Strawberry Chocolate Cake
A luscious and rich chocolate cake layered with fresh strawberries and creamy frosting, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk at room temperature
- 1/2 cup vegetable oil or melted coconut oil for flavor
- 2 tsp vanilla extract
- 1 cup boiling water to thin the batter
For the Filling
- 1 cup homemade strawberry jam
- 1 cup fresh strawberries, sliced
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until evenly combined.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2-3 minutes until well incorporated.
- Stir in the boiling water until the batter is smooth; it will be thin.
- Divide the batter evenly between the two prepared cake pans.
Baking
- Bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick.
- Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Assembly
- Spread a layer of strawberry jam on one cake layer, followed by sliced strawberries. Place the second layer on top.
- Beat the cream cheese and butter together until creamy. Gradually add powdered sugar and pureed strawberries until smooth.
- Frost the top and sides of the cake with the strawberry cream cheese frosting.
- Decorate with additional fresh strawberries if desired.
Notes
Serve at room temperature, optionally garnished with chocolate sauce or whipped cream. Store in the refrigerator for 3-4 days.