Description
This express Strawberry Chocolate Cake features a rich, moist cocoa sponge, kept tender by using both butter and oil, layered with a quick homemade strawberry jam. It is finished with a tangy cream cheese frosting that balances the sweetness, offering a bakery-quality dessert without the fuss.
Ingredients
- Strawberries (fresh or frozen)
- All-Purpose Flour
- Natural Cocoa Powder
- Butter (melted and softened)
- Oil (light-tasting)
- Cream Cheese (softened)
- Granulated Sugar
- Brown Sugar
- Eggs (room temperature)
- Baking Powder
- Baking Soda
- Salt
- Milk (room temperature)
- Powdered Sugar
- Vanilla
- Water (for jam)
Instructions
- In a small pot, stir together your strawberries, granulated sugar, and a splash of water. Cook over medium-high heat until it reaches a boil. Let it simmer until the mixture thickens into a jammy consistency. Move it to the fridge to cool fast.
- Preheat your oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together until no lumps remain.
- In a large bowl, whisk your melted butter, oil, and sugars. Add the eggs and whisk until the texture is smooth. Alternate adding the flour mixture and the milk, mixing just until combined.
- Divide the batter between your pans and bake for 40-45 minutes. A toothpick should come out with just a few moist crumbs. Let them cool in the pan for 10 minutes, then move to a wire rack.
- Beat the softened butter until creamy, then add the cream cheese. Mix in the powdered sugar, your cooled strawberry jam, and vanilla. Beat until the frosting is fluffy and ready to spread.
- Level your cakes and cut them in half for four thin layers. Pipe a frosting ring on the edge, fill the center with jam and diced berries, and repeat. Finish with a smooth crumb coat and a final decorative layer of frosting.
Notes
For the best flavor, use high-quality natural cocoa powder, as Dutch process cocoa often changes the pH balance of the recipe. When measuring flour and cocoa, spoon them lightly into the measuring cup and level off, rather than scooping directly, to ensure the cake doesn’t become dense. Finally, be cautious not to overmix the batter once the dry and wet ingredients are combined, as this develops gluten and makes the cake tough.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American