Introduction

This Perfect Vanilla Chocolate Strawberry Sheet Cake combines classic flavors with a fun swirled appearance. It’s a moist, flavorful treat that’s perfect for any celebration or simply a sweet indulgence at home.

The image shows a square metal baking pan filled with a layered dessert that has been partially cut to show the inside. The dessert has three main layers visible on top: the base layer is a mix of creamy white and brown with a textured pattern, which appears to be the cake part with swirls of chocolate and red spots. On top of that base is a thick layer of creamy frosting with swirls of pink, white, and dark brown, creating a marbled look. The frosting layers are smooth yet textured, with colors blending in a swirling pattern across the top. The pan is placed on a white marbled texture surface, and in the background, several stacked white plates are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package white cake mix (Betty Crocker Super Moist recommended)
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 (Wilton recommended)
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

Step 1: Preheat your 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 with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
Step 2: Divide the batter by placing 1 1/4 cups into one small bowl, then stir in 2 tablespoons cocoa powder to make chocolate batter. In another small bowl, place 1 1/4 cups batter, add 2 tablespoons strawberry jam and 1/4 teaspoon red gel food coloring, stirring until color is even.
Step 3: Pour the remaining plain batter into the prepared pan. Drop spoonfuls of chocolate and strawberry batters over the plain batter. Use a table knife to gently swirl through the batters, creating a marbled effect.
Step 4: Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely, about 1 hour, before frosting.
Step 5: For the frosting, beat softened butter with an electric mixer on medium-high until creamy. Gradually add powdered sugar on low speed. Mix in 2 tablespoons milk and vanilla extract. Add extra milk if needed to achieve spreadable consistency.
Step 6: Set aside 1/4 cup vanilla frosting, blend in 1 teaspoon strawberry jam and red food coloring for pink frosting. Mix 3 tablespoons vanilla frosting with 1 teaspoon cocoa powder for chocolate frosting. Spread remaining vanilla frosting evenly on the cooled cake. Drop spoonfuls of strawberry and chocolate frostings on top and swirl with a spatula for a decorative finish.
Step 7: Serve the cake once frosted. Store leftovers loosely covered at room temperature to keep fresh.

Tips & Variations

Use high-quality gel food coloring to create vibrant, true colors without altering the texture of the batter or frosting.
For extra freshness, substitute strawberry jam with fresh mashed strawberries mixed with a little sugar.
Try using salted butter for the frosting if you prefer a subtle contrast to the sweetness.
To make the cake dairy-free, use a plant-based butter and non-dairy milk alternatives.

Storage

Store the cake loosely covered at room temperature for up to 2 days to maintain moisture and texture. If you wish to keep it longer, refrigerate in an airtight container for up to 5 days. Allow refrigerated cake to come to room temperature before serving, and gently re-swirl frosting if needed. This cake is not recommended for freezing, as the frosting texture may change.

How to Serve

A close-up of a rectangular dessert in a metal baking pan with a visible bottom layer of light brown cake, topped with three swirled creams in large patches across the surface. The cream layers are white, dark brown with white marbling, and pink with white marbling, all mixed together in a smooth, soft texture that forms round swirls and curves. The background shows a white marbled texture under the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake batter instead of a cake mix?

Yes, you can substitute with your favorite homemade white cake batter. Just adjust the added water, oil, and eggs accordingly, and ensure the batter is thick enough to hold the swirled layers.

How can I make the frosting less sweet?

Reduce powdered sugar gradually and balance with a little more butter or a pinch of salt. Keep in mind that lowering sugar may affect frosting texture and stability.

Perfect Vanilla Chocolate Strawberry Sheet Cake Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

This Perfect Vanilla Chocolate Strawberry Sheet Cake combines a moist white cake base with swirled layers of rich chocolate and vibrant strawberry flavors. Finished with a smooth, creamy frosting in vanilla, chocolate, and strawberry hues, this cake offers a stunning marbled design and a luscious taste perfect for any celebration or casual gathering.

Author: Marco
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

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 (usually 3 large eggs)
Water as specified on package (usually 1 cup)
1/4 tsp red gel food coloring (high quality, e.g., Wilton)
Vegetable oil as specified on package (usually 1/2 cup)

For the Frosting:

1 tsp unsweetened cocoa powder
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
Red gel food coloring as needed

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and spray a 13×9-inch pan with cooking spray. In a large bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes, scraping the bowl occasionally to ensure ingredients are fully blended.
Create Swirled Batter Colors: Divide the batter into three portions. Place 1 1/4 cups into a small bowl and mix in 2 tablespoons of cocoa powder to make chocolate batter. Put another 1 1/4 cups of batter into a separate bowl and stir in 2 tablespoons of strawberry jam plus 1/4 teaspoon red gel food coloring until evenly colored.
Layer and Swirl the Batter: Pour the remaining plain batter into the prepared pan’s bottom. Drop spoonfuls of the chocolate and strawberry batters randomly over the plain batter. Using a table knife, gently swirl the batters together to create a marbled effect.
Bake and Cool the Cake: Bake the cake in the oven for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely (about 1 hour) to prevent the frosting from melting.
Make the Frosting: In a large bowl, beat softened butter with an electric mixer on medium-high until creamy. Gradually add powdered sugar on low speed until smooth. Add 2 tablespoons of milk and vanilla extract, continuing to beat. Adjust the consistency by adding more milk, one teaspoon at a time, if needed.
Color and Apply the Frosting: Set aside 1/4 cup of vanilla frosting in a small bowl. Mix in 1 teaspoon of strawberry jam and red food coloring until desired color is achieved. In another small bowl, blend 3 tablespoons of vanilla frosting with 1 teaspoon cocoa powder to make chocolate frosting. Spread the remaining vanilla frosting evenly over the cooled cake. Drop spoonfuls of strawberry and chocolate frosting randomly on top, then swirl gently with a spatula for a decorative finish.
Serve and Store the Cake: Serve the cake immediately or store leftovers loosely covered at room temperature to maintain freshness. Enjoy your delicious and beautifully decorated vanilla chocolate strawberry sheet cake!

Notes

Using high-quality gel food coloring will give the best vibrant colors without altering the batter texture.
Make sure the cake is completely cooled before frosting to avoid melting.
Adjust frosting thickness by adding milk gradually to get the perfect spreadability.
For a dairy-free version, substitute butter and milk with plant-based alternatives.
To enhance strawberry flavor, add a small amount of fresh pureed strawberries to the batter along with jam.

Keywords: vanilla cake, chocolate cake, strawberry cake, sheet cake, marbled cake, swirled cake, birthday cake, easy cake recipe, frosted cake