Strawberry Bundt Cake
This delicious Strawberry Bundt Cake is a flavorful scratch recipe with a moist, fine crumb.
Servings: 15
Ingredients
- 1½ sticks unsalted butter, softened (170g)
- 2 cups (400g) sugar
- 4 eggs, room temperature ( to save time you can warm them in a bowl of very warm water for 5 min.)
- 3 cups cake flour (342g) see notes for substitution
- 3 teaspoons baking powder (15g)
- 1 teaspoon salt (6g)
- 1 cup strawberry puree (243g) (from fresh or frozen strawberries- we did not cook them down)
- 2 teaspoons strawberry extract (8g) (We've had good results with Watkins brand, McCormick, and LorAnn Bakers Emulsion)
- ½ cup milk (121g)(We prefer whole milk)
- ¼ cup vegetable oil (54g)(We use canola oil)
- 3-4 drops pink coloring gel, optional
Simple Glaze
- 2 cups (230g) Confectioners Sugar (Add more as desired for thicker consistency)
- 3-4 Tablespoons (45 to 60g) Milk (Add more as desired for a thinner consistency)
- ¼ Teaspoon salt
- ¼ Teaspoon Strawberry Extract (optional) (Adjust to your liking. Note that many extracts or emulsions will add a pink tint)
Instructions
- Preheat oven to 325℉
- Grease and flour a 12 to 15 cup Bundt pan
- Puree fresh or frozen strawberries in a blender or food processor to make 1 cup puree.
- In a medium size bowl, whisk the cake flour, baking powder and salt for 30 seconds, set aside
- In another bowl, combine the oil, 1 cup strawberry puree, milk, and strawberry extract, set aside.
- In the bowl of your mixer, add the butter and mix until smooth. Gradually add the sugar and mix on medium speed until lightened in color and fluffy. This may take 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk is blended.
- With the mixer on low speed, alternately add the flour mixture and the strawberry mixture, beginning and ending with the flour mixture ( 3 additions of dry and 2 of wet). Scrape down sides and bottom of bowl halfway through or as needed. Add 3 to 4 drops of pink coloring if you would like the cake to be a deeper pink color. Mix just until blended.
- Scoop cake batter into prepared bundt cake pan.
- Bake at 325 degrees F for 40 to 45 minutes. Check at 40 minutes as ovens can bake differently. The cake is done when a toothpick or wooden skewer inserted into the cake comes out clean or with a few crumbs attached.
- Let the cake cool on a wire rack for 5 to 10 minutes before turning out.
Strawberry Glaze
- Combine the confectioners sugar, milk, strawberry extract, and a pinch of salt in a small bowl and stir until smooth.
Decorating the Cake
- Spoon the glaze over the cooled cake, or use a disposable piping bag with the tip snipped away (or ziplock bag with corner snipped away) for more control.
- Add fresh strawberries (optional). We added ours to the center of the cake.
Notes
Batter Amount: This recipe makes 7 ½ cups batter.
Cupcake Option: The recipe works for cupcakes also, though there will be little to no dome as with most scratch recipes. Bake standard size cupcakes for 15 to 18 minutes and remove from the pan immediately.
Substitution for Cake Flour — Measure out 3 cups all purpose (plain in the UK). Remove 6 tablespoons of the flour and replace that with 6 tablespoons of cornstarch. Whisk to blend.