Description
Strawberry Chocolate Cake delivers pure delight with layers of rich chocolate and fresh strawberries that dance together in perfect harmony. Baking this dream brings friends and family around the table, creating sweet memories with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 cups (400g) granulated sugar
- 1 34 cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 large eggs
- 1 cup (240ml) whole milk
- 1 12 cups (225g) fresh strawberries, hulled and chopped
Liquid and Support Ingredients:
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) boiling water or hot coffee
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Frosting and Topping Ingredients:
- 1 cup (230g) unsalted butter, softened
- 3 ½ cups (450g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) heavy cream or milk
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Fresh strawberries (halved)
- Chocolate shavings or curls
- Chocolate ganache drizzle
Instructions
- Gather all cake ingredients and preheat the oven to exactly 350°F (175°C). Meticulously grease two 8-inch round cake pans and line with parchment paper for easy removal.
- Whisk 1 ¾ cups flour, ¾ cup cocoa powder, 2 cups sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt in a large mixing bowl.
- Crack 2 large eggs into the dry mixture. Pour 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract into the bowl.
- Stir ingredients until just combined. Gradually add 1 cup boiling water or hot coffee, mixing until your batter becomes smooth and thin.
- Divide batter equally between prepared cake pans. Ensure each pan is filled to approximately ⅔ full.
- Slide pans into the preheated 350°F oven. Bake for precisely 30-35 minutes until a toothpick emerges clean from the center.
- Remove cakes and let them rest in pans for 10 minutes. Transfer to a cooling rack for complete cooling.
- Combine 1 ½ cups chopped strawberries, ¼ cup sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in a saucepan.
- Cook strawberry mixture over medium heat for 5-7 minutes, stirring constantly until thickened. Allow to cool completely.
- Beat 1 cup softened butter until smooth and creamy in a large mixing bowl.
- Gradually incorporate 3 ½ cups powdered sugar and ½ cup cocoa powder at low speed.
- Add ½ teaspoon salt, 1 teaspoon vanilla extract, and ¼ cup heavy cream. Beat until frosting becomes light and fluffy.
- Position first cake layer on your serving plate. Spread a generous layer of chocolate frosting.
- Carefully spoon cooled strawberry filling over the frosting, creating an even layer.
- Gently place second cake layer on top. Cover entire cake with remaining chocolate frosting.
- Use an offset spatula to smooth frosting sides and top for a professional finish.
- Decorate with halved fresh strawberries and chocolate shavings around the edges.
- Refrigerate for 30 minutes before serving to help frosting set perfectly.
Notes
- Swap out milk for dairy-free alternatives like almond or oat milk to make the cake vegan-friendly.
- Use room temperature ingredients to help them blend smoothly and create a more even cake texture.
- For extra moisture, brush cake layers with simple syrup before adding frosting and filling.
- When cooking strawberry filling, stir constantly to prevent burning and ensure a smooth, thick consistency.
- Prep Time: 20 minutes
- Cook Time: 40-47 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 38 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg