Strawberry Milkshake Pound Cake Recipe
This Strawberry Milkshake Pound Cake is a delightful twist on classic pound cake, infused with the sweet flavors of strawberry pudding and extracts, swirled with a hint of pink food coloring for a charming look. Finished with a luscious strawberry glaze, this moist and flavorful cake is perfect for dessert or a special treat.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 to 14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 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
- 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 your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to ensure the cake doesn’t stick after baking.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, indicating proper aeration for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to create a smooth batter.
- Mix in Flavors and Milk: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until well combined. This adds moisture and the distinctive strawberry flavor to the cake.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, baking powder, and salt until the batter is smooth and homogeneous, careful not to overmix.
- Divide and Color Batter: Divide the batter evenly into two bowls. Add pink or red food coloring to one bowl to create a vibrant strawberry swirl effect in the cake.
- Layer Batter in Pan: Alternate spoonfuls of plain and colored batter into the prepared bundt pan to create a beautiful marbled swirl pattern as the cake bakes.
- Bake the Cake: Bake the batter in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, strawberry milk, and vanilla extract until the mixture is smooth and pourable, adjusting the milk quantity as needed.
- Glaze the Cake: Drizzle the strawberry glaze evenly over the cooled cake, allowing it to set slightly before serving for added sweetness and a pretty finish.
Notes
- For best results, use room temperature eggs and butter to ensure proper creaming and mixing.
- Pink or red food coloring is optional but enhances the visual appeal of the swirl effect.
- If you don’t have strawberry milk, combine regular milk with strawberry syrup as an excellent substitute for the glaze.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with fresh strawberries or whipped cream for an extra indulgent dessert.
Keywords: Strawberry pound cake, strawberry milkshake cake, strawberry swirl cake, easy pound cake recipe, bundt cake, strawberry glaze, dessert cake
