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Strawberry Chocolate Cake with Cream Cheese Frosting and Strawberry Jam Recipe

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4.2 from 7 reviews

This Strawberry Chocolate Cake is a decadent layered dessert featuring moist cocoa-infused cake layers paired with a luscious strawberry cream cheese frosting. Fresh strawberries are cooked into a homemade jam that adds a sweet and tangy burst between cake layers and in the frosting. The cake is finished with a smooth, creamy strawberry frosting and fresh strawberry decorations, making it a perfect treat for special occasions and chocolate-fruit lovers.

Ingredients

Strawberry Jam

  • 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
  • 1/2 teaspoon baking soda
  • 1/2 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
  • 200 g strawberries (finely diced)
  • 7 strawberries (halved for decoration)

Instructions

  1. Make Strawberry Jam: In a small pot, combine 500 g strawberries, 50 g granulated sugar, and 1 tablespoon water. Cook over medium-high heat, stirring occasionally until boiling. Be cautious of bubbling foam. Continue cooking until the mixture thickens to a jam-like consistency that parts and slowly comes back together when a spatula is dragged through.
  2. Cool Jam: Transfer the jam to a small bowl and refrigerate until completely cooled, ready to be used later in the frosting and cake assembly.
  3. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Line the bottoms of two 6-inch round cake pans with parchment paper rounds and set aside.
  4. Mix Dry Ingredients: In a medium bowl, whisk together 190 g all-purpose flour, 75 g cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  5. Mix Wet Ingredients: In a large bowl, whisk melted 115 g unsalted butter, 100 g light oil, 100 g granulated sugar, and 100 g brown sugar until combined. Add 2 eggs and whisk until smooth and uniform.
  6. Combine Batter: Alternately add half the dry ingredients and half the 330 g milk to the wet mixture, mixing gently but thoroughly after each addition until just combined.
  7. Fill Cake Pans: Divide the batter evenly between the two prepared pans (approximately 540 g batter each). Smooth the tops with a spatula or swirl the pans gently for an even surface.
  8. Bake Cake Layers: Bake for 40 to 45 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool Cake: Let cakes cool in pans for 10 minutes. Run an offset spatula around the edges to loosen, then invert onto a cooling rack. Allow to cool completely before assembling.
  10. Prepare Frosting: Beat 115 g softened unsalted butter until creamy with an electric mixer. Add 250 g softened cream cheese and beat until smooth and lump-free.
  11. Add Powdered Sugar and Jam: Gradually add 100 g powdered sugar, beating at low speed until combined. Incorporate 70 g cooled strawberry jam and 1 teaspoon vanilla extract, mixing until evenly blended. Transfer a small amount to a piping bag.
  12. Prepare Cake Layers for Assembly: Level the cake layers using a serrated knife to remove any doming. Cut each layer in half horizontally to create four layers total.
  13. First Layer and Filling: Place the first cake layer on a cake turntable or serving plate. Pipe a ring of frosting around the edge to form a barrier. Inside the ring, spread approximately 4 tablespoons of strawberry jam evenly. Sprinkle diced 200 g strawberries atop the jam in an even layer.
  14. Repeat Layers: Add the next cake layer and repeat the frosting ring, jam filling, and diced strawberries until all four layers are stacked.
  15. Crumb Coat: Apply a thin layer of frosting over the entire assembled cake to trap crumbs. Smooth the surface with a cake scraper and remove excess frosting.
  16. Final Frosting and Decoration: Apply a final thick coat of frosting to the cake, smoothing with a spatula or scraper. Add frosting swirls using your spatula for texture. Decorate the top with the 7 halved strawberries evenly spaced to finish the presentation.

Notes

  • Ensure eggs, milk, cream cheese, and butter are at room temperature before mixing for best texture.
  • Fresh or frozen strawberries can be used for jam; thaw frozen before cooking.
  • Allow cakes to cool completely before frosting to prevent melting or sliding layers.
  • Use a serrated knife carefully to level cake layers to avoid crumbling.
  • The frosting can be piped for decorative finishes using the reserved portion in the piping bag.
  • Keep the assembled cake refrigerated if not serving immediately, especially due to the cream cheese frosting.

Find it online: https://bitezly.com/strawberry-chocolate-cake-with-cream-cheese-frosting-and-strawberry-jam-recipe/