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Neapolitan Sheet Cake

Name: Neapolitan Sheet Cake
Prep time: 45 min
Total time: 2 h
Yield: 12
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

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Prep 45 min
Total 2 hr 0 min
Servings 12

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Marble cake gets an upgrade with this sweet sheet cake swirled with Neapolitan flavors. Frosting swirls of chocolate, vanilla and strawberry make this pretty cake stunning from top to bottom!

By Betty Crocker Kitchens

Updated Jan 12, 2018

Ingredients

Cake

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

Frosting

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

Make With

Betty Crocker Cake Mix

Steps

1

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2

In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
3

Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4

In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
5

In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

tip 1
Serve with Neapolitan ice cream, of course!
tip 2
Jam differs from preserves--the texture is a thick puree rather than chunks of medium to large fruit pieces.

Nutrition

460 Calories, 25g Total Fat, 3g Protein, 57g Total Carbohydrate, 40g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

Calories from Fat: 220

Total Fat: 25g; 38%

Saturated Fat: 12g; 60%

Trans Fat: 1/2g

Cholesterol: 85mg; 29%

Sodium: 410mg; 17%

Potassium: 70mg; 2%

Total Carbohydrate: 57g; 19%

Dietary Fiber: 1g; 3%

Sugars: 40g

Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;