Description
This rich and moist Strawberry Chocolate Cake combines the deep flavor of cocoa with the sweet, fruity punch of fresh strawberry jam and cream cheese frosting. Layered with homemade strawberry jam and topped with luscious strawberry cream cheese frosting, this cake makes for a perfect dessert for any special occasion or a chocolaty treat with a fresh twist.
Ingredients
Scale
Strawberry Jam
- 1 cup fresh or frozen strawberries
- ½ cup granulated sugar
- 2 tablespoons water
Cake
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¼ cup oil (canola, avocado, or grapeseed)
- 1 cup brown sugar
- 2 large eggs, room temperature
- ½ cup milk, room temperature
Strawberry Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup fresh strawberry puree (optional, made from pureed fresh strawberries)
Decoration
- Fresh strawberries for garnish
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 10-15 minutes. Remove from heat and allow it to cool completely before using.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line them with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, beat together the melted butter, oil, brown sugar, eggs, and milk until smooth and well incorporated.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Strawberry Cream Cheese Frosting: In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and fluffy. For extra strawberry flavor and color, gently fold in some fresh strawberry puree if desired.
- Assemble the Cake: Once the cakes have fully cooled, spread a generous layer of the homemade strawberry jam over one cake layer. Place the second cake layer on top, then spread the strawberry cream cheese frosting over the top and sides of the cake.
- Decorate: Garnish the top of the cake with fresh strawberries for a beautiful and fresh finish.
Notes
- Use room temperature eggs and milk to help the batter mix evenly and produce a tender crumb.
- If fresh strawberries are not available, frozen strawberries can be used, just thaw and drain excess liquid before making jam.
- The strawberry cream cheese frosting can be tinted pink with natural food coloring or additional strawberry puree for a more vibrant color.
- This cake can be made a day in advance and stored in the refrigerator, allowing flavors to meld beautifully.
- Ensure cakes are completely cooled before frosting to prevent melting.
