Strawberry Pink Camouflage Cake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 8
  • Cake Mix
  • 1⅓ cup water
  • 2 Tbsp oil
  • 3 egg whites
  • Frosting (Pillsbury Brand)
  • Pink color packet
  1. In a large bowl add cake mix, water, oil and egg whites. Mix with an electric mix on medium speed until moistened.
  2. Separate egg yolk and whites. Use egg whites in the cake mix.
  3. Divide the batter into 3 bowls.
  4. Snip corner of pink color packet.
  5. Tint each bowl as follows.
  6. White: No food coloring is necessary
  7. Light Pink: 1 drop of pink. Mix well.
  8. Dark Pink: Squeeze remainder of the packet into the bowl. Mix well.
  9. Spray each pan with cooking spray.
  10. Using a small spoon for each bowl you will evenly distribute spoonfuls of colored batter into the pan.
  11. For contrast, place lighter batter on top of darker batter and vice versa. Continue adding and layering colors until all bowls are empty.
  12. Camouflage patterns are random so you can vary the placement of the batter. See photo!
  13. Bake at 350 for 30 minutes for two 9 inch pans. (For a 13 x 9 pan bake for 33 minutes)
  14. Insert toothpick into middle of cake to check to see if done.
  15. It should come out clean!
  16. Take heart cake out of pan. As you can see mine didn't come out so nice. I used a butter knife to loosen edges. I turned it upside on a cutting board to take out. Bottom stuck.
  17. Using vanilla frosting, frost top of first layer of cake
  18. Add second heart cake layer on top of first frosted layer. Again it didn't come out well but frosting helps immensely!
  19. Frost top layer of second cake and around the sides of both cakes. See you never know my cakes didn't come out in one piece.
  20. Cut strawberries in half; add to top of cake around edges
  21. Done!
  22. Cut a slice out and see the camouflage in the middle.
Recipe by JAQUO Lifestyle Magazine at