5-Ingredient Strawberry Jam Chocolate Cake (Ready in 20!)

Introduction

Transform humble pantry staples into a decadent chocolate cake that’s surprisingly quick and easy! This recipe is perfect for busy weeknights when you crave something sweet but don’t have hours to spend in the kitchen. We’re talking restaurant-quality results with minimal effort – because you deserve a delicious treat, even on a Tuesday.

Why This Works

This recipe relies on simple ingredients and a clever technique to create a moist, intensely chocolatey cake in record time. The strawberry jam adds a beautiful burst of fruity sweetness that perfectly complements the rich chocolate, creating a flavor profile that’s both classic and unexpected. It’s the ultimate shortcut to impressive dessert success.

Key Ingredients

• 🍫 1 ½ cups all-purpose flour
• ☕ ¾ cup unsweetened cocoa powder
• 🧂 1 ½ teaspoons baking powder
• 🤏 ½ teaspoon baking soda
• 🥄 1 teaspoon salt
• 🥛 1 cup buttermilk
• 🥚 2 large eggs
• 🧈 ½ cup unsalted butter, melted
• 🍯 ¾ cup granulated sugar
• 🍯 ¾ cup packed light brown sugar
• 🍫 1 teaspoon vanilla extract
• 🍓 ½ cup strawberry jam

Instructions

1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This is crucial for easy release later!

2️⃣ In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Get those dry ingredients perfectly combined.

3️⃣ In a separate bowl, whisk together the buttermilk, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until well combined.

4️⃣ Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don’t overmix; a few lumps are okay!

5️⃣ Pour the batter into the prepared pan and spread evenly.

6️⃣ Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

7️⃣ Let the cake cool completely in the pan before spreading the strawberry jam evenly over the top.

Handy Tips

• Use good quality cocoa powder for the best chocolate flavor.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• Don’t overmix the batter – overmixing will result in a tough cake.

Heat Control

Baking at 350°F (175°C) ensures even cooking and prevents burning. Check for doneness around 25 minutes to avoid overbaking, which can dry out the cake. A toothpick inserted into the center should come out with just a few moist crumbs attached.

Crunch Factor

This recipe delivers a tender, moist crumb with a delightful chewiness. The strawberry jam adds a contrasting texture, providing a burst of juicy sweetness against the cake’s soft interior.

Pro Kitchen Tricks

• For an even richer chocolate flavor, add 1 tablespoon of instant espresso powder to the dry ingredients.
• Use a mixer to make the process even faster.
• A thin layer of melted chocolate can be drizzled over the jam for extra decadence.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Gift Packaging Ideas

Cut the cake into squares and wrap each individually in cellophane, tied with a ribbon. A small tag with the recipe name adds a personal touch.

Flavor Variations

🌟 Raspberry Delight: Swap the strawberry jam for raspberry jam for a tart twist.
🌟 Chocolate Ganache: Top the cake with a simple chocolate ganache for extra richness.
🌟 Cream Cheese Frosting: Add a layer of cream cheese frosting for a classic combination.
🌟 Salted Caramel Swirl: Swirl salted caramel sauce into the batter before baking.

Troubleshooting

• Cake is dry: You may have overbaked it. Next time, check for doneness earlier.
• Cake is dense: You may have overmixed the batter. Try to mix until just combined.
• Cake is crumbly: Ensure your baking powder and baking soda are fresh.

FAQ

• Can I use a different type of jam? Yes, feel free to experiment with other fruit jams, like apricot or blackberry.
• Can I make this cake ahead of time? Yes, bake the cake a day or two in advance and store it as directed. Add the jam just before serving.
• Can I freeze this cake? Yes, freeze the baked and cooled cake (without jam) in an airtight container for up to 3 months. Thaw overnight in the refrigerator and add jam before serving.
• What if I don’t have buttermilk? See handy tips for a substitute.
• Can I use a different size pan? While a 9×13 inch pan works best, you may adjust baking time if you use a different size.

Conclusion

This 30-minute chocolate cake with strawberry jam is your new go-to dessert recipe for busy weeknights. Its ease, delicious flavor, and stunning presentation make it perfect for any occasion. Share your creations with us on social media using #30MinuteChocolateCake! Enjoy!