Description
This strawberry chocolate cake features moist chocolate cake layers filled with homemade strawberry jam and fresh strawberries, all covered in a creamy strawberry cream cheese frosting. Rich chocolate flavor and bright berry sweetness combine to create an elegant and comforting dessert perfect for celebrations or special occasions.
Ingredients
- For the strawberry jam:
- 500 g strawberries, fresh or frozen
- 50 g granulated sugar
- 1 tablespoon water
- For the 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
- For the strawberry cream cheese frosting:
- 250 g cream cheese, softened
- 115 g unsalted butter, softened
- 100 g powdered sugar
- 70 g strawberry jam
- 1 teaspoon vanilla extract
- For the filling and decoration:
- 200 g strawberries, finely diced
- 7 strawberries, halved
Instructions
- Prepare the strawberry jam by combining strawberries, granulated sugar, and water in a saucepan over medium-high heat. Cook until thickened into a jam-like consistency. Cool completely.
- 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 smooth. Add eggs and whisk until combined.
- Gradually alternate adding the dry ingredients and milk into the wet mixture, stirring gently until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened butter until creamy. Add cream cheese and mix until smooth. Add powdered sugar, strawberry jam, and vanilla extract, then beat until fluffy.
- Level the cooled cakes if needed and slice each cake horizontally to create four layers.
- Place the first cake layer on a serving plate. Pipe or spread frosting around the edge, add strawberry jam in the center, and top with diced strawberries.
- Repeat layering with the remaining cake layers.
- Apply a thin crumb coat of frosting and chill briefly if desired.
- Finish frosting the cake and decorate with halved strawberries.
Notes
- Fresh strawberries are best for filling and decoration, while frozen strawberries work well for the jam.
- Natural cocoa powder is recommended for proper reaction with baking soda.
- Allow the cake to reach room temperature before serving for the best texture and flavor.
- If the frosting becomes too soft, chill it briefly before decorating.
- Store leftover cake refrigerated because of the cream cheese frosting and fresh fruit.
- Chocolate shavings or ganache drizzle make beautiful optional decorations.
- The cake layers can be baked one day ahead and assembled later.
- Prep Time: 1 hour 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
