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30-Minute Chocolate Strawberry Heart Cake

A quick and delicious chocolate cake with fresh strawberries that can be made in just 30 minutes, perfect for Valentine's Day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Use a 1-to-1 gluten free flour blend for a gluten-free version.
  • 1/3 cup cocoa powder Unsweetened cocoa powder is best for flavor.
  • 1 tsp baking powder Ensure it's fresh for proper rising.
  • a pinch salt Enhances the flavor.
Wet Ingredients
  • 1/2 cup sugar Granulated sugar works best.
  • 1/2 cup milk Room temperature preferred for smoother mixing.
  • 1/4 cup oil Vegetable or canola oil recommended.
  • 1 egg Use a room temperature egg for better mixing.
Additional Ingredients
  • 1/2 cup chopped strawberries Reserve some for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a small round or heart-shaped pan.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, beat together the sugar, milk, oil, and egg until smooth.
  4. Stir the dry ingredients into the wet mix until just combined, being careful not to overmix.
  5. Fold in the chopped strawberries, reserve some for topping.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool the cake for 5 minutes in the pan, then move to a wire rack to cool completely.
Topping
  1. Top with sliced strawberries and a dusting of cocoa powder or a quick glaze of melted chocolate, if desired.

Notes

For optimal results, use room temperature ingredients and do not overmix the batter. Check the cake at 18 minutes to avoid dryness. Let it cool a bit before adding toppings for better adhesion.