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Perfect Vanilla-Chocolate-Strawberry Sheet Cake Recipe

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

5.1 from 19 reviews

This Perfect Vanilla-Chocolate-Strawberry Sheet Cake blends the classic flavors of vanilla, rich cocoa, and fresh strawberry in a beautifully swirled, marbled pattern. Moist and tender, topped with creamy, colored frostings in chocolate and strawberry variations, this cake is ideal for celebrations or an indulgent everyday treat. Easy to make using a white cake mix with added homemade touches, it delights with its vibrant colors and harmonious taste.

Ingredients

Scale

Cake Batter

  • 1 package white cake mix
  • Water, vegetable oil, and whole eggs as specified on the cake mix packaging
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons seedless strawberry jam (without seeds)
  • 1/4 teaspoon red gel food coloring

Vanilla Frosting

  • 1 cup softened butter
  • 2 1/4 cups icing sugar (powdered sugar)
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla essence

Colored Frostings

  • 1 teaspoon seedless strawberry jam
  • Red gel food coloring as needed
  • 1 teaspoon unsweetened cocoa powder

Instructions

  1. 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, use an electric mixer on medium speed to beat together the cake mix, water, vegetable oil, and eggs for about 2 minutes, scraping the bowl occasionally to ensure even mixing.
  2. Create Swirled Batter Colors: Divide the batter into three portions. Place 1 1/4 cups of batter in a small bowl and mix in 2 tablespoons cocoa powder for the chocolate portion. In another small bowl, mix 1 1/4 cups of batter with 2 tablespoons strawberry jam and 1/4 teaspoon red gel food coloring to create the strawberry batter.
  3. Layer and Swirl the Batter: Pour the remaining plain batter into the prepared pan. Drop spoonfuls of the chocolate and strawberry batters randomly over the plain batter. Use a table knife to gently pull through the batters to create a marbled, swirled effect.
  4. Bake and Cool the Cake: Bake for 28 to 30 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan for about 1 hour to ensure it doesn’t melt the frosting later.
  5. Make the Frosting: Beat softened butter on medium-high speed until creamy. Gradually add icing sugar on low speed, then add 2 tablespoons milk and vanilla essence. Beat until smooth. Add additional 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; stir in 1 teaspoon strawberry jam and enough red gel food coloring to reach the desired pink shade. Mix 3 tablespoons vanilla frosting with 1 teaspoon cocoa powder to create chocolate frosting. Spread the remaining vanilla frosting evenly on the cooled cake. Drop spoonfuls of the strawberry and chocolate frostings randomly on top and swirl using a small spatula for a decorative finish.
  7. Serve and Store the Cake: Serve immediately or store loosely covered at room temperature. Enjoy the delightful combination of vanilla, chocolate, and strawberry flavors in this stunning sheet cake.

Notes

  • Ensure the cake is completely cooled before frosting to prevent melting.
  • Use seedless strawberry jam for a smooth texture without unwanted seeds.
  • You can substitute vegetable oil with canola or another neutral oil if preferred.
  • Adjust the gel food coloring quantities gradually to achieve the perfect color without affecting flavor.
  • Store the cake loosely covered at room temperature for up to 2 days for best freshness; refrigerate longer storage but bring to room temperature before serving.
  • This cake adapts well to dairy-free butter and milk substitutes for dietary restrictions.

Nutrition

Keywords: vanilla chocolate strawberry cake, sheet cake, marbled cake, swirled cake, easy layered cake, vanilla cake mix recipe, frosted sheet cake, berry flavored dessert, chocolate frosting, strawberry frosting

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