Strawberry Milkshake Pound Cake Recipe
This Strawberry Milkshake Pound Cake is a delightful twist on the classic pound cake, infused with the fruity flavor of strawberry pudding mix and enhanced with a luscious strawberry glaze. Perfect for summer gatherings or a sweet treat any time of year, this cake features a beautiful pink swirl and a moist, tender crumb.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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)
Glaze Ingredients
- 2 cups powdered sugar
- 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
- ½ tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to ensure the cake can be removed easily after baking.
- Cream butter, oil, and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, which will help to create a tender cake texture.
- Add eggs one at a time: Beat in the eggs, incorporating each one fully before adding the next to ensure even mixing and proper emulsification.
- Add pudding mix, extracts, and milk: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to the wet ingredients until well combined for enhanced strawberry flavor and moisture.
- Mix in dry ingredients: Gradually add the flour, baking powder, and salt, mixing until the batter is smooth but do not over-mix to avoid a dense cake.
- Divide and color batter: Split the batter evenly into two bowls. Tint one bowl of batter with pink or red food coloring to create a vibrant strawberry swirl effect inside the cake.
- Layer batter for swirl effect: Alternate spoonfuls of plain and colored batter into the prepared bundt pan to create a pretty swirl pattern once baked.
- Bake the cake: Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully invert onto a wire rack to cool completely to room temperature.
- Prepare glaze: Whisk together the powdered sugar, strawberry milk (or regular milk mixed with strawberry syrup), and vanilla extract until the glaze is smooth and pourable.
- Glaze the cake: Drizzle the glaze evenly over the cooled cake. Let the glaze set slightly before serving for a sweet, strawberry-flavored finish.
Notes
- Using whole milk adds richness but you can substitute with a lighter milk if preferred.
- Dipping the toothpick in the center is the best test for doneness; avoid opening the oven too early.
- Pink or red food coloring is optional but enhances the visual appeal for the swirl effect.
- The glaze can be adjusted by adding more or less milk to achieve your desired consistency.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: strawberry pound cake, strawberry milkshake cake, bundt cake, strawberry dessert, strawberry glaze
