Triple Berry Vanilla Sheet Cake with Cream Cheese Frosting.
I live for a festive red, white and blue dessert! This triple berry sheet cake is the perfect red, white and blue cake to kick off the summer! Top with fluffy, dreamy cream cheese frosting and an assortment of berries for the most delicious treat.
This triple berry sheet cake is making me so happy! Summer is almost here.
I’ve mentioned before how I never got into festive foods or even decorations, until I had kids! Now that I have little ones, I want to decorate alllll the things with holiday or seasonal colors and flair.
Especially food! Give me all the red, white and blues.
There’s nothing more summery to kick off this first unofficial weekend – a red, white and blue sheet cake!
My sheet cake love knows no bounds. Yes, I don’t love to bake (or follow the rules) but I love a good sheet cake.
My pumpkin dream cake is literally a dream. My banana sheet cake with coffee frosting is insane… now I want to make that this weekend. My chocolate zucchini sheet cake is perfect for snacking.
I just love how good and easy a sheet cake is. Especially when it’s blanketed with a fluffy layer of cream cheese frosting!
I mean… look at that.
A few weeks ago, I grabbed a cake for someone’s birthday and it totally inspired this cake. That cake was more almond-based but it was covered in the most delicious fresh fruit. The soft and tender cake combined with the juicy fruit was just SO amazing.
I’m sure it’s because we are on the brink of summer and fruit tastes so good right now, but that cake was on another level.
So I knew I had to create something like it! This is just a simple vanilla-ish sheet cake with a slight hint of almond. I still haven’t lost my obsession with cream cheese frosting, so that’s what goes on top. It makes ALL cakes taste better. It’s creamy and tangy and thick and delicious.
Then, add all the berries! Our local strawberries are just starting to come in right now – so juicy and sweet that they taste like actual candy.
The fresh berries combined with the sweet frosting and fluffy cake…
oh my gosh.
I can’t even handle the combo!
If you love that classic glazed fruit that shows up on sugar cookie fruit pizza from the 90s, I also suggest doing a little drizzle of honey on the fruit. It doesn’t need the sweetness, but it does make the fruit extra tasty.
The cake isn’t overly sweet. The cream cheese frosting makes up for it and brings a rich and indulgent flavor. Then the fresh berries add all the summer feels. YES.
It’s a fun festive little dessert that you can make all season long!
Triple Berry Sheet Cake with Cream Cheese Frosting
Triple Berry Vanilla Sheet Cake
Ingredients
- 2 ½ cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 1/2 cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup plain greek yogurt or sour cream
- 1 cup milk, I like whole or 2%
cream cheese frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
fruit topping
- 2 cups sliced strawberries
- 1 ½ cups blueberries
- 1 ½ cups raspberries
- fresh mint, for topping
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking sheet or dish with nonstick baking spray - the kind with flour in it.
- In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric mixer, beat together the sugar and oil until combined. Beat in the whole eggs and egg whites. Beat in the vanilla extract and almond extract. Beat in the yogurt. Add in half of the dry ingredients, then beat in the milk. Finish by beating in the remaining dry ingredients until combined.
- Pour the batter into the greased baking dish. Bake for 25 to 32 minutes, or until the center is set and a tester inserted into the center comes out clean. Let the cake cool completely before frosting and topping with the berries.
cream cheese frosting
- Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake! Top with the assorted berries and fresh mint to serve.
Notes
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The fruit totally makes it breakfast, right…
19 Comments on “Triple Berry Vanilla Sheet Cake with Cream Cheese Frosting.”
The cake you got at the store sounds an awful lot like Chantilly cake :)
This looks delicious, and who doesn’t love a good cream cheese frosting?
yes!! it was a chantilly cake and so delish!
Wow this looks like it is going to be amazing! I love the inclusion of almond and vanilla extract! I cant wait to try this :) Everything you make is amazing! You are my favorite.
thank you!
this was so good. I couldn’t stop eating it
Ya,ya….breakfast…that’s the ticket!
Made this today to celebrate my MIL birthday and it was a DELIGHT!! she loves almond so I ended up bumping up the almond and it was just amazing—everyone raved. What a perfect perfect summer cake!
I made this cake yesterday, absolutely delicious! So I just made another one for our employees. They will definitely devour it. This cake can be a wedding cake, it’s that moist and delicious.
That is exactly what I was thinking because my dear friend just asked me to make a wedding cake for her. The wedding is micro small so no big cake needed. Do you think this could be made into a layer cake with frosting and berries between the layers???
Jessica, Do you think this could be made into a layer cake with frosting and berries between the layers???
I just adapted this recipe to mini Bundt cakes, so I don’t think you’d have a problem with using the batter to make layer cake! Just adjust the bake time.
Thanks
oh my gosh, this looks amazing! I love that almond and vanilla extract are included in this recipe! What a great idea! Everything that you make is fantastic!
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This was the perfect 4th of July dessert! Somehow lite & indulgent at the same time. I served it cold & everybody loved it!
Can the TRIPLE BERRY SHEET CAKE recipe be made ahead and frozen for a week or so before use??
yes but i would just make the cake and freeze. when you defrost it, frost before serving.
I made this over the weekend in a half sheet pan and it was a hit! So good and so, so pretty and festive. Everyone went back for seconds!
The flavor is amazing on the cake and love the combination of the cream cheese in the fruit. My cake came out really dense though. I am a pretty experienced Baker. Instructions were followed exactly. Is it meant to be dense/firm or what else would’ve done that? It did soften up a bit with the cream cheese and fruit after a few hours.