Strawberry Chocolate Cake
Strawberry Chocolate Cake is the perfect springtime dessert! This single layer chocolate sheet cake is topped with a layer of strawberry cream cheese frosting, then another layer of a fudge-y chocolate frosting. It's perfect to bake and share with anyone who adores chocolate and strawberries.
Servings 15 slices
Calories 348kcal
Ingredients
Chocolate Cake
- 1 cup all-purpose flour 120g
- 1/3 cup Dutch process cocoa powder unsweetened
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter melted
- 4 oz. bittersweet chocolate baking bars melted
- 1 cup granulated sugar
- ½ cup coffee at room temperature
- ½ cup milk at room temperature
- 3 eggs at room temperature
- 2 teaspoons pure vanilla extract
Strawberry Frosting Layer
- 1 ½ cups powdered sugar
- 4 oz. cream cheese softened
- ½ cup strawberries hulled and halved (makes ¼ cup puree)
Chocolate Frosting
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 5 tablespoons milk
Instructions
Make and Bake the Cake
- Preheat oven to 375°F. Spray a 9"x13" baking dish with nonstick baking spray, and set aside.
- Get out two mixing bowls for the batter.
- In the larger of the two bowls, sift the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
- Measure the melted butter and chocolate into the smaller bowl. Use a hand mixer or a stand mixer with the paddle attachment to blend them together.
- When the butter and chocolate are well combined, add the sugar. Beat together until everything is incorporated.
- Pour in the milk and coffee, and mix until combined.
- Add the eggs and vanilla, beating until incorporated into the wet ingredients.
- Sprinkle the dry ingredients into the wet ingredients, stirring until combined. You might have to scrape down the sides of the mixing bowl once or twice during this process to ensure everything has been mixed in.
- Pour the cake batter into the prepared baking dish.
- Bake for 20-23 minutes or until a toothpick comes out clean.
- Let the cake completely cool before frosting. (I will sometimes pop my cake out of the baking dish and place it in the freezer once it’s cooled down some to speed this time up.)
Make the Frostings
- In the base of a blender, puree the strawberries.
- When the strawberries have been blended, add the cream cheese mixture, and blend until smooth.
- Add the powdered sugar to the blender, and continue blending until everything is well mixed.
- In a medium-sized bowl, whisk together the powdered sugar and cocoa powder.
- Add the milk, and whisk until smooth.
- Set aside. Refrigerate if you make these in advance.
Frost the Cake
- When the cake is completely cooled, drizzle the strawberry frosting on top of it. Spread it out with a butter knife or an offset spatula.
- Place the cake in the freezer for 15-30 minutes so the strawberry frosting sets.
- Once the strawberry layer has set, remove the cake from the freezer, and drizzle on the chocolate frosting.
- Gently spread the chocolate frosting on top of the strawberry layer.
- Place the cake in the freezer for another 15-20 to ensure the chocolate sets.
- Slice the cake, and enjoy!
Notes
How to store: Cover with plastic wrap and refrigerate leftover cake for up for 4 days.
Nutrition
Serving: 1 slice | Calories: 348kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 294mg | Fiber: 2g | Sugar: 39g
