Strawberry Chocolate Cake Recipe

The Ultimate Strawberry Chocolate Cake: A Love Story in Every Slice

There are some flavor combinations that just feel like they were meant to be, and for me, that’s rich, dark chocolate and sweet, sun-ripened strawberries. This Strawberry Chocolate Cake recipe is more than just a dessert; it’s a celebration on a plate. It’s the cake I bake when I want to make an ordinary day feel special. The first time I pulled this creation from the oven, the aroma of deep chocolate and warm berries filled my kitchen, and I knew I had stumbled upon something truly magical. It’s the result of countless little tweaks—a bit more cocoa here, a different sugar there—until it reached the perfect harmony of a moist, decadent crumb and a bright, fruity heart. This is the recipe that turns heads and silences a room, the one that friends and family now request for birthdays and holidays.

Why You’ll Love This

• A Perfect Balance: It masterfully pairs the deep, rich flavor of chocolate with the bright, sweet-tart burst of fresh strawberries.
• Incredibly Moist Crumb: The combination of butter for flavor and oil for moisture creates a tender, luxurious cake that never dries out.
• Showstopper Appeal: With its beautiful layers and luscious frosting, it looks like it came straight from a professional bakery, but it’s surprisingly straightforward to assemble.
• From-Scratch Flavor: Using a homemade strawberry jam elevates this cake to another level, infusing it with an authentic, intensely fruity taste you just can’t get from a jar.

I’ll never forget the first time I served this cake at a family gathering. My notoriously picky nephew, who usually turns his nose up at anything that isn’t a plain vanilla cookie, watched me slice into the dark, layered cake with suspicion. He reluctantly accepted a small piece, poked at it with his fork, and then took a hesitant bite. A moment of silence passed. His eyes widened, and without a word, he devoured the rest of the slice and immediately asked for a second. Seeing him, a boy who avoids fruit in desserts, fall in love with the combination of rich chocolate and strawberry jam was the ultimate testament to this cake’s universal appeal.

What Makes It Special

• Homemade Strawberry Jam: The heart of this cake. Using fresh or frozen strawberries, you’ll cook down a simple, vibrant jam that provides a pure, concentrated fruit flavor.
• Natural Cocoa Powder: This gives the cake its deep, authentic chocolate taste and beautiful dark color, without being overly sweet.
• Butter & Oil Combination: We use melted butter for that classic, rich flavor and a light-tasting oil to guarantee a supremely moist and tender cake crumb that stays fresh for days.
• Cream Cheese Frosting: The tanginess of the cream cheese cuts through the sweetness, while the addition of our homemade strawberry jam gives it a beautiful pink hue and a delightful berry flavor.
• Room Temperature Ingredients: Bringing your eggs, milk, butter, and cream cheese to room temperature is crucial for a smooth batter and a silky, lump-free frosting.

Making It Happen

First, we’ll create the heart of our cake: the luscious strawberry jam. In a small pot, you’ll combine the strawberries, sugar, and a splash of water, letting it bubble and cook over medium-high heat. As it thickens, the kitchen will fill with the scent of summer. You’ll know it’s ready when you can draw a line through the jam with a spatula and it slowly comes back together. Let this cool completely in the fridge while you turn your attention to the star of the show.

For the chocolate cake, you’ll begin by preheating your oven to 350°F and preparing two 6-inch round cake pans. In one bowl, whisk together your dry ingredients—the flour, cocoa powder, baking powder, baking soda, and salt. In a separate, larger bowl, it’s time for the wet ingredients. Whisk together the melted butter, oil, and both sugars until they’re happily combined. Then, beat in the eggs until the mixture is smooth and glossy. The magic happens when you bring the two together. You’ll alternate adding the flour mixture and the milk to your wet ingredients, mixing gently after each addition just until the batter comes together.

Divide this rich, dark batter evenly between your prepared pans and bake for about 40-45 minutes. Once a toothpick comes out with a few moist crumbs, they’re done. Let them cool for a few minutes in the pans before turning them out onto a wire rack to cool completely.

While the cakes cool, let’s whip up the dreamy strawberry frosting. Using an electric mixer, beat the softened butter until it’s creamy, then add the softened cream cheese and beat again until everything is perfectly smooth. Gradually add the powdered sugar, followed by that gorgeous strawberry jam and a touch of vanilla.

To assemble this beauty, level your cake layers and slice each one in half horizontally to create four layers. Place the first layer on your stand and pipe a ring of frosting around the edge. This little dam will hold our delicious filling. Spoon some strawberry jam into the center and top it with finely diced fresh strawberries. Place the next cake layer on top and repeat the process. Once all layers are stacked, apply a thin crumb coat of frosting to seal in any loose crumbs, then finish with a final, generous layer of frosting, creating swirls with your spatula. A crown of halved fresh strawberries is the perfect finishing touch.

You Must Know

• Room Temperature is Key: For the smoothest batter and frosting, ensure your eggs, milk, butter, and cream cheese are all at room temperature before you begin. This helps them incorporate seamlessly.
• Don’t Overmix: When combining the wet and dry ingredients for the cake, mix only until they are just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake.
• Cool Completely: Never try to frost a warm cake. Be patient and wait until the layers are completely cool to the touch to prevent the frosting from melting into a soupy mess.
• The Jam Test: When making the jam, the spatula test is your best friend. If the jam is too thin, it will make the cake soggy. Make sure it has a thick, jammy consistency before cooling.

Serving Ideas

This cake is a star all on its own, but a dollop of fresh, unsweetened whipped cream or a small scoop of vanilla bean ice cream can complement it beautifully. For drinks, a hot cup of coffee or a cold glass of milk is a classic choice. If you’re feeling fancy, a sparkling Rosé or a dessert wine would be a delightful adult pairing.

Make It Different

• Berry Swap: Feel free to substitute the strawberries with raspberries, blackberries, or even cherries for a different flavor profile in both the jam and the filling.
• Frosting Fun: If you’re not a fan of cream cheese, a classic chocolate buttercream or a simple vanilla frosting would also be delicious.
• Go Nuts: Add a handful of chopped toasted walnuts or pecans between the layers for a delightful crunch.
• Dietary Needs: For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend.

Storage and Reheating Recipe Tips

Store the cake in an airtight container in the refrigerator for up to 4-5 days. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving. The cake can also be frozen, either whole or by the slice, for up to 3 months. Thaw it overnight in the refrigerator.

Success Tips

For a truly deep chocolate flavor, use a high-quality Dutch-processed cocoa powder if you have it, though natural cocoa works wonderfully as well. When leveling your cakes, a serrated bread knife works perfectly. A slow, sawing motion will give you a clean, even cut. Don’t be afraid to be generous with the filling; the frosting dam is there to keep everything neatly tucked inside.

Frequently Asked Questions (FAQ)

Can I use store-bought strawberry jam?
Yes, you absolutely can! If you’re short on time, a high-quality store-bought jam or preserve will work well. You’ll need about 1 cup.

Can I make this in a different pan size?
Yes. You can bake this recipe in two 8-inch round pans; just be sure to reduce the baking time to about 30-35 minutes. You will only have two thicker layers instead of four thin ones.

My frosting seems too thin. How can I fix it?
If your frosting is too soft, it’s likely your butter or cream cheese was too warm. You can chill the frosting in the refrigerator for 20-30 minutes to help it firm up. If it’s still too thin, you can beat in a little more powdered sugar, a few tablespoons at a time, until it reaches the desired consistency.

Can this cake be made ahead of time?
Definitely. The cake layers can be baked, cooled, and stored wrapped in plastic at room temperature a day in advance. The jam can be made up to a week ahead and kept in the fridge. You can assemble the entire cake a day before you plan to serve it.

Why did my cake layers turn out dry?
The most common culprits for a dry cake are overbaking or measuring the flour incorrectly. Be sure to check the cake for doneness on the earlier side of the baking window. Also, for the most accurate flour measurement, use a kitchen scale or the “spoon and level” method (spoon flour into your measuring cup and level it off with a knife).

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Servings: 12 slices
Category: Dessert
Difficulty: Medium
Cuisine: American
Yield: One 6-inch layer cake