This Red, White, and Blue Marble Sheet Cake is made with an adapted cake box mix and topped with a whipped white chocolate frosting. It’s the perfect patriotic dessert for the 4th of July!
I’m slightly in shock that the 4th of July is less than two weeks away. Even though summer just technically began a few days ago, I always kind of feel like the 4th is the mid-point of it, anyone else? And once it’s come and gone it’s like a rush to fall and back to school season. But I am loving summer this year, probably because I get to see a lot more of it now that I’m self-employed, but I’m really not ready to see it slip away. So here’s to making the most of every warm, sunny moment!
The 4th is always a great time for memories. For me, it means catching up with some of my high school besties on the lake and BBQ and lawn games with family. It means fruit pies topped with ice cream and hard ciders all around. It means taking the day off and celebrating having the freedom to do so.
But it wouldn’t be a proper birthday party without cake, so you should make sure to serve up this Red, White, and Blue Marble Sheet Cake too! This cake is made from an adapted box mix, with the addition of a few extra ingredients we get a dense, moist cake that bakes up flat. Some of the batter gets separated and dyed red and blue to create the patriotic marble effect. This simple cake is then frosted with a white chocolate whipped cream frosting and loaded up with red, white, and blue sprinkles! Don’t worry about the candles, instead light some sparklers and celebrate our nation’s big day with those you love!
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1/3 cup Instant White Chocolate Jell-O Pudding Mix dry
- Red white, and blue sprinkles
- Preheat oven to 350 degrees F.
- Spray a 9 x 13-inch pan with cooking spray (even if it's a non-stick pan).
- In a large bowl or stand mix fitted with a whisk attachment, mix together the cake mix, flour, sugar, and salt. Add in the milk, oil, extract, sour cream, and egg whites and beat for two minutes.
- Add 1 1/2 cups of batter to one bowl and 1 1/2 cups of batter to another bowl, add red food coloring or gel paste to one bowl and blue to the other and stir until combined. Add as much as needed to reach desired color.
- Pour the remaining white batter into the prepared cake pan. Pour the colors, one at a time, over the white cake by zigzagging across the cake. Use a knife to run up and down the zigzags to marble the cake.
- bake for 25 to 25 minutes until cake comes clean when a knife or toothpick is inserted into the center. Allow to cool in pan completely before frosting.
- Whip frosting ingredients in a large bowl or stand mixer with a whisk attachment. A stand mixer with result in a fluffier frosting, but frosting made with a hand mixer will do just fine as well and should give you enough to over the top of the cake. Whip for 2 to 3 minutes until light and fluffy.
- Pipe frosting onto the top of the cake and sprinkle with red, white, and blue sprinkles.
- Mayonnaise or Greek yogurt can be use in place of the sour cream.
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