Description
This Strawberry Milkshake Pound Cake is a delightful and moist dessert featuring a luscious strawberry-flavored batter swirled with a pink tint for a beautiful presentation. Finished with a sweet strawberry glaze, this cake combines the classic richness of pound cake with the nostalgic taste of strawberry milkshake, perfect for any occasion.
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.
- Cream butter, oil, and sugar: In a large bowl, cream together the softened unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. This will help incorporate air 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 achieve a smooth and uniform batter.
- Add pudding mix, extracts, and milk: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until everything is combined well.
- Add dry ingredients: Gently fold in the all-purpose flour, baking powder, and salt until the batter is smooth and no lumps remain.
- Divide and tint batter: Divide the batter evenly into two separate bowls. Add pink or red food coloring to one portion and mix until the color is uniform to create a swirl effect.
- Layer batter in pan: Alternate spoonfuls of the plain and pink batter into the prepared bundt pan, layering them to create a beautiful marbled swirl once baked.
- Bake: Place the bundt pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool cake: Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare glaze: In a bowl, whisk together the powdered sugar, strawberry milk (or regular milk with strawberry syrup), and vanilla extract until the glaze is smooth and pourable.
- Glaze the cake: Drizzle the prepared glaze over the cooled cake evenly, allowing the glaze to gently drip over the edges for an elegant finish.
Notes
- For the strawberry glaze, if strawberry milk is unavailable, mix regular milk with 2 tablespoons of strawberry syrup as a substitute.
- Make sure not to overmix the batter after adding the flour to maintain a tender crumb.
- Use a toothpick or cake tester to confirm cake doneness; if it comes out with wet batter, bake for additional 5-10 minutes and check again.
- Let the cake cool completely before glazing to prevent the glaze from melting or running off too quickly.
- If you prefer a stronger strawberry flavor, you can add an extra teaspoon of strawberry extract.
