strawberrychocolateeggs
Strawberry Chocolate Cake
Rich chocolate cake layers are filled with homemade strawberry jam and diced berries, then covered in strawberry cream cheese frosting.
From YouTube · Jan 28, 2026
Rich chocolate cake layers are filled with homemade strawberry jam and diced berries, then covered in strawberry cream cheese frosting.
1 hr 25 min
Prep time
1 hr
Cook time
2 hrs 25 min
Total time
1 six-inch layer cake, 8 servings
Yield
Ingredients
21 ingredients- [Strawberry jam] 500 g fresh or frozen strawberries
- [Strawberry jam] 50 g granulated sugar
- [Strawberry jam] 1 tablespoon water
- [Chocolate cake] 190 g all-purpose flour
- [Chocolate cake] 75 g natural cocoa powder
- [Chocolate cake] 1 teaspoon baking powder
- [Chocolate cake] 1/2 teaspoon baking soda
- [Chocolate cake] 1/2 teaspoon salt
- [Chocolate cake] 115 g unsalted butter, melted
- [Chocolate cake] 100 g light-tasting oil
- [Chocolate cake] 100 g granulated sugar
- [Chocolate cake] 100 g brown sugar
- [Chocolate cake] 2 large eggs, room temperature
- [Chocolate cake] 330 g milk, room temperature
- [Frosting] 250 g cream cheese, softened
- [Frosting] 115 g unsalted butter, softened
- [Frosting] 100 g powdered sugar
- [Frosting] 70 g prepared strawberry jam
- [Frosting] 1 teaspoon vanilla extract
- [Filling] 200 g fresh strawberries, finely diced
- [Decoration] 7 fresh strawberries, halved
Method
19 steps- Combine the jam strawberries, 50 g sugar and water in a small saucepan.
- Cook over medium-high heat, stirring occasionally, until bubbling subsides and the mixture thickens to a jam consistency.
- Transfer the jam to a bowl and cool completely in the refrigerator.
- Preheat the oven to 350°F or 175°C. Line the bases of two 6-inch round cake pans with parchment.
- Whisk the flour, cocoa powder, baking powder, baking soda and salt together.
- In a large bowl, whisk the melted butter, oil, granulated sugar and brown sugar until combined.
- Whisk in the eggs until smooth.
- Alternate adding half of the dry mixture and half of the milk, mixing only until combined after each addition.
- Divide the batter evenly between the two pans, about 540 g batter per pan.
- Bake for 40 to 45 minutes, until a toothpick comes out mostly clean with a few crumbs.
- Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
- Beat the softened butter until creamy, then beat in the cream cheese until smooth.
- Add the powdered sugar, 70 g strawberry jam and vanilla and beat until combined.
- Level the two cakes if needed and slice each horizontally to create four layers.
- Place the first layer on a cake board and pipe a ring of frosting around its edge.
- Spread about 4 tablespoons of jam inside the frosting ring and top with diced strawberries.
- Repeat with the remaining layers.
- Apply a thin crumb coat, then cover the cake with the remaining frosting.
- Decorate with the halved strawberries.
Recipe notes
Helpful tips
- Use natural rather than Dutch-processed cocoa powder.
- Cool the jam and cake layers fully before assembly.
- Use fresh rather than frozen strawberries for the filling.
- Pipe a frosting dam around each layer to contain the jam.
- The recipe is designed for two 6-inch cake pans.
Equipment
- Two 6-inch round cake pans
- Parchment paper
- Small saucepan
- Mixing bowls
- Whisk
- Electric hand mixer
- Wire cooling rack
- Serrated knife
- Piping bag
- Offset spatula
- Cake scraper, optional
Storage
Store covered in the refrigerator for up to 3 days. Freeze well wrapped for up to 1 month.
Additional tips
- Keep the cream-cheese-frosted cake refrigerated.
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