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
Scale
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.
