Imported from the web
Strawberry Chocolate Cake
This strawberry chocolate cake features rich and fudgy chocolate cake layers, a homemade strawberry jam filling, and a fresh strawberry cream cheese frosting.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 500 g strawberries (fresh or frozen)
- 50 g granulated sugar (for jam)
- 1 tbsp water
- 190 g all-purpose flour
- 75 g natural cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 115 g unsalted butter (melted)
- 100 g light-tasting oil
- 100 g granulated sugar (for cake batter)
- 100 g brown sugar
- 2 eggs (large, room temperature)
- 330 g milk (room temperature)
- 250 g cream cheese (softened to room temperature)
- 115 g unsalted butter (softened to room temperature, for frosting)
- 100 g powdered sugar
- 70 g strawberry jam (reserved from homemade jam above)
- 1 tsp vanilla extract
- 200 g strawberries (finely diced)
- 7 strawberries (halved for decoration)
Steps
- 1
In a small pot, stir together 500g strawberries, 50g granulated sugar, and 1 tablespoon water.
- 2
Cook over medium-high heat, stirring occasionally, until it comes to a boil. Be careful as the foam can bubble up as it boils.
- 3
Continue cooking until the boiling subsides and the mixture thickens into a jammy consistency. The jam should part when you drag a spatula through it and then slowly come back together after a few seconds.
- 4
Transfer the jam to a small bowl and let it cool completely in the fridge until you're ready to use it.
- 5
Preheat the oven to 350°F (175°C). Line the bottom of two 6" round cake pans with parchment paper rounds. Set aside.
- 6
In a medium bowl, whisk together 190g flour, 75g cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- 7
In a large mixing bowl, whisk together 115g melted butter, 100g oil, 100g granulated sugar, and 100g brown sugar until combined.
- 8
Add 2 large eggs and whisk together until smooth.
- 9
Alternate adding half of the flour mixture and then half of the milk (330g total), mixing until just combined after each addition.
- 10
Divide the batter evenly into your prepared cake pans (about 540g of batter in each pan). Use a spatula to smooth the surface or give the pans a quick spin on the counter.
- 11
Bake cakes for about 40-45 minutes or until a toothpick inserted comes out mostly clean with some crumbs attached.
- 12
Let the cakes cool in the pan for about 10 minutes before running an offset spatula around the edges to release them. Turn them out onto a wire rack and let them cool completely before assembling.
- 13
In a large mixing bowl, use an electric hand mixer to beat 115g softened butter until it becomes very creamy.
- 14
Add 250g softened cream cheese and continue beating until the mixture is smooth and creamy.
- 15
Add 100g powdered sugar and beat on low speed until combined.
- 16
Add 70g of the prepared strawberry jam and 1 teaspoon vanilla extract; beat again until combined, stopping to scrape down the bowl once.
- 17
Transfer a small portion of the frosting to a piping bag and cut the tip off.
- 18
Use a serrated knife to level the cake layers and cut them in half horizontally to create four cake layers in total.
- 19
Place the first cake layer on a turntable. Pipe a ring of frosting around the edge of the cake to act as a dam.
- 20
Add about 4 tablespoons of strawberry jam in the middle of the frosting ring and smooth into an even layer. Add a layer of diced strawberries on top of the jam.
- 21
Top with the next cake layer and repeat the filling process for the remaining layers.
- 22
Apply a thin layer of frosting to the entire cake as a crumb coat and scrape away excess with a cake scraper.
- 23
Apply a final coat of frosting and smooth with a scraper. Add swirls with a spatula and press halved strawberries on top to decorate.
Notes
Baking by weight is recommended for accuracy. If your frosting is too liquidy, ensure the cream cheese and butter were not over-beaten and that the jam was completely cooled before adding. Some users suggest using cold cream cheese/mascarpone to help the frosting retain its shape.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →