Description
This decadent Strawberry Chocolate Cake combines rich cocoa-flavored layers with a fresh strawberry jam filling and creamy strawberry-flavored cream cheese frosting. Perfectly moist and bursting with fruitiness, this homemade cake is ideal for celebrations or a special dessert treat.
Ingredients
Strawberry Jam
- Fresh or frozen strawberries – 1 ½ cups (for jam and filling)
- Granulated sugar – ½ cup
- Water – 2 tablespoons
Cake
- All-purpose flour – 1 ½ cups
- Cocoa powder – ¾ cup
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Unsalted butter (melted) – ½ cup (1 stick)
- Oil (canola, avocado, or grapeseed) – ¼ cup
- Brown sugar – 1 cup
- Large eggs (room temperature) – 2
- Milk (room temperature) – ½ cup
Strawberry Cream Cheese Frosting
- Cream cheese (softened) – 8 ounces (1 package)
- Powdered sugar – 2 cups
- Vanilla extract – 1 teaspoon
- Fresh strawberries (for garnish) – ½ cup, sliced
Instructions
- Make the Strawberry Jam: In a small pot, combine the strawberries, granulated sugar, and water. Cook over medium-high heat, stirring frequently, until the mixture thickens to a jam-like consistency. Remove from heat and let cool completely.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Wet Ingredients: In a separate larger bowl, beat the melted butter, oil, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the milk until the mixture is smooth.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture, folding gently until fully incorporated without overmixing. The batter should be smooth and slightly thick.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Assemble the Cake: Once cooled, spread a generous layer of the homemade strawberry jam on top of one cake layer. Carefully place the second cake layer on top.
- Prepare and Apply Frosting: In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Spread this strawberry cream cheese frosting evenly over the top and sides of the assembled cake.
- Decorate: Garnish the cake with fresh sliced strawberries on top to add a fresh and vibrant finishing touch.
Notes
- If fresh strawberries are not available, frozen strawberries can be used for the jam by thawing them first.
- Ensure all refrigerated ingredients like eggs, milk, and cream cheese are at room temperature for the best texture.
- You can substitute the 6-inch pans for 8-inch pans, but baking time will need adjustment.
- To enhance the strawberry flavor, consider adding a teaspoon of strawberry extract to the frosting.
- Store the cake in the refrigerator due to the cream cheese frosting; remove from fridge about 30 minutes before serving.
