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Perfect Vanilla-Chocolate-Strawberry Sheet Cake Recipe

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★★★★★

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.

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 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

Find it online: https://www.cheftara.com/perfect-vanilla-chocolate-strawberry-sheet-cake-recipe/