There’s something truly magical about baking a strawberry chocolate cake that makes my heart skip a beat! The rich, velvety chocolate pairs perfectly with the fresh, juicy strawberries, creating an explosion of flavor that’s just irresistible. I remember the first time I made this cake for a friend’s birthday—everyone was raving about the combination of textures and tastes, and I felt like a baking rock star! This recipe is special to me because it’s not just a cake; it’s a celebration of simple ingredients coming together to create something extraordinary. Trust me, you’re going to love every slice of this delightful strawberry chocolate cake!
Ingredients List
Let’s gather everything we need to whip up this scrumptious strawberry chocolate cake! Trust me, having your ingredients prepped and ready makes the process so much smoother. Here’s what you’ll need:
- 2 cups all-purpose flour: This forms the cake’s base, giving it structure and softness. Make sure to spoon the flour into your measuring cup and level it off for accuracy.
- 1 3/4 cups granulated sugar: This sweetens the cake and helps create that moist texture we all love. Don’t skimp on this; it’s crucial for balance!
- 3/4 cup unsweetened cocoa powder: This adds that rich chocolate flavor. I recommend using a high-quality cocoa for the best taste.
- 1 1/2 teaspoons baking powder: This leavening agent helps the cake rise beautifully. Make sure it’s fresh for maximum fluffiness!
- 1 1/2 teaspoons baking soda: Another rising agent that works in conjunction with the baking powder for a perfectly light cake.
- 1 teaspoon salt: Just a pinch enhances all the flavors, so don’t leave it out!
- 2 large eggs: These help bind everything together and add richness. Make sure they’re at room temperature for the best results.
- 1 cup whole milk: This adds moisture and gives the cake a tender crumb. You can substitute with any milk you prefer, but whole milk works wonders!
- 1/2 cup vegetable oil: This keeps your cake moist and luscious. You can use melted butter if you want a richer flavor.
- 2 teaspoons vanilla extract: This adds a lovely depth of flavor. Always opt for pure vanilla extract if you can; it makes a difference!
- 1 cup boiling water: I know it sounds odd, but boiling water helps activate the cocoa and creates a dreamy batter. Don’t skip this step!
- 2 cups fresh strawberries, sliced: These juicy gems are layered between the cake and on top for that gorgeous presentation and a burst of freshness.
- 2 cups chocolate frosting: You can use store-bought or homemade. Either way, it’s the icing on the cake, literally! Make sure it’s at room temperature for easy spreading.
With all these ingredients ready, you’re one step closer to baking a masterpiece! Let’s get to it!
How to Prepare Strawberry Chocolate Cake
Alright, let’s get our hands a little messy and dive into making this absolutely divine strawberry chocolate cake! Follow these steps, and you’ll have a gorgeous cake that’s sure to impress. Ready? Let’s go!
Preheat and Prepare Pans
First things first, preheat your oven to 350°F (175°C). This is crucial because we want that oven nice and hot when we pop our cake in! While that’s heating up, grab two 9-inch round cake pans. Grease them generously with butter or cooking spray, and then sprinkle a little flour in each pan, shaking them around to coat the sides and bottoms. This little trick helps your cakes release perfectly when it’s time to flip them out!
Mix Dry Ingredients
Now, in a large mixing bowl, combine all those dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. I like to whisk them together for a minute or two—this not only mixes them well but also aerates the mixture, which helps with that fluffy texture we’re after. Just picture that beautiful, rich chocolate color coming together!
Combine Wet Ingredients
In a separate bowl, it’s time to combine the wet ingredients: crack those eggs in, pour in the milk, add the oil, and stir in the vanilla extract. Use a whisk or an electric mixer on medium speed for about 2 minutes. You want everything to be well blended and smooth—imagine how luscious it will be once it’s baked!
Add Boiling Water
Now here’s the secret weapon: carefully stir in 1 cup of boiling water to the batter. I know it seems unusual, but trust me! This step activates the cocoa and makes the batter super moist and rich. Just be cautious while pouring; it can splatter a bit, so take your time.
Bake the Cake
Next, divide the batter evenly between the prepared pans. Don’t worry if it looks a little thin; that’s totally normal! Pop them in the preheated oven and bake for about 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the cakes—if it comes out clean or with just a few moist crumbs, they’re ready to come out!
Cool the Cakes
Once baked, let the cakes cool in the pans for about 10 minutes. This helps them set up a bit. After that, gently run a knife around the edges to loosen them, and flip them out onto wire racks to cool completely. The smell is going to be heavenly, and you’ll want to resist the urge to dive in right away!
Assemble the Cake
When the cakes are completely cool, it’s time to assemble your masterpiece! Place one cake layer on a serving plate; spread a generous amount of chocolate frosting on top, then layer on your fresh strawberry slices. Carefully place the second layer on top and frost the top and sides of the cake. For that extra wow factor, garnish the top with more strawberries. It’s going to look stunning and taste even better!
Tips for Success
Making a perfect strawberry chocolate cake is all about those little details! Here are my tried-and-true tips to ensure your cake turns out just right every time:
- Room temperature ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and a more evenly baked cake.
- Measure accurately: Baking is a science! Use a kitchen scale if you have one, or spoon and level your flour to avoid packing it down. Too much flour can lead to a dry cake.
- Don’t skip the boiling water: This step may seem odd, but it’s crucial for that moist texture. It activates the cocoa and creates a rich, velvety batter you’ll love.
- Test for doneness: Keep an eye on the baking time, but also trust your instincts. If the toothpick comes out with a few moist crumbs, it’s perfect. Overbaking can lead to a dry cake, and we don’t want that!
- Cool completely: Let those layers cool completely on wire racks before frosting. If they’re warm, the frosting will melt and slide off—yikes!
- Frosting tips: If your chocolate frosting is too stiff, you can slightly warm it up in the microwave for a few seconds or mix in a tiny bit of milk to achieve the right consistency for spreading.
- Store properly: If you have leftovers (which I doubt!), store the cake in an airtight container to keep it fresh. It’ll stay delicious for a few days!
With these tips in your back pocket, you’re all set to bake a strawberry chocolate cake that’ll impress everyone. Happy baking!
Storage & Reheating Instructions
Now, let’s talk about keeping that delicious strawberry chocolate cake fresh and ready for enjoyment! First off, if you happen to have any leftovers (which is always a possibility, but let’s be honest, it’s usually a hit!), you’ll want to store it properly to maintain its scrumptiousness.
To store your cake, place it in an airtight container. If you don’t have one that fits the whole cake, you can cover it tightly with plastic wrap or aluminum foil. Just make sure it’s sealed well to prevent any drying out or absorbing odors from your fridge. This cake will stay fresh for about 3-4 days, but trust me, it’ll be hard to resist for that long!
If you want to keep it for a longer time, you can freeze the cake. Just wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. This way, you can enjoy a slice of heaven anytime you crave it! It’ll be good for about 2-3 months in the freezer.
When you’re ready to indulge again, simply take out a slice and let it thaw in the refrigerator for a few hours or overnight. If you want to enjoy it warm, you can pop it in the microwave for about 10-15 seconds. Just be careful not to overheat it—nobody wants a dry cake! And voilà, you’ll have a perfect slice of strawberry chocolate cake that tastes just as delightful as when it was freshly baked!
Nutritional Information
Before you dive into this decadent strawberry chocolate cake, here’s a quick look at the nutritional information per slice. Keep in mind that these values can vary based on the specific brands and ingredients you use, so consider this a general guideline:
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Enjoy every bite, but remember that moderation is key! This cake is a treat that’s best shared with friends and family, creating sweet memories along with those delicious flavors!
FAQ Section
Can I use frozen strawberries?
Absolutely, you can use frozen strawberries in your strawberry chocolate cake, but there are a few things to note! When you use frozen strawberries, they tend to release more moisture as they thaw, which can make your cake a bit wetter. I recommend tossing them in a little bit of flour before adding them to the cake to help absorb some of that extra moisture. However, fresh strawberries will give you that vibrant flavor and texture that really shines in this cake. Plus, they look gorgeous when layered!
How do I make this cake gluten-free?
No problem at all! To make this strawberry chocolate cake gluten-free, just swap the all-purpose flour for a gluten-free flour blend. Look for one that includes xanthan gum or add about 1/2 teaspoon of xanthan gum to your mix if it doesn’t. You might also want to check that your baking powder is gluten-free. The rest of the ingredients should be safe to use, but always double-check labels if you’re cooking for someone with a gluten allergy. With these adjustments, you’ll have a delicious gluten-free version that everyone can enjoy!
What can I serve with strawberry chocolate cake?
This cake is delightful on its own, but if you want to elevate the experience, there are plenty of options! A scoop of vanilla ice cream or a dollop of freshly whipped cream pairs beautifully with the rich chocolate and sweet strawberries. You could also serve it alongside a fruit salad for a refreshing contrast. For drinks, a nice cup of coffee or a glass of cold milk is always a classic choice. If you’re feeling adventurous, try a fruity red wine or a sparkling rosé for a fun twist. No matter what you choose, it’ll be a match made in dessert heaven!
Why You’ll Love This Recipe
- Rich chocolate flavor: The deep, velvety chocolate combined with fresh strawberries creates a flavor explosion that’s simply irresistible!
- Moist and tender: Thanks to the unique addition of boiling water, each slice is incredibly moist and perfectly tender.
- Beautiful presentation: With layers of fresh strawberries and fluffy chocolate frosting, this cake is a showstopper at any gathering.
- Easy to prepare: With straightforward steps and common ingredients, you don’t need to be a pro to whip this up successfully!
- Perfect for celebrations: Whether it’s a birthday, anniversary, or just a fabulous weekend treat, this cake is sure to impress your guests.
- Customizable: Feel free to switch up the frosting or add your favorite toppings—there’s no limit to how you can make it your own!
- Great for leftovers: If you can resist eating it all at once, this cake tastes even better the next day as the flavors meld together!
Strawberry Chocolate Cake: 7 Reasons You’ll Adore It
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist strawberry chocolate cake layered with fresh strawberries and chocolate frosting.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, sliced
- 2 cups chocolate frosting
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined.
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to racks to cool completely.
- Spread chocolate frosting on top of one cake layer, add sliced strawberries, then place the second layer on top.
- Frost the top and sides of the cake, and garnish with more strawberries.
Notes
- Store leftovers in an airtight container.
- Use fresh strawberries for best flavor.
- Adjust baking time if using different pan sizes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: strawberry chocolate cake, chocolate cake, dessert, cake recipe