Irresistible Strawberry Chocolate Fraise Cake Recipe 🍓🍫
Looking for a dessert that’s both visually stunning and deliciously indulgent? The Strawberry Chocolate Fraise Cake is a masterpiece that combines rich chocolate flavors with the natural sweetness of strawberries. This elegant cake, layered with cream cheese frosting, strawberry buttercream, and a surprising touch of sharp cheese, is perfect for any celebration or as a treat to wow your loved ones. Let’s dive into the recipe and make this showstopper dessert!
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder (for the dark chocolate layer)
- ¾ cup milk chocolate powder (for the light chocolate layer)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sugar
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
For the Cream Cheese Frosting:
- 8 oz (1 package) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup fresh strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
- Pink food coloring (optional)
For the Topping:
- Thin strips of sharp cheese (for top and sides)
- Fresh strawberries for garnish
Instructions
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In two separate bowls, combine the dry ingredients for the dark and light chocolate layers.
- In a large mixing bowl, whisk together sugar, eggs, milk, vegetable oil, and vanilla extract. Gradually fold in the dry ingredients, keeping the two chocolate mixes separate for layered contrast.
2. Bake the Cakes:
- Pour the batters into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely on a wire rack before assembling.
3. Make the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, whipping until fluffy.
4. Prepare the Strawberry Buttercream:
- Beat the butter until creamy. Slowly incorporate powdered sugar and salt, then mix in the strawberry puree and vanilla extract. Add pink food coloring for a vibrant hue.
5. Assemble the Cake:
- Place the dark chocolate layer on a cake stand or serving plate. Spread a generous layer of cream cheese frosting, followed by a layer of fresh chopped strawberries.
- Top with the light chocolate cake layer and frost the entire cake with the strawberry buttercream.
6. Add the Finishing Touches:
- Decoratively place strips of sharp cheese along the top and sides for a sophisticated look. Garnish with fresh strawberries to elevate the visual appeal. Serve and enjoy!
Pro Tips for Perfect Results
- Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smooth mixing.
- Perfect Strawberry Puree: Use fresh, ripe strawberries for a naturally sweet buttercream. Strain the puree to avoid seeds.
- Layer Leveling: Trim the cake layers to ensure a flat and stable assembly.
FAQs about Strawberry Chocolate Fraise Cake
1. Can I use frozen strawberries instead of fresh ones?
Yes, but thaw and drain them well to avoid excess moisture that can affect the frosting and cake texture.
2. How do I store the cake?
Keep it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
3. Can I skip the sharp cheese topping?
Absolutely! While the cheese adds a unique touch, you can leave it out or replace it with grated white chocolate.
Common Mistakes and How to Avoid Them
1. Dry Cake Layers
- Mistake: Overbaking the cake.
- Solution: Keep a close eye on the timer and check with a toothpick for doneness after 25 minutes.
2. Runny Frosting
- Mistake: Using warm butter or cream cheese.
- Solution: Always use softened but cool ingredients and refrigerate the frosting if it’s too soft.
3. Uneven Layers
- Mistake: Skipping leveling.
- Solution: Use a serrated knife to level the tops of the cakes for a professional finish.
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