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Strawberry Chocolate Cake

Strawberry Chocolate Cake
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Strawberry Chocolate Cake combines rich, moist layers of deep chocolate flavor with the fresh sweetness of juicy strawberries. This easy-to-make dessert uses simple ingredients to create a tender, visually stunning cake perfect for birthdays, celebrations, or any occasion that calls for a delicious treat.

Ingredients

Scale

Dry Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 and 1/2 cups granulated sugar

Wet Ingredients

  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup fresh strawberries, pureed (about half the berries)

Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp milk (plus more if needed)
  • 1/4 cup finely chopped fresh strawberries or a few drops of strawberry extract (optional)

Garnish

  • Sliced fresh strawberries
  • Optional: dusting of cocoa powder or powdered sugar

Instructions

  1. Prepare Your Ingredients and Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Rinse, hull, and puree about half of the fresh strawberries. Slice the remaining strawberries for garnish and set aside.
  2. Mix the Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking soda, salt, and sugar to combine evenly for a consistent crumb and balanced flavor.
  3. Combine Wet Ingredients: In a separate bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and the pureed strawberries until the mixture is smooth and uniform, creating a moist batter with a strawberry undertone.
  4. Blend Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
  5. Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
  6. Prepare the Frosting: Beat softened butter until fluffy. Gradually add powdered sugar and milk, mixing well. For a strawberry twist, fold in finely chopped strawberries or a few drops of strawberry extract.
  7. Assemble and Decorate: Place one cake layer on a serving plate and spread a generous layer of frosting. Add a layer of sliced strawberries, then top with the second cake layer. Frost the entire cake and decorate with additional fresh strawberries. Optionally, dust with cocoa powder or powdered sugar.

Notes

  • Use room temperature ingredients for better mixing and smoother batter.
  • Do not overmix the batter to avoid a dense texture.
  • Use ripe, juicy strawberries for the best natural sweetness and flavor.
  • Allow cake layers to cool completely before frosting to prevent melting and slipping.
  • If the frosting is too soft, chill it briefly to make spreading easier.
  • Frozen strawberries can be used if thawed and well drained to avoid excess moisture.
  • To keep the cake moist, use vegetable oil instead of butter in the batter.
  • Store leftover cake covered tightly in the refrigerator for up to 3 days.
  • Unfrosted cake layers can be frozen up to 2 months; thaw fully before frosting and serving.
  • For best flavor, bring refrigerated cake to room temperature before serving; avoid microwaving.

Nutrition

Keywords: strawberry chocolate cake, chocolate cake with strawberries, moist chocolate cake, easy chocolate strawberry cake, birthday cake, layered cake

Find it online: https://marysplate.com/strawberry-chocolate-cake/