Description
This Layered Strawberry Bundt Cake is a delightful dessert combining moist strawberry-infused cake layers with rich buttercream and light whipped cream, all beautifully garnished with fresh strawberries and confectioners' sugar. The cake features a hidden channel filled with buttercream for an extra burst of flavor, making it perfect for special occasions or a sweet treat anytime.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs, room temperature
- 1/2 cup whole milk
- 1/2 cup strawberry puree
- 3 tablespoons strawberry gelatin (Jell-O powder)
- 1 teaspoon vanilla extract
Buttercream
- 1/3 cup unsalted butter, softened
- 4 cups confectioners' sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream, cold
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Toppings
- 1/4 cup strawberry jam
- Confectioners' sugar, for dusting
- Whole fresh strawberries, for garnish
Instructions
- Make the batter: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly. In a large bowl, whisk together flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 4-5 minutes. Add eggs one at a time, mixing well after each. Blend in milk, strawberry puree, strawberry gelatin, and vanilla extract. Add flour mixture in two parts, mixing on low until just combined. Avoid overmixing by scraping the bowl.
- Bake the cake: Pour batter evenly into the prepared Bundt pan, smoothing the surface. Bake for 40-45 minutes until a digital thermometer reads 205°-210°F at the thickest part, or a skewer inserted comes out clean or with few crumbs.
- Cool the cake: Remove cake from oven and let it rest in the pan for 10 minutes. Run a knife or thin spatula around edges and center to loosen. Flip onto a wire rack and allow to cool completely.
- Make the buttercream: Beat softened butter until creamy (3-4 minutes). Gradually add 1 cup confectioners' sugar and beat on medium-high. Add vanilla extract and a splash of milk; continue alternating adding confectioners' sugar and milk, beating thoroughly after each addition until all incorporated. Beat for an additional 1-2 minutes until light and creamy. Set aside.
- Make the whipped cream: Chill a mixer bowl and beaters for 10 minutes. Pour cold heavy cream into the bowl and beat on medium-high for 2-3 minutes. Add confectioners' sugar, vanilla, and cream of tartar, then whip for another 3-4 minutes until stiff peaks form. Refrigerate until assembly.
- Assemble the cake: Slice the cooled Bundt cake horizontally in half with a serrated knife. Using a spoon, scoop out a 1/2-inch deep channel from the middle of the bottom layer, reserving crumbs. Place bottom layer on serving plate. Fill the channel with buttercream and spread remaining buttercream over the entire bottom layer evenly. Spread strawberry jam over the cut side of the top half and place it jam-side down on the buttercream layer.
- Garnish and serve: Dust the entire top of the assembled cake with confectioners' sugar. Spread or pipe the whipped cream over the top layer. Garnish with fresh whole strawberries and sprinkle reserved cake crumbs over the whipped cream for decoration. Serve and enjoy.
Notes
- Ensure all eggs are at room temperature for better mixing and texture.
- Scoop out the channel carefully to create room for buttercream without compromising cake structure.
- Be cautious not to overmix the batter to avoid dense cake texture.
- Use a digital thermometer for precise baking doneness.
- Chilling the mixing bowl and beaters improves whipped cream stability.
- This cake is best served the same day or within two days refrigerated.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
