Strawberry Vanilla Marble Cake
The Strawberry Vanilla Marble Cake features a light, fluffy vanilla cake swirled with vibrant strawberry-flavored batter. The marbled design creates a beautiful, visually striking dessert. Topped with a sweet glaze or frosting, it offers a perfect balance of fruity and creamy flavors in every bite.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- 9×13 inch baking pan,
- Measuring cups and spoons
- Spatula or spoon for mixing
- Zester or grater (for lemon zest)
- Oven
- Cooling rack
Ingredients
- 1 box 15.25 ounces of marble cake mix
- 1 packet 3 ounces strawberry-flavored gelatin (Jell-O)
- 1 cup boiling water
- 1 packet 3.5 ounces instant vanilla pudding mix
- 1 1/3 cups sugar plus an additional tablespoon
- 1 envelope 1.3 ounces whipped topping mix
- 2 cups milk
- 1 lemon zested and juiced
- 1 teaspoon vanilla extract
- Red food coloring
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the marble cake mix with the strawberry-flavored Jell-O. Stir in 1 cup of boiling water until well blended.
Prepare the Pudding Mixture:
- In another bowl, whisk together the instant vanilla pudding mix, 1 1/3 cups of sugar, the envelope of whipped topping mix, and 2 cups of milk. Add the lemon zest, lemon juice, and vanilla extract, mixing well until smooth and thickened.
Marble the Cake:
- Pour the cake batter into the prepared 9×13 inch pan. Drop spoonfuls of the pudding mixture onto the cake batter, and use a knife or skewer to swirl the pudding into the batter, creating a marble effect.
Bake the Cake:
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, you can add a few drops of red food coloring to the batter before baking for a more vibrant look.
Notes
◆ Fresh Strawberries vs. Strawberry Jam: I recommend using fresh strawberries for the best flavor, but if you’re short on time or strawberries are out of season, you can always substitute with strawberry jam or preserves. Just be sure to adjust the sweetness, as jam is often sweeter than fresh fruit.
◆ Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 1 month.