Strawberry Chocolate Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberry jam:

500 g strawberries, fresh or frozen

50 g granulated sugar

1 tablespoon water

For the chocolate cake:

190 g all-purpose flour

75 g natural cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

100 g light-tasting oil

115 g unsalted butter, melted

100 g granulated sugar

100 g brown sugar

2 large eggs, room temperature

330 g milk, room temperature

For the frosting and filling:

250 g cream cheese, softened

115 g unsalted butter, softened

100 g powdered sugar

70 g strawberry jam

1 teaspoon vanilla extract

200 g strawberries, finely diced

7 strawberries, halved for decoration

Directions

I start by making the strawberry jam. I cook the strawberries, sugar, and water together in a small saucepan over medium-high heat until the mixture thickens into a jam-like consistency. Then I let it cool completely in the refrigerator.

I preheat the oven to 350°F and line two 6-inch round cake pans with parchment paper.

In a medium bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large mixing bowl, I whisk the melted butter, oil, granulated sugar, and brown sugar until smooth and combined. Then I add the eggs and whisk again until the mixture becomes glossy.

I alternate adding the dry ingredients and milk, mixing gently after each addition until the batter just comes together.

Then I divide the batter evenly between the prepared cake pans and bake the cakes for 40 to 45 minutes. I check for doneness with a toothpick and look for a few moist crumbs.

After baking, I let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

To prepare the frosting, I beat the softened butter until creamy, then add the cream cheese and continue beating until smooth. I mix in the powdered sugar, strawberry jam, and vanilla extract until everything becomes fluffy and evenly combined.

Once the cakes are cool, I level them if needed and slice each cake horizontally to create four layers.

I place the first layer on a serving plate and pipe a border of frosting around the edge. Then I spoon strawberry jam into the center and scatter diced strawberries on top.

I repeat the layering process with the remaining cake layers.

Finally, I apply a thin crumb coat of frosting, chill briefly if needed, and finish frosting the cake with soft swirls. I decorate the top with halved strawberries before serving.

Servings and Timing

Prep Time: 85 minutes

Cooking Time: 60 minutes

Total Time: 145 minutes

Servings: 8 servings

Variations

I sometimes swap the strawberry jam for raspberry jam when I want a slightly tangier flavor. Fresh raspberries also work beautifully between the layers.

For an even richer chocolate flavor, I occasionally add a handful of mini chocolate chips to the batter before baking.

When I want a lighter finish, I replace part of the cream cheese frosting with whipped cream frosting. It creates a softer and fluffier texture while still pairing wonderfully with the strawberries.

I also like turning this recipe into cupcakes for parties. I simply reduce the baking time and fill the centers with strawberry jam for a fun individual dessert option.

Storage/Reheating

I store the cake covered in the refrigerator because of the cream cheese frosting and fresh strawberries. It stays fresh for up to 4 days.

Before serving, I like letting the cake sit at room temperature for about 20 to 30 minutes so the frosting softens and the flavors become more pronounced.

If I want to freeze the cake, I wrap individual slices tightly in plastic wrap and place them in an airtight container. The slices freeze well for up to 2 months. I thaw them overnight in the refrigerator before serving.

FAQs

Can I use frozen strawberries?

Yes, I use frozen strawberries often for the jam. I simply cook them a little longer to allow the extra moisture to evaporate.

Can I make the cake layers ahead of time?

Yes, I usually bake the cake layers a day ahead. I wrap them tightly once cooled and store them at room temperature overnight.

Why is my frosting too soft?

I find that the frosting becomes too soft if the butter or cream cheese is overly warm. I chill the frosting briefly before assembling the cake if needed.

Can I use a different cake pan size?

Yes, I can use 8-inch pans instead of 6-inch pans, but the cake layers will be thinner and may bake faster.

Do I need to refrigerate the cake?

Yes, I always refrigerate this cake because of the cream cheese frosting and fresh fruit filling.

Conclusion

I love how this Strawberry Chocolate Cake delivers the perfect balance of rich chocolate and fresh strawberry flavor. The moist cake layers, homemade jam, and creamy frosting create a dessert that feels bakery-worthy yet completely homemade. Whether I make it for a celebration or simply to enjoy a beautiful slice with coffee, this cake always becomes the centerpiece of the table.

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