Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic dessert, combining the rich texture of pound cake with the sweet, fruity flavor of strawberry milkshake. Its marbled pink swirl and creamy glaze make it as beautiful as it is delicious, perfect for any special occasion or a sweet treat.

A close-up of a round bundt cake with two colored layers, one yellow and the other pink. The cake is covered with a thick, shiny light pink glaze that drips slightly down the sides. The texture of the cake looks soft and spongy, with the pink layer having a slightly smoother surface than the yellow. The cake sits directly on a white marbled surface. 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 egg is fully incorporated before adding the next.
Step 4: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until smooth.
Step 5: Gradually mix in the flour, baking powder, and salt. Continue mixing until the batter is smooth and consistent.
Step 6: Divide the batter evenly into two separate bowls.
Step 7: Add pink or red food coloring to one bowl and mix until the color is even, creating the swirl batter.
Step 8: Alternate spoonfuls of the plain batter and the colored batter into the prepared bundt pan to create a marbled swirl effect.
Step 9: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes 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: For the glaze, whisk together powdered sugar, strawberry milk (or milk with strawberry syrup), and vanilla extract until smooth and pourable.
Step 12: Drizzle the glaze over the cooled cake and let it set before serving.

Tips & Variations

For a more intense strawberry flavor, add fresh chopped strawberries to the batter or sprinkle them on top before glazing.
Use a silicone bundt pan for easier release and less sticking.
Try substituting the vegetable oil with melted coconut oil for a subtle tropical twist.
If you don’t have strawberry extract, increase the vanilla and add a tablespoon of strawberry syrup to the batter.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep the glaze fresh, consider glazing just before serving. Reheat slices gently in the microwave for 10-15 seconds to regain a soft texture.

How to Serve

The image shows a close-up of a colorful bundt cake with three visible layers in a repeating pattern: light yellow, light brown, and light pink). The cake is topped with smooth, thick light pink glaze that evenly drips down the sides, highlighting the ridges of the cake. The texture of the cake looks soft and spongy, with small air holes visible in the pink and yellow layers. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used and will make the cake lighter and more tender. You may want to reduce the amount slightly or add a bit of extra structure like an additional egg to compensate.

Is it possible to make this cake gluten-free?

Absolutely. Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum. Bake and check doneness as gluten-free flours can affect baking time.