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Strawberry Chocolate Cake Recipe

Strawberry Chocolate Cake Recipe
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★★★★★

5.2 from 21 reviews

This luscious Strawberry Chocolate Cake combines rich cocoa-flavored layers with a fresh strawberry jam and strawberry cream cheese frosting, creating an irresistible dessert that perfectly balances chocolate and fruity sweetness. Perfect for celebrations or a special treat, this cake boasts moist, tender layers and vibrant strawberry accents both inside and on top.

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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 115 g unsalted butter (melted)
  • 100 g light-tasting 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 (prepared from above)
  • 1 teaspoon vanilla extract
  • 200 g strawberries (finely diced)
  • 7 strawberries (halved for decoration)

Instructions

  1. Make Strawberry Jam: In a small pot, combine the strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until the mixture boils and thickens to a jam-like consistency, where it parts easily and then slowly comes back together. Transfer to a bowl and refrigerate to cool.
  2. Prep Oven and Pans: Preheat oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper rounds and set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, light oil, granulated sugar, and brown sugar until smooth. Add eggs and whisk until fully incorporated.
  5. Combine Batter: Alternately add half of the dry mixture and half of the milk to the wet ingredients, mixing gently after each addition until just combined, avoiding overmixing.
  6. Fill Cake Pans: Divide batter evenly between prepared cake pans (approximately 540 g batter per pan). Smooth the surface with a spatula or gently tap pans to remove air bubbles.
  7. Bake Cake Layers: Bake for 40-45 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Remove from oven and cool in pans for 10 minutes.
  8. Cool Cakes: Run an offset spatula around edges and invert cakes onto wire racks. Peel off parchment paper and let cakes cool completely before frosting.
  9. Prepare Frosting: Using an electric mixer, beat softened butter until creamy. Add cream cheese and continue beating until smooth and fluffy.
  10. Add Flavors to Frosting: Gradually add powdered sugar and beat on low until combined. Mix in the prepared strawberry jam and vanilla extract. Scrape down bowl once to ensure even mixing. Transfer a small amount to a piping bag for decorating.
  11. Prepare Cake Layers: If domed, level each cake layer with a serrated knife. Slice each layer horizontally to make four layers total.
  12. Assemble Cake: Place the first cake layer on a turntable or serving plate. Pipe a frosting ring around the perimeter of the layer as a barrier.
  13. Add Fillings: Spread about 4 tablespoons of strawberry jam inside the frosting ring, then evenly distribute diced strawberries over the jam layer.
  14. Stack Layers: Repeat layering remaining cake layers with frosting rings, jam, and diced strawberries.
  15. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Smooth with a scraper, removing any excess frosting.
  16. Final Frosting and Decoration: Apply a final smooth layer of frosting using a cake scraper. Create decorative swirls with a spatula, then press halved strawberries on top to decorate.

Notes

  • Use room temperature ingredients (eggs, milk, cream cheese, butter) for best integration and texture.
  • To avoid soggy cake layers, let the jam cool completely before layering.
  • If you prefer a less sweet cake, reduce brown sugar by 20 g.
  • Ensure the cake is fully cooled before frosting to prevent melting.
  • Store cake in the refrigerator and bring to room temperature before serving.

Nutrition

Keywords: Strawberry Chocolate Cake, Chocolate Cake, Strawberry Jam, Cream Cheese Frosting, Layer Cake, Chocolate Dessert

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