Perfect Vanilla-Chocolate-Strawberry Sheet Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
