If you’re on the lookout for a dessert that perfectly balances nostalgic comfort with a fresh burst of fruitiness, the Triple Berry Sheet Cake Recipe is about to become your new go-to. This cake is the ultimate crowd-pleaser—a moist, tender yellow cake infused with sweet strawberry jelly, topped generously with fluffy cool whip and a colorful medley of blackberries, strawberries, raspberries, and blueberries. It’s simple to make, visually stunning, and delivers a delightful combination of textures and flavors that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Triple Berry Sheet Cake Recipe lies in its straightforward ingredients, each carefully chosen to create a symphony of taste and texture without any fuss. From pantry staples to fresh berries, every component plays a key role in bringing this classic dessert to life.
- Yellow cake mix: The base of the cake, providing a moist and tender crumb that’s easy to whip up.
- Water: Helps hydrate the cake mix, ensuring the batter is perfectly smooth.
- Canola oil: Adds richness and keeps the cake incredibly moist without overpowering flavors.
- Eggs: Bind the ingredients together while adding structure and lightness.
- Strawberry jelly: Injects juicy sweetness deep into the cake, enhancing berry flavor with every bite.
- Cool whip tubs: Light and airy frosting that creates a cool contrast to the cake’s warmth.
- Blackberries and strawberries: Freshly chopped for a vibrant, juicy topping with natural sweetness.
- Raspberries and blueberries: Add pops of tartness and color to crown the cake beautifully.
How to Make Triple Berry Sheet Cake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 350 degrees. Meanwhile, grab your 9×13-inch baking dish and generously spray it with a flour-based nonstick spray to ensure your cake doesn’t stick after baking. This step is crucial to achieving those perfect clean edges when slicing.
Step 2: Mix the Batter
In a stand mixer or a large bowl with a hand mixer, combine the yellow cake mix, water, canola oil, and eggs. Beat everything together until the mixture is smooth and fully incorporated. This batter sets the foundation for your Triple Berry Sheet Cake Recipe’s signature moist crumb.
Step 3: Bake the Cake
Pour your luscious batter into the prepared baking dish, spreading it evenly. Slide it into the oven and bake for 28 to 35 minutes. To check for doneness, insert a toothpick or knife into the cake’s center; it should come out clean, signaling your cake is baked to perfection.
Step 4: Create Berry-Packed Pockets
Once out of the oven, use any rounded utensil to poke holes all over the warm cake. These little pockets will soon be filled with strawberry jelly, soaking in that lovely fruity sweetness that makes this cake truly special.
Step 5: Prepare the Berries
While the cake cools, chop your blackberries and strawberries, setting them aside for the topping. These freshly chopped berries add vibrant color and juicy bursts that make your Triple Berry Sheet Cake Recipe visually irresistible.
Step 6: Add the Strawberry Jelly
After the cake has cooled completely, fill a squeeze bottle with strawberry jelly and carefully pipe the jelly into each hole. Then, refrigerate the cake for 5 minutes to let the jelly set, which will prevent smearing when you frost the cake.
Step 7: Frost and Top
Use the cool whip to frost your cake generously, covering the top entirely in fluffy sweetness. Finally, sprinkle the chopped blackberries, strawberries, raspberries, and blueberries over the frosting, creating a stunning, colorful finish that’s both fresh and delicious.
How to Serve Triple Berry Sheet Cake Recipe
Garnishes
To elevate your serving, consider adding a mint leaf on top of each slice or a light dusting of powdered sugar over the berries. These subtle touches not only enhance presentation but also add nuanced flavors that complement the fresh fruit.
Side Dishes
This vibrant sheet cake pairs beautifully with simple sides like a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch or afternoon tea, fresh fruit salad or a citrusy green salad can balance the sweetness of the cake wonderfully.
Creative Ways to Present
You can transform your Triple Berry Sheet Cake Recipe into charming individual portions by cutting the cake into smaller squares and serving each with an extra berry garnish and a drizzle of berry coulis. Alternatively, place the whole cake on a decorative platter with edible flowers for a festive touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake refrigerated, covered tightly with plastic wrap or in an airtight container. This will maintain the freshness of the cool whip topping and prevent the cake from drying out, allowing you to enjoy it for up to 3 days.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and an aluminum foil layer to protect against freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve its creamy texture and fresh fruit topping.
Reheating
This cake is best enjoyed chilled, so reheating isn’t necessary. If you prefer a softer texture, allow slices to sit at room temperature for 15-20 minutes before serving, which will bring out the cake’s moisture and subtle flavors.
FAQs
Can I use homemade cake batter instead of boxed mix for the Triple Berry Sheet Cake Recipe?
Absolutely! A homemade yellow cake batter can be used if you prefer, and it will add a lovely personal touch, though the boxed mix ensures consistent texture and is super quick.
What if I don’t have all the types of berries listed?
No worries—you can customize the topping based on what’s fresh and available. Any combination of berries will work beautifully to deliver color and flavor.
Can I substitute cool whip with homemade whipped cream?
Yes, homemade whipped cream is an excellent substitute and adds a rich, creamy contrast to the fruity cake, making your dessert even more special.
Is it necessary to poke holes in the cake before adding the jelly?
Poking holes helps the strawberry jelly seep deep into the cake, infusing moist pockets of sweetness that make this recipe stand out. Skipping this step means less berry flavor inside the cake.
How long does this cake stay fresh once frosted?
The frosted cake is best eaten within 3 days when stored in the fridge. Beyond that, the fresh fruit and cool whip may lose their texture and brightness.
Final Thoughts
Making the Triple Berry Sheet Cake Recipe is like wrapping up the best of summertime berries in a cozy, delightfully moist cake that feels like a warm hug. Whether you’re baking for a family gathering, potluck, or simply a sweet treat to brighten your day, this recipe delivers joy in every forkful. Give it a try—you’ll be so glad you did!
Print
Triple Berry Sheet Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Triple Berry Sheet Cake is a delightful and fruity twist on a classic yellow cake. Layered with strawberry jelly and topped with a mixture of fresh blackberries, strawberries, raspberries, and blueberries, this cake is moist, flavorful, and perfect for any gathering. The cool whip topping adds a light and creamy finish that complements the berries beautifully.
Ingredients
Cake
- 2 boxes yellow cake mix
- 2 cups water
- 1 cup canola oil
- 6 eggs
Filling and Topping
- Strawberry jelly (amount as needed for piping)
- 2 tubs Cool Whip (approximately 16 oz each)
- 1 cup blackberries, chopped
- 1 cup strawberries, chopped
- 1 cup raspberries
- 1 cup blueberries
- Flour-based PAM spray (for greasing pan)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Baking Dish: Spray a 9×13 inch baking dish with flour-based PAM spray to ensure the cake doesn’t stick. Set it aside.
- Mix Cake Batter: In a stand mixer or a large bowl with a hand mixer, combine the yellow cake mix, water, canola oil, and eggs. Mix until the batter is smooth and all ingredients are fully combined.
- Pour Batter: Pour the prepared batter evenly into the greased baking dish.
- Bake Cake: Bake in the preheated oven for 28 to 35 minutes, or until a toothpick or knife inserted in the center comes out clean, indicating the cake is fully baked.
- Poke Holes: Remove the cake from the oven and while still warm, use a utensil with a rounded end to poke holes all over the surface of the cake. This will allow the jelly to soak into the cake.
- Cool Cake: Allow the cake to cool completely at room temperature before adding the filling and topping.
- Chop Berries: While the cake is cooling, chop the blackberries and strawberries and set them aside. Keep the raspberries and blueberries whole for topping.
- Fill Holes with Jelly: Once the cake has cooled, use a squeeze bottle or piping bag to fill the holes with strawberry jelly, pressing it gently into the cake.
- Chill Cake: Place the cake in the refrigerator for 5 minutes to set the jelly and prevent it from smearing during frosting.
- Frost Cake: Spread the Cool Whip evenly over the top of the cake until fully covered.
- Add Berries: Decorate the frosted cake with the chopped blackberries, strawberries, whole raspberries, and blueberries, distributing them evenly.
- Serve: Cut the cake into 12 pieces and serve. Enjoy your fresh and fruity triple berry sheet cake!
Notes
- If you prefer, you can substitute the strawberry jelly with any other berry or fruit jelly for a different flavor.
- Make sure the cake is fully cooled before adding the jelly and frosting to prevent melting.
- Using a squeeze bottle for the jelly helps to evenly distribute it into the holes without making a mess.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free yellow cake mixes and ensure the jelly and Cool Whip are gluten-free.
