Strawberry Chocolate Cake Recipe
If you have a soft spot for luscious, fruity desserts combined with rich chocolate, then you’re going to absolutely adore this Strawberry Chocolate Cake. Imagine layers of tender chocolate cake infused with a homemade strawberry jam, nestled between ribbons of strawberry cream cheese frosting, and topped off with fresh strawberries that bring just the right touch of brightness. This Strawberry Chocolate Cake isn’t just a treat; it’s a celebration of flavors and textures that come together in the most delightful way, perfect for every occasion from birthdays to casual weekend indulgences.
Ingredients You’ll Need
Ingredients You’ll Need
Trust me when I say the magic of this Strawberry Chocolate Cake lies in its simple but thoughtful ingredients. Each one plays an important role in bringing out that perfect balance of moistness, flavor, and freshness that makes this cake so irresistible.
- Fresh strawberries: Essential for that vibrant strawberry jam and topping, giving natural sweetness and juiciness.
- Granulated sugar: Sweetens both the jam and cake batter but also helps with texture and tenderness.
- All-purpose flour: Forms the soft, chocolatey base of the cake.
- Cocoa powder: Brings deep, rich chocolate flavor and wonderful color to the cake.
- Baking powder and baking soda: Key leavening agents making the cake rise light and fluffy.
- Unsalted butter and oil: These fats add moisture, lusciousness, and richness throughout the cake.
- Brown sugar: Adds subtle caramel notes which complement the chocolate superbly.
- Milk and eggs: Help create a tender crumb and enhance overall texture.
- Cream cheese and powdered sugar: Base for the frosting, offering creamy tang and sweetness.
- Vanilla extract: Just a touch to elevate the frosting’s flavor.
How to Make Strawberry Chocolate Cake
Step 1: Prepare the Strawberry Jam
Start by cooking your strawberries with granulated sugar and a splash of water over medium-high heat. Stir gently as the mixture begins to boil and foam, and keep cooking until it thickens into a luscious jam consistency. This jam is what will carry that vibrant strawberry flavor right through your cake, so let it cool completely before using it in the layers and frosting.
Step 2: Mix the Dry Ingredients
While the jam cools, whisk together your flour, cocoa powder, baking powder, baking soda, and salt. This combo will give your cake its structure and the rich chocolate taste that makes it stand apart.
Step 3: Create the Wet Mixture
Combine melted butter, oil, granulated sugar, and brown sugar until smooth, then beat in the eggs. This mixture ensures your cake stays moist and tender with a nice depth of flavor thanks to the brown sugar.
Step 4: Combine and Build the Batter
Add half of your dry ingredients, followed by half of the milk, alternating carefully and mixing until just combined after each addition. Avoid overmixing to keep your cake light and airy. Divide the batter equally between two parchment-lined pans and smooth the surface for even baking.
Step 5: Bake and Cool
Bake at 350°F for around 40 to 45 minutes. Give the classic toothpick test to make sure it’s perfectly done yet moist. Let the cakes cool slightly in pans, then transfer to a wire rack to cool completely — patience here really pays off for the perfect assembly.
Step 6: Prepare the Strawberry Cream Cheese Frosting
Beat butter alone until creamy, then add cream cheese and continue beating until perfectly smooth. Blend in the powdered sugar, strawberry jam, and vanilla extract for a frosting bursting with strawberry flavor and tangy creaminess that’s utterly dreamy on this cake.
Step 7: Assemble the Strawberry Chocolate Cake
Level your cake layers and cut each in half, making four total. Place the first layer on your cake turntable, pipe a ring of frosting to keep fillings neat, then add a thick spoonful of strawberry jam and evenly spread diced strawberries atop it. Repeat with remaining layers, then crumb coat and chill briefly before applying the final smooth frosting coat. Finish by pressing halved fresh strawberries all around the top for a stunning finish.
How to Serve Strawberry Chocolate Cake
Garnishes
Fresh halved strawberries are a classic choice that adds appealing color and a refreshing contrast. For an extra-special touch, consider sprinkling delicate chocolate shavings or edible flowers to elevate the presentation and wow your guests.
Side Dishes
This Strawberry Chocolate Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its creamy textures. A handful of toasted almonds or a glass of chilled bubbly will also complement the flavors nicely.
Creative Ways to Present
Instead of a classic layered cake, try serving this recipe as individual mini cakes in pretty ramekins or mason jars for a fun twist. You could also transform leftovers into elegant trifles by layering cake pieces with frosting and fresh berries in clear glasses.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Chocolate Cake refrigerated, covered tightly with plastic wrap or stored in an airtight container. It will stay fresh for up to 3 days while maintaining its moist texture and frosting consistency.
Freezing
This cake freezes beautifully if you want to prepare it in advance. Wrap it carefully in plastic wrap and then aluminum foil to avoid freezer burn. When you’re ready, thaw overnight in the fridge and lightly freshen the frosting with a spatula if needed.
Reheating
Generally, this Strawberry Chocolate Cake is best enjoyed chilled or at room temperature, but if you prefer it slightly warmer, let it sit out for 30 minutes before serving. Avoid microwave reheating as it can melt the frosting and alter the texture.
FAQs
Can I use frozen strawberries for the jam?
Absolutely! Frozen strawberries work just as well, especially when fresh ones are out of season. Just thaw them before cooking, and they’ll create a lovely jam perfect for this Strawberry Chocolate Cake.
How do I prevent the cake from doming?
Leveling the cake after baking is key here. If you want to minimize the dome, try baking your cakes at a slightly lower temperature or placing a baking strip around the pans for more even heat distribution.
Is there a substitute for cream cheese in the frosting?
You can use mascarpone cheese or a high-quality Greek yogurt to maintain that creamy texture, but cream cheese provides the signature tang that complements the strawberry perfectly, so it’s worth using if you can.
Can I make this cake gluten-free?
Yes, with some adjustments. Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to help with texture. Just ensure your cocoa powder and baking ingredients are also gluten-free certified.
How long does it take to make the entire Strawberry Chocolate Cake?
Allow about 2.5 to 3 hours total, including baking, cooling, making jam, frosting, and assembly. While it requires some patience, the result is a stunning cake well worth every minute.
Final Thoughts
Making this Strawberry Chocolate Cake is like inviting a little bit of joy right into your kitchen. The way the flavors sing together, the contrast of soft cake with bright strawberries, and the creamy frosting just makes you want to savor every bite. I can’t wait for you to try it yourself and share it with friends or family — it truly makes any day feel special!
PrintStrawberry Chocolate Cake Recipe
This luscious Strawberry Chocolate Cake features rich, moist chocolate layers paired with homemade strawberry jam and a creamy strawberry-infused cream cheese frosting. Perfect for special occasions or whenever you crave a decadent fruity chocolate dessert, this cake balances the deep flavor of cocoa with the bright sweetness of fresh strawberries, creating an irresistible treat for any dessert lover.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Strawberry Jam
- 500 g strawberries, fresh or frozen
- 50 g granulated sugar
- 1 tablespoon water
Chocolate Cake
- 190 g all-purpose flour
- 75 g natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115 g unsalted butter, melted
- 100 g light-tasting oil (such as canola or vegetable oil)
- 100 g granulated sugar
- 100 g brown sugar
- 2 large eggs, room temperature
- 330 g milk, room temperature
Strawberry Cream Cheese Frosting
- 250 g cream cheese, softened to room temperature
- 115 g unsalted butter, softened to room temperature
- 100 g powdered sugar
- 70 g strawberry jam (from the homemade jam prepared above)
- 1 teaspoon vanilla extract
Filling and Toppings
- 200 g strawberries, finely diced
- 7 strawberries, halved for decoration
Instructions
- Make the Strawberry Jam: In a small pot, combine 500 g strawberries, 50 g granulated sugar, and 1 tablespoon water. Cook over medium-high heat, stirring occasionally until it boils and the foam rises. Continue cooking until the jam thickens and parts when stirred with a spatula, then slowly comes back together. Transfer to a bowl and chill completely in the fridge.
- Prepare Cake Pans and Dry Ingredients: Preheat the oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper rounds on the bottom and set aside. In a medium bowl, whisk together 190 g all-purpose flour, 75 g cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Mix Wet Ingredients: In a large mixing bowl, whisk melted 115 g unsalted butter, 100 g light oil, 100 g granulated sugar, and 100 g brown sugar until combined. Add 2 eggs and whisk until smooth and light in texture.
- Combine Batter: Alternately add half the dry ingredients and half of 330 g milk to the wet ingredients, mixing gently after each addition until just combined. Avoid overmixing to keep the cake tender.
- Fill and Bake: Divide the batter evenly between the prepared pans (about 540 g per pan). Smooth tops with a spatula or gently tap pans to even out. Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool Cakes: Let cakes cool in pans for 10 minutes, then run an offset spatula around edges to loosen. Turn out onto wire racks and cool completely before assembling.
- Make Strawberry Cream Cheese Frosting: Beat 115 g softened butter in a large bowl until creamy. Add 250 g softened cream cheese and beat until smooth. Slowly add 100 g powdered sugar and beat on low until combined. Mix in 70 g strawberry jam and 1 teaspoon vanilla extract until smooth. Reserve a small amount for piping if desired.
- Prepare Cake Layers: If the cake layers have domed, level them with a serrated knife. Then slice each round in half horizontally to create four even layers.
- Assemble Cake: Place first cake layer on a turntable or serving plate. Pipe a ring of frosting around the edge to create a barrier. Spread about 4 tablespoons of strawberry jam inside the ring, smooth evenly, then scatter diced 200 g strawberries on top. Repeat layering with remaining cake layers and filling.
- Crumb Coat: Apply a thin layer of frosting over the entire cake to trap crumbs. Chill briefly if needed, then scrape off excess for smoothness.
- Final Frosting and Decoration: Apply a final thick coating of frosting and smooth the surface using a cake scraper. Use a spatula to create swirls on the frosting. Garnish the top with halved strawberries arranged evenly for a fresh elegant finish.
Notes
- Use room temperature eggs and milk to ensure even mixing and better cake texture.
- Light-tasting oil like canola or vegetable oil helps keep the cake moist without overpowering flavor.
- Homemade strawberry jam can be replaced with good quality store-bought jam if short on time.
- Chilling the cakes slightly before frosting helps reduce crumbs and creates a cleaner finish.
- For a more intense strawberry flavor, let the assembled cake chill for a few hours before serving to allow the flavors to meld.
- If desired, decorate with additional fresh strawberries or chocolate shavings for variety.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: Strawberry chocolate cake, homemade strawberry jam, chocolate layer cake, cream cheese frosting, berry dessert, baked chocolate cake
