Introduction

This Perfect Vanilla-Chocolate-Strawberry Sheet Cake is a delightful treat featuring swirled cake batter and colorful, flavored frostings. It combines the classic flavors in a beautiful marbled design that’s sure to impress at any gathering.

The image shows a rectangular metal baking pan filled with a creamy dessert that has a smooth, swirled texture on top. The dessert has three main colors: light pink, chocolate brown, and white. The white layer is the most abundant, covering most of the surface with a soft, thick texture. Swirls of pink are spread mainly in the top right and bottom left corners with slightly darker red specks scattered through them. The chocolate brown swirls are mixed mainly near the left side and center, creating a marbled effect with the white. The pan rests on a white marbled surface. 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 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

Step 1: Preheat your oven to 350°F (175°C) and spray the bottom of a 13×9-inch pan with cooking spray. 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.
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 and add 2 tablespoons strawberry jam plus 1/4 teaspoon red gel food coloring, stirring until evenly colored.
Step 3: Pour the remaining plain batter into the prepared pan. Drop tablespoons of the chocolate and strawberry batters randomly over the top. Use a table knife to gently swirl the batters for a marbled effect.
Step 4: Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely, about 1 hour.
Step 5: To make frosting, beat softened butter in a large bowl until creamy. Gradually add icing sugar on low speed. Add 2 tablespoons milk and vanilla essence, beating until smooth. Add extra milk 1 teaspoon at a time if frosting is too stiff.
Step 6: Set aside 1/4 cup vanilla frosting in a small bowl, blend in 1 teaspoon strawberry jam, and add red gel food coloring to desired shade. In another small bowl, mix 3 tablespoons vanilla frosting with 1 teaspoon cocoa powder to make chocolate frosting. Spread remaining vanilla frosting evenly over cooled cake. Drop spoonfuls of strawberry and chocolate frostings on top and swirl gently with a spatula.
Step 7: Serve the cake immediately or store leftovers loosely covered at room temperature.

Tips & Variations

For a more intense strawberry flavor, gently warm the strawberry jam before mixing it into the batter or frosting.

Storage

Store the cake loosely covered at room temperature for up to 2 days to keep it fresh. For longer storage, refrigerate in an airtight container for up to 5 days. Allow refrigerated cake to come to room temperature before serving for best flavor and texture.

How to Serve

The image shows a close-up of a square cake in a gray baking pan. The cake has a swirl pattern on top with three main colors: light pink, white, and chocolate brown. The pink and brown swirl is soft and creamy, mixed unevenly in several spots, while the white parts appear fluffy and smooth, filling the spaces between the swirls. The texture looks light and whipped, with peaks and valleys of each color blending naturally together. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of jam?

Fresh strawberries can be used, but they may add extra moisture, which can affect the cake’s texture and swirling effect. Using seedless strawberry jam ensures vibrant color and consistent flavor.

What can I substitute for gel food coloring?

You can use liquid food coloring, but use less as it is less concentrated. Natural color alternatives like beet juice for pink or cocoa powder for brown can also work but may alter the flavor slightly.