Description
A soft and buttery Bundt cake marbled with strawberry and vanilla, finished with a glossy two-tone glaze that’s as stunning as it is delicious.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 cup butter (softened)
- 1½ cups sugar
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ cup strawberry jam or puree
- Pink food coloring (optional)
- 1½ cups powdered sugar
- 3–4 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F and grease a Bundt pan thoroughly.
- Cream butter and sugar until fluffy, then add eggs one at a time.
- Mix in flour and baking powder alternately with milk; add vanilla extract.
- Divide batter into two bowls — mix strawberry puree and food coloring into one half.
- Layer vanilla and strawberry batters alternately in the Bundt pan, swirling gently with a knife for a marbled effect.
- Bake for 50–55 minutes until golden and a toothpick comes out clean; cool completely.
- Prepare a glaze with powdered sugar and milk, divide into two bowls (one tinted pink), and drizzle both over the cooled cake.
Notes
- Ensure the Bundt pan is well-greased to prevent sticking.
- For a more intense strawberry flavor, use fresh strawberry puree.
- Adjust the amount of food coloring based on desired pink hue.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg