Description
This Strawberry Chocolate Cake is a luscious dessert featuring rich, moist chocolate cake layers filled and frosted with a creamy strawberry cream cheese frosting. Homemade strawberry jam adds a fresh, fruity brightness complemented by diced strawberries for texture, making it an impressive treat perfect for celebrations or a special family dessert.
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 the homemade jam 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 it reaches a boil. Continue cooking until the jam thickens to a consistency that parts when you drag a spatula through it and slowly returns together. Transfer to a bowl and cool completely in the fridge before use.
- Prepare Chocolate Cake Batter: Preheat the oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper. 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 smooth. Alternately add flour mixture and milk, mixing just until combined after each addition.
- Bake the Cakes: Divide batter evenly into prepared pans (about 540 g per pan) and smooth the surface. Bake for 40–45 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool in pans 10 minutes, then remove cakes onto wire racks to cool completely.
- Prepare Strawberry Cream Cheese Frosting: Beat softened butter in a large bowl until creamy. Add cream cheese and beat until smooth. Gradually add powdered sugar and beat until combined. Add strawberry jam and vanilla extract, beating until well mixed. Transfer some frosting to a piping bag for decorating.
- Assemble the Cake: Level and halve each cake layer to make four layers. Place the first layer on a cake turntable, pipe a ring of frosting around the edge. Fill the center with 4 tablespoons of strawberry jam, smooth, then evenly spread diced strawberries on top. Repeat with remaining layers.
- Crumb Coat: Apply a thin layer of frosting all over the cake to trap crumbs. Smooth with a cake scraper and chill briefly if necessary.
- Final Frosting and Decoration: Apply a final, even coat of frosting and smooth with a scraper. Add decorative swirls using a spatula. Press halved strawberries on top for a stunning finish.
Notes
- Ensure all wet ingredients are at room temperature for better incorporation and evenly textured cake batter.
- Allow cakes to cool completely before assembling to prevent frosting from melting.
- The homemade strawberry jam can be made ahead of time and stored in the refrigerator.
- You can substitute store-bought strawberry jam if short on time.
- Using a serrated knife to level cake layers ensures smooth, even stacking.
- For best results, use fresh strawberries for topping right before serving to maintain freshness.
- Store the assembled cake in the refrigerator until serving; bring to room temperature before eating for best flavor.
