Strawberry Swirl Bundt Cake with Vanilla Icing
Strawberry Swirl Bundt Cake with Vanilla Icing...the perfect cake for Spring/Summer! Every bite is soft, perfectly sweet, full of flavor, and just melt-in-your-mouth delicious.
Ingredients
Cake
- 2 ¾ cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup cream cheese, room temperature
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup milk
- 1 cup strawberry jam
Icing
- ½ cup powdered sugar
- 1 Tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
Cake
- Heat oven to 325 degrees F.
- Spray a 10 cup bundt pan with baking spray. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- With an electric mixer, beat cream cheese, butter, and sugar until fluffy, 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Gently mix in flour.
- Stir in milk.
- Spoon ⅔ of the batter into prepared bundt pan.
- Spoon jam over the top, being careful not to let it touch the sides or center of the pan.
- Top with remaining batter.
- Bake for 70-75 minutes, until done, covering after 40 minutes to prevent over-browning.
Icing
- In a small bowl, combine powdered sugar, milk, and vanilla.
- Beat until smooth.
- Drizzle over cooled cake.
Notes
Substitutions:
- You can use store-bought jam rather than making your own.
- No cream cheese? No problem! You can use sour cream or plain yogurt instead. Just note that the texture of the cake will be different.
- Make sure all the ingredients are at room temperature! It’ll make mixing the batter a lot easier.
- Check the expiration dates on your baking powder and baking soda.
- The cake batter is very thick. It helps hold the jam in place.
- Keep the jam away from the center and edges of the pan to keep it from sticking.
- Also, be sure to heavily grease the pan!
- To make the icing a little more special, you can add about 1/2 tablespoon of ground freeze dried strawberries.
- You can use any bundt pan you have, just be sure it's a 10 cup pan.
- If you would like the jam to be more swirled into the cake, mix it with a small amount of the cake batter before spooning it in!
- You will need to cover this cake about 40 minutes into baking to keep from over-browning.
Nutrition
Serving: 1sliceCalories: 460kcalCarbohydrates: 65gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 99mgSodium: 524mgPotassium: 116mgFiber: 1gSugar: 37gVitamin A: 695IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.