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Strawberry Chocolate Cake with Strawberry Frosting

Strawberry Chocolate Cake with strawberry frosting and fresh berries
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Strawberry Chocolate Cake with soft cocoa layers, berry jam, fresh strawberries, and creamy strawberry frosting.

Ingredients

Scale
  • 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
  • ½ teaspoon baking soda
  • ½ 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
  • Filling and Toppings
  • 200 g strawberries, finely diced
  • 7 strawberries, halved for decoration

Instructions

  1. For the jam, place the strawberries, sugar, and water in a small saucepan. Cook over medium-high heat, stirring now and then, until the berries break down and the mixture becomes thick and glossy.
  2. Scrape the jam into a small bowl and chill it fully before adding it to the frosting or cake layers.
  3. Preheat the oven to 350°F. Line the bottoms of two 6-inch round cake pans with parchment paper.
  4. Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  5. In a large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar. Add the eggs and mix until smooth.
  6. Add half of the dry mixture, then half of the milk, stirring gently after each addition. Repeat with the remaining dry ingredients and milk.
  7. Divide the batter between the prepared pans, using about 540 g in each pan. Smooth the tops.
  8. Bake for 40-45 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Let the cakes cool in the pans for about 10 minutes. Loosen the edges, turn them onto a wire rack, and cool completely.
  10. For the frosting, beat the softened butter until creamy. Add the cream cheese and beat until smooth.
  11. Mix in the powdered sugar on low speed. Add 70 g strawberry jam and vanilla, then beat until combined.
  12. Spoon a small amount of frosting into a piping bag and snip off the tip.
  13. Level the cooled cakes if needed, then slice each one in half to make four layers.
  14. Place the first cake layer on a serving plate or turntable. Pipe a frosting border around the edge.
  15. Spread about 4 tablespoons of strawberry jam inside the border, then add an even layer of diced strawberries.
  16. Repeat with the remaining cake layers, jam, and diced strawberries.
  17. Cover the stacked cake with a thin crumb coat and scrape away extra frosting.
  18. Spread on the final frosting layer, add soft swirls, and decorate with halved strawberries.

Notes

  • Fresh or frozen strawberries work for the jam, but fresh berries are best for the filling and topping.
  • Use only 70 g of the prepared jam in the frosting so it stays creamy and spreadable.
  • Store the cake in an airtight container in the fridge for up to 3 days.
  • Freeze leftovers for up to 1 month, wrapped well or sealed in an airtight container.
  • Thaw frozen slices overnight in the fridge or at room temperature for 1-2 hours.

Nutrition

Keywords: chocolate strawberry cake, strawberry chocolate cake

Find it online: https://thekitchenfinesse.com/2026/06/02/strawberry-chocolate-cake/