Introduction & Inspiration: Effortless Elegance, Summery Flavors
This Strawberries and Rosé Sheet Cake is the epitome of effortless elegance! I love how the delicate rosé flavor infuses both the cake and the glaze. The fresh strawberries add a beautiful pop of color.
The inspiration for this recipe came from my love for rosé wine and fresh summer berries. I wanted to create a dessert that was both easy to make and sophisticated. Perfect for warm-weather gatherings.
I experimented with different ways to incorporate the rosé into the cake. Without making it too dense or overpowering the other flavors. This recipe is the perfect result.
This sheet cake is perfect for any occasion, from a casual brunch to a summer party. It’s easy to transport and serve. And it’s a guaranteed crowd-pleaser.
Nostalgic Appeal (with a Modern, Rosé Twist)
Sheet cakes, in general, evoke a sense of nostalgia and casual gatherings. They remind me of potlucks, picnics, and easy, home-baked desserts. A simple pleasure.
This Strawberries and Rosé Sheet Cake takes that familiar format. And adds a modern, sophisticated twist with the infusion of rosé wine and the fresh strawberry topping.
There’s something inherently satisfying about the simplicity of a sheet cake. It’s easy to bake, easy to frost, and easy to serve. It’s the perfect dessert for a crowd.
It’s the kind of cake that’s perfect for sharing with friends and family. Or for enjoying a slice all to yourself with a glass of rosé. A little bit of luxury.
Homemade Focus (and the Simplicity of Sheet Cakes)
I’m a strong advocate for homemade baked goods, and this Strawberries and Rosé Sheet Cake is a perfect example of why. Making your own cake allows you to control the ingredients. And the quality.
Store-bought sheet cakes often lack the fresh flavor and the delicate texture of a homemade cake. When you bake from scratch, you can use high-quality ingredients, like real butter and fresh strawberries.
This recipe is a testament to the fact that even seemingly fancy desserts can be made easily at home. It’s a one-bowl cake batter. And the glaze is just as simple to make.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to enjoy a delicious and impressive dessert. Without a lot of fuss.
Flavor Goal
The flavor goal of this Strawberries and Rosé Sheet Cake is to achieve a delicate balance of flavors. With a moist, tender cake infused with the subtle notes of rosé wine.
The cake itself, made with eggs, sugar, vanilla extract, vegetable oil, cake flour, baking powder, salt, and rosé wine. Is light, fluffy, and subtly sweet. The rosé adds a delicate floral and fruity note.
The strawberry-rosé glaze, made with strawberry jam, rosé wine, powdered sugar, and melted butter. Adds a touch of sweetness and enhances the rosé flavor. It’s a simple yet elegant glaze.
The fresh, sliced strawberries on top provide a burst of freshness and sweetness. That complements the cake and glaze perfectly. The overall effect is refreshing.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Rosé Sheet Cake:
Non-stick baking spray (with flour) (or butter and flour) is used to grease the sheet pan.
Large eggs add richness, structure. Granulated sugar adds sweetness.
Vanilla extract enhances the flavors of the other ingredients. Vegetable oil adds moisture and helps to create a tender crumb.
Cake flour is key to achieving a light and fluffy texture. Cake flour has a lower protein content than all-purpose flour. Baking powder is the leavening agent.
Kosher salt enhances the flavors. Sparkling or still rosé wine is the star ingredient of this cake.
For the Strawberry-Rosé Glaze:
Seedless strawberry jam provides the strawberry flavor and helps to thicken the glaze.
Rosé wine enhances the rosé flavor of the cake.
Powdered sugar adds sweetness and creates a smooth, pourable glaze. Melted butter adds richness and a glossy finish.
Sliced strawberries, for serving, add a fresh, vibrant touch.
Essential Equipment
You’ll need a few key pieces of equipment:
A 12- x 18-inch half sheet pan. This is a standard size for sheet cakes.
Large and medium bowls: for mixing.
A whisk.
A rubber spatula.
A microwave-safe bowl: For the glaze.
That’s it! This recipe is very straightforward. The key is to have a 12- x 18-inch half sheet pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
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 ½ tsp. baking powder
- ½ tsp. kosher salt
- 1 cup sparkling or still rosé wine
- Sliced strawberries, for serving
For the Strawberry-Rosé Glaze:
- ¼ cup seedless strawberry jam
- ¼ cup rosé wine
- 2 ½ cups powdered sugar
- 1 Tbsp. melted butter
These quantities are from the provided recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the rosé wine and strawberries.
Step-by-Step Instructions
Ready to bake a beautiful and delicious Strawberries and Rosé Sheet Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pan and Oven:
For the cake: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray (with flour). Alternatively, butter and flour the pan.
Preheat the oven to 350°F (175°C).
2. Combine Wet Ingredients:
Whisk the eggs, granulated sugar, and vanilla extract in a large bowl for about 1 minute. You can use a whisk or a hand blender.
Add the vegetable oil and whisk well to fully combine.
3. Alternate Adding Dry and Wet Ingredients: Add 1 cup of the cake flour and all of the baking powder and kosher salt to the egg mixture.
Whisk to combine.
Add ½ cup of the rosé wine and whisk to combine completely.
Add another 1 cup of cake flour, then the remaining ½ cup of rosé wine, and the remaining 1 cup of cake flour. Whisking well to combine between each addition.
Scrape the sides of the bowl with a rubber spatula. Whisk in any unincorporated bits.
4. Bake the Cake:
Transfer the batter to the prepared sheet pan. Spread it evenly.
Bake until a toothpick inserted into the center of the cake comes out clean, about 16 to 18 minutes.
5. Cool the Cake:
Remove the cake from the oven.
Cool completely in the pan, about 1 hour.
6. Make the Strawberry-Rosé Glaze: While the cake is cooling, make the glaze.
In a microwave-safe bowl, combine the seedless strawberry jam and rosé wine.
Microwave on high for 15 seconds.
Whisk until smooth.
Add in the powdered sugar and whisk until smooth.
Whisk in the melted butter.
7. Glaze and Serve:
Pour the glaze over the cooled cake.
Spread it to cover the cake in a thin, even layer.
Serve with fresh, sliced strawberries arranged on top. Enjoy!
Troubleshooting
Here are some things that could happen:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of oil and rosé wine.
Problem: The cake is dense.
Solution: Make sure you’re using cake flour, which has a lower protein content than all-purpose flour and creates a lighter texture. Also, make sure your baking powder is fresh.
Problem: The glaze is too thick.
Solution: Add a bit more rosé wine, a teaspoon at a time, until it reaches your desired consistency.
Problem: The glaze is too runny.
Solution: Add a bit more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.
Problem: Cake is sticking. Solution: Check you used enough spray.
Tips and Variations
Here are a few tips:
Tip: For an even more intense rosé flavor, use a sparkling rosé wine.
Tip: If you don’t have cake flour, you can make a substitute by measuring out 3 cups of all-purpose flour, removing 6 tablespoons, and then adding 6 tablespoons of cornstarch. Whisk together thoroughly.
Tip: To make cupcakes, divide the batter among muffin cups lined with paper liners and bake for 12-15 minutes.
Variation: Use different types of berries, such as raspberries or blueberries, instead of strawberries.
Variation: Add a layer of whipped cream on top of the glaze.
Variation: Add a few drops of pink food coloring to the glaze for a more vibrant color.
Variation: Substitute the strawberry jam with raspberry.
Variation: Add some lemon zest.
Serving and Pairing Suggestions
This cake is fantastic for social events:
Serving Suggestions:
Serve the cake at room temperature.
Serve it as a dessert for a brunch, a summer party, a potluck, or any casual gathering.
It’s also perfect for a bridal shower, a baby shower, or a birthday party.
Pairing Suggestions:
This cake pairs beautifully with a glass of rosé wine, of course!
It’s also delicious with a cup of coffee or tea.
A scoop of vanilla ice cream or a dollop of whipped cream would also be lovely.
Fresh fruit is the perfect complement.
It’s also delicious all on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 24 servings):
- Calories: Approximately 250-350
- Protein: 2-3 grams
- Fat: 10-15 grams (mostly from the oil and butter)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is just an estimate. This Strawberries and Rosé Sheet Cake is a relatively light dessert, as it doesn’t have a heavy frosting.
It does provide some fiber from the strawberries.
You can modify the recipe.
Print
Strawberries and Rosé Sheet Cake
Description
This Strawberries and Rosé Sheet Cake is the epitome of effortless elegance! I love how the delicate rosé flavor infuses both the cake and the glaze. The fresh strawberries add a beautiful pop of color
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 ½ tsp. baking powder
- ½ tsp. kosher salt
- 1 cup sparkling or still rosé wine
- Sliced strawberries, for serving
For the Strawberry-Rosé Glaze:
- ¼ cup seedless strawberry jam
- ¼ cup rosé wine
- 2 ½ cups powdered sugar
- 1 Tbsp. melted butter
Instructions
1. Prepare the Pan and Oven:
For the cake: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray (with flour). Alternatively, butter and flour the pan.
Preheat the oven to 350°F (175°C).
2. Combine Wet Ingredients:
Whisk the eggs, granulated sugar, and vanilla extract in a large bowl for about 1 minute. You can use a whisk or a hand blender.
Add the vegetable oil and whisk well to fully combine.
3. Alternate Adding Dry and Wet Ingredients: Add 1 cup of the cake flour and all of the baking powder and kosher salt to the egg mixture.
Whisk to combine.
Add ½ cup of the rosé wine and whisk to combine completely.
Add another 1 cup of cake flour, then the remaining ½ cup of rosé wine, and the remaining 1 cup of cake flour. Whisking well to combine between each addition.
Scrape the sides of the bowl with a rubber spatula. Whisk in any unincorporated bits.
4. Bake the Cake:
Transfer the batter to the prepared sheet pan. Spread it evenly.
Bake until a toothpick inserted into the center of the cake comes out clean, about 16 to 18 minutes.
5. Cool the Cake:
Remove the cake from the oven.
Cool completely in the pan, about 1 hour.
6. Make the Strawberry-Rosé Glaze: While the cake is cooling, make the glaze.
In a microwave-safe bowl, combine the seedless strawberry jam and rosé wine.
Microwave on high for 15 seconds.
Whisk until smooth.
Add in the powdered sugar and whisk until smooth.
Whisk in the melted butter.
7. Glaze and Serve:
Pour the glaze over the cooled cake.
Spread it to cover the cake in a thin, even layer.
Serve with fresh, sliced strawberries arranged on top. Enjoy!
Recipe Summary and Q&A
Let’s recap this delightful Strawberries and Rosé Sheet Cake baking journey!
Summary: This Strawberries and Rosé Sheet Cake is an easy and elegant dessert featuring a moist, tender cake infused with the delicate flavor of rosé wine, topped with a simple strawberry-rosé glaze and fresh, sliced strawberries. It’s perfect for any occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to a day in advance and store it, covered, at room temperature.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a 12- x 18-inch sheet pan. Can I use a different size?
A: Yes, you can use a different size pan, but you may need to adjust the baking time accordingly. A 9×13 inch pan would also work.
Q: I am allergic to dairy, what can I use? A: There are non-dairy butter alternatives.
Q: What is cake flour? A: Cake flour is a low-protein flour that is finely milled, resulting in a cake with a softer, more tender texture.