Go Back

Strawberry Chocolate Cream Sponge Cake

A light and fluffy sponge cake layered with luscious chocolate cream and topped with fresh strawberries. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cups warm water
  • 1 teaspoon vanilla extract
  • 0.33 cups vegetable oil
  • 1 teaspoon apple cider vinegar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Stir thoroughly.
  3. Add the warm water, vanilla extract, vegetable oil, and apple cider vinegar into the dry mixture. Mix until smooth.
  4. Grease your cake pan with butter or cooking spray, then pour the batter in.
Baking
  1. Place the cake in the oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let your cake cool completely before frosting it with chocolate cream and topping it with fresh strawberries.

Notes

Don’t overmix the batter, use room temperature ingredients, and experiment with flavors. Store leftovers in an airtight container in the fridge for up to 3-4 days.