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–+ servings
serving a slice of chocolate chip strawberry bundt cake
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STRAWBERRY CHOCOLATE BUNDT CAKE

Strawberry Chocolate Bundt Cake is a fantastic combo of 2 perfect flavors, chocolate + strawberry! This Strawberry Bundt Cake recipe is made with simple ingredients & is perfect for Valentine's Day!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Strawberry Chocolate Bundt Cake
Servings: 16
Calories: 406kcal
Author: Jessica & Nellie

Ingredients

Chocolate cake mix:

  • 15.25 oz chocolate cake mix
  • 3.4 oz instant chocolate pudding
  • 1 ¼ cups water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 TBSP milk
  • 1 tsp vanilla
  • ½ cup mini chocolate chips

Vanilla cake mix:

  • 15.25 oz vanilla cake mix
  • 1 ¼ cup water
  • ½ vegetable oil
  • 3 eggs
  • 3 oz strawberry jello DIVIDED!

Strawberry glaze:

  • 1 cup powdered sugar
  • 3-4 TBSP milk
  • 2 tsp strawberry jello mix

Instructions

  • Preheat the oven to 350 F. Grease a bundt pan extremely well and set aside.
  • In a large mixing bowl, whisk together the chocolate cake mix, water, oil, eggs as well as the chocolate pudding mix, milk, vanilla and mini chocolate chips. Set aside.
  • In a separate large mixing bowl, whisk together the vanilla cake mix, water, oil & eggs. Set aside 2 tsp of the strawberry jello mix, then add the rest of the package into the vanilla cake batter.
  • Once the cakes are mixed, begin by pouring some of the strawberry batter into the bundt pan. Follow with a layer of chocolate cake batter. Pour more of the strawberry cake batter over the chocolate batter. Continue alternating cake batters until either the bundt pan is ¾ full or all of the cake batter is used. NOTE: Do not fill the bundt pan more than ¾ full. If you have additional cake batter, make it into cupcakes or discard it.
  • Place the pan into the oven to bake for 55 minutes or until a toothpick inserted comes out clean or with moist but not wet crumbs. Once baked, remove the cake from the oven and place onto a cooling rack to cool completely.
  • Once the cake has cooled, turn over onto a cake stand or serving platter. Gently tap around the top of the pan to release the cake from the pan. Carefully pull the pan up off of the cake.
  • To make the glaze, whisk together all of the glaze ingredients until a smooth mixture has formed. Spoon or pour the glaze over the bundt cake. Let set for 5 minutes before slicing and serving.

Notes

Store cake in an airtight container for up to 5 days. Cake can be frozen for up to 3 months. 

Nutrition

Calories: 406kcal | Carbohydrates: 64g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 555mg | Potassium: 149mg | Fiber: 1g | Sugar: 42g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg