Chocolate Strawberry Cheesecake Cake Recipe
Introduction
This Chocolate Strawberry Cheesecake Cake is a delightful combination of rich cocoa layers, creamy strawberry cheesecake filling, and a luscious strawberry-infused frosting. Perfect for special occasions or when you want to impress with a delicious homemade dessert.
Ingredients
- 250 g fresh strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon corn flour mixed with 1 tablespoon water
- 50 g cocoa powder
- 80 ml hot water
- 120 g unsalted butter, softened
- 100 ml vegetable oil
- 120 g granulated sugar
- 120 g soft light brown sugar
- 4 large eggs
- 140 ml buttermilk
- 200 g plain flour
- 1 teaspoon baking soda
- 2 teaspoons white vinegar
- 800 g full fat cream cheese
- 150 g granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons freeze dried strawberry powder (or more for stronger flavour)
- 300 ml double cream
- 150 g unsalted butter, softened
- 150 g icing sugar, sieved
- 2 teaspoons vanilla extract
- 1 tablespoon freeze dried strawberry powder
- 300 g full fat cream cheese (for frosting)
Instructions
- Step 1: Prepare the strawberry puree by processing the strawberries in a food processor until smooth. Strain through a sieve to remove seeds. Pour puree into a pot, add 2 tablespoons sugar, and heat over medium heat until it simmers. Stir in the corn flour mixture and cook while stirring until thickened. Remove from heat and chill in the fridge.
- Step 2: Preheat your oven to 180°C. Grease and line two 8-inch cake tins. Mix cocoa powder and hot water in a large bowl, whisk, then set aside to cool 5-10 minutes. Add softened butter, oil, granulated sugar, and brown sugar; beat together for 5 minutes.
- Step 3: Add 2 eggs to the mixture and mix, then add the remaining eggs and buttermilk; combine well. Fold in plain flour until smooth.
- Step 4: In a small bowl, pour vinegar over baking soda and mix quickly. Add this bubbling mixture to the batter and whisk in. Divide batter evenly between tins and bake for 35-40 minutes or until a toothpick comes out clean. Cool completely.
- Step 5: For the cheesecake filling, beat cream cheese, granulated sugar, vanilla extract, lemon juice, and cooled strawberry puree until smooth. Whisk in freeze dried strawberry powder, then slowly add double cream while whisking until thickened. Set aside.
- Step 6: To assemble, line an 8-inch springform or loose-bottom tin with acetate or baking paper. Optionally level cake tops for even layers. Place one cake layer in the tin, spread cheesecake filling evenly, then top with the second cake layer. Refrigerate overnight to set.
- Step 7: To make the frosting, beat softened butter, icing sugar, vanilla extract, and freeze dried strawberry powder together. Add cream cheese and beat until smooth and thick.
- Step 8: Remove cake from the tin and frost as desired. Decorate with swirls or your preferred style. Slice and enjoy your rich, fruity creation!
Tips & Variations
- Use more freeze dried strawberry powder in the cheesecake and frosting for a stronger strawberry flavor.
- Level the cake layers for a neater, more professional finish.
- Substitute buttermilk with milk and 1 tablespoon vinegar if unavailable.
- For extra decoration, fresh strawberries or chocolate shavings make beautiful toppings.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cheesecake texture. When ready to serve, allow the cake to sit at room temperature for about 15 minutes for the best flavor. Avoid freezing, as it may affect the texture of the cheesecake layer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, it’s best to assemble the cake and refrigerate it overnight to allow the cheesecake layer to set properly. You can also make the frosting ahead and store it in the fridge, bring to room temperature before using.
What if I don’t have freeze dried strawberry powder?
You can omit the freeze dried strawberry powder or substitute it with a few tablespoons of strawberry jam for some strawberry flavor, though the texture and intensity will be slightly different.
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Chocolate Strawberry Cheesecake Cake Recipe
- Total Time: 13 hours 40 minutes
- Yield: 1 eight-inch cake (serves approximately 10-12) 1x
Description
This decadent Chocolate Strawberry Cheesecake Cake combines rich cocoa-flavored cake layers with a luscious strawberry-infused cream cheese cheesecake filling. Topped with a smooth strawberry cream cheese frosting, this show-stopping dessert delivers layers of flavor and creamy texture, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Strawberry Puree
- 250 g fresh strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon corn flour mixed with 1 tablespoon water
Cake Layers
- 50 g cocoa powder
- 80 ml hot water
- 120 g unsalted butter, softened
- 100 ml vegetable oil
- 120 g granulated sugar
- 120 g soft light brown sugar
- 4 large eggs
- 140 ml buttermilk
- 200 g plain flour
- 1 teaspoon baking soda
- 2 teaspoons white vinegar
Cheesecake Layer
- 800 g full fat cream cheese
- 150 g granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons freeze dried strawberry powder (or more for stronger flavor)
- 300 ml double cream
Frosting
- 150 g unsalted butter, softened
- 150 g icing sugar, sieved
- 2 teaspoons vanilla extract
- 1 tablespoon freeze dried strawberry powder
- 300 g full fat cream cheese
Instructions
- Making the strawberry puree: Add the fresh strawberries into a food processor and blend until smooth. Strain the puree through a sieve to remove the seeds. Pour the strained puree into a pot, add granulated sugar, and mix. Heat the mixture over medium heat until it simmers. Then stir in the corn flour and water mixture, continuously stirring until the mixture thickens. Remove from heat and refrigerate to cool completely.
- Making the cake layers: Preheat your oven to 180°C. Grease and line two 8-inch cake tins with baking paper and set aside. In a large bowl, whisk together cocoa powder and hot water; let cool for 5-10 minutes. Add softened butter, vegetable oil, granulated sugar, and light brown sugar to the cocoa mixture and beat for 5 minutes. Incorporate 2 eggs, then add the remaining eggs along with buttermilk, mixing after each addition. Fold in plain flour until smooth. In a separate small bowl, combine baking soda and white vinegar until bubbling, then add this mixture to the batter and whisk in. Divide the batter evenly between the prepared tins and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow cake layers to cool fully.
- Making the cheesecake layer: In a large bowl, beat together full fat cream cheese, granulated sugar, vanilla extract, lemon juice, and the cooled strawberry puree until smooth and combined. Add freeze dried strawberry powder and whisk in. While whisking, slowly pour in double cream and continue mixing until thickened. Set aside.
- Putting the cake together: Once cake layers are completely cool, prepare an 8-inch springform or loose bottom cake tin lined with acetate or baking paper on the sides. Optionally, level the tops of the cake layers for even stacking. Place one cake layer at the bottom, spread the cheesecake layer evenly over it, then place the second cake layer on top. Refrigerate overnight to allow the cheesecake to set.
- Making the frosting: In a large bowl, combine softened butter, sieved icing sugar, vanilla extract, and freeze dried strawberry powder. Mix thoroughly and beat for 5 minutes until light and fluffy. Add full fat cream cheese and beat until you achieve a smooth, thick frosting.
- Decorating the cake: Remove the set cake from the tin. Cover the entire cake with the prepared strawberry cream cheese frosting using a spatula, creating a smooth finish or swirls as desired. Decorate as preferred. Slice and serve chilled for the best experience.
Notes
- Ensure the cake layers are completely cooled before assembling to prevent melting the cheesecake layer.
- For a stronger strawberry flavor, increase the freeze dried strawberry powder in the cheesecake layer and frosting.
- Leveling the cake layers is optional but helps achieve a more polished final appearance.
- Use full fat cream cheese and double cream for best texture and richness.
- Refrigerate the assembled cake overnight for the cheesecake layer to firm up properly before frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate strawberry cheesecake cake, strawberry cheesecake, chocolate cake, layered cheesecake cake, cream cheese frosting, strawberry frosting
