There’s something truly special about the combination of rich, dark chocolate and sweet, juicy strawberries. I remember the first time I made this strawberry chocolate cake for my daughter’s birthday party. The look of pure joy on her and her friends’ faces as they took their first bite was priceless! It instantly became a family tradition, requested for nearly every celebration.
This cake might look like it came from a fancy bakery, but it’s surprisingly simple to make right in your own kitchen. We’ll be making a deeply flavorful, moist chocolate cake and pairing it with a luscious strawberry cream cheese frosting. The secret is the homemade strawberry jam filling, which adds a burst of fresh flavor that store-bought versions just can’t match. Let’s get baking!
Why This Cake is a Guaranteed Hit
- Perfectly Moist Crumb: The combination of oil and melted butter in the chocolate cake batter creates a wonderfully tender and moist texture that stays fresh for days.
- Real Strawberry Flavor: Using a homemade strawberry jam for both the filling and the frosting gives this cake an authentic, vibrant berry taste that isn’t overly sweet.
- Stunning Presentation: With its layers of dark cake, pink frosting, and fresh berry topping, this cake is a showstopper. It looks impressive but is achievable for bakers of all skill levels.
- Versatile for Any Occasion: Whether it’s a birthday, Valentine’s Day, or just a Tuesday that needs a little something special, this strawberry chocolate cake is the perfect treat.
Strawberry Chocolate Cake
- Total Time: 3 hours
- Yield: 1 6-inch cake (serves 8-10)
Description
Indulge in the perfect pairing of rich, moist chocolate cake and sweet, vibrant strawberries. This stunning layer cake features a homemade strawberry jam filling and a luscious strawberry cream cheese frosting. It’s a show-stopping dessert that looks like it came from a bakery but is surprisingly achievable for any home baker.
Ingredients
- Strawberries (fresh or frozen)
- Granulated Sugar
- All-Purpose Flour
- Natural Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter, melted
- Vegetable or Canola Oil
- Brown Sugar
- Eggs, room temperature
- Milk, room temperature
- Cream Cheese, softened
- Powdered Sugar
- Vanilla Extract
Instructions
- Create the Strawberry Jam: In a small pot, stir together strawberries, granulated sugar, and water. Bring to a boil over medium-high heat. Cook until the mixture thickens into a jam consistency, then transfer to a bowl and cool completely in the refrigerator.
- Prepare the Chocolate Cake Batter: Preheat oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar. Whisk in the room-temperature eggs until smooth.
- Combine and Bake the Cakes: Alternate adding the dry flour mixture and the milk to the wet ingredients, mixing on low speed until just combined. Divide batter evenly between the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cake Layers: Let cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. The layers must be fully cooled before frosting.
- Whip Up the Frosting: In a large bowl, use an electric mixer to beat the softened butter until creamy. Add the softened cream cheese and beat until smooth. Beat in the powdered sugar on low speed, then add the cooled strawberry jam and vanilla extract. Beat until combined and fluffy.
- Assemble Your Masterpiece: Level the tops of the cake layers if needed, then slice each in half horizontally to create four layers. Place the first layer on a serving plate. Pipe a ring of frosting around the edge to create a dam. Spread about 4 tablespoons of strawberry jam inside the ring and top with diced fresh strawberries. Place the next cake layer on top and repeat until all layers are stacked.
- Frost and Decorate: Apply a thin crumb coat of frosting over the entire cake and chill for 15-20 minutes. Apply the final, thicker coat of frosting and smooth the sides and top. Garnish with halved fresh strawberries. Chill the finished cake for at least 30 minutes before slicing and serving.
Notes
For the best results, ensure your jam and cake layers are completely cool before assembling; otherwise, the frosting may melt and slide. The crumb coat is an essential step to achieve a clean, professional-looking finish by trapping any loose crumbs. When mixing the cake batter, be careful not to overmix after adding the flour, as this can result in a dense and tough cake crumb.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Building Blocks of a Perfect Cake
To create this beautiful strawberry chocolate cake, we’ll be working with three main components: the jam, the cake, and the frosting. Each part uses simple, high-quality ingredients to build incredible flavor.
For the Strawberry Jam:
- Strawberries: Fresh or frozen work equally well, so you can make this cake any time of year.
- Granulated Sugar: This sweetens the jam and helps it thicken to the perfect consistency.
For the Chocolate Cake:
- All-Purpose Flour & Cocoa Powder: The foundation of our cake. Use a natural cocoa powder for a rich, classic chocolate flavor.
- Baking Powder & Baking Soda: These leaveners give the cake its light and fluffy lift.
- Butter & Oil: Using both gives you the best of both worlds: the rich flavor of butter and the lasting moisture from a light-tasting oil (like vegetable or canola).
- Granulated & Brown Sugar: A mix of sugars adds sweetness, moisture, and a hint of molasses depth from the brown sugar.
- Eggs & Milk: These should be at room temperature to help the batter mix together smoothly and evenly.
For the Strawberry Cream Cheese Frosting:
- Cream Cheese & Butter: The base of our tangy, creamy frosting. Make sure they are both softened to room temperature for a lump-free result.
- Powdered Sugar: This thickens and sweetens the frosting.
- Strawberry Jam: A portion of our homemade jam gets mixed right in, giving the frosting a beautiful pink hue and delicious berry flavor.
How to Make Strawberry Chocolate Cake from Scratch
Step 1: Create the Strawberry Jam
In a small pot, stir together the strawberries, granulated sugar, and water. Place it over medium-high heat and bring it to a boil, stirring occasionally. Be watchful, as the mixture can foam up. Continue cooking until the boiling slows and the mixture has thickened into a jam. You’ll know it’s ready when you can drag a spatula through the bottom of the pot and the jam parts for a few seconds before slowly coming back together. Transfer the finished jam to a small bowl and let it cool completely in the refrigerator.
Step 2: Prepare the Chocolate Cake Batter
First, preheat your oven to 350°F (175°C). Prepare two 6-inch round cake pans by lining the bottoms with parchment paper rounds. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside. In a separate large mixing bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until they are well combined. Add the room-temperature eggs and whisk again until the mixture is smooth.
Step 3: Combine and Bake the Cakes
Alternate adding the dry flour mixture and the milk to your wet ingredients. Start by adding half of the flour mixture, mixing on low speed until just combined. Then, add half of the milk and mix again. Repeat with the remaining flour and milk, being careful not to overmix. Divide the batter evenly between your two prepared cake pans (it should be about 540g of batter per pan). Smooth the tops with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 4: Cool the Cake Layers
Let the cakes cool in their pans for about 10 minutes. Then, run an offset spatula or knife around the edges to loosen them. Carefully turn the cakes out onto a wire rack to cool completely. It’s very important that they are not even slightly warm before you begin frosting.
Step 5: Whip Up the Strawberry Cream Cheese Frosting
In a large mixing bowl, use an electric hand mixer to beat the softened butter until it’s very creamy and light. Add the softened cream cheese and continue beating until the mixture is completely smooth. Add the powdered sugar and beat on low speed until it’s incorporated. Finally, add the cooled strawberry jam and vanilla extract, and beat again until everything is combined and the frosting is fluffy. Remember to scrape down the sides of the bowl once or twice. Transfer a small amount of the frosting to a piping bag with the tip snipped off.
Step 6: Assemble Your Masterpiece
If your cake layers have a dome on top, use a serrated knife to carefully level them. Then, slice each cake layer in half horizontally to create four thin layers. Place the first cake layer on your serving plate or a cake turntable. Pipe a ring of frosting around the outer edge of the layer—this will act as a dam for your filling. Spread about 4 tablespoons of the strawberry jam inside the frosting ring. Top the jam with a layer of finely diced fresh strawberries. Place the next cake layer on top and repeat the process until all layers are stacked.
Step 7: Frost and Decorate
Apply a very thin layer of frosting all over the cake. This is called a crumb coat, and it traps any loose crumbs. Use a cake scraper to smooth it out, then chill the cake in the fridge for about 15-20 minutes to set the crumb coat. After chilling, apply the final, thicker coat of frosting and smooth it with your scraper. You can use an offset spatula to create pretty swirls on the top and sides. Arrange the halved strawberries on top of the cake for a beautiful finishing touch. Chill the finished cake for at least 30 minutes before slicing and serving to help it set.
My Top Tips for a Flawless Cake
- Room Temperature is Key: For the smoothest frosting, make sure your butter and cream cheese are truly at room temperature. Cold ingredients will result in a lumpy frosting that’s difficult to spread.
- Don’t Overmix the Batter: When you alternate adding the dry and wet ingredients, mix only until they are *just* combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake.
- Chill for Clean Slices: After the final decoration, letting the cake chill in the refrigerator for at least 30 minutes (or even an hour) will help the frosting firm up. This makes it much easier to get clean, beautiful slices when you serve it.
- Level Your Layers: Taking a moment to level any domed tops on your cake layers makes a huge difference in the stability and final appearance of your cake. For more tips on building beautiful desserts, check out our guide to making perfect cakes.
Creative Twists on a Classic
- Raspberry Chocolate Cake: Not a fan of strawberries? Simply swap them out for raspberries! A raspberry jam and fresh raspberries in the filling would be a delicious, tart alternative.
- Add Chocolate Chips: For an extra decadent chocolate experience, you can fold about a cup of mini chocolate chips into the cake batter before baking.
- White Chocolate Frosting: Instead of cream cheese frosting, try a white chocolate buttercream. Melted and cooled white chocolate can be whipped into the butter before adding powdered sugar for a super decadent twist.
- Layered Flavors: If you love the idea of combining different cake flavors, you might also enjoy our stunning Neapolitan Cake, which features layers of vanilla, chocolate, and strawberry cake.
Can I use store-bought strawberry jam?
Absolutely! If you’re short on time, a good quality store-bought strawberry jam or preserves will work just fine. You’ll need it for both the filling and for mixing into the frosting.
How do I store this strawberry chocolate cake?
Because of the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days.
Can I make this cake in a different size pan?
Yes, you can adapt this recipe. For two 8-inch round pans, the baking time will likely be shorter, around 30-35 minutes. For a 9×13 inch rectangular pan, start checking for doneness around 35-40 minutes. Always use the toothpick test to be sure.
Can I make parts of this cake ahead of time?
Definitely! You can bake the cake layers up to two days in advance. Once they are completely cool, wrap them tightly in plastic wrap and store them at room temperature. The strawberry jam and frosting can also be made a day or two ahead and kept in airtight containers in the refrigerator. Just let the frosting sit at room temperature for about 20-30 minutes to soften before assembling the cake.
Perfect Pairings for Your Cake
This strawberry chocolate cake is truly a star on its own, but a few simple additions can make it even more special. A scoop of classic vanilla bean ice cream is a wonderful contrast to the rich chocolate. For a simpler pairing, a dollop of fresh, lightly sweetened whipped cream is always a great choice.
I also love serving a slice with a hot cup of coffee or a cold glass of milk to balance the sweetness. If you’re a big fan of strawberry desserts, you should also try our beautiful Strawberry Shortcake Layer Cake for your next gathering!
Did You Make This Strawberry Chocolate Cake?
I hope you and your family love this strawberry chocolate cake as much as we do! It’s such a joyful cake to make and share, perfect for creating sweet memories. There’s nothing better than seeing the smiles after that first bite of moist chocolate cake and fresh strawberry frosting. For another fun and creative chocolate bake, check out these spooky-cute Halloween Monster Chocolate Cake Brownies.
If you try this recipe, I would be so happy to see your creation! Please tag me on Instagram or share a photo on Pinterest. Your feedback and bakes make my day!
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