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Strawberry Chocolate Cake Recipe

Strawberry Chocolate Cake Recipe
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★★★★★

5.3 from 25 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Keywords: Strawberry chocolate cake, homemade strawberry jam, chocolate layer cake, cream cheese frosting, berry dessert, baked chocolate cake

Find it online: https://dinewithlily.com/strawberry-chocolate-cake-recipe/