A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations!
Today, dear readers, you will thank me for sharing the best (THE BEST!) chocolate cake recipe in existence- the last chocolate layer cake recipe you will ever need. Let’s not argue over who’s chocolate cake is best, or what bakery makes the best chocolate cake, or who’s mom, aunt, or grandma has the best chocolate cake recipe known to mankind, or better yet- which famous company has the most delicious chocolate cake mix you’ve whipped together (we’ll talk about boxed cake mixes in another post).
Argument is not needed after taking a bite out of this cake. I promise!
Once the first piece of this chocolate cake hits your taste buds, you will have some sort of unexplainable religious experience- yes, all because of this strawberry & chocolate layer cake recipe.
You see, my birthday was on Friday, and I needed an excuse to post a cake recipe- I know, I just used my birthday as a very relevant excuse to post a cake recipe. Sue me! Oh and before we all go nutzo over me making my own birthday cake- I promise you, I did not make my own birthday cake- A couple of cakes were actually made for me, and honestly, they couldn’t even top this recipe. Why? Because the cakes (with the exception of one) did not have a beautiful, moist crumb that would make any cake lover (hell, any baker, as well!) swoon.
You know something? There is nothing worse in the world than dry cake. It makes my inner baker shudder to the nth degree. Dry cake makes me want to cry. Dry cake makes things that you are looking to cheer up with cake, even worse! Take my word on it!
I think some new bakeries (not all of them!) have been plagued with the thought that everyone is looking to enjoy beautiful, elaborately designed layer cakes- cakes that are almost inedible because they are covered with unnecessary amounts of horrid tasting fondant. Bakeries- I don’t care how beautiful your cake is, how amazing that fondant is making the edges of the cake look breathtakingly clean, if your cake tastes like you replaced the flour with sand, I wouldn’t be a happy camper. Some people might, but that’s because they’re letting the look of the cake get to them!
I’d rather much have a not-so-breathtakingly-clean looking cake, and have it be the most delicious cake on the planet.
This chocolate strawberry layer cake, will do just what some other cakes don’t do- it will make you dance until you drop! It will make your taste buds sing until they can’t! It will make you want to kiss the nearest person to you (or your cat)! It will . . . I don’t know what else it will do, but it will definitely do this: it will make you happy!
And trust me on this, you’ll get a lot of happiness out of this recipe! Layers of strawberry jam, smooshed down by ever-so-moist layers of chocolate cake, and a healthy helping of frosting spread on the cake will make anyone smile- no matter on what occasion it is. I have seen people in the biggest depression go back into a state of happiness because of this cake.
So, enough of my bragging about how amazing this cake is- I’ll let you get to baking.
Chocolate Cake
A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations and makes enough for a large crowd (it makes a 3-layer cake). It comes together rather simply; it's up to you to go all-out with the chocolate or add in some strawberry jam (I use this homemade strawberry jam; recipe below).
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
- 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.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- 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.
- Bake 17-22 minutes, or until a cake tester (or a wooden toothpick) inserted into the center of each cake, comes out clean.
- 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).
- 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.
- Remove cakes from pans, and place on wire racks.
- 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).
- Place the cake in the freezer for 10 minutes (this will make frosting the cake much easier).
- 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.
Nutrition Information:
Yield:
24Serving Size:
1 sliceAmount Per Serving: Calories: 304Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 229mgCarbohydrates: 48gFiber: 1gSugar: 36gProtein: 3g
Strawberry Jam Recipe
Strawberry Jam, like most berry jams are easy to make and offer so much satisfaction. Add the juice of one medium-sized lemon or the juice of half an orange to the strawberry mixture before cooking the jam. This will add a nice bright, citrusy flavor to the strawberry jam. This jam keeps, stored in an artight container in the refrigerator, for up to 2 weeks and can be made ahead of time if you're making it for baked goods like Strawberry Cheesecake.
Ingredients
- 1 lb / 455 g fresh strawberries
- 1 cup / 200 g granulated sugar
- 1 Tablespoon cold salted butter, cut into small cubes
Instructions
- Put a couple of small plates in the freezer. Wash, hull, and halve the strawberries.
- 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.
- 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
For Raspberry Jam: Decrease the amount of raspberries to 2 cups / 250 g, and add in 1 tablespoon of strained fresh orange juice and 1 tablespoon of finely grated orange zest to the berries when stirring them with the sugar. Do the same for Blackberry Jam, but simply increase the amount of sugar to 1½ cups / 300g.
Nutrition Information:
Yield:
16Serving Size:
1 tablespoonAmount Per Serving: Calories: 64Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 6mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 0g
100 Comments
Jessica @ How Sweet
June 21, 2010 at 6:03 amThat cake just sounds perfect. Chocolate and strawberry is my favorite combination!
Mardi@eatlivetravelwrite
June 21, 2010 at 6:20 amDecadence in a cake pan. I love it! happy belated birthday to you Kamran – may the year ahead be filled with happiness, laughter, love and of course MUCH SUCCESS with your blog and starting college!
Belinda @zomppa
June 21, 2010 at 6:38 amHAPPY BIRTHDAY!! This looks SOOOOO fabulously rich!
Lawyer Loves Lunch
June 21, 2010 at 7:14 amWe just got twow giant containers of strawberries. It’s like they were calling out for this recipe. Plus, you can never go wrong with chocolate :)
Kristina
June 21, 2010 at 10:46 amthis looks and sounds truly decadent… YUM… thanks for sharing, scratch is always better than box! :)
happy belated birthday…
Kare
June 21, 2010 at 10:52 amThis looks delicious. Though I must admit, I’m drooling just as much over your cake plate as the cake itself.
Lauren
June 21, 2010 at 10:57 amIt does look fantastic! The recipe reminds me of my devil’s food cake – in the best way :). I love the strawberry addition, and that buttercream – it looks absolutely heavenly! You already know how I feel about the photos – you just keep getting better and better with them.
Leesie
June 21, 2010 at 11:01 amHow can you go wrong with that combination? This cake looks SO scrumptious. I’d buy from your bakery any day ;-) I hope to give this one a try.
zoe
June 21, 2010 at 11:42 amThis looks so rich! I want to just dive in that frosting!
The Purple Foodie
June 21, 2010 at 12:33 pmThe cake looks stunning, K! I’ve never made a chocolate butter cream frosting because the copious amounts of butter make me shudder. Maybe I will try with ganache.
DessertForTwo
June 21, 2010 at 12:36 pmI believe you that this is the best cake in existence because it has buttermilk in it. It’s the South’s secret to delicious cakes :)
Angela@spinachtiger
June 21, 2010 at 1:16 pmI’ll take you up on it. I am always looking for the BEST chocolate cake recipe. So I’m a gonna give it a try and holler back at you. (thanks).
Happy belated. And, I always bake myself a cake for my birthday even if there are other cakes. Why? Mine is always best. Ha.
kamran
June 21, 2010 at 2:08 pmMardi– thank you for the kind comment! it really made me smile! :)
Kare– Haha! Thank you! The cake stand is from the Martha Stewart Collection at Macy’s.
Lauren– You are too sweet! Thanks for your kind words!
Shaheen– I totally hear you on the butter thing, but this frosting only has 12 tablespoons of butter and makes tons of frosting! And is much better than many frostings that have 6 sticks of butter! Also, ganache would work beautifully with this! :)
DessertForTwo– Already letting out my secret to the super-moist cake!
Angela– Yes, please! This recipe is super simple to make, and when combined with the jam… everything becomes even moister after sitting for a while. Oh. I wish I had a piece left! And LOL! It seems like I am not the only one picky about my cake ;)
JanetRudolph (Janet Rudolph)
June 21, 2010 at 4:19 pmRT @SeasLife: omg, that looks awesome! RT @ksiddiqi92: New Post!! Chocolate Strawberry Layer Cake http://tinyurl.com/26zrg4b
Andrea Wong
June 21, 2010 at 6:28 pmThis cake sounds divine! I’m with you, I am all about the flavour of the food. It does need to look presentable, of course but it’s the taste that means the most to me.
Is this your own recipe??
Another beautiful post, great work! And happy birthday from New Zealand!
Tokyo Terrace
June 21, 2010 at 5:36 pmHappy Birthday, Kamran! What a delicious looking cake you have there… My birthday is in a week- can you deliver one to me please? :)
matt
June 21, 2010 at 6:27 pmwow, what a fantastic looking cake! LOVE the photography here too – especially the top down shot with hands holding the cake.
Fuji Mama
June 21, 2010 at 6:34 pmHAPPY BIRTHDAY and HAPPY GRADUATION! What a way to celebrate. I’m with you–dry cake is a sin! This looks wonderful.
Barbara @ VinoLuciStyle
June 21, 2010 at 7:38 pmSound decadently good…I’m a huge fan of chocolate and raspberries desserts but thinking I could be easily persuaded by this cake that chocolate and strawberries in a cake are equally to die for.
I’m with Rachael…Happy Birthday and Congrats on Graduation. What a huge week for you!
Megan Gordon
June 22, 2010 at 1:43 amSo I’m definitely one of those people who believe my mom’s chocolate cake is THE one, but your post has convinced me to try yours as well…mainly because I trust you and those photos couldn’t lie. I totally agree with you on fondant, by the way. I’ve never really gotten it (although I do love a good princess cake every now and again).
Alana Foreman
June 22, 2010 at 8:04 amHi Kamran! Lovely blog you have here. Just one thing, if my husband isn’t a big fan of strawberries, can I substitute raspberry jam for the strawberry jam called for in the recipe?
kamran
June 22, 2010 at 8:14 amAlana– Thanks for your kind words! And I’m sure you could sub the strawberry jam with raspberry. Raspberries and chocolate work well together! So I don’t see why not.
One Less Thing
June 22, 2010 at 9:47 ama) Happy belated birthday b) please don’t tell me it would be wrong to make one’s own birthday cake since I’ve done it many times! c) for my August birthday I will make this cake. d) Was wondering what to do with the strawberries I just bought, gonna make jam out of them for the chocolate cake. e) Thanks!
Friday Delights
June 22, 2010 at 9:15 amChocolate and Strawberries always go good together!!!! I love them both especially in a cake, yummy!!!!
TammyJo Eckhart, PhD
June 22, 2010 at 11:25 amYou are completely right. Decorating has taken center stage far too often. If it doesn’t taste great, why spend the money on it?
Helene
June 22, 2010 at 3:39 pmI wished you Happy Birthday on Facebook and would like to wish them again here. What a beautiful cake.
penny aka jeroxie
June 22, 2010 at 5:10 pmHappy birthday! And what a lovely cake. Love the little tip you shared :)
Eliana
June 22, 2010 at 7:30 pmWhat an incredible looking cake. It looks so decadent and sinfully delicious.
kamran
June 22, 2010 at 7:39 pmOne Less Thing– thank you so much for the birthday wish- and it’s not wrong at all to make your own birthday cake- I make mine a lot, too! Also, for the strawberries- I’ll be posting a recipe for old-fashioned strawberry jam soon, but until then, I highly suggest that you try this recipe from my friend, Alice- you’ll love it!
Penny– glad you liked it! :)
Lisa { AuthenticSuburbanGourmet }
June 22, 2010 at 11:38 pmThat is a picture perfect cake and I can just imagine how divine it tastes! Great job!
Laura
June 23, 2010 at 9:35 amThat is one amazing-looking chocolate cake. As a proud chocolate addict, I must try this recipe! I think the best looking cakes are the homemade cakes, with all of their glorious imperfections. Your cake looks perfect! My attitude to decorating any desserts is what I learned in college, KISS (Keep It Simple Stupid!)
And, Happy Birthday!
Alexandra Riley
June 23, 2010 at 2:32 pmKamran, I baked this cake last night, and I have to say one thing: This cake is by far some of THE FREAKIN’ best cake I have ever eaten on the face of the planet. My cake didn’t turn out as gorgeous looking as yours did, but it sure was mighty tasty! 5 stars (out of five!)
P.S. – I couldn’t make the recipe with the strawberry jam because I am allergic to strawberries, but I did happen to have just enough frosting to fill each layer of cake.
Thank you so much for the amazing recipe!
s. stockwell
June 23, 2010 at 3:42 pmReally interesting use of the fridge and freezer here? Loved the close shot of the frosting! good one. best from Santa Barbara.
Katya
June 24, 2010 at 10:02 amWell, you’ve convinced me.
Holly
June 24, 2010 at 11:04 amJust discovered your blog today. (Thanks Tastespotting.)I don’t want to get too personal on my first visit, but it’s love at first sight! (I have multiple chocolate cake recipes in my “Favorites” that I can delete now.) Thanks for sharing “the best”!
Joanne
June 24, 2010 at 2:44 pmYou are SO right! There’s nothing worse than biting into a gorgeous cake to find that it taste like crap. Even if the fondant doesn’t have a single crack in it.
This sounds fantastic. Chocolate cake is especially hard to get right for some reason. I’m going to have to envision an excuse to make this in the near future…
Jen @ My Kitchen Addiction
June 24, 2010 at 4:24 pmLovely cake! While I love decorating cookies and cakes, I whole heartedly agree with you about how not-so-perfect looking cakes are very underappreciated.
Shree
June 25, 2010 at 3:09 pmgoodness gracious. this chocolate cake doesn’t need to be decorated at all. Its perfect as is. very luscious and beautiful! Great job, Thank you so much for sharing the recipe.
Avanika (Yumsilicious Bakes)
June 28, 2010 at 4:38 pmBelated Happy Birthday!! Everyone goes on and on about how _____ is the best cake ever, but somehow, I believe you, and am going to try this asap!! Yumm.. I usually run away from buttercream, but 1 and 1/2 stick doesn’t sound that bad!
vicki
June 29, 2010 at 6:57 pmOMG! Your writing maks me SO wish I wsan’t diabetic.
Oh, well. I just discovered your blog. You’re an amazing young writer! You’re now bookmarked on my desktop.
Jennie
June 29, 2010 at 10:30 pmTwo things:
1) that frosting looks just like the kind I love.
2) My birthday is in November, and I haven’t had a homemade cake in decades (though I’m always making them for others).
Can you make sure those professors don’t work you too hard around the 18th of November so you can make a special delivery. Subtlety is obviously not my strong suit.
xo
Magic of Spice
June 30, 2010 at 1:54 amLooks simply fantastic! Beautiful shots…
Lana @ Never Enough Thyme
June 30, 2010 at 10:27 amOh my, Kamran! You’ve made me crave this cake just with your description of it. Now I simply have to make it. And you’re so right, a beautiful cake that doesn’t taste good is simply worthless. All the gorgeous fondant and decorations in the world can’t make up for a dry, tasteless layer.
Tanja
June 30, 2010 at 10:35 amI am SO making this. Nom.
Brian @ A Thought For Food
July 2, 2010 at 9:24 pmThis cake looks ABSOLUTELY DIVINE! Secret… I’ve never made a “real” chocolate cake. Definitely not one like this. But now that I’ve seen these incredible pictures, I’m craving a nice big piece of chocolate cake. Now I just need to find a reason to make one (do I need a reason?)
kamran
July 3, 2010 at 7:41 amJennie- I’ll bake you a cake anytime of the year, friend!
Brian – Thank you! And that secret is safe with me! I think you don’t really need a reason to make this cake- other than you really want chocolate cake At least that’s my excuse most of the time for everything! LOL
Everyone else- thank you all for the kind comments! I really appreciate it! :)
rebecca subbiah
July 4, 2010 at 10:54 pmawesome cake and wow great snaps
Alanna
July 8, 2010 at 10:07 amI used the icing for a three-layer chocolate cake yesterday, adding about a half teaspoon of cinnamon to create a little nuance in the flavor. It’s easy to make, works beautifully, pipes beautifully, is definitely a keeper.
Next time I’ll double the recipe, however, since I wanted both jam and icing between the layers, this meant there just wasn’t enough icing for the cake itself.
It IS very very good, very moist, definitely worth making.
kamran
July 8, 2010 at 11:10 amHi Alana! Thanks so much for the comment! Glad you love my icing and what a great idea to add some cinnamon! I’ve got to try that!
As for doubling the frosting recipe- I’d suggest it if you’re using 9″ cake pans or are piping on designs. I knew that there was at least 2/3 cup to 1 cup of frosting left when I was done with the cake….
Thanks for your comment!
Amy from She Wears Many Hats
July 8, 2010 at 11:55 amDry cake should be outlawed. It’s a dastardly thing. And I totally agree with you on fondant. That stuff is not for eatin’. It’s yuck. Yuckity, yuck, yuck.