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Strawberry Chocolate Cake with Strawberry Cream Cheese Frosting and Jam Filling Recipe

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3.9 from 15 reviews

This luscious Strawberry Chocolate Cake combines rich, moist chocolate layers with a sweet and tangy strawberry jam and cream cheese frosting. Featuring homemade strawberry jam, a tender cocoa chocolate cake, and a smooth strawberry-infused cream cheese frosting, this dessert is perfect for celebrations or any day you crave a decadent treat with fresh fruit flavors.

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
  • 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

Instructions

  1. Prepare Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until it boils. Continue cooking until the mixture thickens to a jammy consistency that parts with a spatula and slowly comes back together. Transfer to a bowl and chill in the fridge until ready to use.
  2. Preheat Oven and Prep Pans: Preheat the oven to 350°F (175°C). Line two 6″ round cake pans with parchment paper rounds on the bottom and set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. Mix Wet Ingredients: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
  5. Combine Batter: Alternately add half the dry ingredients and half the milk to the wet mixture, mixing gently to just combine after each addition.
  6. Fill Cake Pans: Divide batter evenly between prepared pans (about 540 g each). Smooth the surface with a spatula or gently tap on countertop to level.
  7. Bake Cakes: Bake for 40-45 minutes or until a toothpick inserted comes out mostly clean with some moist crumbs attached.
  8. Cool Cakes: Cool cakes in pans for 10 minutes, run an offset spatula around edges, then invert onto wire racks to cool completely.
  9. Make Frosting: Beat softened butter in a large bowl with an electric mixer until creamy. Add cream cheese and beat until smooth. Add powdered sugar and mix on low speed until combined. Add strawberry jam and vanilla extract; beat until evenly incorporated. Transfer a small portion to a piping bag for decorating.
  10. Prepare Cake Layers: Level cake layers with a serrated knife to remove domed tops, then slice each layer horizontally to make four thinner layers.
  11. Assemble Cake: On a cake turntable, place the first cake layer. Pipe a ring of frosting around the edge to create a barrier.
  12. Add Filling: Spoon about 4 tablespoons of strawberry jam inside the frosting ring and smooth evenly with an offset spatula. Scatter diced strawberries evenly over the jam.
  13. Repeat Layers: Add the next cake layer and repeat the frosting ring, jam, and diced strawberry filling until all layers are stacked.
  14. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Smooth with a cake scraper and chill briefly if necessary.
  15. Final Frost and Decorate: Apply the final coat of frosting, smooth and create decorative swirls with a spatula. Press halved strawberries on top for decoration.

Notes

  • Ensure eggs and milk are at room temperature for a smoother batter.
  • Use natural cocoa powder for best chocolate flavor without added sugar.
  • If using frozen strawberries for jam, thaw them first for consistent cooking.
  • The frosting is best refrigerated if not serving immediately, but bring to room temperature before serving.
  • Use a serrated knife for clean, even cake layer cuts.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • For a more intense strawberry flavor, increase the strawberry jam in the frosting slightly.
  • Make sure to cool cakes completely before assembling to prevent frosting from melting.

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