Strawberry Chocolate Cake

The first time I made a strawberry chocolate cake, I wasn’t aiming for perfection—I was just trying to use up some extra strawberries. But what emerged from my oven that day was more than a happy accident. The deep, fudgy layers of chocolate balanced by the sweet burst of strawberries instantly made this a family favorite. For beginner bakers, this cake is an excellent starting point because it’s forgiving, visually impressive, and bursting with flavor.

If you’re new to baking, this cake checks all the boxes: it’s simple to prepare, doesn’t require complex tools, and offers flexibility with ingredients. Plus, with a touch of fresh fruit and cream cheese frosting, it feels like a wholesome dessert that’s both indulgent and refreshing. It’s the perfect choice when you want to impress guests—or yourself—without getting overwhelmed.

Why This Recipe is Special

• Combines the richness of chocolate cake with the brightness of strawberries for a crowd-pleasing flavor contrast.
• Uses a simple homemade strawberry jam that’s easier to make than you’d expect and adds depth to the filling.
• Strawberry cream cheese frosting brings a tangy, fruity touch that complements the cake perfectly.
• The decorating is unfussy—no piping required—just a rustic, organic look using halved strawberries.
• Adaptable to various cake pans and can be made ahead for convenience.

Ingredients and Preparation

Strawberries
Used both in the jam and fresh in the filling and topping, strawberries provide natural sweetness and a burst of flavor. Opt for fresh berries for decorating to maintain structure.

Granulated Sugar
Essential for both the cake and the jam, sugar enhances sweetness and balances the cocoa and cream cheese tang.

All-Purpose Flour
Forms the structural base of the cake. Stick to all-purpose for a balanced texture that’s not too dense or light.

Natural Cocoa Powder
Gives the chocolate cake its deep, fudgy flavor. Natural cocoa is acidic, which reacts well with baking soda for rise.

Baking Powder & Baking Soda
Together, these ensure the cake has enough lift and softness.

Salt
A small amount sharpens the overall flavor and balances the sweetness.

Butter (Unsalted)
Used both melted (for a tender crumb) in the cake and softened (for a smooth frosting).

Oil
Helps keep the cake moist for days. Choose a neutral oil like canola or grapeseed.

Brown Sugar
Adds moisture and a subtle molasses flavor, enhancing the richness of the chocolate.

Eggs
Bind the ingredients and add structure. Room temperature eggs mix more easily into the batter.

Milk
Also at room temperature, milk adds moisture and helps create a smooth batter.

Cream Cheese
Used for the frosting, it brings a tangy contrast to the sweet elements.

Powdered Sugar
Sweetens the frosting and adds a smooth texture.

Vanilla Extract
Boosts flavor throughout, especially in the frosting.

Alternative Ingredients

• Use store-bought jam for convenience.
• Substitute raspberries or blueberries for a twist.
• Swap cream cheese with mascarpone for a milder flavor.
• Use almond milk or oat milk for a dairy-free version.

Step-by-Step Instructions

Step 1
Begin by making the strawberry jam. In a small pot, cook fresh or frozen strawberries with sugar and a splash of water until thickened to a jam-like consistency. Cool completely in the fridge.

Step 2
Preheat your oven to 350°F. Line the bottoms of two 6-inch round cake pans with parchment paper. Grease lightly.

Step 3
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Step 4
In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar. Add eggs and mix until smooth.

Step 5
Add the dry mixture to the wet ingredients in two parts, alternating with milk. Mix just until everything is combined.

Step 6
Divide the batter evenly into prepared pans and smooth the tops. Bake for 40–45 minutes or until a toothpick comes out with moist crumbs.

Step 7
Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8
To make the frosting, beat softened butter until creamy, then add cream cheese and beat until smooth. Mix in powdered sugar, strawberry jam, and vanilla extract until fluffy.

Step 9
Level the cake layers with a serrated knife. Pipe a ring of frosting on the first layer to hold the filling. Add jam inside the ring, top with diced strawberries, and smooth.

Step 10
Repeat layering until all cake layers are stacked. Apply a thin crumb coat and chill briefly.

Step 11
Frost the cake fully and decorate with halved strawberries on top for a rustic finish.

Beginner Tips and Notes

• If the jam looks too runny, cook it a few more minutes until it thickens.
• Don’t overmix the batter; it can make the cake dense.
• Use a serrated knife for leveling the cake evenly.
• A rotating cake turntable makes decorating easier, but it’s not required.
• If your frosting is too soft, chill it for 10–15 minutes before using.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
• Pair with a glass of cold milk or a warm cup of black tea.
• Store leftovers in an airtight container in the fridge for up to 3 days. Let it come to room temperature before serving.
• Freeze slices by wrapping them individually in plastic wrap and foil for up to a month.

Conclusion

There’s something magical about baking a cake that looks as good as it tastes—especially when it doesn’t require years of kitchen experience. This strawberry chocolate cake is beginner-approved and guaranteed to impress. If you give it a try, let us know how it turned out in the comments. Share your photos, your tweaks, and your wins—we’re cheering for you every step of the way.

FAQ About Strawberry Chocolate Cake

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