Rich and tender chocolate cake enrobed in fresh strawberry frosting. Even more tempting juicy strawberries are layered inside. It’s a cake you’ll come back to again and again!
Prep Time:
35 minutes
Cook Time:
52 minutes
Serves:
12
Ingredients
Cake
2 1/2 Cup all-purpose flour
2 1/4 Cup granulated sugar
1 Cup cocoa powder
2 1/2 Tsp. baking soda
1 1/4 Tsp. baking powder
1 1/4 Tsp. teaspoon salt
1 1/4 Cup whole milk
1 1/4 Cup brewed coffee (or water)
2/3 Cup vegetable oil
2 large eggs
1 Tbsp. white vinegar or apple cider vinegar
2 Teaspoons vanilla extract
Frosting
1 1/2 Cup (about 8 ounces) Driscoll’s Strawberries, hulled
2 Cups unsalted butter, room temperature
5 – 6 Cup confectioner’ sugar
1 Tsp. vanilla extract
Assembly
1 1/2 Package (16 ounces) Driscoll’s Strawberries, divided
Cake
1
PREHEAT oven to 350°F.
2
BUTTER or spray with cooking spray three 8-inch round cake pans and LINE with parchment paper.
3
PLACE 2 ¼ cups all-purpose flour into a large bowl.
4
ADD 2 ¼ cups granulated sugar, 1 cup cocoa powder, and 2 ½ teaspoons baking soda.
5
ADD 1 ¼ teaspoons baking powder and 1 ¼ teaspoons salt.
6
STIR to combine ingredients.
7
SET ASIDE flour mixture.
8
POUR 1 ¼ cups whole milk into a medium bowl.
9
ADD 1 ¼ cups brewed coffee (or water).
10
ADD 2/3 cup vegetable oil and 2 large eggs.
11
ADD 1 tablespoon white vinegar or apple cider vinegar.
12
ADD 2 teaspoons vanilla extract.
13
STIR to combine ingredients.
14
ADD milk mixture to flour mixture.
15
STIR until well combined.
16
DIVIDE batter evenly between prepared cake pans.
17
BAKE 25 – 30 minutes or until toothpick inserted into center of cakes comes out clean.
18
ALLOW to cool 10 – 15 minutes in pans.
19
RUN a knife around inside edge of cake pans to loosen cakes.
20
INVERT cakes onto wire racks to cool completely.
Frosting
1
PUREE 1 ½ cups (about 8 ounces) strawberries in a food processor or blender.
2
STRAIN through a fine-mesh sieve and PRESS mixture through sieve to PRESS out as much puree as possible.
3
TRANSFER puree to a small saucepan.
4
COOK over medium heat, STIRRING often, 20 – 22 minutes, until most of the liquid has evaporated. (Puree should be thick and reduced down to only a few tablespoons.)
5
SET ASIDE puree to cool completely. (Strawberry puree can be made 1 – 2 days ahead and refrigerated in an airtight container until needed.)
6
PLACE 2 cups butter into a medium bowl or stand mixer bowl.
7
BEAT until creamy.
8
ADD 1 cup confectioners’ sugar and half of strawberry puree.
9
BEAT well.
10
ADD another 1 cup confectioners’ sugar.
11
ADD remaining strawberry puree.
12
BEAT well.
13
CONTINUE ADDING small amounts of confectioners’ sugar, up to 6 cups total, and BEATING well just until frosting is medium thickness (a spoon inserted into middle of frosting should slowly lean to one side).
14
ADD 1 teaspoon vanilla extract and continue BEATING until fluffy and light in color, 3 – 5 minutes.
Assembly
1
SET ASIDE 2 cups strawberries for garnish.
2
HULL and SLICE remaining strawberries into 1/4-inch slices and SET ASIDE.
3
PLACE one cake layer onto a serving plate or cake platter.
4
SPREAD a big dollop of frosting evenly over layer.
5
PLACE 1 cup sliced strawberries evenly onto frosting.
6
PLACE second cake layer onto first layer and PRESS DOWN gently.
7
SPREAD a big dollop of frosting evenly over layer.
8
PLACE remaining 1 cup sliced strawberries evenly onto frosting.
9
PLACE third cake layer on top and PRESS DOWN gently.
10
FROST top and sides of cake with remaining frosting.
11
DECORATE sides of cake by lightly PRESSING tip of an offset spatula vertically against cake at bottom and gently GLIDING upwards towards top of cake and CONTINUE overlapping strokes around entire cake.
12
GARNISH top of cake with reserved strawberries, some whole and some cut in half.
13
SERVE immediately.
