Sometimes you just can’t decide what flavor of cake to make! That’s where this variety sheet cake comes into play. I use one 9-inch by 13-inch sheet cake and one batch of buttercream to make 5 different flavors!!
A few months ago, I saw this viral video made by So Yummy and was obsessed! I loved the concept, and decided to test it out with some of my favorite flavors.
Picking My Variety Sheet Cake Flavors
I had the hardest time narrowing down my flavors, but ended making the sections chocolate covered cherry, funfetti cookie dough, PB&J, Nutella, and rose water! The Nutella section ended up being my favorite.
To create these flavors/fillings, I used the below items from my pantry!
Most of these ingredients I already had, but you can alter your flavors for whatever you have on hand (my pantry is literally all baking supplies and sweets).
The beauty of this idea is that you can customize it to whatever flavors you want!
Fillings / toppings:
- Cherry preserves
- Chocolate chips
- Chocolate spinkles
- Edible cookie dough balls
- Rainbow spinkles
- Strawberry Jam
- Creamy Peanut Butter
- Chopped hazelnuts
- Ferrero Rocher
- Rose water
I also used a variety of tools, including:
- 1-inch circle cutter
- 1 cm punch cutter or chopstick
- biodegradable or reusable straw
- heart circle cutter
- piping bags
- wilton 1M tip
- flower nail
- Wilton 104 tip
- Wilton 352 leaf tip
- small offset spatula
One Cake Recipe, One Frosting Recipe
All of the different frostings on this cake are made using my American buttercream as a base.
Marking Each Section Of This Variety Sheet Cake
First, measure the sheet cake with a ruler, and lightly score it with a knife, to divide it into 5 equal section.
It’s important to use a ruler, so that each section is equally sized! You can also adjust this to make however many sections you want! I found that 5 was the maximum amount I could fit on this size of a cake.
However, if you make a larger sheet cake, you can always make more! Or if you want to keep things simple, you can make fewer flavors too.
First Section: Chocolate Covered Cherry
Begin by making the chocolate cherry section.
Use a small punch cutter to cut out small holes in the top section of the cake. Fill with cherry preserves.
Place 3/4 of a cup of buttercream into a bowl, and mix with 1/4 cup of cherry preserves.
Spoon onto the top section, and smooth using a small offset spatula place 6 chocolate covered cherries on top of the frosting, and add a generous sprinkle of chocolate jimmies
Second Section: Funfetti Cookie Dough
I made a funfetti cookie dough flavor for my second second section! To do this, use a 1.5 inch circle cutter to remove 4 circles of cake.
Fill with edible cookie dough balls. Place 3/4 of a cup of buttercream into a bowl, and mix with 1/2 cup of nonpareil sprinkles.
Spoon onto the top section, and smooth using a small offset spatula to create horizontal lines. Top with small bits of edible cookie dough and more rainbow sprinkles.
Third Section: PB&J
To make the PB&J section of this layer cake, use a biodegradable straw (or a chopstick) to poke holes throughout the third section of the cake.
Heat about 1/3 of cup of strawberry jam in the microwave for about 15 seconds, then spread across this section of the cake.
Allow the jam to run into the holes, to have the same effect as a poke cake!
Place 3/4 of a cup of buttercream into a bowl, and mix with 1/2 cup of peanut butter (or to taste).
Place into a piping bag fitted with a Wilton 1M tip, and pipe ruffles horizontally across this section. Top with 3 fanned strawberries.
Fourth Section: Nutella
For the Nutella-inspired 4th section, use a 1 inch cutter of your choice. I used a heart shaped cutter, since I LOVE Nutella!
Cut 4 equally spaced holes across this section and fill with Nutella.
Place 3/4 of a cup of buttercream into a bowl, and mix with 1/3 cup of Nutella (or to taste). Spoon onto the top section, and smooth using a small offset spatula.
Tap the tip of the offset spatula around the frosting, to create a textured pattern.
Top with halved Ferrero Rocher, and a sprinkle of toasted hazelnuts.
Fifth Section: Rose Water
Now for the final section!! cut out four holes using a 1 inch cutter. Mix about 3/4 of a cup of buttercream with a teaspoon of rose water, and drop of pink gel food coloring.
Place pink rosewater buttercream into a piping bag fitted with a wilton 104 tip (or whatever petal tip you have on hand). Fill each cut out with this buttercream.
Top with plain vanilla buttercream, and smooth flat.
Pipe 5 buttercream roses using a flower nail, and place across the bottom section using a pair of small scissors.
If desired, color 1/3 of a cup of frosting green and pipe some leaves around the roses using a Wilton 352 tip.
Slice each section into equal sized pieces, and see which flavor your party likes best!
I brought this cake into my office, and despite me loving the Nutella section, the fan favorite was the PB&J section.
- 2 cups + 2 Tbsp all-purpose flour (276 grams)
- 2 cups granulated sugar (400 grams)
- 1 1/2 tsp baking powder (6 grams)
- 1/2 tsp salt (3 grams)
- 2/3 cup unsalted butter, room temperature (150 grams) - 1 and 1/3 sticks
- 2/3 cup egg whites (or about 5 egg whites) (155 grams)
- 1 cup buttermilk, room temperature (228 grams)
- 1 Tbsp vegetable oil (14 grams)
- 1 tsp vanilla extract or vanilla bean paste (4 grams)
- gel food coloring (if desired)
Vanilla Buttercream Frosting
- 2 cups unsalted butter, room temperature (434 grams)
- 7 cups powdered sugar (907 grams) - or a 2 lb bag
- 2 Tbsp heavy cream (or whipping cream) (30 grams)
- 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
- 1/2 tsp salt (3 grams)
Vanilla Cake Layers:
- Preheat oven to 350°F. Line three 6 inch pans with parchment rounds, and grease with non-stick baking spray.
- Mix together 2 cups + 2 Tbsp all-purpose flour, 2 cups granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt in a large bowl. Use a stand mixer with a paddle attachment or hand mixer to mix on a low speed until combined.
- Mix in 2/3 cup (1 & 1/3 stick) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in 2/3 cup or about 5 egg whites and mix on low until just incorporated and the batter looks wet.
- Mix in 1 cup of buttermilk on a low speed. Scrape the sides and bottom of of the bowl as needed with a rubber spatula.
- Add in 1 Tbsp of vegetable oil and 1 tsp vanilla extract. Mix at a medium-low speed until fully incorporated.
- If desired, add in gel food coloring and stir by hand with a rubber spatula until the batter is evenly colored.
- Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.
- Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
- Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops of the layers right before you plan to assemble your cake.
Vanilla Buttercream Frosting:
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Slowly mix in 7 cups of powdered sugar on a low speed, 1 cup at a time. Halfway through, add in 2 Tbsp of heavy cream or milk to make it easier to mix.
- Scrape the sides and bottom of of the bowl as needed with a rubber spatula.
- Once the frosting is fully mixed and smooth, add in 1 Tbsp of vanilla extract and 1/2 tsp salt. Mix on the lowest speed for a couple minutes to help make the frosting silky smooth.
- If the frosting seems too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If you're unsure how thick your frosting should be, you can learn what consistency you're looking for in my frosting consistency post.
- If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color.
To Assemble The Cake:
- Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Spread an even layer of buttercream between each cake layer with a large offset spatula.
- Add a thin coat of frosting around the the cake to fully cover the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!
Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Amount Per Serving Calories 621Total Fat 32gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 11gCholesterol 84mgSodium 243mgCarbohydrates 83gFiber 0gSugar 81gProtein 2g