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Strawberry Chocolate Cake Recipe

Strawberry Chocolate Cake Recipe
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★★★★★

4.9 from 15 reviews

This luscious Strawberry Chocolate Cake features moist, rich cocoa layers paired with a fresh strawberry jam and creamy strawberry cream cheese frosting. Perfectly balanced between decadent chocolate and fruity strawberry flavors, this cake is ideal for celebrations or any special dessert craving.

Ingredients

Scale

Strawberry Jam

  • 500 g strawberries (fresh or frozen)
  • 50 g granulated sugar
  • 1 tablespoon water

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 (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 strawberries, granulated sugar, and water over medium-high heat. Stir occasionally until boiling, then cook until the mixture thickens into a jammy consistency. Transfer to a bowl and chill until ready to use.
  2. Prep Cake Pans: Preheat oven to 350°F (175°C). Line bottoms of two 6-inch round cake pans with parchment paper; set aside.
  3. Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
  4. Combine Wet Ingredients: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
  5. Create Cake Batter: Alternately add half of the flour mixture and half of the milk to the wet ingredients, mixing until just combined after each addition.
  6. Fill and Bake: Divide batter evenly between prepared pans (~540 g each). Smooth tops and bake for 40-45 minutes until a toothpick comes out mostly clean with some crumbs.
  7. Cool Cakes: Let cakes cool in pans for 10 minutes, then run a spatula around edges and release onto wire racks. Cool completely before assembling.
  8. Make Frosting: Beat softened butter in a bowl until creamy. Add cream cheese and beat until smooth. Gradually add powdered sugar and beat on low speed until combined, then mix in strawberry jam and vanilla extract. Save a small amount for piping.
  9. Prepare Cake Layers: Level cake tops with serrated knife if needed. Cut each cake layer in half horizontally to create four layers total.
  10. Assemble Cake: Place one layer on turntable. Pipe a frosting ring around edges. Spread 4 tablespoons strawberry jam in center, smooth, then layer diced strawberries on top. Repeat layers with remaining cake and filling.
  11. Crumb Coat: Apply a thin layer of frosting all over cake to seal crumbs; scrape off excess with a cake scraper.
  12. Final Frosting and Decoration: Apply final coat of frosting smoothly, add swirls with spatula. Decorate with halved strawberries pressed into top.

Notes

  • Use room temperature eggs and milk to ensure a smooth batter.
  • Adjust baking time slightly if using different sized pans.
  • Ensure cream cheese and butter are well softened for silky frosting.
  • Strawberry jam can be stored up to a week in the fridge for fresh flavor.
  • For a more intense chocolate flavor, use Dutch-processed cocoa powder.

Nutrition

Keywords: strawberry chocolate cake, chocolate cake, strawberry jam, cream cheese frosting, layered cake, celebration cake

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