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Raspberry Vanilla Swirl Sheet Cake

Raspberry Vanilla Swirl Sheet Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 to 15 servings


Raspberry vanilla swirl sheet cake is the perfect summer cake! Topped with bright swirls of raspberry frosting and sprinkles, you’ll love this easy recipe.


Raspberry Puree

  • 3 cups raspberries
  • 2/3 cup sugar
  • 2 tsp cornstarch


  • 2 1/2 cups cake flour (see note below)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 Tbsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 6 Tbsp plain fat-free Greek yogurt, at room temperature
  • Pink gel food coloring (optional)



  1. For the raspberry puree, combine raspberries and sugar in a saucepan. Bring mixture to a boil, stirring frequently, then reduce heat and simmer for 15 minutes, until raspberries are tender. Strain mixture through a fine mesh sieve into a bowl, pressing firmly on berries to release juice. Return raspberry mixture to saucepan and whisk in cornstarch until smooth. Let simmer until slightly thickened, about 3 to 4 minutes. Remove from heat and pour into a bowl to cool to room temperature. Refrigerate puree until ready to use.
  2. For the cake, preheat oven to 350°F and spray a Wilton Texturra Oblong Pan 9x13in with nonstick spray. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
  4. Spoon 2/3 of vanilla cake batter into prepared baking pan. Reserve 1/4 cup raspberry puree for the frosting; fold the rest of the raspberry puree into the remaining vanilla cake batter until combined. If desired, tint raspberry batter with 2 or 3 drops of pink gel food color.
  5. Add spoonfuls of raspberry batter to the pan, gently swirling into the vanilla batter. Tap pan sharply to reduce air bubbles and bake for 26 to 30 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cake completely in pan on a wire rack.
  6. For the frosting, beat butter, reserved raspberry puree, salt, and vanilla in a large mixer bowl on medium speed until combined. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add milk and beat on medium-high speed until light and airy.
  7. Dollop frosting over cooled cake and swirl with a spatula. Top with sprinkles, then chill cake for 20 minutes in the refrigerator before slicing and serving.


To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Raspberry puree can be made up to 2 days in advance. Once the puree has cooled to room temperature, cover the bowl and refrigerate until ready to use.

Keywords: Raspberry, Vanilla, Cake, Sheet Cake