Strawberry Chocolate Cake
A delightful cake combining rich chocolate flavor with fresh strawberries, perfect for special occasions.
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Filling and Frosting
- 1 cup homemade strawberry jam
- 2 cups fresh strawberries, sliced
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups strawberries for decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water (the batter will be thin). Pour the batter into prepared pans.
Baking
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Assembly
- Once cooled, place one cake layer on a serving plate. Spread with strawberry jam and top with sliced strawberries.
- Place the second cake layer on top.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost the top and sides of the cake. Decorate with extra strawberries.
- Slice and serve!
Notes
Store the cake in an airtight container in the refrigerator for 4 to 5 days. Freeze for longer storage.