One Cake, Three Flavors: This Is a Dessert Guaranteed to Please Everyone
An easy sheet cake is transformed into something unexpected and delicious that your whole crowd will love.
This idea came about when my husband and I couldn't agree on the cake for a party. He loves lemon and I love chocolate, so I thought it would be fun to come up with a recipe to please us both—and then I added a third flavor just because! A vanilla sheet cake becomes three cakes in one, transformed by a trio of different fillings and flavors. Make it and surprise and delight guests whether they are chocolate lovers, raspberry fans, or lemon lovers. It's a dessert that everyone can agree on.
To get started you will need:
For the chocolate section:
For raspberry section:
- 1/2 cup raspberry jam
- 2 cups vanilla buttercream
- 50-60 fresh raspberries
For the lemon section:
- 1 1/4 -1 1/2-inch circle cutter
- Pastry bag with star shaped tip
- Small offset spatula
Assemble the cake:
The baked 9 x 13 cake should be removed from the pan and completely cooled before you start.
Using the ruler as a guide, cut out 12 equally spaced circles (3 across the short end, and 4 across the longer end) about 2 inches apart and about 3/4 of the way through the cake. Make sure to leave some cake intact on the bottom, as you will need it to support the filling. Use a small spoon to lift the cut cake circles out to create a cavity. Reserve cut cake circles.
Fill the cavities with different flavors. Place 1 to 2 tablespoons of ganache in each of the four cavities on the row furthest from you. Place 1 to 2 tablespoons of raspberry jam in each cavity in the center row and place 1 to 2 tablespoons of lemon curd in each cavity in the row closest to you.
Cut about 1/2 inch of each of the cake from the reserved cutout cake circles and place back in each cavity to cover the fillings. (The other pieces from the cake circles can be eaten or used for other cake projects.)
Transfer chocolate buttercream to a pastry bag fitted with a star-tip. Pipe over the chocolate ganache filled section. Sprinkle with chocolate shavings.
Using a small offset spatula, frost vanilla buttercream to cover the raspberry filled section. Top with fresh raspberries.
Transfer the lemon buttercream into a bag fitted with a star pastry-tip. Pipe over the lemon curd filled section. Sprinkle with lemon zest.
Cut the cake carefully into 12 equal sections taking care to ensure the filling doesn't spill out during cutting. The end result is sure to please everyone!