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Double-Frosted Yellow Sheet Cake

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Double-Frosted Yellow Sheet Cake
  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 24
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Why stop at one layer of frosting when you can have two? Start with a classic buttercream frosting, then mix half the batch with strawberry jam and frost again; it’s a clever hack that delivers major wow factor!
by: Tablespoon Kitchens
Updated Jun 13, 2018

Ingredients

Cake

  • 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box

Frosting

  • 2 1/4 cups butter, softened
  • 4 1/2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1 1/2 teaspoons vanilla
  • 1/3 cup seedless strawberry jam

Steps

  • 1
    Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Or spray with cooking spray. In large bowl, make cake batter as directed on box. Pour into pan.
  • 2
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    In large bowl, beat 2 1/4 cups softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Beat in 3 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 2 1/4 cups vanilla frosting on top of cake. Refrigerate 10 minutes.
  • 4
    Meanwhile, on low speed, beat jam into remaining frosting until well blended. Remove frosted cake from refrigerator. Drop spoonfuls of strawberry frosting on top of vanilla frosting. Spread strawberry frosting evenly on top of vanilla layer. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Expert Tips

  • tip 1
    To ensure success with this recipe, refrigerate cake at least 10 minutes between spreading layers of buttercream so colors will stay separate in layers.
  • tip 2
    To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter in 5-second intervals, turning frequently so butter is softened but not melted.

Nutrition Information

380 Calories, 23g Total Fat, 1g Protein, 40g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
12g
61%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
280mg
12%
Potassium
30mg
1%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
32g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 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; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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