Description
This Strawberry Chocolate Cake combines rich cocoa layers with a homemade strawberry jam and creamy strawberry cream cheese frosting, creating a delightful and moist dessert perfect for any celebration or sweet craving.
Ingredients
Strawberry Jam
- Fresh or frozen strawberries (for jam and filling) – 2 cups
- Granulated sugar – ½ cup
- Water – ¼ cup
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
- Powdered sugar – 2 cups
- Vanilla extract – 1 teaspoon
- Fresh strawberries – ½ cup, chopped for frosting and extra for garnish
Instructions
- Make the Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring frequently, until the mixture thickens to a jam-like consistency, about 10-15 minutes. 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 until well combined.
- Mix the Wet Ingredients: In a separate large bowl, beat the melted butter, oil, and brown sugar until smooth. Add in the eggs one at a time, beating well after each addition, then stir in the milk.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated without overmixing.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans for 10 minutes, then transfer to a wire rack to cool fully.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the cooled homemade strawberry jam evenly over the top. Add the second cake layer on top.
- Prepare the Strawberry Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well until creamy. Gently fold in chopped fresh strawberries for added flavor and texture.
- Frost the Cake: Use the strawberry cream cheese frosting to cover the top and sides of the assembled cake evenly.
- Decorate: Garnish the frosted cake with fresh whole strawberries for a vibrant and delicious finishing touch.
Notes
- Use room temperature eggs and milk for a smoother batter and better texture.
- Allow the cake layers to cool completely before assembling to prevent the frosting from melting.
- The homemade strawberry jam can be made ahead and refrigerated for up to one week.
- For a deeper chocolate flavor, use Dutch-process cocoa powder.
- Ensure cream cheese is well softened to avoid lumps in the frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
