Strawberry Bundt Cake

Sliced of strawberry cake on a white plate

5 from 14 votes

This moist strawberry bundt cake is an oil-based cake with a strawberry filling in the batter. Those pockets of filling is what makes this cake so unique that everyone will want the recipe from you.

Course Desserts

Cuisine American

Keyword Bundt Cake, cake, Coffee Cake, strawberry

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings servings

Calories 285kcal

Author Veena Azmanov

Equipment

Ingredients

Make One 6 cup Bundt Pan Cake or 2 x 6-inch round cakes

Strawberry Filling

1 lb Strawberries washed and hulled
¼ cup Sugar
¼ cup Water
1 tbsp Cornstarch

For the batter

2 large Eggs
½ cup Sugar white
¼ cup Cooking oil
1 ½ cup All-purpose flour
¾ tsp Baking powder
½ tsp Baking soda
¼ cup Sour cream
1 cup Strawberry filling (divided - recipe below)
2 tsp Vanilla extract
¼ tsp Strawberry extract
½ tsp Salt
3 drops Food color gel (optional)

Metric - US customary

Instructions

Make strawberry filling

Watch a video of me making the strawberry filling here. Add all the filling ingredients in a heavy-bottom saucepan.
Heat on medium-low until sugar melts and the strawberries release their juices. Cook until the mixture looks translucent or glossy, not opaque.
Tip - cornstarch helps thicken the mixture but it is very important that the mixture becomes glossy, translucent, not opaque for the cornstarch to cook.
Cool completely before using. Divide as requested for the batter and filling

Batter

Preheat the oven at 170 C / 340 F.
Spray and flour a 6 cup bundt pan. You can also make 2 x 6-inch round cakes with this batter.
Dry ingredients - Combine flour, baking powder, baking soda, and salt - set aside.
Tip - sifting the flour will give a light and airy cake
In the bowl of a stand mixer with the whisk attachment - whip eggs for a minute. Then gradually add the sugar until light and fluffy.
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 ⅓ of the strawberry filling.
Tip - Add the oil gradually but not so slow or you will lose all the volume in the egg mixture.
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 mixer - and combine well.
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 tbsp of the strawberry filling keeping it within the batter away from the edges.
Tip - we try to avoid the edges so the cake does not stick to the pan later. Putting the filling in a piping bag would be helpful.
Repeat with more cake batter and filling. Finally, top with cake batter on top.
Bake in the oven for about 50 to 60 minutes or until a skewer 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)
Enjoy!

Video

Nutrition