Chocolate Strawberry Cake

chocolate strawberry cake
Chocolate Strawberry Cake
Makes 1 (9-inch) cake
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  1. 1 cup butter, softened
  2. 1¾ cups sugar
  3. 1 teaspoon vanilla extract
  4. 3 large eggs
  5. 2 cups all-purpose flour
  6. ¾ cup Dutch process cocoa powder
  7. 1½ teaspoons baking soda
  8. ½ teaspoon baking powder
  9. ½ teaspoon salt
  10. 1½ cups buttermilk
  1. 1 cup butter, softened
  2. 1 (8-ounce) package cream cheese, softened
  3. 1 cup finely chopped fresh strawberries
  4. 7 cups confectioners’ sugar
  1. Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour.
  2. For batter: In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans.
  4. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. For frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add strawberries, beating until combined. Gradually add confectioners’ sugar, beating until smooth.
  6. Spread frosting between layers and on top and sides of cake layers. Cover and refrigerate for up to 3 days.
Paula Deen Magazine