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Triple Berry Vanilla Sheet Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 1 review
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Triple Berry Vanilla Sheet Cake is a delightful red, white, and blue dessert perfect for any occasion. It features a moist vanilla cake layered with fresh strawberries, blueberries, and raspberries, topped generously with creamy homemade cream cheese frosting and garnished with fresh mint. The cake is simple to make and combines fruity freshness with rich, tangy frosting for an irresistible treat.

Ingredients

Dry Ingredients

  • 2 ½ cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar

Wet Ingredients

  • ½ cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 cup milk (whole or 2%)

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Fruit Topping

  • 2 cups sliced strawberries
  • 1 ½ cups blueberries
  • 1 ½ cups raspberries
  • Fresh mint leaves, for topping

Instructions

  1. Preheat and prepare pan. Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking sheet or dish with nonstick baking spray that contains flour to prevent sticking.
  2. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution.
  3. Combine wet ingredients. In the bowl of an electric mixer, beat together the granulated sugar and vegetable oil until well combined and slightly fluffy. Add the whole eggs and egg whites, beating until incorporated. Then beat in the vanilla extract and almond extract, followed by the Greek yogurt or sour cream.
  4. Add dry ingredients and milk alternately. Add half of the dry flour mixture to the wet ingredients and beat to incorporate. Then beat in the milk, followed by the remaining dry ingredients until you have a smooth, evenly mixed batter.
  5. Bake the cake. Pour the batter into the prepared baking dish and smooth the top. Bake for 25 to 32 minutes, or until the center is set and a toothpick or tester inserted into the middle comes out clean.
  6. Cool the cake. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
  7. Make the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually beat in the powdered sugar until fully combined. Finally, add the vanilla extract and mix well.
  8. Frost and top the cake. Spread the cream cheese frosting evenly over the cooled cake. Refrigerate the cake to set the frosting and keep it chilled. Just before serving, arrange the sliced strawberries, blueberries, and raspberries evenly on top. Garnish with fresh mint leaves.
  9. Serve. Slice, serve chilled, and enjoy this refreshing and vibrant triple berry vanilla sheet cake.

Notes

  • For best results, use room temperature eggs and cream cheese to ensure smooth mixing.
  • Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
  • Feel free to substitute sour cream for Greek yogurt if preferred.
  • This cake keeps well refrigerated for up to 3 days.
  • For a dairy-free version, consider using dairy-free yogurt and cream cheese alternatives.

Find it online: https://cookedbylina.com/triple-berry-vanilla-sheet-cake-with-cream-cheese-frosting-recipe/