This Chocolate Snack Cake with Strawberry Jam Frosting and Strawberry Jam Latte pairing is the perfect treat. It’s made with a focus on real ingredients and couldn’t be more delicious!
Chocolate Snack Cake with Strawberry Jam Frosting and Strawberry Jam Latte
What you’ll need:
Chocolate Snack Cake with Strawberry Jam Frosting:
- Coconut Sugar (can sub brown sugar)
- Avocado Oil
- Eggs
- Vanilla Extract
- Coffee, cooled
- Cacao Powder or Cocoa Powder
- Almond Flour
- Salt
- Baking Powder
- Strawberries
- Honey
- Lemon Juice
- Butter
- Powdered Sugar
Strawberry Jam Latte:
- Milk, of choice
- Strawberry Powder
- Honey
- Strawberries
- Water
- Vanilla Coconut Sugar (can sub white granulated sugar)
- Espresso or Brewed Coffee
Coffee Essentials:
- Milk Frother
- Espresso Machine
- Nespresso Espresso Machine (so great for hosting!)
- Coffee Spoons
- Iced Coffee Glasses
- Ice Mold
- Pebble Ice Machine
- Syrup Jars
- Hyperchiller (a must for chilled drinks!)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Thirsty for more?
- Berry Crumble Latte
- Blueberry Pancake Latte
- Orange Blossom Latte
- Carrot Cake Latte
- Honey Bee Latte
- Strawberry Lemonade
- Tomato Margarita
- Sparkling Cucumber Basil Mocktail
- Sunshine Sparkler
And here are some treats that pair perfectly with a fun coffee/drink:
- Peaches and Cream Drop Biscuit Shortcake
- Orange Almond Cake
- Carrot Cake Snack Cake
- Drop Biscuit Strawberry Shortcake
- Almond Flour Lemon Cake
- Chocolate Covered Cherry Cake
- Chocolate Chip Zucchini Bread
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Combine strawberries, water and sugar in a pan on the stove over medium low heat and stir until the sugar has dissolved completely.
- Allow to cool, then add all contents to a blender and blend until smooth.
- Pour the syrup into a jar (no need to strain!) and keep in the fridge for 1-2 weeks.
- Blend together milk, strawberry powder (note that it doesn't taste right with fresh/whole strawberries, do don't sub them in!) and honey together until smooth.
- Add the syrup to a cup and brew your favorite espresso to your liking over top. I always allow it to chill/cool down by brewing the espresso over metal ice cubes or by using my hyperchiller so that the espresso doesn't become bitter as it cools.
- In a cup with ice, pour in the milk. Then, pour over the espresso with the syrup. Mix together and enjoy!
- Note: I sometimes like to pour the syrup into the glass with the ice or over the milk to really watch the colors swirl together because it's fun. It's not the "correct" way to do it, but in my opinion it's not about doing things the "right" way all the time!
- Brew your coffee and allow to cool.
- In a cup with ice, pour in the milk followed by the syrup. Then, pour over the coffee. Mix together and enjoy!
Ingredients
Equipment
Method
- Combine all ingredients in a pot or pan on the stove over medium/low heat and allow it to come to a simmer. Watch the jam start to form and stir it often. It will get thicker as it simmers! Once a thicker jam has formed, remove it from the heat and allow it to cool fully.
- Preheat your oven to 350℉ and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, combine all of your wet ingredients and mix until well combined.
- Add in your dry ingredients to the same bowl, but before fully incorporating them into the wet ingredients, first whisk them together the best you can. Then, mix the dry ingredients into the wet ingredients until your batter is smooth.
- Pour the batter into the cake pan and bake for 45 minutes, checking 5 minutes prior (every oven is a little different!) to see if it's done.
- Once the cake is done, remove it from the oven and allow to sit in the pan for 10 minutes to cool. Then, remove the cake from the pan and allow it to cool fully before frosting.
- Combine the ingredients in a stand mixer and mix together, starting on a low speed and slowly increasing it so that you don't get powdered sugar everywhere. Mix until smooth and fluffy.
- Once your cake is cooled completely, frost the top with the vanilla buttercream frosting. Then, top the frosting with spoonfuls of the jam (you don't have to use all of it!) and swirl it around to incorporate it.
- Cut your cake into squares and enjoy!
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