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Neapolitan Sheet Cake
Neapolitan Sheet Cake
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Prep Time:
45 minutes
Total Time:
2 hours
Elevate classic marble cake with a swirl of Neapolitan flavors in a beautiful sheet cake, featuring chocolate, vanilla, and strawberry frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 2 tablespoons unsweetened baking cocoa
  • 2 tablespoons seedless strawberry jam
  • 1/4 teaspoon Betty Crocker™ red gel food color
  • 1 cup butter, softened
  • 2 1/4 cups powdered sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon seedless strawberry jam
  • Betty Crocker™ red gel food color
  • 1 teaspoon unsweetened baking cocoa
Instructions:
  • Preheat your oven to 350°F and generously coat the bottom of a 13x9-inch pan with cooking spray.
  • In a large bowl, use an electric mixer to blend cake mix, water, oil, and eggs for 2 minutes on medium speed, occasionally scraping the sides of the bowl. Transfer 1 1/4 cups of the batter to a small bowl and mix in 2 tablespoons of cocoa until well combined. In another small bowl, mix 1 1/4 cups of the batter with 2 tablespoons of strawberry jam and 1/4 teaspoon of food color until well blended. Pour the remaining cake batter into the pan. Drop spoonfuls of each colored batter randomly on top, then swirl with a table knife.
  • Bake for 28-30 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely for about 1 hour.
  • In a large bowl, use an electric mixer to blend softened butter until smooth. Slowly mix in powdered sugar until creamy. Add 2 tablespoons of milk and vanilla. If the frosting is too thick, mix in more milk, 1 teaspoon at a time.
  • Place 1/4 cup of vanilla frosting in a small bowl and mix in 1 teaspoon of strawberry jam until well blended. Add food color until you reach the desired color. In another small bowl, combine 3 tablespoons of vanilla frosting with 1 teaspoon cocoa. Spread the rest of the vanilla frosting on top of the cake. Randomly dollop teaspoonfuls of the strawberry and chocolate frosting on top. Use a small icing spatula to create a beautiful swirl pattern on the cake. Store loosely covered at room temperature.

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