GLAZED STRAWBERRY BUNDT CAKE

My girls had been asking for a “pink cake with pink frosting” for a while. I knew when I attempted to make one it better taste good and look good. I stumbled across this recipe and I knew it would be the one! Everyone loved it – especially the girls!

GLAZED STRAWBERRY BUNDT CAKE

Ingredients for cake
1 stick, softened butter
1/2 cup canola oil
1 3/4 cups granulated sugar
4 large eggs
3/4 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla
1/4 cup strawberry jam
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2-3 drops red food coloring

Ingredients for glaze
1 C sweetened condensed milk
2 tablespoons strawberry jam
1/2 cup white chocolate chips
1-2 drops red food coloring

Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhance pink color. Transfer batter to prepared bunt pan spreading cake evenly. Bake for 50-55 minutes until baked through. Remove and let cool completely.
Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam, condensed milk and white chips stirring until melted. Once melted, stir in 1-2 drops of red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 5 minutes. With a spoon, drizzle icing over cake letting drip down sides as desired.

5 COMMENTS

  1. The recipe doesn’t specify how much heavy whipping cream to use. It isn’t even listed as an ingredient until you read the instructions for the glaze. Thanks!

    • It was a typo- you don’t use whipping cream, you use condensed milk, like it says in the ingredient list. 🙂 I fixed it!

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