Eggless Chocolate Cake with Strawberry Buttercream Frosting
1 hour 5 minutes
907 reads
About Eggless Chocolate Cake with Strawberry Buttercream Frosting
Craving a showstopping dessert that's surprisingly simple? This decadent Eggless Chocolate Cake, crowned with a vibrant strawberry buttercream, is the answer. It's the perfect centerpiece for any occasion, from holidays to weeknight indulgences.Made with rich cocoa powder and sweetened condensed milk, this moist and intensely chocolatey cake is unbelievably easy. The absence of eggs makes it a breeze to bake, while the strawberry frosting adds a burst of fresh, fruity flavor.Experience the magic of deep, dark chocolate perfectly balanced by bright, sweet strawberries. This cake is guaranteed to impress your guests and satisfy your sweetest cravings.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep25 minutes
Cook40 minutes
Total1 hour 5 minutes
Ingredients
Cake Ingredients
- 1 cup All-Purpose Flour
- 3 tbsp Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 100 gm Butter softened
- 250 gm Sweetened Milk condensed
- 1 tsp Vanilla Extract
- 1 tsp Vinegar white or apple cider
- ¼ cup Milk
Strawberry Buttercream Frosting
- 1 cup Strawberries for sauce
- 2 cup Sugar powdered
- ¼ cup Strawberry Sauce
- 1 tsp Vanilla Extract
- 2 tbsp Heavy Cream
- 1-2 drops Food Coloring optional, red
Garnish
- 1 ½ Strawberries fresh
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sweetened condensed milk until light and fluffy. This creates air pockets for a tender cake.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the vanilla extract, vinegar, and milk until the batter is smooth. The vinegar activates the baking soda, creating a light and airy texture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the strawberry sauce, blend 1 cup of strawberries until smooth.
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, alternating with the strawberry sauce, and beat until smooth and creamy.
- Stir in the vanilla extract and heavy cream. If desired, add a few drops of red food coloring for a more vibrant pink hue.
- Once the cake is completely cool, frost it with the strawberry buttercream.
- Garnish with fresh strawberries.
- Slice and serve.
Recipe Notes
Good To Know
- For an extra moist cake, brush each cake layer with a mixture of simple syrup and a splash of strawberry puree before frosting; this enhances both moisture and berry flavor.
- If fresh strawberries are out of season, use freeze-dried strawberries blitzed into a powder to intensify the strawberry flavor in your buttercream without adding excess moisture.
- To achieve sharp, bakery-style edges on your frosted cake, chill the cake layers after filling and crumb-coating for at least 30 minutes before applying the final coat of buttercream.
Expert Tips
- Use a scale to measure your ingredients for the most accurate results, ensuring a perfectly balanced cake.
- Don't overmix the batter! Overmixing can lead to a tough cake. Mix until just combined.
- For a vibrant pink color, use a high-quality gel food coloring. Liquid food coloring can alter the consistency of the buttercream.
Storage Instructions
- This cake can be made in advance—store the unfrosted cake layers tightly wrapped in plastic at room temperature for up to two days.
- Refrigerate the assembled, frosted cake for up to three days.
- Bring to room temperature before serving for best texture.
Related Posts You May Like
Recipe Nutrition
Calories: 472kcalCarbohydrates: 84gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 2mgFiber: 1gSugar: 69g
Prabhleen Kaur
Articles: 60
5 Comments
Leave a Reply
You must be logged in to post a comment.
This looks fantastic! Appreciate the share.
Looks incredible! Thanks for the details.
I’m eager to make this recipe!
Looks incredible! Thanks for the details.
Such a tempting dish! Thank you.