Marbled Strawberry Bundt Cake

When I think of spring, the first dessert that comes to mind is the Marbled Strawberry Bundt Cake. This vibrant cake captures the essence of the season with its beautiful swirls and deliciously tangy flavor. I remember the first time I baked this for a gathering; the delight on my friends’ faces as they took the first slice made all the effort worthwhile. The combination of sweet strawberries and buttery cake is simply irresistible, and let’s not forget how stunning it looks on a table. The marbling effect is like an edible work of art!

This cake has become a staple in my kitchen, especially for special occasions. Whether it’s a birthday party, a springtime picnic, or simply a weekend treat, the Marbled Strawberry Bundt Cake is always a hit. The process of layering the batters and swirling them together is not just fun, but it also creates a delightful surprise in every slice. Each bite is a celebration of flavors that remind me of my childhood, where fresh strawberries were a must-have during the warmer months. So, let’s dive into this delightful recipe and bring a little bit of spring into your kitchen!

Ingredients Required for Marbled Strawberry Bundt Cake

When it comes to baking, the choice of ingredients is crucial. For the Marbled Strawberry Bundt Cake, each ingredient plays a vital role in achieving that perfect texture and flavor. The main players are the unsalted butter, which adds richness, and the cake flour, which gives the cake its tender crumb. The use of buttermilk not only keeps the cake moist but also adds a slight tang that pairs beautifully with the strawberry purée. Every element works together to create a deliciously fragrant and visually appealing cake.

• Unsalted Butter (1 cup plus 2 tablespoons, 255 grams) – This adds richness and moisture to the cake, making it tender and flavorful.
• Granulated Sugar (1 cup, 333 grams) – Balanced sweetness is essential to enhance the flavors of the cake without overpowering them.
• Large Eggs (4, 200 grams) – Eggs provide structure and stability, helping the cake rise and maintain its shape.
• Vanilla Extract (2 teaspoons, 8 grams) – A must-have for any cake, it enhances the overall flavor of the batter.
• Unbleached Cake Flour (2¼ cups, 281 grams) – This type of flour creates a soft and delicate crumb, ideal for cakes.
• Baking Powder (½ teaspoon, 2.5 grams) – This leavening agent is key to making the cake rise.
• Kosher Salt (½ teaspoon) – A pinch of salt balances the sweetness and enhances the flavors.
• Whole Buttermilk (6 tablespoons, 90 grams) – Buttermilk contributes moisture and a slight tang, making the cake taste rich and delicious.
• Roasted Strawberry Purée (? cup, 160 grams) – This ingredient is what makes the cake special, infusing it with natural strawberry flavor.
• Red Liquid Food Coloring (6 to 7 drops) – Used to enhance the strawberry batter’s color, making it vibrant and appealing.
• Buttermilk Glaze – This drizzle adds a sweet finish over the cake, enhancing its overall flavor.
• Fresh Strawberries – Optional garnish to add a touch of freshness and color.

Cooking Instructions for Marbled Strawberry Bundt Cake

Now it’s time to dive into the fun part: baking the Marbled Strawberry Bundt Cake. Follow these simple steps to create a masterpiece that will have everyone asking for seconds. Trust me, the aroma that fills your kitchen while baking will be mouthwatering!

1. Preheat your oven to 325°F (170°C). Preparing your oven beforehand ensures even baking, which is crucial for a cake.
2. In a stand mixer fitted with a paddle attachment, add the unsalted butter and granulated sugar. Beat them together at medium speed until the mixture is light and fluffy, about 5 minutes. Don’t forget to scrape the sides of the bowl occasionally for an even blend. The texture should be creamy and pale.
3. Add the large eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Include the vanilla extract as well; the batter might look slightly broken, but don’t worry—it will come together beautifully.
4. Transfer about half of this butter mixture (around 402 grams) to a medium bowl. This is where we’ll create our two different batters.
5. In a separate small bowl, whisk together 1¼ cups of cake flour, ¼ teaspoon of baking powder, and ¼ teaspoon of kosher salt. Fold this flour mixture into the first half of the butter mixture alternately with the whole buttermilk, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
6. In another small bowl, whisk together the remaining 1 cup of cake flour, ¼ teaspoon of baking powder, and ¼ teaspoon of kosher salt. Now, stir together the Roasted Strawberry Purée and red liquid food coloring. Then fold this mixture into the second half of the butter mixture, also alternating with the flour mixture. Mix until just combined.
7. Prepare a 10-cup Bundt pan by spraying it with cooking spray. Use a pastry brush to spread any excess evenly inside the pan, then lightly flour it, tapping out any excess. This step is crucial to ensure the cake releases easily after baking.
8. Using large pastry bags, spoon the plain and strawberry batters into separate bags. Cut a ½-inch opening at the tips. Pipe the batters randomly in a ring at the bottom of the prepared pan, alternating between the two to create a checkerboard-like pattern. Continue this layering until all the batter is used.
9. With a butter knife, gently swirl the batters together using a figure-8 motion. Take care not to touch the bottom or sides of the pan to keep the marbling distinct. Firmly tap the pan on a kitchen towel-lined counter several times to help settle the batters and release any trapped air bubbles.
10. Bake the cake in your preheated oven for about 52 to 58 minutes, rotating the pan halfway through. If you notice it browning too quickly, cover it loosely with foil during the last 5 to 6 minutes. The cake is ready when a wooden pick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This cooling step is important for achieving the right texture.
12. Once cooled, transfer the cake to a serving plate and generously spoon the Buttermilk Glaze over the top. If desired, garnish with fresh strawberries for a delightful finish. You can refrigerate any leftovers in an airtight container for up to 5 days; just remember to let it come to room temperature before serving.

Ways to Customize

If you’re looking to personalize the Marbled Strawberry Bundt Cake, here are some wonderful ideas to make it truly your own!

• Try Different Fruits: Substitute the Roasted Strawberry Purée with other fruit purees like raspberry or blueberry for a different flavor profile.
• Flavor Variations: Experiment with different extracts like almond or lemon to add a unique twist to the cake.
• Frosting Options: Instead of the Buttermilk Glaze, consider topping the cake with a cream cheese frosting for an extra indulgent treat.
• Mix-in Choices: Add in some chocolate chips or nuts for added texture and flavor contrast.
• Gluten-Free Version: Use a gluten-free cake flour blend to make this recipe suitable for gluten-sensitive friends.

Pairing Suggestions for Marbled Strawberry Bundt Cake

When it comes to serving the Marbled Strawberry Bundt Cake, the options are as delightful as the cake itself. Here are some pairing suggestions:

• Fresh Whipped Cream: Serve slices of this cake with a dollop of freshly whipped cream for a light and airy complement.
• Fruit Salad: A refreshing fruit salad on the side adds a burst of freshness without overpowering the cake.
• Tea Time: Enjoying a slice with a cup of tea makes for a lovely afternoon treat.
• Special Occasions: This cake is perfect for celebrations like birthdays, spring picnics, or brunch gatherings.
• Storage Advice: Leftover slices can be stored in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before enjoying again.

FAQ

Conclusion

The Marbled Strawberry Bundt Cake is truly a delightful dessert that captures the essence of spring with its vibrant colors and flavors. Every slice brings a perfect blend of sweet and tangy that is sure to please any crowd. I encourage you to give this recipe a try—you won’t regret it! It’s not just a cake; it’s a memory waiting to happen!

Marbled Strawberry Bundt Cake

The ultimate spring dessert, the Marbled Strawberry Bundt Cake is a visual and flavorful delight. With its vibrant colors and deliciously moist texture, this cake is perfect for any occasion. Easy to make and even easier to love, it’s a must-try for your next gathering!

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Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup plus 2 tablespoons Unsalted Butter softened
• 1 cup Granulated Sugar
• 4 large Large Eggs room temperature
• 2 teaspoons Vanilla Extract
• 2¼ cups Unbleached Cake Flour divided, plus more for dusting
• ½ teaspoon Baking Powder divided
• ½ teaspoon Kosher Salt divided
• 6 tablespoons Whole Buttermilk room temperature
• ? cup Roasted Strawberry Purée (recipe follows)
• 6 to 7 drops Red Liquid Food Coloring
• Buttermilk Glaze (recipe follows)
• Fresh Strawberries for garnish

Equipment

• Stand Mixer
• Bundt pan

Method

 

1. Preheat your oven to 325°F (170°C).
2. In a stand mixer fitted with a paddle attachment, add the unsalted butter and granulated sugar. Beat them together at medium speed until the mixture is light and fluffy, about 5 minutes. Don’t forget to scrape the sides of the bowl occasionally for an even blend. The texture should be creamy and pale.
3. Add the large eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Include the vanilla extract as well; the batter might look slightly broken, but don’t worry—it will come together beautifully.
4. Transfer about half of this butter mixture (around 402 grams) to a medium bowl. This is where we’ll create our two different batters.
5. In a separate small bowl, whisk together 1¼ cups of cake flour, ¼ teaspoon of baking powder, and ¼ teaspoon of kosher salt. Fold this flour mixture into the first half of the butter mixture alternately with the whole buttermilk, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
6. In another small bowl, whisk together the remaining 1 cup of cake flour, ¼ teaspoon of baking powder, and ¼ teaspoon of kosher salt. Now, stir together the Roasted Strawberry Purée and red liquid food coloring. Then fold this mixture into the second half of the butter mixture, also alternating with the flour mixture. Mix until just combined.
7. Prepare a 10-cup Bundt pan by spraying it with cooking spray. Use a pastry brush to spread any excess evenly inside the pan, then lightly flour it, tapping out any excess. This step is crucial to ensure the cake releases easily after baking.
8. Using large pastry bags, spoon the plain and strawberry batters into separate bags. Cut a ½-inch opening at the tips. Pipe the batters randomly in a ring at the bottom of the prepared pan, alternating between the two to create a checkerboard-like pattern. Continue this layering until all the batter is used.
9. With a butter knife, gently swirl the batters together using a figure-8 motion. Take care not to touch the bottom or sides of the pan to keep the marbling distinct. Firmly tap the pan on a kitchen towel-lined counter several times to help settle the batters and release any trapped air bubbles.
10. Bake the cake in your preheated oven for about 52 to 58 minutes, rotating the pan halfway through. If you notice it browning too quickly, cover it loosely with foil during the last 5 to 6 minutes. The cake is ready when a wooden pick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This cooling step is important for achieving the right texture.
12. Once cooled, transfer the cake to a serving plate and generously spoon the Buttermilk Glaze over the top. If desired, garnish with fresh strawberries for a delightful finish. You can refrigerate any leftovers in an airtight container for up to 5 days; just remember to let it come to room temperature before serving.

Notes

• Tip 1: Proper cooling helps maintain the integrity of the cake.
• Tip 2: Consider using a stand mixer for ease of mixing.
• Tip 3: Always measure ingredients accurately for the best results.
• Tip 4: Rotate your pan for even baking.
• Tip 5: Enjoy with a dollop of whipped cream!

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.