Total time: 1 hour
Published: August 10, 2024
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When it comes to crowd-pleasing desserts, few treats can compete with the simplicity and decadence of a Chocolate cake with strawberry frostingThis soft and decadent cake with a tart and delicious strawberry frosting is a winning combination that is sure to be a hit!
More delicious ways to enjoy strawberries this way, friends! Try my Poppy seed and strawberry cake, The best easy strawberry cake, Strawberry Pancakes, Lemon Cheesecake Bars with Strawberriesand Homemade Strawberry Cobbler.
Why this recipe works
Easy preparation: This Chocolate Cake with Strawberry Frosting is so easy to make, requiring only basic pantry ingredients and simple techniques. The one-bowl cake batter and easy-to-spread frosting make it accessible to bakers of all levels. Plus, the whole thing comes together in just 1 hour!
Harmony of flavor: The deep chocolate flavor of the cake pairs perfectly with the fresh, fruity sweetness of the strawberry frosting! This classic flavor combination is always a hit and perfect for any special occasion! Chocolate cake with strawberry frosting might just become your new favorite cake!
Ingredients
For the chocolate cake
- FlourAll-purpose flour works great here, but you can also use a gluten-free replacement flour that has a cup-to-cup ratio for a gluten-free chocolate cake.
- Sugar and brown sugarUse sugar and brown sugar to make this perfectly sweet cake!
- Cocoa:Use a high-quality cocoa powder for a cake with lots of chocolate flavor.
- Baking powder and baking sodaBoth baking powder and baking soda are used to help the cake rise in the oven.
- ButtermilkButtermilk adds the perfect amount of moisture and a slightly tangy flavor!
- Oil:The oil will make the cake tender and delicious.
- Vanilla:To give it more flavor.
- EggsEggs add structure to the cake and also help it rise in the oven.
- Boiling waterBoiling water will help the chocolate in the cocoa bloom and take on a super tasty flavor!
For the strawberry glaze
- Icing sugarFor a deliciously sweet strawberry glaze!
- Butter:Use room temperature butter, otherwise you will have chunks of butter in the frosting.
- Freeze-dried strawberry powderFor more strawberry flavor!
- Fresh strawberriesUsing fresh strawberries in the frosting makes it perfectly fruity and slightly tart!
- Lemon juice:To balance all the flavors.
- Strawberry jam:I like to use Bonne Maman Strawberry Spreadas it has less sugar and won’t be too sweet when combined with the frosting.
Here we explain how to do it
Step by step instructions
- Preheat and prepare:Preheat oven to 350 degrees and prepare a 9×14 rectangular cake pan with cooking spray and parchment paper.
- Combine wet ingredients: In another bowl or large pitcher, whisk together the buttermilk, oil, vanilla and eggs. (Photo 1)
- Combine dry ingredients:In a large bowl, mix together the flour, sugar, cocoa, brown sugar, baking powder and baking soda and set aside. (photo 2)
- Add the wet ingredients to the dry ingredientsWhisk the wet ingredients together with the dry ingredients, then add the boiling water to lighten the batter. Pour the mixture into the prepared pan and smooth the top, letting it fall onto the counter a few times to remove any large air bubbles. (photos 3-6)
- BakeBake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. (photo 7)
- Mix the sugar and butter:Once the cake is cool, prepare the frosting. Using a hand mixer, beat together the powdered sugar and butter until light and fluffy. Next, mix in the freeze-dried strawberry powder. (photo 8)
- Lemon and strawberry mix:In a small food processor or using a blender, blend the strawberries and lemon juice until smooth. Pass through a sieve and mix into the glaze, discarding the seeds. (
- Beat until combined.:Beat again until extremely light and fluffy – beating quite a bit to add air will ensure the buttercream doesn’t split even after you’ve added a little liquid.
- Cover the cake with frosting:Remove the baking paper from the cake and, if necessary, level it with a serrated knife before spreading the icing. Pour the jam over the batter and stir it in with the tip of a knife.
Expert advice
- Wear ingredients at room temperatureMake sure the butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smooth, even batter and frosting.
- Avoid overmixing! When combining the wet and dry ingredients for the cake, mix until well combined. Overmixing can result in a dense, tough cake.
- Allow to cool completely before frosting.Make sure the cake is completely cool before frosting. If the cake is still warm, the frosting will melt and fall off.
- If you don’t have buttermilk on handadd 1 tablespoon of white vinegar to the milk before adding it to the cake.
Frequently Asked Questions
For a more chocolatey cake, you can add a handful of chocolate chips to the batter or use a higher quality cocoa powder.
The chocolate cake, before adding the icing, can be prepared up to 2 days in advance and stored at room temperature, wrapped in cling film. It can also be frozen for up to a month before defrosting and decorating.
Store leftover chocolate strawberry cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
More cake recipes to try
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social media when you share a photo on social media – I love seeing what you’re up to in the kitchen!
Chocolate cake with strawberry frosting
When it comes to crowd-pleasing desserts, few treats can compete with the simplicity and decadence of a Chocolate cake with strawberry frostingThis soft and decadent cake with a tart and delicious strawberry frosting is a winning combination that is sure to be a hit!
Servings: 18 portions
Ingredients
For the chocolate cake
For the strawberry glaze
Instructions
Prepare the cake
-
Preheat oven to 350 degrees and line a 9×14 rectangular cake pan with cooking spray and parchment paper.
-
In a large bowl, mix together the flour, sugar, cocoa, brown sugar, baking powder and baking soda and set aside.
-
In another bowl or large pitcher, whisk together the buttermilk, oil, vanilla and eggs.
-
Whisk the wet ingredients into the dry ingredients, then add the boiling water to lighten the batter. Pour the mixture into the prepared pan and smooth the top, letting it fall onto the counter a few times to remove any large air bubbles.
-
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely.
Prepare the icing
-
Once the cake is cool, prepare the frosting. Using a hand mixer, beat together the powdered sugar and butter until light and fluffy. Next, mix in the freeze-dried strawberry powder.
-
In a small food processor or blender, puree the strawberries and lemon juice until smooth. Strain the mixture into the glaze, discarding the seeds.
-
Beat again until extremely light and fluffy – beating quite a bit to add air will ensure that the buttercream doesn’t split even after you’ve added a little liquid.
-
Remove the baking paper from the cake and, if necessary, level it with a serrated knife before spreading the icing. Place spoonfuls of strawberry jam on top of the mixture and stir with the tip of a knife.
Grades
- The cake can be prepared up to 2 days in advance before being frosted and stored at room temperature, wrapped in cling film. It can also be frozen for up to a month before being defrosted and decorated.
- Use your favorite strawberry jam or fruit spread. (If you can get it, use Bonne Maman Strawberry Fruit Spread as the strawberry jam in this recipe, as it has much less sugar than regular strawberry jams, so it will add more fruit flavor without tasting too sweet along with the sugar in the glaze.)
Nutrition
Calories: 287 kcal, Carbohydrates: 53 gram, Protein: 4 gram, Fat: 8 gram, Saturated fat: 1 gram, Polyunsaturated fat: 2 gram, Monounsaturated fat: 5 gram, Trans fats: 0.03 gram, Cholesterol: 21 mg, Sodium: 204 mg, Potassium: 135 mg, Fiber: 2 gram, Sugar: 38 gram, Vitamin A: 65 International Union, Vitamin C: 1 mg, Calcium: 68 mg, Iron: 2 mg
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