Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic treat, combining the rich texture of pound cake with the sweet, fruity flavor of strawberry milkshake. Beautifully swirled and topped with a luscious glaze, it’s perfect for any occasion or a special dessert.

A round bundt cake with visible layers of yellow and pink sponge arranged in a swirled pattern, topped with thick pink icing that drips down the sides evenly. The cake sits on a white plate, and the background shows a white marbled texture surface. The texture of the cake looks soft and spongy, while the icing is smooth and glossy, flowing gently over the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 ½ cups granulated sugar
1 cup unsalted butter, softened
½ cup vegetable oil
5 large eggs
1 cup whole milk
1 (3.4 oz) package instant strawberry pudding mix
2 tsp strawberry extract
1 tsp vanilla extract
½ tsp baking powder
½ tsp salt
Pink or red food coloring (optional, for swirl effect)
2 cups powdered sugar (for glaze)
3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
½ tsp vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan to prepare it for the batter.
Step 2: In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 4: Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until well combined.
Step 5: Gradually add the flour, baking powder, and salt to the wet ingredients, mixing until the batter is smooth and uniform.
Step 6: Divide the batter evenly into two bowls.
Step 7: Add pink or red food coloring to one portion and mix until you achieve your desired shade for the swirl effect.
Step 8: Alternate spoonfuls of the plain and colored batter into the prepared bundt pan to create a swirl pattern.
Step 9: Bake the cake for 60 to 70 minutes, checking doneness by inserting a toothpick in the center—it should come out clean.
Step 10: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Step 11: To make the glaze, whisk together the powdered sugar, strawberry milk, and vanilla extract until smooth and pourable.
Step 12: Drizzle the glaze over the cooled cake, allowing it to set before slicing and serving.

Tips & Variations

For extra strawberry flavor, fold in fresh chopped strawberries into the batter before baking.
If you prefer a stronger strawberry taste, use strawberry extract instead of vanilla in the glaze.
Use natural food coloring like beet juice for a more natural swirl effect.
For a dairy-free version, substitute milk with almond or oat milk and ensure pudding mix is dairy-free.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the unglazed cake for up to 3 months. When ready to serve, thaw and drizzle with glaze. Reheat slices gently in the microwave for a few seconds if desired.

How to Serve

A bundt cake with three visible layers arranged in vertical stripes around its circular shape: a light yellow sponge, a pink sponge in the middle, and a brown base layer. The cake is topped with thick pink glaze dripping down the sides softly and unevenly, pooling slightly at the base of the cake. The cake sits on a white plate on a white marbled surface with a warm, blurred background in soft tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of pudding mix?

Fresh strawberries can add wonderful flavor but won’t provide the same texture and sweetness as the instant pudding mix. If using fresh, consider adding a little extra sugar and thickener to maintain moisture.

Is it necessary to use both butter and oil in the recipe?

Using both butter and oil helps create a moist, tender crumb with a rich flavor. Butter adds taste while oil contributes to softness, so combining them gives the best result.