Strawberry Chocolate Cake Recipe
If you are looking for a dessert that embodies the perfect balance of rich indulgence and fresh fruitiness, the Strawberry Chocolate Cake is exactly what you need. This luscious cake layers moist, deeply chocolatey sponge with a homemade strawberry jam and a dreamy strawberry cream cheese frosting, crowned with diced and halved fresh strawberries. The fusion of cocoa and vibrant strawberry creates an irresistible flavor harmony that’s both comforting and celebratory. Whether for a special occasion or a delightful weekend treat, this Strawberry Chocolate Cake will quickly become a beloved classic in your recipe collection.
Ingredients You’ll Need
Creating the Strawberry Chocolate Cake is surprisingly simple thanks to straightforward ingredients that each play their own vital role. From the cocoa powder governing the rich chocolate base to the fresh strawberries that lend fruitiness and freshness, these ingredients work in harmony to deliver both taste and texture.
- Strawberries (500 g fresh or frozen): The star fruit that forms the base of the homemade strawberry jam, providing natural sweetness and vibrant color.
- Granulated sugar (150 g total): Used in both the jam and cake batter to balance tartness and enhance flavor.
- All-purpose flour (190 g): Forms the structure of the chocolate cake, ensuring it’s tender but holds together well.
- Natural cocoa powder (75 g): Infuses that deep, luxurious chocolate flavor that pairs perfectly with strawberries.
- Baking powder, baking soda, and salt: Essential leavening agents and seasoning to give the cake a light texture and flavor depth.
- Unsalted butter (230 g total): Adds richness and moisture, contributing to a tender crumb and creamy frosting.
- Light-tasting oil (100 g): Keeps the cake moist and soft without overwhelming the chocolate taste.
- Brown sugar (100 g): Adds subtle caramel notes that deepen the cake’s flavor complexity.
- Eggs (2 large): Provide structure and help bind all ingredients together.
- Milk (330 g): Hydrates the dry ingredients and keeps the cake batter smooth and silky.
- Cream cheese (250 g): For the frosting’s tangy, creamy base that contrasts beautifully with sweet jam.
- Powdered sugar (100 g): Sweetens and smooths the frosting.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a subtle aromatic touch.
- Additional fresh strawberries (200 g diced + 7 halved): For the filling layers and final decoration, making each bite fresh and exciting.
How to Make Strawberry Chocolate Cake
Step 1: Prepare the Strawberry Jam
The first step is the homemade strawberry jam, which gives this cake its authentic fruitiness. Cook fresh or frozen strawberries with granulated sugar and a splash of water over medium-high heat. Stir occasionally until it boils and then simmers to thicken. The result should be a glossy, jammy consistency that parts when you drag a spatula through it and slowly reunites. Once ready, cool the jam completely in the fridge to let flavors meld and for it to set up perfectly for layering.
Step 2: Bake the Chocolate Cake Layers
Preheat your oven and prepare two 6-inch round pans with parchment paper for easy release. Whisk together your dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, blend melted butter, oil, granulated sugar, and brown sugar until smooth. Add the eggs for richness, then alternate mixing in the flour mixture and milk, careful not to overmix to keep the cake tender. Divide the batter evenly between the pans and bake until a toothpick comes out mostly clean with a few moist crumbs. Let the cakes cool fully on wire racks, so they’re ready for layering.
Step 3: Make the Strawberry Cream Cheese Frosting
This frosting takes the cake to new heights with its silky, tangy sweetness infused with strawberry jam. Beat softened butter until creamy, then add softened cream cheese and continue beating until combined. Incorporate powdered sugar on low speed, followed by the strawberry jam and vanilla extract. The frosting will be luscious and spreadable, perfect for sandwiching cake layers and decorating.
Step 4: Assemble the Strawberry Chocolate Cake
Level your cooled cake layers with a serrated knife to create even surfaces, then slice each round in half for four thinner layers. On a cake turntable or flat surface, place the first layer and pipe a ring of frosting around the edge to hold the filling in place. Spoon strawberry jam into the center and spread evenly, then sprinkle diced strawberries atop the jam for fresh texture. Repeat with remaining layers, finishing with a thin crumb coat to lock in crumbs. Finally, frost the entire cake smoothly, add decorative swirls, and press halved strawberries on top for a stunning finish.
How to Serve Strawberry Chocolate Cake
Garnishes
The best part of this Strawberry Chocolate Cake is its gorgeous presentation. Besides the halved strawberries already decorating the top, consider dusting a tiny bit of cocoa powder or powdered sugar for contrast, or adding fresh mint leaves for a burst of green that highlights the red and chocolate hues perfectly.
Side Dishes
To round out your dessert experience, serve this cake alongside a simple scoop of vanilla ice cream or a dollop of unsweetened whipped cream. Fresh berries on the side echo the strawberry flavors wonderfully and add an extra layer of freshness.
Creative Ways to Present
If you’re hosting a party or celebrating a special day, slice the cake into petite layers and present each portion in clear glasses as mini trifles with alternating layers of cake, jam, frosting, and diced strawberries. This makes a visually striking, easy-to-serve twist on the classic cake.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Chocolate Cake should be stored in an airtight container in the refrigerator. Properly covered, it will stay fresh and moist for up to 4 days. Keeping it chilled also preserves the cream cheese frosting’s texture and taste perfectly.
Freezing
This cake freezes well if you want to prepare it in advance. Wrap individual layers tightly in plastic wrap and then foil before freezing. When fully assembled, an outer layer of frosting can act as a freeze barrier. Thaw overnight in the fridge before serving, allowing it to gently come back to room temperature.
Reheating
Slices of the Strawberry Chocolate Cake can be enjoyed straight from the fridge, but if you prefer a slightly warmer bite, let the slice rest at room temperature for about 15 minutes before eating. Avoid heating in a microwave as it may soften the frosting too much and change the texture.
FAQs
Can I use frozen strawberries for the jam?
Absolutely! Frozen strawberries work just as well as fresh ones in the jam, especially when fresh is out of season. Just ensure they’re fully thawed and drained before cooking for the best consistency.
What’s the best way to level the cake layers?
Using a serrated knife, gently slice off the cake’s dome by cutting horizontally across the top to achieve an even surface. A cake leveler tool can work great too if you have one.
Can I substitute cream cheese frosting with whipped cream?
While whipped cream provides a lighter alternative, it won’t offer the same tangy richness or hold the filling as well as cream cheese frosting. If you choose whipped cream, assemble and serve promptly as it’s less stable.
Is this cake suitable for beginners?
Yes! The recipe breaks down into clear steps and uses common baking ingredients. The homemade strawberry jam adds a rewarding homemade touch without being complicated.
What’s the best way to dice strawberries for the filling?
Use fresh, ripe strawberries and gently pat them dry. Cut into small, even pieces about the size of a pea to ensure the filling spreads nicely and balances with the jam layer.
Final Thoughts
This Strawberry Chocolate Cake truly brings together two of the most beloved flavors into one unforgettable dessert. It’s a joy to make and even more rewarding to share with friends and family. Once you try this cake, it will become your go-to celebration treat, bursting with fresh strawberry notes and rich chocolate goodness. So, roll up your sleeves and dive into making your own Strawberry Chocolate Cake—you won’t regret it!
PrintStrawberry Chocolate Cake Recipe
This luscious Strawberry Chocolate Cake combines rich, moist chocolate layers with a sweet homemade strawberry jam and a creamy strawberry-flavored cream cheese frosting. Perfect for celebrations or a decadent dessert, each bite offers a harmonious blend of chocolate and fresh strawberry flavors with a smooth, creamy finish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- ½ teaspoon baking soda
- ½ 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 the strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally, until the mixture boils and thickens to a jammy consistency. The jam should part when a spatula is dragged through it and slowly come back together after a few seconds. Transfer to a bowl and refrigerate until cool.
- Prepare Cake Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Line the bottoms of two 6-inch round cake pans with parchment paper rounds and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until combined. Add the eggs and whisk until smooth.
- Combine to Make Batter: Alternate adding half of the dry mixture and half of the milk to the wet mixture, mixing until just combined after each addition. Do not overmix.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans (approximately 540 g each). Smooth the surface of the batter and bake for 40-45 minutes, or until a toothpick inserted comes out mostly clean with some crumbs.
- Cool Cake Layers: Let the cakes cool in the pans for 10 minutes. Run an offset spatula around the edges to loosen, then invert onto wire racks to cool completely.
- Make Strawberry Cream Cheese Frosting: Beat softened butter with an electric mixer until creamy. Add cream cheese and continue beating until smooth and fluffy. Add powdered sugar and beat on low speed to combine. Mix in strawberry jam and vanilla extract, beating until fully incorporated. Transfer a small amount to a piping bag and remove the tip.
- Prepare Cake Layers for Assembly: Use a serrated knife to level each cake layer if domed, then cut each layer in half horizontally to yield four thinner layers in total.
- Assemble the Cake: Place the first cake layer on a turntable. Pipe a ring of frosting around the edge. Add about 4 tablespoons of strawberry jam inside the ring and smooth evenly. Spread diced strawberries over the jam. Repeat with the next layers.
- Crumb Coat: Apply a thin layer of frosting over the assembled cake to trap crumbs. Smooth and chill briefly if needed.
- Final Frosting and Decoration: Apply a final thick coat of frosting and smooth with a cake scraper. Create swirls with a spatula. Decorate the top with halved strawberries pressed into the frosting.
Notes
- Use fresh strawberries for the best flavor, but frozen can be used for the jam if thawed.
- Ensure all ingredients like eggs, butter, and milk are at room temperature for proper mixing and texture.
- If you don’t have a 6-inch pan, bake in 8-inch pans but reduce batter amount accordingly or adjust baking time.
- The jam can be made ahead and refrigerated for up to one week.
- Use high-quality cocoa powder for a richer chocolate flavor.
- This cake keeps well refrigerated and should be served at room temperature for the best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: strawberry chocolate cake, chocolate cake with strawberry jam, cream cheese frosting, layered cake recipe, homemade strawberry jam
