HIDDEN HEART STRAWBERRY BUNDT CAKE RECIPE BY TASTY
What a delightful and sweet surprise to find a heart in the middle of a strawberry bundt cake!
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C).
- On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
- Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
- In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
- Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
- Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
- Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
- Grease a bundt pan with nonstick spray.
- Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
- Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
- Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
- Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
- Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
- Pour the white chocolate ganache over the cake. Decorate with sprinkles.
- Slice the cake to reveal the hidden hearts, then serve.
- Enjoy!
Nutrition Facts : Calories 934 calories, Carbohydrate 114 grams, Fat 49 grams, Fiber 2 grams, Protein 14 grams, Sugar 59 grams
ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE
This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.
Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 21 g, TransFat 0 g
STRAWBERRY BUNDT CAKE WITH MILK CHOCOLATE CHIPS
This Strawberry flavored Bundt Cake is ultra moist and oh so good, loaded with Milk Chocolate Chips. Easy to make and even easier to eat!
Provided by Beth Anne R.
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
- In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
- In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
- Mix dry and wet ingredients together thoroughly.
- Fold in 1/2 cup Milk Chocolate Chips into batter.
- Pour batter into well greased & floured Bundt Pan.
- Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
- Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.
Nutrition Facts : Calories 279.9, Fat 19, SaturatedFat 4.7, Cholesterol 67.1, Sodium 174.5, Carbohydrate 24.2, Fiber 0.4, Sugar 23.3, Protein 3.6
STRAWBERRY BUNDT CAKE WITH LEMON GLAZE DRIZZLE (USES CAKE MIX)
A very delicious and moist Strawberry Bundt Cake. You could certainly make this with strawberry glaze or plain sugared glaze if you wanted to, or even just dust with powdered sugar, but my favorite is the lemon glaze topping as it offsets the sweet strawberry flavor perfectly. This cake is very pretty and goes well for brunches, dinner parties, think pink events, etc. Also, the recipe is for a Bundt cake, but you could easily make a layer cake using two 8" round cake pans instead then use a frosting. ** Note: my oven is gas and cooks quickly, you may need to cook a little longer depending your oven, but basically cake is done when toothpick comes out clean.
Provided by BlondieItaliana
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
- Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
- Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
- Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
- Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.
Nutrition Facts : Calories 147.2, Fat 7.7, SaturatedFat 1.4, Cholesterol 47.5, Sodium 20.4, Carbohydrate 18.6, Fiber 0.2, Sugar 17.8, Protein 1.7
STRAWBERRY HEART BUNDT CAKE
I found this recipe on Diana's Desserts and she says it should be made with an Elegant Heart Cake Pan by Nordic Ware. It can be purchased online or at JCPenney's. She made it for her husband on Valentine's Day in 2005 and she calls it a winner! It looks awesome in the picture! The cake takes a long time to cool but it is worth it, I guess!
Provided by Manami
Categories Dessert
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325F(160.
- Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
- In a large bowl, blend the eggs and granulated sugar.
- Using an electric mixer, beat in the butter & liqueur until fluffy.
- Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
- In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
- Toss to coat the strawberries evenly with the flour.
- Using a rubber spatula, gently fold the berries into the batter.
- Pour the batter into the prepared pan and level top with rubber spatula.
- Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
- Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
- Unmold the cake onto the rack and let cool completely.
- Fill the center of the cake with remaining 2 cups(whole) strawberries.
- Dust cake with confectioners' sugar.
- Enjoy!
Nutrition Facts : Calories 499.3, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 91.1, Carbohydrate 61.4, Fiber 1.9, Sugar 36, Protein 7
STRAWBERRY BUNDT CAKE
A very quick and easy cake to prepare, yet so delicious and moist. No need to frost this cake, but you could and have it for that someones' special birthday, since it's such a pretty cake. I found this recipe in a 5 ingredient cookbook.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, add all the ingredients.
- Beat for 2 minutes at medium speed.
- Pour into a greased and floured 10-inch bundt pan.
- Bake at 325 degrees for 55 to 60 minutes.
- Cake is done when toothpick comes out clean.
- Cool for 20 minutes before removing from pan.
- No need to frost, but you could with a commercial vanilla icing.
- Note: The boxed instant pudding used for this recipe should be (3.4 ounce).
STRAWBERRY SHORTCAKE BUNDT CAKE
A great traveling and keeping cake. This delicious cake is perfect for strawberry season when those delicious berries are in abundance. It is also great for picnics.
Provided by MarieRynr
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- To sour milk, stir 1 tablespoon lemon juice with a cup of milk and let stand a minute.
- Preheat to 350°F Butter a 12-cup Bundt pan and set aside.
- Prepare the strawberries and set aside. In a food processor, cream the sugar and flour with the cream cheese until smooth. Stir in the egg and vanilla. Set aside.
- Cream the butter with the sugar until light and fluffy. Fold in the vanilla, then blend in eggs, and process to blend batter well. Fold in the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.
- Spoon half of batter into prepared pan. Make sure the pan is big enough. I did this once and it ended up spilling out all over my oven. Spread reserved cream cheese filling all around top of batter (being careful not to touch edges). Sprinkle strawberries evenly over this. Top with remaining batter. Bake 60-75 minutes until cakes tests done. Let cool 15-20 minutes in pan before inverting onto a serving plate. Dust with confectioner's sugar or fondant.
- For the Soaking Syrup, heat the sugar and water to a gentle boil in a small saucepan. Simmer 3 minutes and then cool to room temperature. Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
- For the Vanilla Glaze, whisk all ingredients in a small bowl adding hot water as required to make a pourable glaze. Drizzle over cake (that has syrup or not - up to you - the syrup makes the cake far more moist).
- More often than not I just heat up a can of vanilla icing in the microwave for several seconds and spoon that over. It's still delicious.
- This cake freezes well.
Nutrition Facts : Calories 659.9, Fat 24.4, SaturatedFat 14.2, Cholesterol 139.8, Sodium 292.9, Carbohydrate 103.8, Fiber 1.2, Sugar 77.7, Protein 8
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