Chocolate Cake Recipe | Strawberry & Chocolate Layer Cake Recipe (2024)

Prep Time15 minutes

Cook Time20 minutes

Additional Time1 hour

Total Time1 hour 35 minutes

Ingredients

For the Cake:

• 1 ¾ cups / 210 g all-purpose flour
• 2 cups / 400 g granulated sugar
• ¾ cups/ 60 g unsweetened cocoa powder (natural)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon fine-grain sea salt
• 2 large eggs
• 1 cup / 240 ml buttermilk (can use light)
• ½ cup / 120 ml vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup / 240 ml boiling water

For the Filling:

• 1 cup strawberry jam (I used homemade; recipe follows)

For the Frosting:

• 1 ½ sticks / 3/4 cup / 170 g unsalted butter, melted
• 1 cup / 80 g unsweetened cocoa powder (natural)
• ⅓ cup plus 2 tablespoons / 190 ml milk
• 4 ½ cups / 460 g powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 2 teaspoons light corn syrup

Instructions

1. Preheat oven to 350ºF. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round piece of parchment paper.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
4. Add the egg mixture into the flour mixture; beat on medium speed for one minute (or combine by hand to prevent over-mixing). Whisk in the boiling water (the batter will become thin). Pour into prepared pans.
5. Bake 17-22 minutes, or until a cake tester (or a wooden toothpick) inserted into the center of each cake, comes out clean.
6. Once the cakes are out of the oven, with a [dry] clean oven mitt (preferably a cloth one), gently press down onto the cakes, to make them level (this will allow you to skip a whole step in trimming the cakes).
7. Cool cakes for 15 minutes in the freezer. Meanwhile, make the frosting: In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder. Alternatively mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add a tablespoon of milk, if needed. Mix in vanilla and light corn syrup.
8. Remove cakes from pans, and place on wire racks.
9. Place one cake on a cake stand (bottom side up) and spread half of the strawberry jam, being sure not to spread to the edges of the cake. Place the second cake on top of the first (bottom side up), and spread the remaining half of the jam onto the cake. Place the third cake on top (bottom side up).
10. Place the cake in the freezer for 10 minutes (this will make frosting the cake much easier).
11. Using an off-set spatula, spread a thin layer of frosting over the top and sides of the layer cake. Let the frosting set in the refrigerator for 20 to 30 minutes; then, spread a thick coat over the base coat.

Prep Time5 minutes

Cook Time20 minutes

Additional Time1 hour

Total Time1 hour 25 minutes

Ingredients

• 1 lb / 455 g fresh strawberries
• 1 cup / 200 g granulated sugar
• 1 Tablespoon cold salted butter, cut into small cubes

Instructions

1. Put a couple of small plates in the freezer. Wash, hull, and halve the strawberries.
   
2. In a medium saucepan over medium heat, stir together the strawberries and sugar, boil for 20–25 minutes, until thickened. To check if the jam is set, remove one chilled plate from the freezer and spoon a small dab of the mixture onto it. Give the jam about 30 seconds, and push it with your finger. If it wrinkles, it’s set and done; if it moves about on the plate, it needs to be boiled a bit longer before you test it on the other plate. You’ll also know the jam is done when it reaches 210º F/ 100ºC on a candy thermometer.
   
3. When the jam is set and done, remove it from the heat and stir in the butter. Skim off any foam from the surface with a metal spoon, then pour the jam into clean, heat-safe containers or jars. Cool jam to room temperature before using. Store in the refrigerator for up to 2 weeks.

Notes