Perfect Vanilla-Chocolate-Strawberry Sheet Cake Recipe

Introduction

This perfect vanilla-chocolate-strawberry sheet cake combines three beautiful flavors into one stunning dessert. With a marbled batter and swirled frosting, it’s as delightful to look at as it is to eat. Ideal for celebrations or anytime you want to impress with minimal effort.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 13×9-inch pan with cooking spray to prevent sticking. In a large bowl, beat together the cake mix, water, oil, and eggs with an electric mixer on medium speed for about 2 minutes. Scrape the bowl occasionally to mix well.
2. Step 2: Divide the batter by placing 1 1/4 cups into a small bowl. Stir in 2 tablespoons of cocoa powder to create chocolate batter. In another small bowl, place 1 1/4 cups of batter, then add 2 tablespoons of strawberry jam and 1/4 teaspoon of red gel food coloring. Stir until evenly blended.
3. Step 3: Pour the remaining plain batter into the bottom of the prepared pan. Drop tablespoons of the chocolate and strawberry batters randomly over the plain batter. Use a table knife to gently swirl through the batter for a marbled effect.
4. Step 4: Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely, about 1 hour, to ensure frosting doesn’t melt later.
5. Step 5: To make frosting, beat softened butter on medium-high until smooth and creamy. Gradually add powdered sugar on low speed until well blended. Add 2 tablespoons milk and vanilla extract, continuing to beat. Add extra milk, 1 teaspoon at a time, if frosting is too stiff.
6. Step 6: Set aside 1/4 cup frosting; stir in 1 teaspoon strawberry jam and enough red gel food coloring for desired shade. In another small bowl, mix 3 tablespoons frosting with 1 teaspoon cocoa powder for chocolate frosting. Spread remaining vanilla frosting evenly on cooled cake. Drop spoonfuls of strawberry and chocolate frosting randomly on top, then swirl with a spatula for a decorative finish.
7. Step 7: Serve the cake once frosted. Store leftovers loosely covered at room temperature to keep fresh.

Tips & Variations

• Use whole milk in the frosting for a richer, creamier texture, or substitute with almond milk for a dairy-free option.
• For extra fresh flavor, add 1 teaspoon finely grated lemon zest to the vanilla batter.
• If you prefer, swap the vanilla cake mix for yellow cake mix for a more buttery flavor.
• Try adding sliced fresh strawberries on top for an inviting garnish before serving.

Storage

Store the cake loosely covered at room temperature for up to 2 days to keep it moist and fresh. If you want it to last longer, refrigerate it in an airtight container for up to 5 days. When ready to serve, bring the cake to room temperature for the best texture and flavor. Leftover slices can also be gently reheated in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, using a gluten-free white cake mix will work well. Just ensure all other ingredients, like the jam and food coloring, are gluten-free too.

What can I use instead of red gel food coloring?

You can substitute with natural alternatives like beet juice or powdered freeze-dried strawberries to achieve a reddish tint, though the color may be less vibrant.

Perfect Vanilla-Chocolate-Strawberry Sheet Cake Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Perfect Vanilla-Chocolate-Strawberry Sheet Cake combines classic vanilla cake with swirled layers of rich chocolate and vibrant strawberry flavors. Topped with beautifully colored and swirled frostings, this sheet cake offers a delightful visual and taste experience that’s perfect for any celebration or casual treat.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 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 cake mix package
• Water as specified on cake mix package
• 1/4 tsp red gel food coloring (e.g., Wilton)
• Vegetable oil as specified on cake mix package

For the Frosting:

• 1 tsp unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 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 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 with an electric mixer on medium speed for about 2 minutes, 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 of cocoa powder until well blended for the chocolate batter. In another small bowl, place 1 1/4 cups of batter, add 2 tablespoons of strawberry jam and 1/4 teaspoon red gel food coloring, stirring until the color is even and vivid.
3. Layer and Swirl the Batter: Pour the remaining plain batter into the bottom of the prepared pan. Drop tablespoons of the chocolate and strawberry batters randomly over the plain batter. Using a table knife, gently swirl the batters together to create a marbled pattern.
4. Bake and Cool the Cake: Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove and let the cake cool completely for about 1 hour to ensure it doesn’t melt the frosting later.
5. Make the Frosting: In a large bowl, beat softened butter with an electric mixer on medium-high speed until smooth and creamy. Gradually add powdered sugar on low speed until smooth. Add 2 tablespoons of milk and vanilla extract, beating until combined. Add more milk 1 teaspoon at a time if the frosting is too stiff, until spreadable.
6. Color and Apply the Frosting: Set aside 1/4 cup of vanilla frosting and mix with 1 teaspoon of strawberry jam and red gel food coloring until desired pink shade is reached for strawberry frosting. Mix 3 tablespoons of vanilla frosting with 1 teaspoon cocoa powder for chocolate frosting. Spread the remaining vanilla frosting evenly over the cooled cake. Drop small spoonfuls of the strawberry and chocolate frostings on top and swirl gently with a small icing spatula for a decorative finish.
7. Serve and Store the Cake: Serve once the frosting is set. Store leftovers loosely covered at room temperature to maintain freshness.

Notes

• Use a good quality red gel food coloring to achieve vibrant pink strawberry batter and frosting.
• Make sure the cake is fully cooled before frosting to prevent melting.
• Whole milk is recommended for creamier frosting but can be substituted with other milk types.
• Adjust the amount of frosting color to achieve desired intensity.
• Store the cake at room temperature loosely covered; refrigerating may dry it out.

Keywords: vanilla sheet cake, chocolate strawberry swirl cake, marbled cake, buttercream frosting, easy sheet cake recipe