Cake is a must-try! It's a soft, moist cake that's topped with a lusciously rich chocolate ganache and fresh strawberries. The honey in the cake batter makes it ultra-moist.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 3 hours hrs 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 3 hours hrs 55 minutes mins
    Course Cakes, Dessert
    Cuisine American
    Servings 12 -14

    Ingredients
      

    For the Batter:

    • 8 eggs extra-large
    • ¾ cup granulated sugar
    • ¾ cup honey
    • 2 cups all-purpose flour
    • ¾ cup cocoa powder
    • 1 tsp. baking powder

    For the Strawberry Syrup:

    • 2 cups fresh strawberries crushed
    • ½ cup granulated sugar

    For the Inside Cake Cream:

    • 3 cups heavy whipping cream cold
    • ½ cup powdered sugar

    For the Outside Cake Cream:

    • 16 oz. cool whip thawed
    • 1 cup sour cream
    • ½ cup powdered sugar

    For the Chocolate Ganache:

    • 6.8 oz. Hershey dark chocolate bar
    • ¼ cup whole milk 1% fat
    Read More

    Instructions
     

    How to Make Strawberry Syrup

    • Remove the stems and wash the strawberries. Crush the strawberries in the food processor.
    • Place it into a small pot, add sugar, and cook it on the stove top for 10 minutes.
    • Remove it from the stove and set it aside until ready for it. Let it cool completely before use.

    How to Make Cake Batter

    • Beat eggs and sugar on high for 5 minutes.
    • While the egg and sugar are beating mix and sift flour, cocoa and baking powder. Set aside.
    • Do not reduce the speed add honey and beat for 2 more minutes
    • Remove the bowl from the mixer stand and then add flour mixture one cup at a time, carefully fold the flour mixture with the egg mixture.
    • Pour batter evenly into a 10” round baking pans greased with butter. Bake it for 30 minutes at 350 F. Remove from the oven and let it cool completely before cutting it.

    How to Make Inside Cream

    • While the cake is cooling prepare the cream. Freeze mixer bowl and whisker for 5 minutes. Remove from the freezer, add heavy cream into a mixer bowl, and beat it on high for 2 minutes.
    • Reduce the speed to low and then add powdered sugar slowly increase the mixer speed to high and beat it for another minute until all well combined. Refrigerate until ready to use it.

    How to Assemble Cake

    • Cut each cake layer in half (this will make four cake layers). Place the first cake layer onto a cake platter. Soak the cake layer with a generous amount of strawberry syrup.
    • Then place about ¼ of the amount of cream for the inside of the cake. Then place another cake layer and repeat the same steps until done with all the cake layers.
    • Cover the top and the sides with leftover cream and place it into the fridge for the cream to set before applying the top layer of cream.
    • You may also have leftover of the strawberry syrup (enjoy it with your pancakes/waffles for breakfast.

    How to Make Chocolate Ganache

    • Pour some water onto a small pot. Place heat proof bowl on top of the pot. Brake chocolate bar into small pieces, add milk. Bring water to a boil. Reduce heat and then mix the chocolate until all melted and smooth. Remove from the pot and let it cool completely. Add and mix in a little of cold milk to reach desired thickness if necessary.

    How to Make Outside Cream

    • Place cool whip, sour cream and powdered sugar into a medium bowl.
    • Mix it with a hand mixer starting on low, gradually increasing the mixing speed.
    • Then mix it for 2 minutes or until all well combined.

    How to Decorate Cake

    • I’ve used 2 Wilton tip attachment and triangle for decorations.
    • Use ¾ of the cream to cover the cake with the “Outside the Cake Cream”.
    • Use Wilton triangle to shape the side of the cake. And Wilton 98 tip to pipe on the bottom edge of the cake.
    • Pour cold chocolate ganache into a sandwich Ziploc bag. Cut the small amount off the bag at one end of the bag.
    • Pour chocolate ganache along the top edges first then fill the middle of the cake. Use spatula to even out ganache on the top of the cake.
    • Pipe out roses on top of the chocolate ganache with remaining of the cream, and then garnish with fresh strawberries.
    • Refrigerate the cake for couple of hours before serving for the top layer of cream and chocolate ganache to set before slicing.

    Notes

    • Always make sure to beat the eggs and sugar for a full 5 minutes. This will help to incorporate air into the batter, making your cake light and fluffy.
    • Don't forget to freeze your mixer bowl and whisk before making the inside cake cream. Cold utensils will help the heavy cream to thicken more quickly.
    • When assembling your cake, be generous with the strawberry syrup. This will not only add a delicious strawberry flavor but also keep your cake moist.
     
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    Honey Chocolate and Strawberry Cake

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    Comments

    1. Rebecca says

      October 20, 2021 at 1:35 pm

      Question! I am going to make your cake again for the second time, only I have to carve this cake instead of making it a round cake. Last time I made this cake I followed per the instructions, but the cake was extremely dry and the outside of cake cream was a bit too sour for my liking. I am curious if there is any tips you can give me to make this cake more moist and if there is something I can do to the cream to keep more of the cool whip flavor and less sour? Thank you!

      Reply
      • Valya's Taste of Home says

        October 21, 2021 at 10:17 pm

        This cake always turns out super moist for me. Maybe you're adding too much flour. Or the eggs could be too small for the amount of flour. I would try adding less flour. As far as a cool whip, I do not use it anymore. I use heavy cream instead. Check this cake recipe how I make that cream and just add powder sugar to your liking. You may also add less sour cream and more heavy cream. I hope this helps.

        Reply
    2. Tatyana says

      February 15, 2019 at 7:35 am

      Looks very beautiful and delicious! Can this cake be made 2 days in advance?

      Reply
      • Valya of Valya's Taste of Home says

        February 15, 2019 at 9:33 am

        Yes, but be sure to top the cake with fresh fruit before serving for the fresh look. I hope this helps.

        Reply
    3. Natalie says

      September 25, 2017 at 5:14 pm

      5 stars
      I really appreciate your step-by-step photo and text instructions. Your ingredient photos make my grocery shopping a no-brainer! Brilliant!

      Reply
      • www.valyastasteofhome.com says

        September 26, 2017 at 6:18 pm

        I'm glad to hear that. Thanks for an amazing review 😀

        Reply
    4. Nat says

      September 16, 2017 at 6:21 pm

      5 stars
      Just beautiful! Totally love the beauty of the colors and of course the taste!

      Reply
      • www.valyastasteofhome.com says

        September 17, 2017 at 10:02 pm

        Thank you kindly! This cake is truly delicious!

        Reply
    5. Tatyana says

      December 02, 2016 at 8:52 pm

      Wow, I am speechless!

      Reply
    6. Olya says

      August 09, 2016 at 8:35 pm

      Does it matter what cream goes in and for the outside? I usually do heavy whipping cream with powdered sugar for the outsid. Just wondering. Thank you will definitely try this recipe!

      Reply
      • valya'stasteofhome.com says

        August 09, 2016 at 9:23 pm

        Hi Olya. Heavy whipping cream is fine too. You are very welcome. Enjoy!

        Reply
    7. Tzivia says

      May 09, 2016 at 11:09 am

      Mmmmm love chocolate and strawberries fruit and chocolate go hand in hand never tried it with honey should be very interesting wow cool this cake should be in a baking competition gurl

      Reply
      • valya'stasteofhome.com says

        May 09, 2016 at 11:12 am

        Thank you. It's one of my fav. 🙂

        Reply
        • Tzivia says

          May 10, 2016 at 3:02 pm

          Your welcome darlin it's a must on my to bake list

          Reply
          • valya'stasteofhome.com says

            May 10, 2016 at 9:34 pm

            Let me know how it turns out for you.

            Reply
    8. Olga says

      May 08, 2016 at 7:02 am

      hi, Do you think I could make this cake with 6 eggs and 1 cup of sugar and less honey. And then for the cream outside, use 1 can of the whip cream, pretty much less on everything?

      Reply
      • valya'stasteofhome.com says

        May 08, 2016 at 3:15 pm

        Yes, you can split the recipe in half.

        Reply
    9. Linda C0llett says

      April 02, 2016 at 9:15 am

      we are Tinas neighbors and she brought us some of this beautiful and delicious cake! I loved that it wasn't overly sweet. Thanks Tina, you are the best neighbors and I'm anxious to try some of your other recipes also.

      Reply
      • valya'stasteofhome.com says

        April 02, 2016 at 3:00 pm

        Aww...how sweet! I'm glad you liked the cake. Thank you very much for your awesome feedback Linda! 🙂

        Reply
    10. Natasha says

      August 29, 2015 at 10:56 am

      Absolutely love this cake! Eye catching. Definitely will try making this one. Thanks for sharing your recipe 🙂

      Reply
      • valya'stasteofhome.com says

        August 29, 2015 at 5:53 pm

        Thank you! I love this cake too. Its one of my family favorite.

        Reply
    11. Mira says

      August 16, 2015 at 7:26 am

      Looks gorgeous Valya! I love your step by step pictures! Will definitely try it!

      Reply
      • valya'stasteofhome.com says

        August 16, 2015 at 3:10 pm

        Thank you Mira!

        Reply
    12. Sue says

      August 15, 2015 at 3:07 am

      How did you get the chocolate frosting to slide on the side of the cake so perfectly and even?
      Also- great recipe!

      Reply
      • valya'stasteofhome.com says

        August 15, 2015 at 6:46 am

        Thank you Sue! Follow the steps on how to decorate the cake with chocolate ganache. Pipe ganache along sides with half circle motion then fill the rest of the ganache on top of the cake. I hope this helps a little more. 🙂

        Reply
        • Sue says

          August 15, 2015 at 11:53 am

          Thank you, I'll try! 🙂

          Reply
          • valya'stasteofhome.com says

            August 15, 2015 at 2:57 pm

            You are very welcome Sue 🙂

            Reply
    13. Nina says

      August 14, 2015 at 12:52 pm

      Gorgeous cake, Can't wait to bake! Thanks:))

      Reply
      • valya'stasteofhome.com says

        August 14, 2015 at 5:39 pm

        You are very welcome Nina! Don't forget to share with me how you liked it. 🙂

        Reply
    5 from 4 votes (2 ratings without comment)

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    A food blogger, recipe developer, photographer, editor, and author behind Valya’s Taste of Home website. Sharing family-proven tasty recipes with step-by-step photos and videos. Read more...

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