Strawberry Chocolate Cake with Cream Cheese Frosting and Fresh Strawberry Garnish Recipe

Introduction

This Strawberry Chocolate Cake combines rich cocoa flavors with fresh, fruity strawberry jam and creamy frosting. It’s a perfect dessert for special occasions or whenever you want to impress with a deliciously moist and flavorful cake.

Ingredients

• 500 g strawberries (fresh or frozen)
• 50 g granulated sugar
• 1 tablespoon water
• 190 g all-purpose flour
• 75 g natural cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 115 g unsalted butter (melted)
• 100 g light-tasting oil
• 100 g granulated sugar
• 100 g brown sugar
• 2 large eggs (room temperature)
• 330 g milk (room temperature)
• 250 g cream cheese (softened to room temperature)
• 115 g unsalted butter (softened to room temperature)
• 100 g powdered sugar
• 70 g strawberry jam (from above)
• 1 teaspoon vanilla extract
• 200 g strawberries (finely diced)
• 7 strawberries (halved for decoration)

Instructions

1. Step 1: Prepare the strawberry jam by combining strawberries, granulated sugar, and water in a small pot. Cook over medium-high heat, stirring occasionally until it boils and thickens to a jammy consistency. Transfer to a bowl and cool completely in the fridge.
2. Step 2: Preheat oven to 350°F. Line the bottoms of two 6″ round cake pans with parchment paper and set aside.
3. Step 3: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. Step 4: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
5. Step 5: Alternately add half the dry ingredients and half the milk to the wet mixture, mixing just until combined after each addition.
6. Step 6: Divide batter evenly between the prepared pans (about 540g each). Smooth the tops and bake for 40-45 minutes, or until a toothpick inserted comes out mostly clean with some crumbs.
7. Step 7: Let cakes cool in pans for 10 minutes, then loosen edges and transfer to wire racks to cool completely.
8. Step 8: Make the frosting by beating softened butter until creamy. Add cream cheese and beat until smooth. Gradually add powdered sugar, beating on low speed, then mix in strawberry jam and vanilla extract.
9. Step 9: Level the cake layers with a serrated knife and cut each layer in half to make four layers total.
10. Step 10: On a turntable or plate, place the first cake layer. Pipe a ring of frosting around the edge. Add 4 tablespoons of strawberry jam inside the ring, smooth it out, then sprinkle diced strawberries evenly on top.
11. Step 11: Repeat with remaining cake layers and filling.
12. Step 12: Apply a thin crumb coat of frosting all over the cake and scrape off excess. Then apply a final smooth coat, adding swirls with a spatula.
13. Step 13: Decorate the top of the cake by pressing halved strawberries onto the frosting.

Tips & Variations

• Use fresh strawberries for the jam when in season, or frozen strawberries will work well too.
• Allow all ingredients to come to room temperature for smoother batter and frosting.
• For extra moisture, brush cake layers with a simple syrup before adding frosting and jam layers.
• Substitute cocoa powder with Dutch-process cocoa for a milder chocolate flavor.
• Try adding a splash of lemon juice to the jam for a subtle tanginess.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the jam?

Yes, frozen strawberries work well. Thaw them before cooking to release juices and make the cooking process easier.

Do I have to use cream cheese in the frosting?

Cream cheese adds a tangy richness to the frosting, but you can substitute with mascarpone or a buttercream frosting if preferred.

Strawberry Chocolate Cake with Cream Cheese Frosting and Fresh Strawberry Garnish Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

A luscious Strawberry Chocolate Cake featuring moist chocolate layers layered with a tangy strawberry cream cheese frosting and fresh strawberry jam. This cake combines rich cocoa flavor with fresh strawberries both in the filling and on top, perfect for a special occasion or dessert that impresses.

• Author: Logan
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes plus cooling time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Jam

• 500 g strawberries (fresh or frozen)
• 50 g granulated sugar
• 1 tablespoon water

Chocolate Cake

• 190 g all-purpose flour
• 75 g natural cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 115 g unsalted butter (melted)
• 100 g light-tasting oil
• 100 g granulated sugar
• 100 g brown sugar
• 2 large eggs (room temperature)
• 330 g milk (room temperature)

Strawberry Cream Cheese Frosting

• 250 g cream cheese (softened to room temperature)
• 115 g unsalted butter (softened to room temperature)
• 100 g powdered sugar
• 70 g strawberry jam (from above)
• 1 teaspoon vanilla extract
• 200 g strawberries (finely diced)
• 7 strawberries (halved for decoration)

Instructions

1. Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally, until the mixture boils and foam bubbles up. Continue cooking until the jam thickens to a consistency where it parts when you drag a spatula through and slowly comes back together after a few seconds. Transfer the jam to a small bowl and refrigerate until completely cooled.
2. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line the bottoms of two 6-inch round cake pans with parchment paper rounds and set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this aside.
4. Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, light-tasting oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking until smooth.
5. Combine Batter: Alternately add half of the flour mixture and half of the milk to the wet ingredients, mixing gently after each addition until just combined. Do not overmix.
6. Fill Cake Pans: Divide the batter evenly between the prepared pans (about 540 g batter per pan). Smooth the surface with a spatula or gently tap the pans to remove air bubbles.
7. Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out mostly clean with a few moist crumbs attached.
8. Cool Cakes: Let the cakes cool in the pans for 10 minutes. Run an offset spatula around the edges to release and invert onto wire racks to cool completely before assembling.
9. Make Frosting: Using an electric mixer, beat softened butter until creamy. Add cream cheese and beat until smooth. Gradually add powdered sugar and beat on low until combined. Add cooled strawberry jam and vanilla extract; beat until fully incorporated, scraping down the bowl once.
10. Prepare Cake Layers: Level each cake layer with a serrated knife if domed. Cut each layer in half horizontally to create four layers total.
11. Assemble Cake: Place the first cake layer on a cake turntable. Pipe a ring of frosting around the edge to create a border.
12. Add Filling: Spoon about 4 tablespoons of strawberry jam inside the frosting ring and smooth evenly with an offset spatula. Sprinkle a layer of finely diced strawberries over jam.
13. Repeat Layers: Place the next cake layer on top and repeat the frosting ring, jam filling, and diced strawberries until all layers are stacked.
14. Crumb Coat: Apply a thin layer of frosting over the entire assembled cake to seal in crumbs. Scrape off excess frosting with a cake scraper and chill briefly if needed.
15. Final Frosting and Decoration: Apply a final thick coat of frosting and smooth with a scraper. Use a spatula to add decorative swirls in the frosting. Press halved strawberries around the top edge as decoration.

Notes

• Use room temperature ingredients for best mixing results.
• Be careful while cooking jam as hot foam can bubble up quickly.
• Allow cakes to cool completely before frosting to prevent melting.
• The frosting can be stored refrigerated for up to 2 days before assembling.
• Ensure cake pans are well-prepared to prevent sticking.
• This cake is best served slightly chilled but can be brought to room temperature before eating.

Keywords: strawberry chocolate cake, chocolate cake, strawberry jam, cream cheese frosting, layered cake, chocolate dessert