Ingredients
CHOCOLATE CAKE:
- 1 ½ cups all purpose flour
- 1 ¾ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) Nellie’s Free Range Grass-Fed Unsalted Butter, melted
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large Nellie’s Free Range Eggs
- 1 ¼ cups buttermilk
Strawberry Cream Cheese Frosting:
- ¾ cup (1.5 sticks) Nellie’s Free Range Grasss-Fed Unsalted Butter, softened
- 8 ounces (1 block) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ¼ cup store-bought strawberry jam (+ approx. 1 cup for using between cake layers)
- 1 pint fresh strawberries for filling and garnish
Serv. Size: 1 slice, Servings: 8-10
Amount Per Serving
- Calories 720
- Total Fat 45g (58% DV)
- Sat. Fat 29g (145% DV)
- Trans Fat 1g
- Cholest. 125mg (42% DV)
- Sodium 380mg (17% DV)
- Total Carb. 77g (28% DV)
- Fiber 4g (14% DV)
- Sugars 57g
- Protein 7g
- Vitamin D 0.6mcg (4% DV)
- Calcium 130mg (10% DV)
- Iron 2.3mg (15% DV)
- Potassium 270mg (6% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 25 minutes
Cook Time: 60 minutes
Yield: 8-10 slices
Ingredients
CHOCOLATE CAKE:
- 1 ½ cups all purpose flour
- 1 ¾ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) Nellie’s Free Range Grass-Fed Unsalted Butter, melted
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large Nellie’s Free Range Eggs
- 1 ¼ cups buttermilk
Strawberry Cream Cheese Frosting:
- ¾ cup (1.5 sticks) Nellie’s Free Range Grasss-Fed Unsalted Butter, softened
- 8 ounces (1 block) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ¼ cup store-bought strawberry jam (+ approx. 1 cup for using between cake layers)
- 1 pint fresh strawberries for filling and garnish
Serv. Size: 1 slice, Servings: 8-10
Amount Per Serving
- Calories 720
- Total Fat 45g (58% DV)
- Sat. Fat 29g (145% DV)
- Trans Fat 1g
- Cholest. 125mg (42% DV)
- Sodium 380mg (17% DV)
- Total Carb. 77g (28% DV)
- Fiber 4g (14% DV)
- Sugars 57g
- Protein 7g
- Vitamin D 0.6mcg (4% DV)
- Calcium 130mg (10% DV)
- Iron 2.3mg (15% DV)
- Potassium 270mg (6% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Sweeten Your Day with This Strawberry Chocolate Cake!
This Strawberry Chocolate Cake recipe is a guaranteed family favorite. Layers of moist chocolate cake are filled with a creamy strawberry cream cheese frosting and bursting with fresh strawberries. This recipe is perfect for weekend baking or special occasions. The aroma alone will draw everyone to the kitchen. Using Nellie's Free Range Grass-Fed Butter and Eggs elevates the richness and quality of this cake.
Instructions
Chocolate Cake Layers
- Preheat oven to 350°. Line the bottom of three 6-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until well combined. Add the eggs and whisk together until smooth.
- Alternate adding half the flour mixture and then half of the milk, mixing until just combined each time.
- Divide the batter evenly between prepared pans and smooth the top with a spatula to distribute it evenly.
- Bake in preheated oven for 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pan for 10 minutes before using a knife or spatula around the edge to release them from the pan. Turn the cakes onto a wire rack and let them cool completely before removing the parchment paper and assembling the cake. *If your cake layers are not completely cool, the icing will melt right off!
Strawberry Cream Cheese Frosting
- In a large mixing bowl, use an electric mixer to beat softened butter and cream cheese until smooth and creamy.
- Add the powdered sugar and beat on low speed until combined.
- Add the strawberry jam, vanilla extract, and salt and beat again until combined, stopping to scrape down the bowl once. Transfer about a third of the frosting to a piping bag.
Assembly
- Use a serrated knife to level the cake layers (if needed).
- Lay down the first cake layer on a cardboard cake round or plate. Pipe a ring of frosting around the top edge of the cake.
- Add about 4 tablespoons of strawberry jam to the middle of the frosting ring and smooth into an even layer with a spoon or spatula. Add a handful of diced strawberries on top of the jam and arrange them into an even layer.
- Top with the next cake layer and repeat the frosting ring and filling technique with the rest of the layers.
- Apply a thin layer of frosting to the cake as a crumb coat and scrape away the excess.
- Apply a final coat of frosting, smooth, and/or swirl with a spoon or spatula. Press halved strawberries into the top and sides to decorate the cake.
An error occurred when displaying the comments.