Gather around, my dear bakers, because I’ve got a treat that will make your dessert dreams come true. Picture this: a cake that combines the richness of chocolate with the sweet, juicy flavor of strawberries. I’m talking about the Drunken Chocolate Covered Strawberry Cake. Now, before you raise an eyebrow at the name, let me assure you that this cake is more than just a dessert; it’s a celebration of flavors that will make any occasion feel special.
I remember the first time I made this cake for a family gathering. You know those moments when you’re trying to impress your in-laws or maybe just trying to outdo your last baking triumph? This was one of those times. I wanted something that was as much a feast for the eyes as it was for the taste buds. And let me tell you, this cake delivered on both counts. As soon as I set it down on the table, it was almost as if the room got a little quieter, and the only sound was the gentle clinking of forks and plates.
The beauty of this cake is not just in its decadent taste but also in how effortlessly it comes together. With a box of devil’s food cake mix and a few pantry staples, you’re already halfway there. And don’t even get me started on the Baileys strawberry and cream liquor – it adds a little something special that transforms this cake into an adult-friendly treat. But if you’re making this for the kiddos or prefer a non-alcoholic version, a splash of strawberry or red cream soda works just as well.
Now, let’s talk about the frosting. This is no ordinary frosting, my friends. It’s a heavenly blend of cream cheese, marshmallow creme, and chocolate fudge pudding mix. And if that wasn’t enough, we fold in a generous dollop of Cool Whip to make it light and fluffy. Spread this over your chilled cake, and you’ve got yourself a showstopper.
This cake has become a staple in my home, especially when strawberries are in season. And it’s perfect for those moments when you want to make a regular day feel like a celebration. So why not give it a whirl? Grab your apron, preheat that oven, and let’s bake something incredible together.
How to Make Drunken Chocolate Covered Strawberry Cake
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Ingredients:
- 1 box Duncan Hines devil’s food cake mix (10.5 oz)
- 1 package chocolate instant pudding mix (3.9 oz)
- 1/3 cup canola oil
- 3 large eggs
- 1 cup water
- 1 1/2 cups water (for Jell-O)
- 3 oz strawberry Jell-O
- 12 oz Baileys strawberry and cream liquor (or substitute with strawberry or red cream soda for a non-alcoholic option)
- 8 oz cream cheese, softened
- 7 oz marshmallow creme
- 1 package chocolate fudge instant pudding mix (3.9 oz)
- 8 oz Cool Whip, thawed
- Fresh strawberries for garnish
Directions:
- Heat your oven to 350°F. In a large bowl, combine the cake mix, chocolate pudding mix, oil, eggs, and water. Mix on low speed until moistened, about 30 seconds.
- Increase the mixer speed to medium and beat for another 2 minutes until well mixed.
- Transfer the batter to a 9×13 inch baking dish and bake for 30 minutes.
- While the cake bakes, prepare the Jell-O mixture by boiling 1 1/2 cups of water. Stir in the strawberry Jell-O until dissolved.
- Add the Baileys liquor or strawberry soda, stirring to combine.
- Once the cake is baked, pierce the surface all over with a fork.
- Pour the Jell-O mixture over the warm cake so it seeps into the holes.
- Chill the cake in the fridge for at least an hour.
- For the frosting, blend the cream cheese, marshmallow creme, and chocolate fudge pudding mix until smooth.
- Gently fold in the Cool Whip until the mixture is fluffy and well combined.
- Spread the frosting evenly over the cooled cake and top with fresh strawberries.
Customizing Drunken Chocolate Covered Strawberry Cake: Alternative Ingredients
If you’re out of Baileys or prefer a non-alcoholic option, strawberry or red cream soda makes a fantastic substitute. No marshmallow creme? Don’t worry, you can use an equal amount of whipped cream. For a gluten-free version, use a gluten-free cake mix, and swap the pudding mix with a cornstarch-thickened cocoa sauce.
Best Ways to Store Drunken Chocolate Covered Strawberry Cake Leftover
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. If you want to save it for later, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and foil, and it’ll last in the freezer for up to 3 months. Thaw overnight in the fridge before frosting and serving.
From Sides to Drinks: What Complements Drunken Chocolate Covered Strawberry Cake
This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Serve it alongside a glass of chilled rosé or a strawberry mocktail for a non-alcoholic option. A side of mixed berries will enhance the fruity notes of this delightful dessert.
Pro Tips for the Perfect Drunken Chocolate Covered Strawberry Cake
For an ultra-moist cake, ensure the Jell-O mixture is poured evenly over the cake while it’s still warm. Using room temperature ingredients helps achieve a smoother batter and a better rise. When making the frosting, ensure the cream cheese is softened to avoid lumps. For added texture, toss in some chocolate shavings or strawberry slices between the cake layers.
How to Make Drunken Chocolate Covered Strawberry Cake Fit Any Time of Year
In the spring and summer, fresh berries can give the cake a vibrant twist. During autumn, try using raspberry Jell-O for a slightly tart contrast. In the winter, a sprinkle of cocoa powder or a dusting of powdered sugar can add a cozy touch. Adjust the garnishes to match the season’s mood and flavors.
FAQs:
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Follow the recipe up to the point of adding the frosting, then store the unfrosted cake in the fridge. Apply the frosting just before serving to keep it fresh and delicious.
Is there a non-alcoholic substitute for Baileys in this recipe?
Absolutely! If you prefer a non-alcoholic version of this cake, use strawberry or red cream soda instead of Baileys. It provides the same fruity sweetness without the alcohol content, making it suitable for all ages.
How can I make this recipe gluten-free?
To make this cake gluten-free, replace the devil’s food cake mix with a gluten-free cake mix. Ensure all other ingredients, like the pudding mixes, are also certified gluten-free to avoid any cross-contamination.
What’s the best way to cut the cake neatly?
For clean cuts, use a sharp knife and wipe it with a damp cloth between slices. This prevents the frosting and cake from sticking to the knife, ensuring each piece looks tidy and presentable.
Can I use homemade strawberry Jell-O?
Yes, you can make homemade strawberry Jell-O by boiling fresh strawberry puree with sugar and gelatin. This can replace the store-bought version, offering a more natural flavor and color to the cake.
How do I soften cream cheese quickly?
If you forgot to take the cream cheese out of the fridge, you can soften it quickly by cutting it into smaller pieces and microwaving it for about 10 seconds. Alternatively, let it sit in a warm area for a few minutes to soften.
Drunken Chocolate Covered Strawberry Cake
Equipment
- Mixing bowls
- oven
- 9x13 inch baking dish
Ingredients
Cake Ingredients:
- 1 box Duncan Hines devil's food cake mix (10.5 oz)
- 1 package chocolate instant pudding mix (3.9 oz)
- 1/3 cup canola oil
- 3 large eggs
- 1 cup water
Jell-O Ingredients:
- 1 1/2 cups water (for Jell-O)
- 3 oz strawberry Jell-O
- 12 oz Baileys strawberry and cream liquor (substitute with soda for non-alcoholic)
Frosting Ingredients:
- 8 oz cream cheese softened
- 7 oz marshmallow creme
- 1 package chocolate fudge instant pudding mix (3.9 oz)
- 8 oz Cool Whip thawed
- Fresh strawberries for garnish
Instructions
- Begin by preheating your oven to 350°F. In a sizable mixing bowl, combine the cake mix, pudding mix, canola oil, eggs, and water. Mix on low speed until blended, about half a minute.
For the Cake:
- Increase the mixer speed to medium and continue mixing for an additional two minutes to achieve a smooth batter.
- Pour the prepared batter into a 9x13 inch baking dish and bake in the preheated oven for about 30 minutes.
- While the cake bakes, prepare the Jell-O. Boil 1 1/2 cups of water, then dissolve in the strawberry Jell-O, stirring until completely mixed.
- Mix in the Baileys strawberry and cream liquor. For a non-alcoholic version, replace it with strawberry or red cream soda.
- Once the cake comes out of the oven, use a fork to poke numerous holes in the top.
- Pour the Jell-O mixture over the warm cake, ensuring it seeps into the holes.
- Refrigerate the cake for at least one hour to cool down.
For the Frosting:
- After the cake has cooled, prepare the frosting by blending the softened cream cheese, marshmallow creme, and chocolate fudge pudding mix until smooth.
- Gently fold in the thawed Cool Whip until well combined and creamy.
- Spread the frosting evenly on the cooled cake, and if desired, garnish with fresh strawberries.
