Perfect Vanilla-Chocolate-Strawberry Sheet Cake Recipe

Introduction

This Perfect Vanilla-Chocolate-Strawberry Sheet Cake is a stunning and delicious treat that combines three classic flavors in one marbled masterpiece. With a moist cake base and a swirled, colorful frosting, it’s perfect for celebrations or everyday indulgence. You’ll love how simple ingredients come together in this eye-catching dessert.

Ingredients

• 1 package white cake mix (such as Betty Crocker Super Moist)
• 2 tbsp seedless strawberry jam
• 2 tbsp unsweetened cocoa powder
• Whole eggs as specified on cake mix package
• Water as specified on cake mix package
• 1/4 tsp red gel food coloring (high quality like Wilton)
• Vegetable oil as specified on cake mix package
• 1 tsp unsweetened cocoa powder (for frosting)
• 1 cup softened unsalted butter
• 1 tsp vanilla extract
• 2 1/4 cups powdered sugar
• 2 to 3 tbsp whole milk
• 1 tsp seedless strawberry jam (for frosting)
• Red gel food coloring as needed (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray the bottom of a 13×9-inch pan with cooking spray to prevent sticking. In a large bowl, beat together the cake mix, water, oil, and eggs using an electric mixer on medium speed for about 2 minutes, scraping the bowl occasionally.
2. Step 2: Divide the batter by placing 1 1/4 cups into a small bowl and stir in 2 tablespoons of cocoa powder to make chocolate batter. In another small bowl, place 1 1/4 cups of batter and add 2 tablespoons of strawberry jam and 1/4 teaspoon of red gel food coloring, mixing until even.
3. Step 3: Pour the remaining plain batter into the prepared pan. Drop tablespoons of the chocolate and strawberry batters over the plain batter. Use a table knife to gently swirl through the batter creating a marbled effect.
4. Step 4: Bake for 28 to 30 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely, about 1 hour, before frosting.
5. Step 5: To make the frosting, beat softened butter on medium-high speed until smooth and creamy. Gradually add powdered sugar on low speed until smooth. Add 2 tablespoons milk and vanilla extract, beating until combined. Add more milk 1 teaspoon at a time if needed for spreadable consistency.
6. Step 6: Set aside 1/4 cup of vanilla frosting and mix with 1 teaspoon strawberry jam and red gel food coloring until desired shade is reached. Mix 3 tablespoons vanilla frosting with 1 teaspoon cocoa powder to make chocolate frosting. Spread remaining vanilla frosting evenly on cooled cake, then drop spoonfuls of strawberry and chocolate frostings on top and gently swirl with a spatula.
7. Step 7: Serve the cake immediately or store loosely covered at room temperature. Enjoy your vibrant, flavorful sheet cake!

Tips & Variations

• Use high-quality gel food coloring for more vibrant and intense colors without thinning your batter or frosting.
• For extra flavor, add a teaspoon of almond extract to the cake batter or frosting.
• Try swapping the strawberry jam for raspberry or cherry jam for a different fruity twist.

Storage

Store leftover cake loosely covered at room temperature for up to 2 days to keep it moist and fresh. For longer storage, refrigerate in an airtight container for up to 5 days. Let refrigerated cake come to room temperature before serving. Leftover cake can also be frozen, wrapped tightly, for up to 3 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, use a gluten-free white cake mix in place of the regular cake mix and ensure all other ingredients are gluten-free. The texture and flavor should remain delicious.

What if I don’t have gel food coloring?

You can use liquid food coloring, but add it sparingly to avoid thinning the batter or frosting too much. Gel colors provide the best brightness without altering texture.

Perfect Vanilla-Chocolate-Strawberry Sheet Cake Recipe

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★★★★★

4.6 from 70 reviews

This Perfect Vanilla-Chocolate-Strawberry Sheet Cake is a visually stunning and irresistibly delicious dessert that combines three vibrant flavors in one marbled masterpiece. The recipe uses a white cake mix enhanced with cocoa and strawberry jam to create distinctive batters that swirl beautifully when baked. Topped with a luscious homemade buttercream frosting in vanilla, chocolate, and strawberry hues, this sheet cake makes for a festive treat perfect for any occasion.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 package white cake mix (e.g., Betty Crocker Super Moist)
• 2 tbsp seedless strawberry jam
• 2 tbsp unsweetened cocoa powder
• Whole eggs as specified on package
• Water as specified on package
• 1/4 tsp red gel food coloring (e.g., Wilton)
• Vegetable oil as specified on package

For the Frosting:

• 1 tsp unsweetened cocoa powder
• 1 cup softened butter (unsalted)
• 1 tsp vanilla extract
• 2 1/4 cups powdered sugar
• 2 to 3 tbsp whole milk
• 1 tsp seedless strawberry jam
• Red gel food coloring as needed

Instructions

1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Spray the bottom of a 13×9-inch pan with cooking spray. In a large bowl, beat the cake mix, water, oil, and eggs on medium speed for 2 minutes using an electric mixer, scraping the bowl occasionally to combine thoroughly.
2. Create Swirled Batter Colors: Divide the batter by placing 1 1/4 cups into a small bowl and stir in 2 tablespoons cocoa powder until well blended to make the chocolate batter. In another small bowl, place another 1 1/4 cups of batter, add 2 tablespoons strawberry jam and 1/4 teaspoon red gel food coloring, mixing until color is even and vivid.
3. Layer and Swirl the Batter: Pour the remaining plain batter into the prepared pan’s bottom. Drop tablespoons of the chocolate and strawberry batters randomly over the plain batter. Use a table knife to gently swirl through the batter, creating a beautiful marbled effect.
4. Bake and Cool the Cake: Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely for about 1 hour to prevent frosting from melting.
5. Make the Frosting: In a large bowl, beat softened butter on medium-high speed until creamy. Gradually add powdered sugar on low speed until smooth. Beat in 2 tablespoons of milk and vanilla extract. Add more milk 1 teaspoon at a time if frosting is too stiff, until spreadable.
6. Color and Apply the Frosting: Set aside 1/4 cup vanilla frosting; mix in 1 teaspoon strawberry jam and red gel food coloring to desired shade. In another small bowl, combine 3 tablespoons vanilla frosting with 1 teaspoon cocoa powder for chocolate frosting. Spread remaining vanilla frosting evenly over cooled cake. Drop spoonfuls of the strawberry and chocolate frosting on top, then swirl with an icing spatula for decoration.
7. Serve and Store the Cake: Serve immediately after frosting. Store any leftovers loosely covered at room temperature to maintain freshness.

Notes

• Use good quality gel food coloring like Wilton for vibrant, consistent colors.
• Make sure the cake is fully cooled before frosting to prevent melting the buttercream.
• Adjust frosting consistency with milk to get perfect spreadability.
• This cake is best served within 2 days for optimal freshness.
• Loosely cover leftover cake instead of airtight to preserve frosting texture.

Keywords: vanilla chocolate strawberry cake, sheet cake, marbled cake, buttercream frosting, easy dessert, layered cake