Inspired by the beloved children’s book, this Thunder Cake is a rich chocolate layer cake made extra special with fresh strawberries on top. Moist, fluffy, and nostalgic, it’s the perfect rainy-day baking project to share with kids and families alike.
Why You’ll Love This Recipe
This Classic Thunder Cake blends storytelling and baking into one heartwarming activity. Featuring a tender, chocolatey crumb enhanced by the unexpected addition of puréed tomatoes and sour cream, it’s both uniquely flavorful and deeply comforting. The rich cocoa frosting and bright burst of fresh strawberries make this cake visually stunning and incredibly satisfying. Whether you’re introducing young readers to a cherished book or simply baking for loved ones, this cake is a memorable, delicious treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- cold water
- shortening
- unsalted butter, softened
- sugar
- vanilla extract
- egg yolks
- egg whites, beaten stiff
- sour cream
- pureed tomatoes
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
For the frosting:
- unsalted butter, softened
- powdered sugar
- unsweetened cocoa powder
- milk
- vanilla extract
For topping:
- fresh whole strawberries, hulled
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the fats and sugar:
In a large mixing bowl, beat together shortening, softened butter, and sugar until light and fluffy.
Add egg yolks and vanilla extract; beat well to combine. - Add tomato and sour cream:
Stir in the sour cream and pureed tomatoes. Mix until fully incorporated. - Combine dry ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with cold water. - Fold in egg whites:
Gently fold the stiffly beaten egg whites into the batter until just combined, being careful not to deflate. - Bake the cakes:
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on wire racks before frosting. - Make the frosting:
In a mixing bowl, beat together softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until creamy and smooth. - Assemble and decorate:
Frost the cooled cakes, stacking the layers.
Finish by decorating the top with fresh, hulled strawberries.
Servings and timing
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 slices
Calories: 410 kcal per slice
Variations
- Berry Filling: Spread a thin layer of strawberry preserves between cake layers for added fruitiness.
- Whipped Cream Topping: Swap the chocolate frosting for whipped cream if a lighter finish is preferred.
- Mini Thunder Cakes: Divide batter into cupcake tins and reduce bake time to 18–22 minutes for individual portions.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the recipe gluten-free.
- Dairy-Free Version: Replace butter and sour cream with plant-based alternatives suitable for baking.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. This cake does not require reheating.
FAQs
Why are tomatoes used in this chocolate cake?
Tomatoes add moisture and subtle acidity, enhancing the chocolate flavor without leaving a tomato taste. It’s a clever and effective twist from the original children’s story.
Can I use canned tomato purée?
Yes, canned purée works well. Ensure it’s plain tomato purée with no added seasonings.
Will kids notice the tomato in the flavor?
Not at all. The tomato blends in seamlessly, and most won’t even guess it’s in the recipe.
Can I use butter instead of shortening?
For best results, use both as directed. However, you can substitute the shortening with additional butter if needed, though texture may vary slightly.
What kind of cocoa powder is best?
Use unsweetened natural cocoa powder. Dutch-processed cocoa may require adjustments to the leavening agents.
Can I use strawberries inside the cake?
Yes, fold chopped strawberries gently into the batter or layer sliced berries between frosted layers.
Can I make this cake ahead?
Yes, bake and cool the cake layers in advance. Store tightly wrapped at room temperature for one day or refrigerate for up to two days before frosting.
Is this cake freezer-friendly?
Yes. Wrap the unfrosted layers well and freeze for up to 2 months. Thaw in the refrigerator before assembling.
What frosting alternatives can I use?
Cream cheese frosting, vanilla buttercream, or even a simple dusting of powdered sugar are delicious alternatives.
Is this cake suitable for special occasions?
Absolutely. Its rich flavor and fresh berry topping make it perfect for birthdays, themed parties, and storybook-inspired events.
Conclusion
Classic Thunder Cake with Strawberries and Chocolate Frosting is more than just a dessert—it’s a delightful blend of storytelling, comfort, and creativity. With its moist crumb, rich cocoa flavor, and surprise tomato ingredient, this cake is both fun and flavorful. Whether you’re recreating a moment from a favorite childhood book or simply craving a delicious chocolate cake, this recipe is sure to warm hearts and satisfy sweet cravings—rain or shine.
PrintClassic Thunder Cake with Strawberries and Chocolate Frosting
Inspired by the beloved children’s book, this Thunder Cake is a rich, moist chocolate layer cake made extra special with pureed tomatoes, creamy chocolate frosting, and fresh strawberries on top. A fun, nostalgic bake perfect for rainy days with the family.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cold water
- 1/3 cup shortening
- 1/2 cup unsalted butter, softened
- 1 3/4 cups sugar
- 1 tsp vanilla extract
- 3 large egg yolks
- 3 large egg whites, beaten stiff
- 1/2 cup sour cream
- 1/2 cup pureed tomatoes
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder (for frosting)
- 1/4 cup milk
- 1 tsp vanilla extract (for frosting)
- Fresh whole strawberries, hulled (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together shortening, butter, and sugar until light and fluffy. Add egg yolks and vanilla; beat well.
- Stir in sour cream and pureed tomatoes until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture alternately with cold water, mixing until just combined.
- Gently fold in stiffly beaten egg whites until fully incorporated without deflating the batter.
- Divide the batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely on a wire rack before frosting.
- To make the frosting, beat together butter, powdered sugar, cocoa powder, milk, and vanilla until smooth and creamy.
- Frost the cooled cake layers and top with fresh whole strawberries.
Notes
- The tomato purée adds moisture and richness—don’t worry, you won’t taste it!
- Whipping the egg whites separately helps keep the cake light and fluffy.
- Decorate with strawberries just before serving for the freshest look.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg