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Strawberry Chocolate Cake with Strawberry Jam and Cream Cheese Frosting Recipe

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★★★★★

4.7 from 151 reviews

A luscious Strawberry Chocolate Cake featuring a moist cocoa-infused chocolate cake base layered with homemade strawberry jam and fresh diced strawberries, all enveloped in a smooth and creamy strawberry cream cheese frosting. This cake combines rich chocolate flavors with fresh strawberry sweetness, perfect for celebrations or indulgent dessert moments.

Ingredients

Scale

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. Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until it boils and thickens to a jammy consistency. Ensure the jam parts when stirred and slowly comes back together, then transfer to a bowl and cool completely in the fridge.
  2. Prepare Oven and Pans: Preheat oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper rounds and set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  4. Mix Wet Ingredients: In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
  5. Combine Batter: Alternately add half of the dry flour mixture and half of the milk into the wet mixture, mixing just until combined after each addition, forming a smooth batter.
  6. Fill Cake Pans: Evenly divide the batter between the prepared pans (about 540 g each). Smooth tops with a spatula or gently spin pans to level batter.
  7. Bake Cake Layers: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean with some moist crumbs.
  8. Cool Cakes: Let cakes cool in pans for about 10 minutes, then run an offset spatula around edges and invert onto wire racks to cool completely.
  9. Make Strawberry Cream Cheese Frosting: Using an electric hand mixer, beat the softened butter until creamy. Add cream cheese and continue beating until smooth. Add powdered sugar and beat on low speed until combined. Mix in strawberry jam and vanilla extract until fully incorporated. Transfer a portion to a piping bag, cutting the tip off.
  10. Prepare Cake Layers for Assembly: Using a serrated knife, level domed cake layers if needed and cut each of the two layers in half horizontally, creating four thin layers in total.
  11. Pipe Frosting Ring: On a cake turntable, place the first cake layer and pipe a frosting ring around the edge to create a barrier for fillings.
  12. Add Filling: Spoon about 4 tablespoons of strawberry jam inside the frosting ring and spread evenly with an offset spatula. Distribute diced strawberries evenly over the jam.
  13. Layer Cakes and Fillings: Repeat frosting ring, jam, and diced strawberry layers with the remaining cake layers.
  14. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Smooth using a cake scraper and remove excess frosting.
  15. Final Frosting and Decoration: Apply a final coat of frosting and smooth. Create textured swirls with a spatula. Decorate the top with halved strawberries pressed into the frosting.

Notes

  • Use room temperature eggs and milk for a smoother batter.
  • Ensure the cream cheese and butter are softened to avoid lumps in frosting.
  • The cake pans should be of 6-inch size for the correct thickness and layering.
  • Strawberry jam can be store-bought if preferred to save time.
  • Allow ample cooling time before frosting to prevent melting.
  • For best results, chill the assembled cake for 1-2 hours before serving.

Keywords: strawberry cake, chocolate cake, cream cheese frosting, homemade strawberry jam, layered cake, dessert, baking recipe

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