Strawberry Swirl Bundt Cake with Vanilla Icing

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Strawberry Swirl Bundt Cake with Vanilla Icing….the perfect bake for Spring and Summer! Made with simple cake ingredients, but with the addition of cream cheese to really give this cake that something a little extra special. Then, it’s layered with a Homemade Strawberry Jam. So. GOOD. There’s just so much to love here! Especially when you finish this super simple bundt cake with a 3 ingredient vanilla glaze that really is the icing on the cake. Serve at breakfast with your favorite cup of coffee, alongside holiday brunches, or even as a show-stopping spring/summer dessert! This bundt is perfect for any and every occasion and always so delicious.

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

About The Recipe

Wednesday’s need cake for breakfast, you know? It’s the middle of the week, we’re all looking forward towards the weekend, and there seems to be no better time to bake a cake and enjoy it for the rest of the week! I mean, maybe that’s just me…but cake for breakfast for the next few days sounds like the perfect plan to head into the weekend!

Especially when it’s a cake as delicious as this Strawberry Swirl Bundt Cake.

Honestly, we planned for this recipe to be a coffee cake, but as we started developing and testing this recipe, we opted for just a simple bundt cake because…sometimes all you want is a good, summery cake to enjoy without all the effort of making a streusel.

So, this bundt cake was born! And, to be honest, the bundt you see is actually a pan I bought for my mom a couple of years ago, but we just never got around to using it. Until now!

It came out stunning on the first try! We couldn’t have been happier with the results and knew that you all would love it, too. It’s simple, moist, perfectly sweet, and the perfect addition to any meal when you’re craving something a little sweet!

angled close up of strawberry swirl bundt cake on wood board with fresh strawberries, flowers, and an empty vase behind

Not to mention, it really is the perfect cake to try out the homemade strawberry jam we just posted a few days ago! I guess you can really say they were made for each other. So GOOD!

Why You Will Love This Strawberry Swirl Bundt Cake

  • Super simple to make.
  • A great way to use strawberry jam.
  • Has cream cheese IN the cake!
  • Takes only about 15-20 minutes to mix up.
  • Perfect for breakfast, brunch, or dessert.
  • Guaranteed crowd pleaser.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

  • All-Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Cream Cheese
  • Unsalted Butter
  • Granulated Sugar
  • Vanilla Extract
  • Whole Milk
  • Strawberry Jam
flour, baking powder, baking soda, eggs, milk cream cheese, sugar, strawberry jam, vanilla, butter, cream cheese, and salt on marble surface

For The Icing:

  • Powder Sugar
  • Whole Milk
  • Vanilla Extract
powdered sugar, milk, and vanilla on marble surface

How To Make This Strawberry Swirl Bundt Cake

Step 1: Make the cake batter

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

With an electric mixer, beat cream cheese and butter until creamy, 1-2 minutes.

Add eggs, one at a time, beating well after each addition.

Stir in the vanilla.

Mix in the flour and milk.

Step 2: Layer and bake

Spoon ⅔ of the batter into greased and floured 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. Let cool for 10-15 minutes in the pan before turning out.

Step 3: Make the glaze

In a small bowl, combine powdered sugar, milk, and vanilla. Mix until smooth.

Step 4: Drizzle

Drizzle the icing over the top of the cooled cake.

bundt cake on wood board with strawberries and flowers on top

Homemade Jam or Store-Bought?

For this recipe, you can use either! Though, we highly recommend making your own. It’s only three ingredients and we have a super simple recipe for it. You can Click Here to make your own strawberry jam, if you would like to!

Troubleshooting

Cake is a grainy texture after baking: This is most likely caused by the cream cheese not being fully incorporated. When mixing, make sure that the batter is smooth! No lumps of cream cheese.

The cake stuck to the pan: This could be caused by a few things. One, the pan might not have been greased enough. Another, the jam could’ve seeped out and cooked to the pan while baking. To keep the jam from being too much of a problem, be sure to keep the jam about an inch away from the edges and center of pan.

Jam sunk to the top/bottom of the bundt pan after baking: Jam can be pretty finicky like this when baking. That’s why the batter is so thick! Though, sometimes, it can still happen. To help prevent this, you can mix together a little bit of the cake batter with the jam.

strawberry swirl bundt cake on wood board with slice slightly pulled away

How To Store

You can keep this cake covered, at room temperature, for 2-3 days. Alternatively, you can keep it covered in the fridge for 7-9 days. Though, the absolute best way to store this cake is to freeze it! You can freeze the cake as a whole, or individual slices. Just be sure to cover it and it will keep for 1-2 months.

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.
pulled back shot of strawberry swirl bundt cake on wood board with slice behind on stack of plates, jug of milk , empty vase, milk empty glass, and jar of jam behind on marble surface

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.

When you make this Strawberry Swirl Bundt Cake with Vanilla Icing, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Traci
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.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Breakfast
Cuisine American
Servings 12
Calories 460 kcal

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

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.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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