Print

Vanilla-Chocolate-Strawberry Swirled Sheet Cake Recipe

Print Recipe

★★★★★

4.4 from 111 reviews

This Vanilla-Chocolate-Strawberry Sheet Cake features a moist white cake base swirled with rich cocoa and fruity strawberry batters for a stunning marbled effect. It’s topped with a creamy vanilla frosting accented with luscious strawberry and chocolate swirls, making it a perfect dessert for any occasion.

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

Frosting

  • 1 cup softened butter
  • 2 1/4 cups icing sugar (powdered sugar)
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla essence
  • 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). 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 ensure all ingredients are well combined.
  2. Create Swirled Batter Colors: Divide the prepared batter by placing 1 1/4 cups into a small bowl and stir in 2 tablespoons of cocoa powder to create the chocolate batter. In another small bowl, place 1 1/4 cups of batter and add 2 tablespoons of strawberry jam along with 1/4 teaspoon red gel food coloring, stirring until the color is even and vivid.
  3. Layer and Swirl the Batter: Pour the remaining plain batter into the bottom of 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 to create a beautiful marbled effect.
  4. Bake and Cool the Cake: Bake in the preheated oven for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely, about 1 hour, to ensure the frosting doesn’t melt.
  5. Make the Frosting: In a large bowl, beat 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 of milk and vanilla essence, continuing to beat. If frosting is too stiff, add more milk 1 teaspoon at a time until spreadable.
  6. Color and Apply the Frosting: Set aside 1/4 cup of vanilla frosting; blend in 1 teaspoon strawberry jam and enough red gel food coloring to achieve desired color. In another small bowl, mix 3 tablespoons of vanilla frosting with 1 teaspoon cocoa powder to form chocolate frosting. Spread remaining vanilla frosting evenly over the cooled cake. Drop spoonfuls of strawberry and chocolate frostings on top and use a small icing spatula to swirl and create a decorative finish.
  7. Serve and Store the Cake: Once frosted, serve the cake immediately. Store leftovers loosely covered at room temperature to maintain freshness.

Notes

  • Make sure the cake is completely cool before frosting to prevent melting or sliding of frosting.
  • You can adjust the amount of food coloring to achieve desired intensity for the strawberry batter and frosting.
  • Use seedless strawberry jam for a smooth texture without seeds in the batter and frosting.
  • Use softened butter at room temperature to achieve creamy, smooth frosting.
  • For a thicker or thinner frosting consistency, adjust milk quantity accordingly.
  • Store the cake cover loosely at room temperature for up to 2 days; refrigerate if longer storage is needed but bring to room temperature before serving.

Keywords: Vanilla chocolate strawberry sheet cake, marbled cake, swirled cake, frosted sheet cake, easy cake recipe, layered frosting cake

Find it online: https://todayfoodrecipe.com/vanilla-chocolate-strawberry-swirled-sheet-cake-recipe/