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chocolate cake with strawberries

This delightful chocolate cake is rich and moist, topped with fresh strawberries and a light whipped cream frosting. It’s perfect for birthdays, celebrations, or simply a sweet treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 parchment paper
  • 1 toothpick or cake tester
  • 1 cooling rack

Ingredients
  

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 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 Carefully add to the batter.
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract For the frosting.
  • 2 cups fresh strawberries Hulled and halved.
  • 1 tablespoon granulated sugar Optional, for macerating strawberries.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans, and line the bottom with parchment paper.
  • In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat the mixture on medium speed for about 2 minutes.
  • Carefully stir in the boiling water until fully combined. The batter will be thin, which is normal.
  • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely.
  • While the cakes are cooling, prepare the whipped cream frosting. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
  • Once the cakes are cooled, place one layer on a serving plate. Spread a layer of whipped cream frosting on top. Add half of the strawberries.
  • Place the second layer on top and frost the top and sides of the cake with the remaining whipped cream. Arrange the remaining strawberries on top. Optionally, sprinkle with granulated sugar for extra sweetness.
  • Serve immediately, or refrigerate until ready to serve.

Notes

For a richer chocolate flavor, you can substitute some of the all-purpose flour with more cocoa powder.
Feel free to add chocolate shavings or another layer of frosting between the cake and strawberries for an even more decadent dessert.