Introduction

This Vanilla-Chocolate-Strawberry Sheet Cake is a delightful treat combining classic flavors with a beautiful marbled presentation. It’s perfect for gatherings or a special family dessert, offering a moist texture and a creamy, flavorful frosting.

A close-up of a rectangular baking pan filled with swirled batter showing three layers mixed beautifully: creamy white vanilla, rich dark brown chocolate, and a soft pink layer. The colors twist together with smooth, flowing curves and some speckled spots from the cocoa powder, creating a marble effect. The pan rests on a white marbled surface, enhancing the contrast between the light and dark swirls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup softened butter
2 1/4 cups icing sugar
2 to 3 tablespoons milk
1 teaspoon vanilla essence
Additional red gel food coloring as needed
1 teaspoon unsweetened cocoa powder (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 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 all ingredients.
Step 2: Divide the batter by placing 1 1/4 cups into a small bowl and stir in 2 tablespoons cocoa powder to create 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 evenly blended and vibrant.
Step 3: Pour the remaining plain batter into 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 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 in the pan, about 1 hour, to prevent the frosting from melting.
Step 5: To prepare frosting, beat softened butter with an electric mixer on medium-high until smooth and creamy. Gradually add icing sugar on low speed until smooth. Blend in 2 tablespoons milk and vanilla essence, adjusting milk as needed for spreadable consistency.
Step 6: Set aside 1/4 cup vanilla frosting in a small bowl; mix in 1 teaspoon strawberry jam and red gel food coloring until desired shade. In another small bowl, mix 3 tablespoons vanilla frosting with 1 teaspoon cocoa powder to make chocolate frosting. Spread the remaining vanilla frosting evenly over cooled cake. Drop spoonfuls of strawberry and chocolate frostings over the top and swirl gently with a spatula for decoration.
Step 7: Serve immediately, or store loosely covered at room temperature. Enjoy the blend of flavors and the beautiful presentation!

Tips & Variations

For a more intense strawberry flavor, warm the jam slightly before mixing it into the batter and frosting.
Try substituting the strawberry jam with raspberry or cherry for a different fruity twist.
Use a toothpick to check doneness a few minutes before the timer to avoid overbaking and keep the cake moist.

Storage

Store the cake loosely covered at room temperature for up to 2 days. If you need longer storage, keep it refrigerated in an airtight container for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature for the best texture. The cake can be gently reheated in the microwave for 10 to 15 seconds per slice if desired.

How to Serve

A close-up view of a baking pan filled with a swirled mixture of three colors and textures: creamy white, dark brown, and soft pink. The creamy white layer is thick and smooth, creating the base, while dark brown swirls of chocolatey texture spread unevenly across the surface. Soft pink streaks blend gently with the white and brown, adding a delicate contrast. The swirls form flowing, wave-like patterns that cover the whole pan, giving a marbled effect. The pan is set on a white marbled surface. 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 mix?

Yes, you can substitute homemade vanilla cake batter using the same quantities, but be sure it’s a firm enough batter to create distinct swirls when divided.

Is it possible to make this cake gluten-free?

Absolutely. Use a gluten-free white cake mix and ensure all other ingredients, like jam and food coloring, are gluten-free as well.