Moist Ding Dong Strawberry Sheet Cake Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan. Gather all ingredients: cake mix, eggs, water, oil, strawberry jam, heavy cream, confectioners' sugar, vanilla, chocolate glaze, and fresh strawberries.

Make sure the heavy cream is cold. If using a homemade chocolate glaze, prepare it ahead and let it cool slightly. Have a wire rack and a large serving plate ready for cooling and assembling the cake.

Instructions

Bake the Cake

1. 1Bake the Chocolate Cake
   Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well combined. Pour the batter into the prepared pan and spread it evenly.
   Look for The batter is smooth and evenly spread in the pan.
   Safe temperature 165°F (74°C) internal temperature (egg dishes)
   Tip Use a spatula to scrape the sides of the bowl to ensure everything is mixed.
2. 2Bake the Cake
   Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The internal temperature of the cake should reach 165°F (74°C) to ensure the eggs are fully cooked. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.
   Look for The cake is springy to the touch and a toothpick comes out clean.
   Safe temperature 165°F (74°C) internal temperature (egg dishes)
   Tip Cool the cake completely before assembling to prevent the cream from melting.

The cake should be risen, golden on top, and a toothpick inserted in the center comes out clean. The internal temperature should read 165°F (74°C). Let it cool completely on a wire rack before moving to the next phase. The aroma of chocolate will fill the kitchen, and the edges will be slightly darker than the center.

Make the Cream and Assemble

3. 3Make the Strawberry Cream
   In a large mixing bowl, combine the heavy cream, confectioners' sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form. Fold in the strawberry jam gently with a spatula until the cream is evenly pink and spreadable.
   Look for The cream holds soft peaks and is uniformly pink.
   Tip Chill the bowl and beaters for fluffier cream.
4. 4Assemble the Cake
   Once the cake is completely cool, slice it horizontally into two even layers. Place the bottom layer on a serving plate. Spread the strawberry cream evenly over the bottom layer. Carefully place the top layer over the cream.
   Look for The layers are even and the cream is spread to the edges.
   Tip Use a long serrated knife for clean slicing.

The strawberry cream should be light, fluffy, and hold soft peaks. When spread over the bottom layer, it should be even and reach the edges. The top layer should sit securely without sliding. The cake layers should be level, and the cream should be visible around the sides, creating a nice striped effect when sliced.

Glaze and Decorate

5. 5Glaze and Decorate
   Pour the chocolate glaze over the top layer of the cake, spreading it gently to cover the entire surface. Arrange the sliced fresh strawberries over the glaze. Refrigerate the cake for at least 30 minutes to set the glaze before slicing.
   Look for The glaze is smooth and the strawberries are arranged neatly.
   Tip Let the cake chill until the glaze is firm for clean slices.

The chocolate glaze should be smooth and evenly cover the top, dripping slightly down the sides. The strawberries should be arranged in a pleasing pattern.

After chilling, the glaze should be firm to the touch but not hard. The cake should look glossy and inviting, with the red strawberries contrasting with the dark chocolate.

Common mistakes

One common mistake is not cooling the cake completely before adding the cream, which causes the cream to melt and slide. Another is overwhipping the cream, which can make it grainy; stop when soft peaks form.

When slicing the cake into layers, use a serrated knife and a gentle sawing motion to avoid tearing. Also, be sure to spread the cream evenly to the edges to ensure every bite has filling.

How to tell it’s done

The cake is done when a toothpick inserted into the center comes out clean and the internal temperature reaches 165°F (74°C) in the center. The top will be springy to the touch.

Let the cake cool completely before assembling to prevent the cream from melting. The assembled cake should be chilled until the glaze is set, about 30 minutes, before slicing.

• Egg dishes: 160°F (71°C) in the thickest part