Description

A rich, dark chocolate cake made with fresh strawberry puree for exceptional moisture and flavor. This crowd-pleasing dessert features a tender crumb and is topped with a tangy cream cheese frosting.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 ½ cups (300g) granulated sugar
3 large eggs, room temperature
2 cups (250g) fresh strawberries, hulled
2 ½ cups (315g) all-purpose flour, spooned and leveled
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp vanilla extract
1 cup (240ml) buttermilk
8 oz (225g) cream cheese, softened (for frosting)
2 cups (240g) powdered sugar (for frosting)
½ cup (113g) butter, softened (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and dust with flour.
Puree the hulled strawberries in a food processor until smooth. Strain if necessary to remove excess liquid, aiming for about 1 cup of thick puree.
In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition. Scrape down the bowl and mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Reduce mixer to low speed. Add dry ingredients in three parts, alternating with buttermilk and strawberry puree in two parts. Start and end with dry ingredients. Mix just until combined.
Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For frosting, beat cream cheese and ½ cup butter until smooth. Gradually add powdered sugar and beat until fluffy.
Place one cake layer on a plate, spread frosting on top, add second layer, and frost top and sides. Garnish with fresh strawberries if desired.

Notes

Ensure ingredients are at room temperature for best emulsion. Do not overmix the batter once flour is added to prevent a dense texture. If using frozen strawberries, thaw and drain excess liquid thoroughly. The cake can be stored in the refrigerator for up to 5 days or frozen unfrosted layers for up to 3 months.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 42
Sodium: 350
Fat: 22
Saturated Fat: 13
Carbohydrates: 58
Fiber: 2
Protein: 5

Keywords: strawberry chocolate cake, moist chocolate cake, cream cheese frosting, potluck dessert, homemade cake, strawberry puree cake