Strawberry Chocolate Cake

A close up of Chocolate Cake, with strawberry icing and chocolate icing

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.

Prep Time 30

Cook Time 20

Additional Time 2

Total Time 2 50

Servings slices

Calories 348kcal

Ingredients

Chocolate Cake

1 cup all-purpose flour
⅓ cup Dutch process cocoa powder
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

½ cup strawberries hulled and halved (makes ¼ cup puree)
4 oz. cream cheese softened
1 ½ cups powdered sugar

Chocolate Frosting

2 cups powdered sugar
¼ cup unsweetened cocoa powder
5 tablespoons milk

US Customary - Metric

Instructions

Make and Bake the Cake

Preheat oven to 375°F. Spray a 9"x13" baking dish with nonstick baking spray, and set aside.
Melt the 8 tablespoons unsalted butter and 4 oz. bittersweet chocolate baking bars in a microwave-safe bowl in 30-second bursts in the microwave until melted and smooth.
Get out two mixing bowls for the batter.
In the larger of the two bowls, sift 1 cup all-purpose flour, ⅓ cup Dutch process cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda and ½ teaspoon kosher salt. Whisk to combine.
Measure the melted butter and chocolate baking bars into the smaller bowl (if they are not already in one.) Use a hand mixer or a stand mixer with the paddle attachment to blend them together.
When the butter and chocolate are well combined, measure in 1 cup granulated sugar. Beat together until everything is incorporated.
Pour in ½ cup coffee and ½ cup milk. Mix until combined.
Add 3 eggs and 2 teaspoons pure vanilla extract, 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 Strawberry Frosting

In the base of a blender, puree ½ cup strawberries.
When the strawberries have been blended, add 4 oz. cream cheese, and blend until smooth.
Add 1 ½ cups powdered sugar to the blender, and continue blending until everything is well mixed.

Make the Chocolate Frosting

In a medium-sized bowl, whisk together 2 cups powdered sugar and ¼ cup unsweetened cocoa powder.
Add 5 tablespoons 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