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Strawberry Bundt Cake with Cream Cheese Frosting

Strawberry Bundt Cake with Cream Cheese Frosting
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A tender, moist strawberry-studded bundt cake with a lightly tangy cream cheese frosting. Perfect for spring celebrations or an elegant dessert for four.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and finely chopped
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk, as needed

Instructions

  1. Preheat your oven to 350°F (177°C). Generously grease a 6-cup bundt pan with softened butter or non-stick baking spray, making sure to coat all crevices; this prevents the cake from sticking and ensures a clean release.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisking aerates the flour and distributes the leaveners evenly, which promotes an even rise.
  3. In a separate large bowl, whisk the egg until frothy, then add the buttermilk, melted butter, and vanilla extract. Whisk until fully combined and smooth.
  4. Pour the dry ingredients into the wet mixture and stir gently with a rubber spatula just until no streaks of flour remain. Do not overmix, as that will toughen the cake. The batter will be thick and slightly lumpy.
  5. Fold in the chopped strawberries with a few gentle strokes, being careful not to crush them too much. The berries should be evenly distributed throughout the batter.
  6. Transfer the batter into the prepared bundt pan and smooth the top with the spatula. Bake for 25 to 30 minutes, rotating the pan halfway through, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cake cool in the pan on a wire rack for 10 minutes. Then invert the pan onto the rack and gently lift it off. Allow the cake to cool completely, about 45 minutes, before frosting; frosting a warm cake will cause the frosting to melt and slide off.
  8. For the frosting: In a medium bowl, beat the softened cream cheese and butter together with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  9. Add the powdered sugar and vanilla extract, then beat on low speed until the sugar is incorporated. Increase speed to medium and beat for 1 minute until fluffy. Add milk 1 tablespoon at a time, beating after each, until the frosting reaches a thick but spreadable consistency.
  10. Once the cake is completely cool, spread the cream cheese frosting evenly over the top, letting it drip down the sides in a few places if desired. For best results, use an offset spatula. Serve immediately or refrigerate for 30 minutes to set the frosting slightly.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the unfrosted cake tightly in plastic wrap and then aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator, then frost before serving. For best texture, bring the cake to room temperature for 30 minutes before serving.

Nutrition

Keywords: strawberry bundt cake, cream cheese frosting, strawberry cake, bundt cake recipe, spring dessert, easy cake, homemade cake, dessert for four, strawberry dessert, cream cheese icing

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