Description
This Strawberry Milkshake Pound Cake is a delightful twist on a classic pound cake, infused with the sweet flavors of strawberry pudding and extracts, creating a moist, tender crumb with a beautiful pink swirl. Finished with a luscious strawberry glaze, this recipe is perfect for dessert lovers longing for a fruity, nostalgic treat.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 2 cups powdered sugar
- 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to ensure easy removal of the cake after baking.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which will help incorporate air for a tender texture.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Add Wet Ingredients: Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk, blending until combined for a rich, fruity flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt, mixing just until the batter is smooth, being careful not to overmix to avoid a dense cake.
- Divide Batter: Split the batter evenly into two separate bowls to prepare for the swirl effect.
- Tint Batter: Add pink or red food coloring to one of the bowls and mix until the desired color intensity is achieved.
- Create Swirl Effect: Alternate spoonfuls of the plain and colored batter into the prepared bundt pan to form a beautiful marbled swirl pattern.
- Bake: Place the bundt pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar, strawberry milk (or regular milk combined with strawberry syrup), and vanilla extract until the glaze is smooth and pourable.
- Glaze Cake: Drizzle the strawberry glaze over the fully cooled cake to add extra sweetness and a glossy finish.
Notes
- Optional: Adjust the amount of pink/red food coloring to intensify the swirl effect.
- The glaze consistency can be adjusted with more or less milk to achieve desired thickness.
- Ensure eggs and butter are at room temperature for better creaming and mixing.
- Use a toothpick or cake tester to check doneness to avoid overbaking.
- For a dairy-free version, substitute whole milk and butter with plant-based alternatives.
