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Strawberry Chocolate Cake

A moist layered cake combining deep chocolate flavors with fresh strawberry cream cheese frosting, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup 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 frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup fresh strawberries, pureed
For assembly
  • 1 cup homemade strawberry jam
  • 1 cup fresh strawberries, sliced

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  4. Stir in the boiling water (the batter will be thin). Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Frosting
  1. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and strawberry puree, mixing until well combined.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of strawberry jam and add sliced strawberries on top.
  2. Place the second layer on top and frost the top and sides of the cake with the strawberry cream cheese frosting.
  3. Decorate as desired with additional strawberries.

Notes

For the best texture, serve at room temperature with a scoop of vanilla ice cream or whipped cream. Store leftovers covered in the fridge for 3-4 days, or freeze individual slices for up to 2 months.