Triple Berry Cake
This Triple Berry Cake is such a delicious and simple cake that you will want to make it all the time. This cake is perfect for get patriotic gatherings, summer picnics, or an easy summer afternoon treat. With a Cool Whip frosting and fruit, this cake is light and airy and perfect anytime.
Triple Berry Sheet Cake
As much as I love dessert, when the weather is hot, I want something that is light. I don’t want to have something that is extra sweet. I love making desserts with fruit like Flag Cake with Cream Cheese Frosting or Fruit Salsa with Cinnamon Tortilla Chips. This triple berry cake is right up there as a favorite summer fruit dessert.
- Yellow cake mix- Using a cake mix helps to save time. You can use your favorite yellow or white cake recipe as well.
- Water- This is the water that the cake mixes call for
- Canola oil- Vegetable oil can be used in place of canola oil.
- Eggs- It is always best to bake using room temperature eggs.
- Strawberry Jelly- Use your favorite brand of strawberry jelly.
- Cool Whip- Cool whip makes a delicious and easy frosting on top of this cake.
- Blackberries, Strawberries, Raspberries, and blueberries– These berries are for topping the cake.
How to Make Triple Berry Sheet Cake
Use a flour based cooking spray and spray a 9*13 baking sheet.
Use a mixer to bread the cake mix, water, oil, and eggs together.
Pour the cake batter into the prepared pan and then bake in a preheat 350 degree oven for 28-35 minutes.
Poke the cake with holes using a utensil you have on hand.
While the cake is cooling, cut the blackberries and strawberries.
Grab a squeeze bottle and fill the holes with strawberry jam.
Place the cake in the refrigerator for 5 minutes so the jam does not smear when you start to frost the cake.
Frost the cake with the Cool Whip and then top the cake with your berries.
Do I Use Fresh or Frozen Berries?
It is always best to use fresh berries in this cake. Frozen berries can have extra moisture and tend to look droopy. If you only have access to frozen berries, you can use them if you let them thaw and then dry them as best as possible. The frozen berries tend to bleed the color onto the Cool Whip and it will not look as pretty.
How do You Keep Sheet Cake Moist?
The best way to keep a sheet cake moist is to not over bake it. You want to use the shortest cooking time possible, without undercooking the cake. Also, it is important to keep the sheet cake covered to prevent it from getting stale and hard.
More Delicious Cake Recipes
Triple Berry Sheet Cake
- 2 boxes yellow cake mix
- 2 Cup water
- 1 Cup canola oil
- 6 eggs
- Strawberry Jelly
- 2 cool whip tubs
- Blackberries and strawberries chopped for topping
- Raspberries and blueberries for topping
- Preheat oven to 350 degrees
- Using a flour based pam spray, spray a 9x13 baking dish then set aside
- In a stand mixer or a large bowl with a hand mixer; mix the cake mix,
- water, canola oil and eggs together until combined
- Pour batter into the prepared baking dish
- Bake for 28-35 minutes; or until a toothpick or knife comes out clean
- Use any utensil with a rounded end to poke holes in the cake
- Set aside to cool down
- While the cake is cooling chop up the blackberries and strawberries, set aside
- Once the cake is cooled; grab a squeeze bottle and pipe in the strawberry jam into the holes
- Place the cake in the fridge for 5 minutes (That way when you begin to frost the cake your jam won’t smear!!)
- Frost the top with the cool whip until cake is covered; top the cake off with your berries
- Cut to serve and enjoy!!!