Strawberry Swirl Bundt Cake with Vanilla Icing

angled photo of bundt cake on wood board with icing dripping, fresh strawberries, white flowers, and powdered sugar on top, jam jar, stack of plates, empty vase, and jug of milk behind

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.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Servings: slices

Calories: 460kcal

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.

Expert Tips:

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