Chocolate Strawberry Cake

Sometimes I want some cake, but I don’t want to make a whole layer cake. As beautiful as they are, they’re quick a project to tackle. Instead of that, I’m a big fan of a single layer snack cake like this one! The combination of chocolate and strawberry is always a winner, so this cake is absolutely perfect.


This cake is so good and you just need a few pantry staples to make it!

  • the cake – it’s rich but not too rich and so simple to make! all you need is a bowl and a whisk and you’re in good shape
  • the frosting – normally I’m not a big fan of American buttercream but, with the strawberry jam, it’s so good and not too butter-y. It also freezes beautifully so if you wanted to make a double batch or make it in advance just let it come to room temperature and whip it again before using it
    variation ideas: use any kind of jam you’d like! Maybe an orange marmalade? or raspberry? whatever you’ve got will be lovely

You also have a few serving options for this cake! You could pipe the frosting into beautiful designs, or just give it a swirl with an offset spatula and call it a day. Whichever makes you happy, it’ll be absolutely delicious!

Looking for other cake ideas? I’ve got you covered there too:

Chocolate Strawberry Cake
Yield: 9 servings

Chocolate Strawberry Cake

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Low effort and high reward - this Chocolate Strawberry Cake is perfect for when you want a tasty cake but don't want to fuss with the layers and assembly. It's great for a special occasion, or just because!


for the cake

  • 175 g sugar
  • 105 g all purpose flour
  • 42 g cocoa powder
  • 3/4 tsp salt
  • 3 g baking powder
  • 4 g baking soda
  • 120 g whole milk
  • 1 egg
  • 1/2 Tbsp vanilla
  • 50 g neutral oil
  • 85 g boiling water

for the frosting

  • 170 g unsalted butter, softened
  • 75 g strawberry jam
  • 227 g powdered sugar
  • pinch of salt


    Make the cake

  1. prep: preheat the oven to 350*. grease an 8x8 pan with nonstick spray and line it with a parchment paper sling. set aside
  2. combine the dry ingredients: in a large bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. mix well and set aside
  3. combine the wet ingredients: in a medium bowl, combine the buttermilk, egg, vanilla, and oil.
  4. bring it together and bake: add the wet ingredients to the dry ingredients and mix to combine. add the boiling water and mix until combined. pour into the prepared pan and bake for 28-32 minutes or until the edges are pulling away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean. allow to cool fully

Make the frosting

  1. In the bowl of a stand mixer, add the butter and jam. Use the whisk attachment to whip them on medium speed until light and fluffy, it will take several minutes. scrape down the sides of the bowl a few times during this process
  2. add the powdered sugar and salt and mix briefly with the spatula before mixing with the mixer so that it doesn't spray all over your kitchen. mix on medium until fully combined and fluffy. if too thick, add milk or jam 1 tsp at a time. if too thin, add additional powdered sugar. set aside

Assemble the cake

  1. once the cake is fully cooled, place it onto a serving plate
  2. pipe or spread the frosting onto the top of the cake
  3. enjoy!


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