Ultimate Moist Strawberry Chocolate Cake

Ultimate Moist Strawberry Chocolate Cake

This Ultimate Moist Strawberry Chocolate Cake combines rich, velvety chocolate with the fresh sweetness of strawberries. Every bite is soft, decadent, and perfectly moist. It's an eye-catching dessert that's sure to impress at any celebration. Enjoy a slice of pure delight that's both elegant and irresistible!

Prep Time30

Cook Time30

Assembly Time:2

Total Time3

Course: Dessert

Cuisine: American

Keyword: Chocolate Strawberry Cake, Moist Chocolate Strawberry Cake, Strawberry Chocolate Cake

Servings: servings

Calories: 674kcal

Author: George - U Keep Cooking

Equipment

(3) 9 inch Cake Pan
KitchenAid Stand Mixer
Large Mixing Bowls

Ingredients

Cake Ingredients:

2 cups flour + 2 tablespoons
1½ cups sugar
¾ cup unsweetened cocoa powder
½ cup dark brown sugar (packed)
1 teaspoon baking powder
¾ teaspoons baking soda
1 teaspoon fine sea salt
6 ½ tablespoons unsalted butter (softened)
1 cup sour cream (room temperature)
½ cup whole milk (room temperature)
2 eggs (large)(room temperature)
¼ cup vegetable oil
1 ½ teaspoons vanilla extract
1 cup coffee (hot)

Strawberry Filling:

3 cups strawberries (frozen)(or substitute with fresh strawberries)
4 tablespoons water
2 teaspoons lemon juice
2 tablespoon sugar
1 tablespoon brown sugar (packed)
1 tablespoon water
1 tablespoon cornstarch

Whipped Frosting:

8 oz cream cheese (softened to room temperature)(whipped with the hand mixer)
2 cups heavy whipping cream (cold)(whipped to stiff peaks)
1 cup powdered sugar (sifted)
2 teaspoons vanilla extract
Optional: 2–3 tablespoons strawberry purée

Instructions

Preheat and Prep Pans: Preheat your oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper.
Combine the cake flour, sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix in the butter until it resembles coarse sand, about 3 minutes on low speed.
Whisk together the sour cream, milk, eggs, oil, and vanilla. Add half to the bowl and mix on low speed for 1 minute, forming a thick paste. Scrape down the bowl. Mix in the rest of the milk mixture until just combined. Scrape down the bowl. Then mix in the hot coffee until just combined. Scrape the bowl again if needed. The batter will be very runny but do not fear it will bake perfectly.
Evenly distribute the cake batter into the prepared cake pans (490 grams in each). Bake for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
Prepare the Strawberry Filling: In a small saucepan, combine 3 cups frozen strawberries (or fresh if preferred), 4 tablespoons water, 2 teaspoons lemon juice, 2 tablespoons sugar, 1 tablespoon packed brown sugar, an additional 1 tablespoon water, and 1 tablespoon cornstarch.
Bring the mixture to a simmer over medium heat, stirring constantly, breaking up the strawberries with the back of the spoon and stirring until it thickens slightly. Remove from heat and let it cool.
Make the Whipped Frosting: Beat the cream cheese In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy, scraping down the sides as needed.
Add sugar and vanilla beat in the powdered sugar and vanilla until light, fluffy, and lump-free.
In a separate bowl, beat the heavy whipping cream until stiff peaks form.
Slowly add the cream cheese mixture into the whipped cream so it incorporates smooth. The frosting should hold its shape firmly and be smooth and airy.
Flavor it by gently folding in strawberry purée or powder until evenly combined.
Assemble and Frost the Cake: Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of strawberry filling over the first layer, then add the second cake layer. Frost the top and sides with the cream cheese buttercream, smoothing it out for an even finish. Garnish with fresh strawberries and dark chocolate shavings if desired, slice, and enjoy your decadent, moist cake!

Nutrition