Strawberry Cake Recipe + Chocolate Buttercream Hunter Groom's Cake (2024)

· Modified: by Rose Atwater · This post may contain affiliate links · 79 Comments

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Strawberry Cake Recipe + Chocolate Buttercream Hunter Groom's Cake (1)

Remember the Vintage Lace Wedding Cake? Well, this is the groom's cake that went to that wedding!

The groom is an avid hunter and he wanted a simple cake to reflect his love of hunting!

Strawberry Cake Recipe + Chocolate Buttercream Hunter Groom's Cake (2)

The bride sent me the toppers (aren't they hilarious?) and asked that I put them on a strawberry sheet cake with chocolate buttercream. The cake was between 3 and 4 inches tall - it was two 9"x13" layers with a generous filling!

Strawberry Cake Recipe + Chocolate Buttercream Hunter Groom's Cake (3)

So, they wanted to keep the cake simple... with only the toppers on it, and then decorate the table to reflect his interests... I think it was a fabulous idea and turned out great!

Anyway.... if you've been reading here anytime at all, you know that most of my cake recipes (especially for decorated cakes) are cake mix based (yep... and proud of it!). The strawberry cake for this order was no different... here's the recipe I use for Strawberry cakes!

Strawberry Cake Recipe + Chocolate Buttercream Hunter Groom's Cake (4)

It has Strawberry Creme Jello Pudding Mix!

Do you have any questions about this cake? Please leave them in the comments and I’ll do my best to answer and help out!

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Strawberry Cake Recipe + Chocolate Buttercream Hunter Groom's Cake (5)

Durable Strawberry Cake

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 5 reviews

  • Total Time: 45 minutes
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Ingredients

UnitsScale

Instructions

  1. Thoroughly mix all ingredients together.
  2. Bake at 325° for about 30-35 minutes (longer, depending on pan size), until the cake springs back when touched. Cool in the pan for 5-10 minutes, then turn out on a cooling rack and cool completely before frosting.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Dessert
  • Method: Baking

Recipe Card powered byStrawberry Cake Recipe + Chocolate Buttercream Hunter Groom's Cake (6)

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Strawberry Cake Recipe + Chocolate Buttercream Hunter Groom's Cake (11)

About Rose Atwater

Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...

Reader Interactions

Comments

  1. Megan

    Cute! I will have to check out that strawberry cake recipe, sounds tasty! I love the way you used the ribbon tip for your border.

    Reply

    • Rose

      Thanks Megan! I had to do a narrow border because I made the board almost too small and I was cramped for space... I fiddled with a couple of tips but I liked that look and it was different!

      Reply

  2. Amber

    This cake looks so good. I've never had a strawberry cake with chocolate frosting. I'm think I will have to try this very soon. Did you use a special filling on this cake or just the chocolate buttercream? Thanks Rose!!

    Reply

    • Rose

      I used chocolate buttercream! Personally, the combo is not very appealing to me, but my husband LOVES it and apparently, so did this groom!

      Reply

      • Debbie W

        I would think it would be similar to chocolate covered strawberries.

        Reply

  3. Aliya Tudor

    I just baked cupcakes with the strawberry recipe. The batter was very thick. Is this normal for this recipe or did I goof up something?

    Reply

    • Rose

      Nothing's wrong!! The batter IS very thick!!

      Reply

      • Aliya

        I made the strawberry cupcakes & your strawberry buttercream. Oh my. There's no shame in using strawberry quick in buttercream because its delish!

        Reply

        • Rose

          Awww, SO glad they turned out for you!! Thank you for commenting - that makes me do the happy dance 🙂

          Reply

  4. Ann

    I am unable to find the strawberry pudding. What do you suggest?

    Reply

    • Rose

      You could use any white pudding mix... vanilla, white chocolate, cheesecake flavored, etc.

      Reply

      • Tina

        I also couldn't find the strawberry pudding. I'm using vanilla pudding and adding in a little strawberry extract for extra flavor!

        Reply

        • Rose Atwater

          I bet it works great! I've also used cheesecake flavored pudding mix with great results!

          Reply

  5. Ann

    One more question with the strawberry cake mix. Do you use pillsbury cake mix with the pudding already in the mix? Thank you for your help

    Reply

    • Rose

      Yes - I use the Pillsbury with the pudding in the mix and I still add pudding!

      Reply

  6. Debbie W

    Rose! I used your Strawberry cake recipe today and it was DELICIOUS! Everyone loved it! Of course I also used your crusting buttercream recipe. It's my go-to. 🙂

    I posted a pic on your FB page. It was a sheet cake and a small 6" round cake covered in many, many sprinkles. It was for my granddaughter's 4th birthday with a rainbow theme. She's a girly girl and 'had' to have a pink cake. They also had a thick layer for the filling. Whipped cream with some cream cheese to make it sturdy and fresh strawberries. Thank YOU for sharing your talents and your yummy recipes.

    Reply

    • Rose

      It was so pretty and I just loved it! I'm so glad the recipes worked well for you - it sounds like it was delicious!!

      Reply

  7. sammie cope

    I'm trying to find a wild boar grooms cake recipe , can you help me thank you , sammie cope

    Reply

  8. Loretta Machann

    Hi Rose,

    I made this cake the other day but it turned out gummy and sank in the center. Not sure what I did wrong. Besides the recipes calls for 18.25 oz mix and I belief my mix was 15.75 oz?

    It looks delicious and I would love to perfect the recipe.

    Thanks!

    Reply

    • Rose

      Yes - you definitely need to adjust the cake mix size... see my post here for how to work with smaller mixes.

      Depending on the size of the pan, you may also want to use a heating core or heating nail (I use them for 10" and larger usually), or wrap the outsides of the pans so it'll bake more evenly. I hope this helps!

      Reply

  9. DJ

    Hi Rose,

    I made your strawberry cake two times this week. WOW! One friend said it was the best cake she had ever eaten.
    Thanks for sharing.

    DJ

    Reply

  10. mercedesjo

    Hi Rose,

    For cupcakes, how long do you suggest in the oven?

    Reply

    • Rose

      I always bake mine for 18 minutes at 325°F.

      Reply

  11. Jessica

    Hi Rose,

    I am trying to make the strawberry cake recipe for my daughter's 2nd birthday tomorrow but I can't find the recipe anymore. It was there earlier today, I am not sure if your server is down or what but if you could send me the recipe, I would really appreciate it!

    Thanks!

    Reply

    • Rose

      I had a little glitch - it should be back up now! 🙂

      Reply

      • Jessica

        Thanks! I had almost all the ingredients in the mixer and I couldn't find the recipe! I was panicking a little!

        Reply

  12. Sherry

    Can I use yogurt instead of sour cream?

    Reply

    • Rose

      Yes! My best friend uses plain yogurt in place of sour cream in my recipes and has great results!

      Reply

  13. Sherry

    Can I use butter instead of oil and milk instead of water? I'm making a wine barrel cake for my son birthday.

    Reply

    • Rose

      Yes on the butter for oil. I've made that substitution with no problems. Probably yes on the milk for water but I've never tried that so I can't say with 100% certainty.

      Reply

  14. teejay

    lovely recipe,pls what can i use to substite for the cake mix and what are the equivalent of those ingredients in grammes or ml or tablespoon?thanks

    Reply

  15. LaDoris Hill

    I would love to make your cake tomorrow but I want to put strawberrys in my cake batter is that possible?

    Reply

    • Rose

      I've never tried to add fresh fruit to the batter, so I can't say how that would work out. Sorry!

      Reply

  16. Mignon

    Hi there Rose.

    I stumbled upon this recipe needing a good strawberry cake recipe and wanted to try yours out. Since I hate boxed strawberry cake, I adapted this recipe and used

    1 Box Pillsbury White Cake Mix
    1/8th tsp lor ann strawberry oil
    1/2 cup fresh strawberry puree (left a little chunky)
    strawberry creme jello pudding
    1/3 cup oil
    8 ounces (1cup) strawberry greek yogurt (with the fruit on the bottom)

    It tastes amazing. The color is more natural and I love being able to see the fresh fruit chunks inside. Thanks for sharing your recipe. I'm just going down the list of stuff to try. Im doing your crusting buttercream for an under the sea pull apart cupcake cake today too. 🙂

    Reply

    • Rose

      Very interesting... thanks for sharing! What is the natural color of a cake done with fresh strawberries? I tried a recipe once and ended up with a mushy brown cake... it was SO unappealing.

      Reply

  17. Diana

    Hi Rose,
    Thank you for always sharing! Do you think using butter instead of oil gives the cake/cupcakes a better flavor? Do you prefer one over the other?

    Reply

  18. Robin

    I was wondering is cake a good cake to stack with?
    Thank you.

    Reply

    • Rose

      I do use it for stacking but it's softer than other recipes, so handle with care 😉

      Reply

  19. saray

    Hello, sorry for this silly question, but I was wondering how do you measure the sour cream, do you use a liquid measuring cup or you weight it. Thank you.

    Reply

    • Rose

      Not a silly question at all! I do weigh it with a food scale but you could also use a liquid measuring cup - it will be very close to the same amount.

      Reply

      • saray

        Thank you for your response. I already made the cake and it's delicious and I love the color too.

        Reply

  20. Angela

    My daughter is getting married and her fiance actually chose this cake all by himself. I cant seem to find this exact cake top for him, can you help me with find it please.

    Reply

  21. Stefanie

    I wanted to make strawberry basil lemonaid cupcakes. I think your strawberry cake may be my base cake for my experiment!

    Thanks for sharing!

    Reply

  22. Lynn Eason

    I found your post on Pinterest. I see you took my original durable cake recipe (heartsfire aka Lynn Eason on Cake Central or on Bakespace) and made it your own with the strawberry. I've made this recipe with so many different variations of puddings and mixes and on occasion had to change the amount of oil to control the moistness. I assume that since you didn't change any of the extra ingredients that the cake was not dry. Kudos!

    Reply

    • Rose

      Hi Lynn! I mean no offense, but I've actually never heard of you or your recipe. I'm rarely on CakeCentral and I've never heard of BakeSpace. I got a durable vanilla cake recipe from a baker in Louisiana (through my best friend) about 6 years ago when I started my business and I adapted it myself for different flavors. Maybe she got it from you... I don't know!?

      I originally shared the vanilla cake here in 2010: http://rosebakes.com/vanilla-cake-recipe-wedding-cake-practice/.

      Reply

      • Lynn Eason

        Oh I'm not complaining and I'm glad you enjoyed it. It is verbatim to my post on Cake Central from 2004. No worries.

        Reply

  23. saray

    hello rose, I love this recipe, but I have to make a 5 tiers cake. I was wondering if this recipe is good for stacking. Thank you.

    Reply

  24. Lisa

    How many cups of batter does this recipe make?

    Reply

    • Rose Atwater

      I don't know exactly, but between 5 and 6 cups.

      Reply

  25. Denise

    Where do you find Strawberry Creme Jello Pudding at?

    Reply

    • Rose Atwater

      Walmart is where I get it!

      Reply

      • Denise

        Gotcha, thanks! 🙂

        Reply

        • Denise

          I found it, and am going to try this with Strawberry icing with white chocolate curls. Mmmmmm!

          Reply

  26. Tina

    I LOVE this tip! I've had the Wilton strips for years but one walked off somewhere at some point (aggravating cause they weren't exactly cheap) and they take some work to get thoroughly saturated. The towels seem so much simpler! Thanks for sharing!!
    (And congratulations on your recent magazine cover. The cake was stunning!)

    Reply

    • Rose Atwater

      Thanks so much Tina! And I'm always happy to help 🙂

      Reply

  27. Nancy

    Baking time for strawberry cupcakes??

    Reply

  28. Rebecca

    Hi, I'm making a 12x18 half cake Friday and I want to use this recipe. Ive never done a half sheet before, so do you think I would need two of this or three?
    Also, how do you store your sheet cakes if you make it the night before? Thank you!!!

    Reply

    • Rose Atwater

      I'd do 3 batches of batter each time you want to fill the pan.

      Reply

  29. Sonia Cortes

    Buenos dias

    En realidad prefiero usar todos los ingredientes naturales; en Colombia aunque consigo mezcla de torta no me gustaría usarla, podría entonces reemplazar por ingredientes de una torta casera? y el reemplazo del pudin cual seria?
    Mil gracias por compartir sus conocimientos y felicitaciones por su labor.
    Un saludo,
    Sonia Cortes

    Reply

  30. Anne

    Rose, there are no more cake mixes that are 18.5 ounces. They are now 15.65 or 16.5. The manufacturers didn't think.we'd notice? Can you give adaptation of your recipe based on.the new ounces? I've found that all my recipes, even old ones, don't work with the lesser amount

    Reply

    • Susan at RoseBakes.com

      Hi Anne, thanks for stopping by the blog! Rose discusses how she adjusts all her recipes due to the smaller mixes in this post: http://rosebakes.com/smaller-cake-mixes-how-to-adjust-recipe-recipes-fix/ Hope that helps!

      Reply

  31. Jess

    How was the flavor combo of strawberry cake and chocolate icing? I wouldn't think to put them together.

    Reply

    • Susan at RoseBakes.com

      Hi Jess! I think of a chocolate covered strawberry when I do this combo, and it's delish!

      Reply

  32. Katie

    Hi Rose! Will this cake hold up to carving?

    Reply

    • Rose

      Yes!

      Reply

  33. Er'nyce

    Delicious recipe! I substituted the water with strawberry Fanta for an extra burst of strawberry flavor! I loved it! Thank you for your wonderful blog!

    Reply

  34. Jas Kay

    Great recipe but I have kid with egg allergy and any substitute you wold suggest.

    Reply

  35. Lauri Myers

    If you can't find that specific pudding mix, any other option?

    Reply

    • Susan

      You could use any white pudding mix… vanilla, white chocolate, cheesecake flavored, etc.

      Reply

  36. Karlie

    The Jello strawberry Creme pudding isn’t available anymore. Have you found a substitute that works as well for a Strawberry cake?

    Reply

    • Rose

      Hi - yes! My Walmart started carrying Sonic Strawberry Shake instant pudding mix and it works great! If I can't find that, I have used Jello Cheesecake Instant Pudding Mix and I also like that option.

      Reply

  37. Suzanne Matthews

    My Strawberry cakes always fall in the middle what am I doing wrong?

    Reply

  38. Miranda Shields

    This recipe doesn't get to soft since most cake mixes now have pudding in them already? Or does the sour cream make it sturdy even with the extra pudding? Im trying to make a laying hen cake this week and it'll be my first time carving a cake, any tips?

    Reply

    • Rose Atwater

      I really don't like to use strawberry cake for carving because it is softer than most recipes. However, if you decide to use it just make sure it's thoroughly chilled before you start carving! I'd bake it, fill and frost it, then chill it overnight before carving.

      Reply

  39. Rachel

    I love doctored cake mixes! Is the strawberry cake sturdy enough to make a three-tiered cake with? Thanks.

    Reply

    • Susan

      Yes, this recipe makes a durable cake great for stacking.

      Reply

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