Description
A luscious homemade Strawberry Chocolate Cake featuring moist chocolate layers paired with sweet strawberry jam and a creamy strawberry cream cheese frosting. This cake combines rich cocoa flavor with fresh strawberry accents, perfect for celebrations or any special occasion.
Ingredients
Units
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 (from above)
- 1 teaspoon vanilla extract
Filling and Toppings
- 200 g strawberries, finely diced
- 7 strawberries, halved for decoration
Instructions
- Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until boiling. Continue cooking until the mixture thickens to a jammy consistency that parts when you drag a spatula through it and slowly comes back together. Transfer to a bowl and cool completely in the fridge.
- Prepare Chocolate Cake Batter: Preheat oven to 350°F (175°C). Line two 6″ round cake pans with parchment paper rounds. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth. Alternately add half the dry mixture then half the milk, mixing just until combined after each addition.
- Bake Cake Layers: Divide batter evenly between prepared pans (about 540g each). Smooth surface and bake for 40-45 minutes until a toothpick inserted comes out mostly clean with few crumbs. Cool in pans for 10 minutes, then release cakes and transfer to wire racks to cool completely.
- Make Strawberry Cream Cheese Frosting: Beat softened butter until creamy in a large bowl. Add cream cheese and beat until smooth. Add powdered sugar and beat on low speed until combined. Add strawberry jam and vanilla extract, beating until fully incorporated. Set aside a small portion of frosting for piping.
- Prepare Cake Layers for Assembly: Level cake layers with a serrated knife if domed, then cut each layer in half to make four layers total.
- Assemble Cake: On a cake turntable, place a cake layer and pipe a ring of frosting around the edge. Fill the ring with about 4 tablespoons of strawberry jam, smooth evenly, then add diced strawberries on top. Repeat layering with remaining cake layers and filling.
- Crumb Coat: Apply a thin layer of frosting over the assembled cake to seal in crumbs, then scrape off excess with a cake scraper.
- Final Frosting and Decoration: Apply a final, smooth coat of frosting over the cake. Use a spatula to create decorative swirls. Press halved strawberries onto the top and sides as decoration.
Notes
- Ensure all ingredients are at room temperature for best mixing and texture.
- The strawberry jam can be made ahead and stored in the fridge for up to one week.
- Use a serrated knife to gently level cake layers to avoid tearing.
- For a glossy finish, chill the cake briefly before serving to set the frosting.
- If desired, substitute milk with a dairy-free alternative for a lactose-free version.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
