Chocolate Cake with Whipped Cream and Strawberries
This chocolate cake with whipped cream and strawberries is quick, easy, and utterly delicious, perfect for any occasion.
Ingredients
For the Cake
- 1.75 cups 1¾ cups all-purpose flour
- 1.75 cups 1¾ cups granulated sugar
- 0.75 cup ¾ cup unsweetened cocoa powder
- 1.5 tsp 1½ tsp baking soda
- 1.5 tsp 1½ tsp baking powder
- 1 tsp 1 tsp salt
- 2 large 2 large eggs
- 1 cup 1 cup whole milk
- 0.5 cup ½ cup vegetable oil
- 2 tsp 2 tsp vanilla extract
- 1 cup 1 cup boiling water This helps create a moist cake.
For the Topping
- 1 cup 1 cup heavy whipping cream Must be whipped.
- 0.5 cup ½ cup powdered sugar
- 1 cup 1 cup fresh strawberries, sliced For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until evenly mixed.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until fully combined.
- Carefully stir in the boiling water to the batter.
- Pour the batter evenly into two greased 9-inch round cake pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven, let them cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Whipped Cream Preparation
- In a chilled bowl, whip the heavy cream until it starts to thicken.
- Add the powdered sugar and continue beating until soft peaks form.
Assembly
- Place one cake layer on a serving plate, spread a layer of whipped cream over it, then top with sliced strawberries.
- Add the second cake layer on top and repeat the process.
- Slice and serve the cake, enjoying every moment!
Notes
This cake can be made a day ahead. Assemble it right before serving to keep it fresh. Store any leftover whipped cream in the fridge.