Description
My Strawberry Vanilla Marble Sheet Cake brings soft vanilla comfort and bright strawberry sweetness into one easy sheet-pan bake. I swirl two simple batters together for a beautiful marble look, then finish with a light strawberry drizzle. This cake stays moist, slices neatly for a crowd, and tastes like spring sunshine with every bite.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 1 cup fresh strawberries, finely chopped
- 2 tablespoons strawberry jam
- 2 tablespoons all-purpose flour (to toss with strawberries)
- Optional glaze: 1 cup powdered sugar
- Optional glaze: 2 tablespoons strawberry puree
- Optional glaze: 1–2 teaspoons milk (as needed)
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9×13-inch sheet pan with parchment paper.
- Whisk the flour, baking powder, and salt in a medium bowl, then set aside.
- Beat the softened butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in three additions, alternating with the milk. Mix gently and stop as soon as the batter looks smooth (do not overmix).
- Divide the batter evenly into two bowls.
- Toss the chopped strawberries with 2 tablespoons flour, then fold them into one bowl of batter along with the strawberry jam.
- Spoon alternating dollops of vanilla batter and strawberry batter into the pan.
- Use a butter knife to gently swirl the batters in a few figure-eight motions to create a marble pattern. Avoid over-swirling.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan before adding glaze or slicing.
- Optional glaze: whisk powdered sugar with strawberry puree and a little milk until smooth, then drizzle over the cooled cake.
Notes
Room-temperature butter, eggs, and milk help the batter mix smoothly and bake up tender. I always toss the strawberries in flour so they stay suspended instead of sinking. If you want a stronger strawberry flavor, add 1 extra tablespoon jam to the strawberry batter. Store the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days (bring slices to room temperature before serving). Freeze unglazed slices wrapped well for up to 2 months; thaw at room temperature and drizzle glaze before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg