Description
A moist, decadent strawberry chocolate cake that uses simple pantry staples and strawberry puree for rich flavor without breaking the bank. Perfect for gatherings and weeknight cravings.
Ingredients
Scale
- 2 ½ cups (315g) All-Purpose Flour
- 1 ½ cups (300g) Granulated Sugar
- ¾ cup (75g) Unsweetened Natural Cocoa Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 large Eggs, room temperature
- ½ cup (115g) Unsalted Butter, softened
- 1 cup (240g) Strawberry Puree
- 2 teaspoons Vanilla Extract
- 1 cup (240ml) Milk
- 1 cup (225g) Butter (for frosting)
- 3 ½ cups (420g) Powdered Sugar (for frosting)
- ½ cup (45g) Cocoa Powder (for frosting)
- 2–3 tablespoons Milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line bottoms with parchment paper.
- Make the strawberry puree by blending fresh or thawed/frozen strawberries until smooth. Measure out 1 cup.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat softened butter and sugar until light and fluffy (2-3 minutes).
- Beat in eggs one at a time, ensuring each is fully incorporated, then mix in vanilla extract.
- Add strawberry puree and milk to the butter mixture and mix until just combined.
- Gradually add dry ingredients to wet ingredients on low speed, mixing only until flour disappears.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While cakes cool, make frosting by beating butter until creamy, then gradually adding powdered sugar and cocoa powder. Add milk to reach desired consistency.
- Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides. Garnish with fresh strawberries if desired.
Notes
Ensure ingredients are at room temperature to prevent curdling. Do not overmix the batter to avoid a tough texture. If using frozen strawberries, thaw and drain well to remove excess liquid. Sift powdered sugar and cocoa powder for frosting to prevent lumps. Cake flavors improve after a day.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: strawberry chocolate cake, budget dessert, easy cake recipe, strawberry puree cake, chocolate frosting, crowd-pleaser dessert