Description
A moist and rich strawberry chocolate cake made with fudgy chocolate layers, homemade strawberry jam, and strawberry cream cheese frosting—perfect for beginner bakers.
Ingredients
Scale
- 500g strawberries, fresh or frozen (for jam)
- 50g granulated sugar (for jam)
- 1 tablespoon water (for jam)
- 190g all-purpose flour
- 75g natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115g unsalted butter, melted
- 100g light-tasting oil (canola, avocado, or grapeseed)
- 100g granulated sugar
- 100g brown sugar
- 2 large eggs, room temperature
- 330g milk, room temperature
- 250g cream cheese, softened
- 115g unsalted butter, softened
- 100g powdered sugar
- 70g strawberry jam (from above)
- 1 teaspoon vanilla extract
- 200g strawberries, finely diced (filling)
- 7 strawberries, halved (decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line the bottoms of two 6-inch round cake pans with parchment paper.
- In a small saucepan, combine strawberries, sugar, and water. Cook over medium-high heat until the mixture boils and thickens into a jam-like consistency. Cool completely in the fridge.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk melted butter, oil, granulated sugar, and brown sugar. Add eggs and whisk until smooth.
- Alternate adding the dry mixture and milk to the wet mixture, mixing gently until just combined.
- Divide the batter evenly between the two pans and smooth the tops. Bake for 40–45 minutes or until a toothpick inserted comes out with 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, then add cream cheese and beat until smooth. Add powdered sugar, jam, and vanilla extract, and mix until fluffy.
- Level the cooled cakes and cut each in half for four layers.
- Place the first layer on a cake stand. Pipe a ring of frosting around the edge. Fill the center with strawberry jam and diced strawberries.
- Repeat with remaining layers.
- Apply a crumb coat and chill briefly. Add a final layer of frosting and decorate with halved strawberries.
Notes
- Use room-temperature ingredients to ensure smooth mixing and better texture.
- You can substitute store-bought jam if you’re short on time.
- For easier spreading, use a spatula or the back of a spoon.
- Store the assembled cake in the fridge in an airtight container for up to 3 days.
- Cake layers and frosting can be made ahead and assembled the next day.
- Prep Time: 1 hour 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 797
- Sugar: 55g
- Sodium: 410mg
- Fat: 51g
- Saturated Fat: 25g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 84g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 139mg