Strawberries and Rosé Sheet Cake
Simple, beautiful goodness—baked in a simple, sweet cake.
By Erin Merhar
Jump to recipe
Yields:
12 - 16 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Yes, this cake does have all of Mom's favorite things to celebrate Mother's Day—and it couldn't be easier to make! The cake batter comes together in one bowl with just a whisk. The recipe's surprising ingredient is rosé wine, giving the cake moisture and balancing its sweetness with a hint of acidity. Baked in a large sheet pan, this cake finishes quickly in the oven and can feed a crowd. It's perfect for a Mother's Day celebration, but would also be lovely for a baby shower, bridal shower, or graduation party. If you're preparing for a smaller crew, it's simple to cut the recipe in half—just bake it in a 9-inch by 12-inch sheet pan. With the same bowl and whisk, make the sweet strawberry-rosé wine glaze to drizzle over top. Top with fresh strawberries and cheers to you and your crew with even more rosé wine! (What else would we recommend?!)
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Ingredients
For the Rosé Sheet Cake:
Non-stick baking spray (with flour)
- 4
large eggs
- 2 cups
granulated sugar
- 2 tsp.
vanilla extract
- 1 cup
vegetable oil
- 3 cups
cake flour
- 2 1/2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1 cup
sparkling or still rosé wine
Sliced strawberries, for serving
For the Strawberry-Rosé Glaze:
- 1/4 cup
seedless strawberry jam
- 1/4 cup
rosé wine
- 2 1/2 cups
powdered sugar
- 1 Tbsp.
melted butter
Directions
- Step 1For the cake: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray. Preheat the oven to 350˚.
- Step 2Whisk the eggs, sugar and vanilla in a large bowl for about 1 minute (you can use a whisk or a hand blender). Add the oil and whisk well to fully combine.
- Step 3Add 1 cup of flour and all of the baking powder and kosher salt to the egg mixture and whisk to combine. Add 1/2 cup of the rosé wine and whisk to combine completely. Add another 1 cup of flour, then the remaining 1/2 cup rosé wine, and the remaining 1 cup of flour; whisking well to combine between each addition. Scrape the sides of the bowl with a rubber spatula and whisk in any unincorporated bits. Transfer the batter to the prepared sheet pan. Bake until a toothpick comes out clean, about 16 to 18 minutes. Remove the cake from the oven and cool completely, about 1 hour.
- Step 4For the glaze: In a microwave safe bowl, combine the strawberry jam and rosé wine. Microwave on high for 15 seconds then whisk until smooth. Add in the powdered sugar and whisk until smooth. Whisk in the melted butter.
- Step 5Pour the glaze over the cake and spread to cover in a thin layer. Serve with fresh, sliced strawberries.
This recipe calls for cake flour (which makes a tender, moist vanilla cake), but if you only have all-purpose flour on hand, you can use that in its place.
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