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A beautifully plated strawberry chocolate cake, garnished with fresh strawberries, on a rustic wooden table.

Strawberry Chocolate Cake

Indulge in this delightful strawberry chocolate cake, featuring moist chocolate layers, a vibrant homemade strawberry compote, and a luscious cream cheese frosting. It's the perfect dessert for any special occasion or a sweet treat.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 3 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For Strawberry Compote
  • 500 g strawberries fresh or frozen
  • 50 g granulated sugar
  • 1 tablespoon water
For Chocolate Cake
  • 190 g all-purpose flour
  • 75 g natural cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 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
For 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 compote
  • 1 teaspoon vanilla extract
For Assembly & Decoration
  • 200 g strawberries finely diced
  • 7 strawberries halved for decoration

Method
 

  1. Prepare strawberry compote: Combine 500g strawberries, 50g granulated sugar, and water in a saucepan. Simmer over medium heat until thickened, about 10-15 minutes. Cool completely, then set aside 70g for the frosting.
  2. Make chocolate cake: Preheat oven to 175°C (350°F). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine melted butter, oil, granulated sugar, brown sugar, eggs, and milk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Bake cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  4. Prepare frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and creamy. Gradually add the powdered sugar, beating until smooth. Mix in the reserved 70g strawberry jam and vanilla extract until fully incorporated and fluffy.
  5. Assemble cake: Once the cake layers are completely cool, level them if necessary. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Pipe a frosting dam around the edge, then fill the center with finely diced strawberries and a spoonful of the remaining strawberry compote. Place the second cake layer on top and repeat the filling process.
  6. Frost and decorate: Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top. Decorate the top with halved fresh strawberries as desired. Chill for at least 30 minutes before serving for best results.

Notes

Ensure all dairy ingredients (eggs, milk, cream cheese, butter) are at room temperature before mixing. This helps create a smooth, emulsified batter and a lump-free, creamy frosting.