Chocolate Strawberry Cake
A delightful chocolate cake layered with fresh strawberries, perfect for celebrations or a sweet treat at home.
Ingredients
For the Cake
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder For richer flavor, use dark cocoa powder.
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Make sure eggs are at room temperature.
- 1 cup whole milk Make sure milk is at room temperature.
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water The batter will be thin.
For the Topping
- 2 cups fresh strawberries, sliced Add just before serving to keep them fresh.
- to taste Whipped cream or frosting Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then remove to wire racks to cool completely.
Assembly
- Once cooled, layer the cakes, adding sliced strawberries between the layers and on top.
- Top with whipped cream or frosting as desired.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to three days. For longer storage, wrap in plastic wrap and freeze for up to a month; thaw in the refrigerator before serving.