Perfect Vanilla-Chocolate-Strawberry Swirled Sheet Cake Recipe

Introduction

This Perfect Vanilla-Chocolate-Strawberry Sheet Cake combines three luscious flavors in one delightful dessert. With a marbled batter and swirled frosting, it’s as beautiful as it is delicious—perfect for any occasion.

Ingredients

• 1 package white cake mix
• Water, vegetable oil, and whole eggs as specified on the cake mix packaging
• 2 tablespoons cocoa powder, unsweetened
• 2 tablespoons strawberry jam, without seeds
• 1/4 teaspoon red gel food coloring
• 1 cup softened butter
• 2 1/4 cups icing sugar
• 2 to 3 tablespoons milk
• 1 teaspoon vanilla essence
• 1 teaspoon seedless strawberry jam
• Red gel food coloring as needed
• 1 teaspoon cocoa powder, unsweetened

Instructions

1. Step 1: 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 using an electric mixer on medium speed for about 2 minutes, scraping the bowl occasionally to combine well.
2. Step 2: Divide the batter by placing 1 1/4 cups into a small bowl and mix in 2 tablespoons cocoa powder to make chocolate batter. In another bowl, add 1 1/4 cups of batter with 2 tablespoons strawberry jam and 1/4 teaspoon red gel food coloring, stirring until the color is even.
3. Step 3: Pour the remaining plain batter into 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 look.
4. Step 4: Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan for about 1 hour to prevent melting the frosting.
5. Step 5: To make the frosting, beat softened butter in a large bowl on medium-high until creamy. Gradually add icing sugar on low speed until smooth. Add 2 tablespoons milk and vanilla essence, beating until combined. Add more milk if needed to reach spreadable consistency.
6. Step 6: Set aside 1/4 cup of vanilla frosting and 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 the remaining vanilla frosting evenly over the cooled cake.
7. Step 7: Drop spoonfuls of the strawberry and chocolate frostings randomly over the cake and swirl them with a small spatula for a decorative finish. Serve immediately or store as directed below.

Tips & Variations

• Use seedless strawberry jam for a smoother texture in both batter and frosting.
• Add a teaspoon of instant coffee powder to the chocolate batter to enhance the cocoa flavor.
• For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk.

Storage

Store leftover cake loosely covered at room temperature for up to 2 days to maintain freshness. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Before serving chilled cake, let it sit at room temperature for 20 minutes and optionally refresh the frosting with a light swirl.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake batter instead of a mix?

Yes, you can use homemade white cake batter. Just divide and flavor it the same way as indicated for the mix to achieve the marbled effect.

How do I prevent the frosting from melting?

Make sure the cake is completely cooled before applying frosting. If the cake is warm, the frosting can melt and become runny.

Perfect Vanilla-Chocolate-Strawberry Swirled Sheet Cake Recipe

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★★★★★

4.8 from 149 reviews

• Author: Ella
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Perfect Vanilla-Chocolate-Strawberry Sheet Cake is a visually stunning and deliciously moist cake featuring three batters swirled together for a marbled effect. It is topped with a creamy vanilla frosting and accented with strawberry and chocolate flavored frostings, creating a delightful blend of classic flavors perfect for any celebration or dessert table.

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Ingredients

Scale 1x2x3x

Cake Batter

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

Frosting

• 1 cup softened butter
• 2 1/4 cups icing sugar (powdered sugar)
• 2 to 3 tablespoons milk
• 1 teaspoon vanilla essence (vanilla extract)
• 1 teaspoon seedless strawberry jam
• Red gel food coloring as needed
• 1 teaspoon unsweetened cocoa powder

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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. In a large bowl, beat together the cake mix, water, vegetable oil, and eggs using an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally to combine thoroughly.
2. Create Swirled Batter Colors: Divide the batter into three portions. Place 1 1/4 cups in a small bowl and mix in 2 tablespoons cocoa powder to make chocolate batter. Place another 1 1/4 cups in another bowl and mix in 2 tablespoons strawberry jam and 1/4 teaspoon red gel food coloring to make strawberry batter. Leave the remaining batter plain.
3. Layer and Swirl the Batter: Pour the plain batter into the prepared pan. Drop spoonfuls of the chocolate and strawberry batters randomly over the top. Use a table knife to gently swirl through the batters, creating a beautiful 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 from oven and allow the cake to cool completely for about 1 hour to set properly before frosting.
5. Make the Frosting: Beat the softened butter with an electric mixer on medium-high speed until smooth and creamy. Gradually add icing sugar on low speed until smooth. Add 2 tablespoons milk and vanilla essence and continue beating. Adjust consistency by adding extra milk 1 teaspoon at a time if too stiff.
6. Color and Apply the Frosting: Set aside 1/4 cup of vanilla frosting and mix in 1 teaspoon strawberry jam and red gel food coloring for strawberry frosting. Mix 3 tablespoons vanilla frosting with 1 teaspoon cocoa powder for chocolate frosting. Spread remaining vanilla frosting evenly over the cooled cake. Drop spoonfuls of strawberry and chocolate frostings on top and gently swirl with an icing spatula for a decorative finish.
7. Serve and Store the Cake: Serve immediately once frosted. Store leftover cake loosely covered at room temperature to preserve freshness.

Notes

• Ensure the cake is completely cooled before frosting to prevent melting the frosting.
• You can adjust the amount of red gel food coloring to achieve your preferred shade of pink in the strawberry batter and frosting.
• Use seedless strawberry jam to keep the batter and frosting smooth and easy to swirl.
• The marbling technique creates a visually appealing design without needing separate cakes.
• Store the cake covered but at room temperature to maintain moistness and texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla cake, chocolate cake, strawberry cake, sheet cake, marbled cake, swirled cake, easy cake recipe, homemade frosting