Making a chocolate strawberry naked cake at home is a delightful way to enjoy a homemade dessert that looks as amazing as it tastes. This easy recipe is perfect for beginners and experienced bakers alike, combining simple steps with stunning results. Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. If you have parchment paper, line the bottoms for easy removal.
In a large mixing bowl, combine 1 ¾ cups of flour, 1 ½ cups of sugar, ¾ cup of cocoa powder, 1 ½ tsp of baking powder, 1 ½ tsp of baking soda, and 1 tsp of salt. Stir well to ensure the ingredients are evenly distributed. In another bowl, whisk together 2 large eggs, 1 cup of milk, ½ cup of vegetable oil, and 2 tsp of vanilla extract until smooth. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Carefully mix in 1 cup of boiling water, the batter will be thin, but that’s what makes the cake moist and tender. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are baking, prepare your strawberry filling by slicing 2 cups of fresh strawberries. Toss them with 2 tbsp of sugar and 1 tbsp of lemon juice in a bowl. Let the mixture sit for at least 15 minutes to macerate, allowing the juices to release. To ensure the best-whipped cream, chill your mixing bowl and beaters in the refrigerator for about 15 minutes. Pour 2 cups of cold heavy whipping cream into the chilled bowl. Beat on medium speed until it starts to thicken then gradually add ½ cup of powdered sugar and 1 tsp of vanilla extract. Continue to beat until stiff peaks form, being careful not to over-whip.
To assemble the naked cake, use a serrated knife to level the tops of your cake layers so they stack evenly. Place one cake layer on your serving plate. Spread a generous layer of whipped cream frosting on top, followed by a layer of macerated strawberries. Repeat with the second cake layer. Place the third cake layer on top. Spread a thin layer of whipped cream frosting over the top and let some of it drizzle down the sides, embracing the “naked” cake look.
Garnish the top with halved fresh strawberries and a few sprigs of mint for a pop of colour and freshness. Slice into your beautiful chocolate strawberry naked cake and serve it to your delighted guests. This cake pairs perfectly with a cup of coffee or a glass of cold milk.
Ingredients;
For the Chocolate Cake:
- 1 ¾ cups (150 grams/5.29 oz) all-purpose flour
- 1 ½ cups (300 grams/ 10.5 oz) granulated sugar
- ¾ cup (75 grams/ 2.6 oz) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (236ml) whole milk
- ½ cup (96ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Additional fresh strawberries, halved
- A few sprigs of mint (optional)
