5.0 from 195 votes
Triple Berry Vanilla Sheet Cake
This triple berry sheet cake is the perfect red, white and blue dessert! Top with cream cheese frosting for the most delicious cake ever.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 12 people
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
- cake base adapted from the kitchn and joy of baking