Chocolate Strawberry Layer Cake
A delicious Chocolate Strawberry Layer Cake that combines rich chocolate layers with fresh strawberries and fluffy frosting, celebrating family gatherings and joyful moments.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, sliced
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/4 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.
- In a large mixing bowl, combine all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk them together.
- Create a well in the center of the dry ingredients. Add eggs, whole milk, vegetable oil, and vanilla extract. Mix until smooth.
- Stir in boiling water carefully. The batter will be thin.
- Divide the batter equally between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Once baked, let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat the softened butter until fluffy, gradually adding powdered sugar and heavy cream until you have a fluffy frosting.
- Slice each cake layer in half horizontally. Stack layers with frosting and strawberries in between.
- Top with frosting, decorate as desired, then refrigerate for 30 minutes before serving.
Notes
Store leftover cake in the refrigerator for 3-4 days.
Can be made gluten-free with a suitable flour blend.
For dairy-free, substitute milk and oil.