Vanilla strawberry marble cake is a delightful blend of rich vanilla flavor swirled with sweet strawberry gelatin, creating a beautiful pattern and soft texture.
I first saw this vanilla strawberry marble cake being made in a cooking show online, and that moment inspired me to try it one weekend afternoon.
Mixing the flavors and watching the pink strawberry swirl into the pale vanilla batter felt exciting. After baking, the cake turned out moist and flavorful, each bite bringing joy.
It was so delicious I couldn’t stop at one slice. Now I will explain how to make vanilla strawberry marble cake from start to finish.
Why We Love This Recipe
➤ Deliciously Unique Flavor Combo: The blend of rich vanilla and sweet strawberry creates a nostalgic yet refreshing twist on a classic marble cake.
➤ Moist and Creamy Texture: The addition of pudding and whipped topping makes the cake incredibly soft, moist, and topped with a light, creamy finish—no extra frosting needed.
➤ Easy but Impressive: With simple ingredients and easy steps, this cake delivers a beautiful marbled look and bakery-style taste without the effort of a from-scratch recipe.
How To Prepare Vanilla Strawberry Marble Cake?
Recipe Overview
Preparation Time: 20 minutes
Baking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9×13-inch baking pan
- Rubber spatula
- Toothpick (for testing doneness)
- Cooling rack
Ingredients
- 1 (3 oz / 85 g) packet strawberry-flavored gelatin (e.g., Jell-O)
- 1 (15.25 oz / 432 g) box marble cake mix
- 1 (1.3 oz / 37 g) envelope whipped topping mix
- 1 cup (240 ml) boiling water
- 1 (3.5 oz / 99 g) package instant vanilla pudding mix
- 2 cups (480 ml) whole milk
- 1 teaspoon pure vanilla extract
How To Make Vanilla Strawberry Marble Cake
Step 1:
I start by preheating my oven to 350°F (175°C) and greasing and flouring my baking pan to make sure the cake won’t stick. Then, I dissolve the strawberry gelatin in 1 cup of boiling water, stirring it well until fully combined. I let it cool just a bit while I prepare the cake batter.
Step 2:
Next, I mix the marble cake mix according to the package instructions—usually with eggs, oil, and water. When the batter’s ready, I divide it into two equal parts.
Step 3:
I stir the slightly cooled strawberry gelatin into one half of the batter. I pour the plain batter into the pan first, then spoon the strawberry-infused batter on top. Using a knife or skewer, I gently swirl them together to create that beautiful marble pattern.
Step 4:
I bake the cake for about 35–40 minutes, checking with a toothpick until it comes out clean. Once baked, I let it cool in the pan for 10–15 minutes before moving it to a wire rack to cool completely.
Step 5:
While the cake cools, I whip up the topping by combining the whipped topping mix, instant vanilla pudding, whole milk, and vanilla extract in a chilled bowl. I beat it until thick and fluffy, then spread it evenly over the cooled cake for that creamy finish.
Nutrition Facts Of Vanilla Strawberry Marble Cake
| Nutrition | Amount |
|---|---|
| Calories | 255 kcal |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 60 mg |
| Sodium | 150 mg |
| Total Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugars | 22 g |
| Protein | 3 g |
When To Serve
This Vanilla Strawberry Marble Cake is perfect to serve as a delightful dessert after family dinners, weekend gatherings, or special occasions like birthdays and holidays.
Its light, fruity flavor and creamy topping make it a refreshing treat during spring and summer, but it’s delicious any time you want a sweet, eye-catching cake that’s sure to impress your guests.
Serve vanilla strawberry marble cake chilled or at room temperature for the best experience!
Tips For Best Results
1. Allow the strawberry gelatin to cool for a few minutes after dissolving in boiling water—this prevents it from thinning the batter too much or affecting the texture.
2. For a distinct marble pattern, swirl the strawberry and vanilla batters gently with a knife or skewer—too much mixing will blend the colors instead of creating contrast.
3. Bring eggs, milk, and any refrigerated items to room temperature before mixing—this ensures smoother blending and even baking.
4. Start testing the cake with a toothpick 5 minutes before the suggested time. Ovens vary, and over baking can dry out the cake.
5. Make sure the cake is fully cooled before spreading the vanilla pudding topping—this helps the topping set properly and prevents it from melting.
6. For a firmer texture and cleaner slices, refrigerate the cake for 30–60 minutes before serving. It enhances the flavor too!
My Favorite Ways To Serve And Decorate It Up
I love serving vanilla strawberry marble cake chilled with a thick layer of vanilla whipped topping. To decorate, I usually add fresh strawberries on top and sprinkle some powdered sugar for a pretty finish.
Sometimes, I add a few small edible flowers or mint leaves to make it look special. These simple touches make the cake more appealing and add a fresh, tasty touch that everyone enjoys.
Best Variations
1. Chocolate-Vanilla-Strawberry Marble:
Use half chocolate cake mix and half vanilla cake mix with the strawberry gelatin to create a tri-flavored marble cake with richer chocolate notes.
2. Strawberry Banana Swirl:
Add mashed ripe banana to the vanilla batter and swirl with strawberry gelatin for a fruity, tropical twist.
3. Coconut-Strawberry Delight:
Stir shredded coconut into the vanilla pudding topping and sprinkle some toasted coconut on top for extra texture and flavor.
4. Strawberry Cheesecake Marble:
Mix softened cream cheese into the vanilla batter for a creamy cheesecake flavor swirled with strawberry.
5. Minty Strawberry Marble:
Add a few drops of peppermint extract to the vanilla pudding topping for a refreshing mint and strawberry combo.
How Do I Store This Cake?
Store the vanilla strawberry marble cake in an airtight container in the refrigerator to keep it fresh and moist. Make sure the cake is completely cooled before covering it.
It will stay good for up to 4 days. For longer storage, you can freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw it in the fridge before serving.
Personal Touch or Story
I first made this vanilla strawberry marble cake on a quiet Sunday afternoon when I wanted to surprise my family with something special.
The vibrant pink swirls caught everyone’s eye, and the sweet, creamy flavor quickly became a favorite. Baking it brought back memories of childhood desserts and family gatherings.
Seeing my family enjoy each bite made me realize how simple recipes can create joyful moments. That’s why I love this cake not just for its taste but for the happiness it brings around the table.
FAQs About Vanilla Strawberry Marble Cake
Can I use homemade cake batter instead of cake mix?
Yes, homemade vanilla cake batter works great if you prefer making everything from scratch.
Can I substitute the strawberry gelatin with another flavor?
Absolutely! You can try raspberry, cherry, or any fruit-flavored gelatin you like.
Do I have to refrigerate the cake?
Yes, because of the whipped topping and gelatin, it’s best kept refrigerated to stay fresh.
Can I make this cake dairy-free?
You can substitute whole milk with a plant-based milk and use dairy-free whipped topping mix.
How do I know when the cake is fully baked?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
Conclusion
My family enjoyed every bite of the vanilla strawberry marble cake and asked for more. The mix of flavors was soft, sweet, and satisfying.
Vanilla strawberry marble cake brought smiles to everyone’s faces and made our time together even better. I hope you will try making it soon and experience the same joy we did.
After you make it, tell me how delicious it turned out and if your loved ones enjoyed vanilla strawberry marble cake as much as mine did.
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Vanilla Strawberry Marble Cake
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9×13 inch baking pan
- Rubber spatula
- Toothpick (for testing doneness)
- Cooling rack
Ingredients
- 1 3 oz / 85 g packet strawberry-flavored gelatin (e.g., Jell-O)
- 1 15.25 oz / 432 g box marble cake mix
- 1 1.3 oz / 37 g envelope whipped topping mix
- 1 cup 240 ml boiling water
- 1 3.5 oz / 99 g package instant vanilla pudding mix
- 2 cups 480 ml whole milk
- 1 teaspoon pure vanilla extract
Instructions
Step 1:
- I start by preheating my oven to 350°F (175°C) and greasing and flouring my baking pan to make sure the cake won’t stick. Then, I dissolve the strawberry gelatin in 1 cup of boiling water, stirring it well until fully combined. I let it cool just a bit while I prepare the cake batter.
Step 2:
- Next, I mix the marble cake mix according to the package instructions—usually with eggs, oil, and water. When the batter’s ready, I divide it into two equal parts.
Step 3:
- I stir the slightly cooled strawberry gelatin into one half of the batter. I pour the plain batter into the pan first, then spoon the strawberry-infused batter on top. Using a knife or skewer, I gently swirl them together to create that beautiful marble pattern.
Step 4:
- I bake the cake for about 35–40 minutes, checking with a toothpick until it comes out clean. Once baked, I let it cool in the pan for 10–15 minutes before moving it to a wire rack to cool completely.
Step 5:
- While the cake cools, I whip up the topping by combining the whipped topping mix, instant vanilla pudding, whole milk, and vanilla extract in a chilled bowl. I beat it until thick and fluffy, then spread it evenly over the cooled cake for that creamy finish.
Notes
Nutrition Facts Of Vanilla Strawberry Marble Cake
| Nutrition | Amount |
|---|---|
| Calories | 255 kcal |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 60 mg |
| Sodium | 150 mg |
| Total Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugars | 22 g |
| Protein | 3 g |