Strawberry Chocolate Danger Cake
- Total Time: 45 minutes
- Yield: 4 1x
Description
You’ll have to run around the block a few times because one slice of this cake is just not an option.
Ingredients
- 1 package Devil’s Food Cake Mix
- 1 3/4 cup (420 ml) light brown sugar, packed
- 1 cup (200 g) sugar
- 12 tbsp (170 g) unsalted, butter
- 4 large eggs
- 1 1/2 cups (360 ml) buttermilk
- One quart (950 ml) strawberries
Instructions
- Preheat oven to 350 F. Grease two 9″ round pans.
- Place butter in bowl of mixer and beat until creamy. Add sugars and beat until fluffy. Add eggs, one at a time, and beat until completely mixed.
- Beat in cake mix and buttermilk. Use a spatula to scrape down bowls sides and beat again. Pour mixture into pans and bake for 25 minutes, or until toothpick comes out clean.
- Keep cakes in pans for about five minutes before popping them out to cool on wire racks. Frost with your choice of gluten-free milk or dark chocolate flavor once completely cool.
To make Sarah’s famous raw strawberry compote:
- Quick soak and drain one quart of strawberries. Cut and set aside in a large bowl. Add 1 cup of brown sugar and mix to coat pieces well. The sugar will break down the berries and the more time, the better! I usually make my raw compote the night before and drain the juice before adding it to the cake layers.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
If You Liked This Recipe, You’ll Love These
- Spring Strawberry Cake Roll
- Dark Chocolate Cherry Cake
- Chocolate Chip-Sour Cream Pound Cake
- Strawberry Swirl Bundt Cake
Frequently Asked Questions
Why does the recipe use both light brown sugar and granulated sugar in the cake instead of just one?
The 1 3/4 cup of light brown sugar adds molasses depth and moisture while the 1 cup of granulated sugar lightens the crumb structure. Using a box of Devil’s Food Cake Mix as the flour-and-cocoa base on top of these sugars makes the cake noticeably richer and more fudgy than the mix alone.
What makes the raw strawberry compote different from a cooked one?
The compote is not cooked at all — one quart of strawberries is cut, coated in 1 cup of brown sugar, and left to macerate overnight. The sugar breaks down the berries naturally, producing a fresh, bright juice that the recipe says to drain before adding to the cake layers, so it doesn’t make the layers soggy.
How do I know when the cake layers are done baking?
Bake at 350°F for 25 minutes, then check by inserting a toothpick — it should come out clean. Let the layers cool in the pans for about five minutes before turning out onto wire racks to cool completely before frosting. 
