{"id":5459,"date":"2016-04-07T06:00:32","date_gmt":"2016-04-07T12:00:32","guid":{"rendered":"http:\/\/homanathome.com\/?p=5459"},"modified":"2024-02-13T18:09:25","modified_gmt":"2024-02-14T01:09:25","slug":"chocolate-strawberry-cake","status":"publish","type":"post","link":"https:\/\/homanathome.com\/2016\/04\/chocolate-strawberry-cake\/","title":{"rendered":"Chocolate Strawberry Cake"},"content":{"rendered":"

\"Chocolate<\/p>\n

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The last time I made a layer cake was my wedding. I made my wedding cake. I don’t think I recommend doing that – even if you love cake decorating like I do. I doubt you’ll love it the night before the big day when the frosting won’t spread right (Frosting totally knows when you’re stressed) and the layers are lopsided. I think I came out of that experience a little traumatized. I’ve been sticking to one-layer cakes and cupcakes <\/a>now for almost three years. <\/p>\n

\"How<\/p>\n

There’s the beast!<\/em><\/p>\n

\"How<\/p>\n

And that is the face of a traumatized woman.<\/em><\/p>\n

But guys, it’s been too long. I had to get back in the saddle again. And my friend Gayle was only too happy to give me a reason to. She wanted a chocolate strawberry cake for her birthday – the perfect challenge. (She’s also really nice, so I knew she’d be happy regardless of how bad things turned out). <\/p>\n

\"Chocolate<\/p>\n

This is what I came up with. It’s a six-inch cake, with three 2-inch layers, which was actually a ton of fun to both bake and construct. I don’t know what I was doing the night before my wedding, because this cake gave me literally no trouble at all. Building a layer cake is not really that hard, and I’ll be happy to link you to the tutorial I followed later in this post. <\/p>\n

This baby only took one doctored cake mix<\/a>, and 1 1\/2 of my standard buttercream frosting<\/a>. Aside from baking, I think I only spent around and hour constructing and decorating. If you’ve never tried a layer cake, don’t let them frighten you. They’re really just teddy bears when you get up close (unless you’re about to be married. Then they’re pure evil :)).<\/p>\n

Also, can we talk about those strawberry roses? They’re so fun and elegant, and they’re the simplest thing in the world to make. Really. A few cuts with a paring knife and you’re home free. I discovered this on Pinterest two days ago and knew I had to include them somehow. <\/p>\n

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\"Chocolate<\/a><\/div>\nShare on Facebook<\/a>\n
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Chocolate Strawberry Cake<\/h1>\n
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Moist strawberry cake layers topped with chocolate buttercream.<\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>1 hour<\/span><\/span> hour<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>2 hours<\/span><\/span> hours<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\n
<\/g><\/svg><\/span> Servings <\/span>8<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Strawberry Cake<\/h4>
  • 1<\/span> box strawberry cake mix<\/span><\/li>
  • 1<\/span> pkg vanilla instant pudding<\/span><\/li>
  • 4<\/span> eggs<\/span><\/li>
  • 1<\/span> cup<\/span> milk<\/span><\/li>
  • \u00bd<\/span> cup<\/span> butter<\/span><\/li><\/ul><\/div>

    Chocolate Buttercream<\/h4>
    • \u00bd<\/span> cup<\/span> shortening<\/span><\/li>
    • \u00bd<\/span> cup<\/span> butter<\/span><\/li>
    • 1<\/span> tsp<\/span> vanilla<\/span><\/li>
    • \u00be<\/span> cocoa<\/span><\/li>
    • 4<\/span> cups<\/span> + a little extra powdered sugar<\/span><\/li>
    • 2-4<\/span> Tbsp<\/span> water<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Strawberry Cake<\/h4>
      • Mix together all ingredients for the cake.<\/div><\/li>
      • Grease either two 9-inch pans, or three 6-inch pans.<\/div><\/li>
      • For 9-inch cakes. spoon 2 cups of batter into each pan. For 6-inch cakes, spoon 1 1\/4 cups batter into each pan.<\/div><\/li>
      • Bake at 350° for 45-50 minutes for 9-inch cakes, and 30-35 minutes for 6-inch cakes.<\/div><\/li><\/ul><\/div>

        Frosting<\/h4>
        • Cream butter and shortening together.<\/div><\/li>
        • Add vanilla, cocoa, and 1 Tbsp water. Mix until combined, scraping the edges.<\/div><\/li>
        • Add in powdered sugar 1 cup at a time.<\/div><\/li>
        • Add in rest of water 1 Tbsp at a time until you reach desired consistency.<\/div><\/li>
        • Remove 1 cup frosting. Add extra powdered sugar until frosting is moldable.<\/div><\/li><\/ul><\/div>

          Construction<\/h4>
          • Place moldable frosting in piping bag with coupler but no tip.<\/div><\/li>
          • Between each layer, pipe around the outside edge of the cake to create a barrier.<\/div><\/li>
          • Fill in with regular frosting, then place next layer on top.<\/div><\/li>
          • Frost and decorate the outside.<\/div><\/li><\/ul><\/div><\/div>\n
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            Helpful Tutorials<\/h2>\n

            To start, here’s a great one on how to construct a layer cake. As a note, you can make the recipe above work for either two 9-inch layers, or three 6-inch layers. Before I do this part, I refrigerate my layers so they’re easier to work with. Also, she uses a size 12 Wilton tip to make her dam. I prefer to just use a coupler with no tip. Either works just fine!<\/p>\n

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