This moist strawberry bundt cake is an oil-based cake with a reduced strawberry puree in the batter. Those pockets of puree are what make this cake so unique that everyone will want the recipe from you.
Make One 6 cup Bundt Pan Cake or 2 x 6-inch round cakes
Dry ingredients - Combine flour, baking powder, baking soda, and salt. And set aside.Pro tip - Sifting the flour will give a light and airy cake.
In the large mixing bowl of a stand mixer with the whisk attachment, whip eggs for a minute. Then gradually add the sugar until light and fluffy.Pro tip - Adding the sugar gradually will prevent the eggs from breaking down, which gives a light and fluffy mixture.
Next, gradually add the oil followed by ½ of the reduced strawberry puree.Pro tip - Add the oil gradually but not so slow or you will lose all the volume in the egg mixture.
Switch to the paddle attachment on the stand mixer. Then, add the sour cream and a few drops of pink food color gel. Followed by the vanilla and strawberry extract. Combine well.
Finally, add the flour mixture and combine well.Pro tip - You want to continue to use the whisk attachment to prevent lumps but do not overmix the batter.
Assemble and bake
Pour ⅓ of the cake batter into the prepared bundt pan - spread it over the sides and middle of the pan ( see video).
Then, add 4 tablespoon of the strawberry puree keeping it within the batter away from the edges. Repeat with more cake batter and more puree. Finally, top with cake batter on top. Pro tip - We try to avoid the edges so the cake does not stick to the pan later.
Bake in the oven for about 50 to 60 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack for at least 10 minutes before inverting.
To invert, place a plate on the pan and flip it. Cool completely then dust with powdered sugar (optional).
You can use fresh or frozen strawberries for the puree. If you do use frozen they usually have more liquid content in them which means you will need to reduce it a little longer.
Whip the eggs at room temperature or warmer. This will ensure you have a light and airy batter.
Pour the oil into the egg mixture gradually so it emulsifies into the mixture similar to mayonnaise. If the oil splits it can use the oil to separate when baking.
We layered the strawberry puree in the bundt pan but you can also add all the strawberry puree to the batter and make it a simple strawberry bundt cake with a uniform color.
Bake until a skewer inserted in the cake comes out clean.
Cool in the pan for 10 minutes only then invert on the wire rack to cool completely. Trying to invert it too soon will cause the cake to break. Letting it cool will allow the steam between the cake and the pan to cool which helps the cake release easily. Keeping for too long in the pan will cause the sugar to cool causing the cake to stick to the pan.
This cake is delicious on its own but you can make a simple strawberry glaze for the top with strawberry puree, powdered sugar, and milk.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you