Chocolate Strawberry Layer Cake (Printable Version)
Delicate chocolate layers paired with fresh strawberries and creamy whipped topping.
# Ingredients Required:
→ Dry ingredients
01 -
312.5 g all-purpose flour, sifted
02 -
75 g unsweetened Dutch-process cocoa powder
03 -
1.5 teaspoons baking powder
04 -
1.5 teaspoons baking soda
05 -
1 teaspoon salt
06 -
400 g granulated sugar
→ Wet ingredients
07 -
240 ml vegetable oil
08 -
3 large eggs, room temperature
09 -
240 ml buttermilk or milk with 1 tablespoon lemon juice
10 -
2 teaspoons vanilla extract
11 -
240 ml hot water at approximately 80°C
→ Strawberry filling
12 -
300 g fresh strawberries, hulled and sliced
13 -
3 tablespoons granulated sugar
14 -
1 tablespoon fresh lemon juice
15 -
160 g strawberry jam (optional)
→ Whipped cream frosting
16 -
480 ml heavy cream, well chilled
17 -
60 g powdered sugar, sifted
18 -
1 teaspoon vanilla extract
# Guide to Cooking:
01 -
Preheat oven to 175°C. Grease two 23-cm round cake pans and line the bottoms with parchment paper.
02 -
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Stir in granulated sugar until evenly distributed.
03 -
In a separate bowl, whisk vegetable oil, eggs, buttermilk, and vanilla extract until smooth and homogenous.
04 -
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined to avoid overmixing.
05 -
Slowly add the hot water to the batter and stir until fully incorporated; the batter will be thin.
06 -
Divide batter evenly between the prepared pans, gently tap to release air bubbles, then bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
07 -
Allow cakes to cool in pans for 10 minutes before transferring to wire racks until completely cooled.
08 -
Combine sliced strawberries with sugar and lemon juice in a bowl. Let macerate for 20 to 30 minutes to develop flavor.
09 -
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.
10 -
Place one cake layer on a serving plate. Spread a generous layer of the macerated strawberries, followed by a thin layer of strawberry jam if desired, then top with whipped cream.
11 -
Top with the second cake layer and repeat the strawberry filling and whipped cream layers. Finish by covering the top and sides with remaining whipped cream.
12 -
Refrigerate the assembled cake for at least one hour to allow the layers to set before slicing and serving.
# Extra Suggestions:
01 -
For a dairy-free alternative, substitute heavy cream with coconut cream and buttermilk with almond or soy milk mixed with lemon juice.
02 -
Ensure not to overmix the batter to maintain a tender crumb.