Description
This Strawberry Chocolate Cake combines rich cocoa cake layers with a luscious homemade strawberry jam and creamy strawberry cream cheese frosting. Perfectly moist and bursting with fresh strawberry flavor, this cake is an irresistible dessert for any occasion.
Ingredients
Strawberry Jam
- Fresh or frozen strawberries – 2 cups
- 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
- Oil (canola, avocado, or grapeseed) – ¼ cup
- Brown sugar – 1 cup
- Eggs (large, room temperature) – 2
- Milk (room temperature) – ½ cup
Strawberry Cream Cheese Frosting
- Cream cheese (softened) – 8 ounces
- Powdered sugar – 2 cups
- Vanilla extract – 1 teaspoon
- Fresh strawberries – ½ cup, finely chopped
- Fresh strawberries (for garnish) – 8-10 whole
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, about 15-20 minutes. Remove from heat and let cool completely.
- Preheat the Oven: Set 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 large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
- Prepare the Wet Ingredients: In a separate bowl, beat together the melted butter, oil, brown sugar, eggs, and milk until smooth and combined.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet ingredients. Mix just until combined, avoiding over-mixing to ensure tender cake layers.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely in the pans before removing.
- Make the Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Stir in finely chopped fresh strawberries for a burst of natural flavor and color.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of the homemade strawberry jam over the top. Add the second cake layer on top.
- Frost the Cake: Spread the strawberry cream cheese frosting evenly over the top and sides of the assembled cake.
- Decorate: Garnish the top of the cake with whole fresh strawberries for an attractive and fruity finish. Chill if desired before serving to help the frosting set.
Notes
- Using room temperature eggs and milk helps the batter mix more evenly for a better texture.
- The strawberry jam can be made ahead and refrigerated for up to 5 days.
- For a lighter frosting, you can reduce the powdered sugar slightly or add a bit of whipped cream.
- The cake layers are best served at room temperature for optimal flavor and texture.
- If fresh strawberries are out of season, frozen strawberries work well for both jam and frosting.
