Strawberry Pink Camouflage Cake

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Strawberry Pink Camouflage Cake

Make a fun pink camouflage cake topped with strawberries for Valentines Day!


I’ve never made a cake like this or a layered cake before so it was a new experience for me. It was different making the camouflage design but fun. I dropped each color of batter by spoonfuls into the pan. It looked really cool. Wait til you see the photos in the instructions.

Tools you’ll need:

  • Large mixing bowl
  • Hand mixer
  • Egg separator
  • 3 bowls
  • 3 spoons
  • Two heart pans
  • Oven

The hard part for me was getting the heart cakes out of the pan. Making this type of a cake is new to me. I sprayed the pan but still had a hard time with the cake coming loose. I got them out but the cakes broke apart although by the end result you’d never be able to tell; frosting does wonders! Once you get the frosting spread around all over you would never know how much it broke apart (until I told you and you see the pics).I topped the cake with strawberries. What an added fruity flavor to go with pink camouflage.

It was fun baking excursion!

Strawberry Pink Camouflage Cake


Prep time: 

Cook time: 

Total time: 

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.




Cheryl is a true blue Wisconsinite with excellent writer skills, organization and experience. She writes about foods, crafts, product reviews plus anything else that catches her interest. She’s known as CherylFay and Jerzimom out on the web where she writes. You can sample her articles here and find her at Cheryl Fay’s Corner and at The Writer’s Door.

Author: Jackie Jackson

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