- Prep Time 1hour hr 25minutes mins
- Cook Time 1hour hr
- Total Time 2hours hrs 25minutes mins
- Yield8 servings
- Category Dessert
- Cuisine American
Equipment
- ▢2 6″ round cake pans
- ▢1 electric hand mixer
- ▢1 cake turntable, optional
- ▢1 piping bag
- ▢1 offset spatula
- ▢1 cake scraper
Ingredients
Strawberry Jam (or use store-bought)
- ▢500 g strawberries, fresh or frozen
- ▢50 g granulated sugar
- ▢1 tablespoon water
Chocolate Cake
- ▢190 g all-purpose flour
- ▢75 g natural cocoa powder
- ▢1 teaspoon baking powder
- ▢½ teaspoon baking soda
- ▢½ teaspoon salt
- ▢115 g unsalted butter, melted
- ▢100 g light-tasting oil
- ▢100 g granulated sugar
- ▢100 g brown sugar
- ▢2 large eggs, room temperature
- ▢330 g milk, room temperature
Strawberry Cream Cheese Frosting
- ▢250 g cream cheese, softened to room temperature
- ▢115 g unsalted butter, softened to room temperature
- ▢100 g powdered sugar
- ▢70 g strawberry jam, from above
- ▢1 teaspoon vanilla extract
Filling and Toppings
- ▢200 g strawberries, finely diced
- ▢7 strawberries, halved for decoration
Cook Mode
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Instructions
Strawberry Jam
- Cook until thickened: In a small pot, stir together strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally, until it comes to a boil. Be careful as the foam can bubble up as it boils. Continue cooking until the boiling subsides and the mixture thickens into a jammy consistency. The jam should part when you drag a spatula through it and then slowly come back together after a few seconds.
- Cool: Transfer the jam to a small bowl and let it cool completely in the fridge until you’re ready to use it.
Chocolate Cake
- Prep: Preheat the oven to 350°F. Line the bottom of two 6″ round cake pans with parchment paper rounds. Set aside.
- Dry mixture: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Wet mixture: In a large mixing bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until combined. Add the eggs and whisk together until smooth.
- Combine into batter: Alternate adding half of the flour mixture and then half of the milk, mixing until just combined after each addition.
- Fill pans: Divide the batter evenly into your prepared cake pans (about 540g of batter in each pan). Use a spatula to smooth the surface of the batter or give the pans a quick spin on the counter.
- Bake: Bake cakes for about 40-45 minutes or until a toothpick inserted comes out mostly clean with some crumbs attached.
- Cool: Let the cakes cool in the pan for about 10 minutes before running an offset spatula around the edges of the cakes to release them from the pan. Turn them out onto a wire rack and let them cool completely before assembling the cake.
Strawberry Cream Cheese Frosting
- Cream butter and cream cheese: In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy. Add the cream cheese and continue beating until the cream cheese is smooth and creamy.
- Beat frosting: Add the powdered sugar and beat on low speed until combined. Add the strawberry jam and vanilla extract and beat again until combined, stopping to scrape down the bowl once. Transfer a small portion of the frosting to a piping bag and cut the tip off.
Assemble the cake
- Prep cake layers: Use a serrated knife to level the cake layers (if there’s any doming) and cut them in half to make four cake layers.
- Frosting ring: On a cake turntable, lay down the first cake layer. Pipe a ring of frosting around the edge of the cake.
- Fillings: Add about 4 tablespoons of strawberry jam in the middle of the frosting ring and smooth into an even layer with an offset spatula. Add diced strawberries on top of the jam and arrange into an even layer.
- Repeat: Top with the next cake layer and repeat with the rest of the filling and cake layers.
- Crumb coat: Apply a thin layer of frosting to the cake as a crumb coat and scrape away the excess with a cake scraper.
- Frost and decorate: Apply a final coat of frosting and smooth with a scraper. Use your spatula to add some swirls in the frosting. Press halved strawberries on top of the frosting to decorate the cake.
Nutrition
Calories: 797kcal | Carbohydrates: 84g | Protein: 10g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 410mg | Potassium: 452mg | Fiber: 6g | Sugar: 55g | Vitamin A: 1275IU | Vitamin C: 52mg | Calcium: 166mg | Iron: 3mg
