There’s something truly special about gathering in the kitchen, where the warmth of family and the aroma of baking come together like an old quilt wrapped around your shoulders on a chilly evening. Today, we’re conjuring up the memories of sweet summer days with a Marbled Strawberry Chocolate Cake that brings back the joy of simpler times. With each bite, you’ll feel that unmistakable tug at your heart, reminding you of home.
Why make this recipe?
This cake is not just about the tantalizing combination of rich chocolate and sweet strawberries; it’s a cherished tradition that makes every occasion feel a little more special. Whether it’s a Sunday family dinner or a birthday gathering, this marbled delight is sure to put a smile on everyone’s face and warmth in their hearts.
How to make Marbled Strawberry Chocolate Cake
Ingredients:
- 1 package white cake mix
- 2 tbsp seedless strawberry jam
- 2 tbsp unsweetened cocoa powder
- Whole eggs as specified on package
- Water as specified on package
- 1/4 tsp red gel food coloring
- Vegetable oil as specified on package
- 1 tsp unsweetened cocoa powder (for frosting)
- 1 cup softened unsalted butter
- 1 tsp vanilla extract
- 2 1/4 cups powdered sugar
- 2 to 3 tbsp whole milk
- 1 tsp seedless strawberry jam (for frosting)
- Red gel food coloring (as needed for frosting)
Directions:
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First things first, preheat your oven to a cozy 350°F and give a good spray to a 13×9 inch pan—just like how Grandma always taught me to get things ready. In a large bowl, mix together the cake mix, water, vegetable oil, and eggs until everything comes together in a smooth batter.
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Now comes the fun part! Divide that beautiful batter in half. To one bowl, add the unsweetened cocoa powder for your chocolate batter. In the other bowl, mix the strawberry jam and a touch of red gel food coloring to get that vibrant sweetness.
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Pour the plain batter into your greased pan, and then take turns dropping spoonfuls of the chocolate and strawberry batters over the top. Grab a knife and gently swirl the batters together, creating a marbled masterpiece.
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Pop that beauty in the oven and bake for about 28-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack—patience is a virtue in baking!
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While that cake cools off, let’s whip up a dreamy frosting. In a bowl, beat the softened butter until it’s creamy and light. Gradually mix in the powdered sugar, followed by the milk and a splash of vanilla extract until it’s all lovely and smooth.
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For a pop of color, take small portions of the frosting and mix in a bit of cocoa for chocolate and just a little strawberry jam for a sweet pink hue. Spread the vanilla frosting generously over the cooled cake, then take the colored frostings and swirl them on top for a delightful finish.
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Slice up the cake, serve it with a warm smile, and store any leftovers loosely covered at room temperature—if you have any left, that is!
How to serve Marbled Strawberry Chocolate Cake
Serve this beauty on your favorite plate and watch as family and friends gather around to enjoy a slice (or two!). It pairs perfectly with a cup of coffee or a glass of fresh lemonade, making for a delightful afternoon treat.
How to store Marbled Strawberry Chocolate Cake
If by chance you have leftovers, store them loosely covered at room temperature. This cake is just as delightful the next day, if it lasts that long!
Tips to make Marbled Strawberry Chocolate Cake
- For an extra strawberry kick, add a layer of fresh strawberries on top before frosting.
- Experiment with the marbling; don’t be afraid to create patterns that are uniquely your own!
- To make transport easier, consider using a cake carrier when taking it to gatherings.
Variations
You can substitute the white cake mix with vanilla or lemon for a refreshing twist, or try adding a sprinkle of chopped nuts for a delightful crunch.
FAQs
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Can I use homemade cake mix instead of store-bought?
Absolutely! Just make sure to follow the same ratios for the wet and dry ingredients, and you’ll be golden. -
How do I get the red color just right for the frosting?
Add small amounts of gel food coloring until you reach the desired hue. Just a little goes a long way! -
Can I freeze the Marbled Strawberry Chocolate Cake?
Yes! Just slice it up and wrap each piece tightly in plastic wrap before placing it in a freezer-safe container. It can keep for up to three months.
Cooking brings us together, doesn’t it? This Marbled Strawberry Chocolate Cake isn’t just a recipe; it’s an invitation to share love, laughter, and a little piece of your heart at every table. So roll up those sleeves, pour yourself a sweet tea, and create some memories that will last a lifetime. Happy baking!
Marbled Strawberry Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F and spray a 13×9 inch pan.
- In a large bowl, mix the cake mix, water, vegetable oil, and eggs until smooth.
- Divide the batter in half. Add cocoa powder to one half for chocolate batter, and mix strawberry jam and red gel food coloring into the other half.
- Pour the plain batter into the greased pan. Drop spoonfuls of the chocolate and strawberry batters on top, then swirl together with a knife.
- Bake for about 28-30 minutes until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- In a bowl, beat the softened butter until creamy and light. Gradually mix in powdered sugar, milk, and vanilla extract until smooth.
- Mix small portions of the frosting with cocoa for chocolate color and strawberry jam for a pink hue. Spread the vanilla frosting on the cooled cake and swirl the colored frostings on top.
- Slice the cake and serve with a warm smile. Store leftovers loosely covered at room temperature.