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
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 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 CARROT BUNDT CAKE WITH STRAWBERRY-CREAM CHEESE GLAZE
Make and share this Strawberry Carrot Bundt Cake With Strawberry-Cream Cheese Glaze recipe from Food.com.
Provided by PaulaG
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
- In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
- In a medium size bowl, beat together the oil, yogurt, water and eggs.
- Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
- Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
- For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.
BUNDT CHEESE CAKE WITH STRAWBERRY SAUCE
Make the sauce ahead of time, make the cake the next day to serve. Feel free to use assorted berries for the sauce. You can use frozen berries, just thaw slightly first.
Provided by 2Bleu
Categories Dessert
Time 1h30m
Yield 1 Bundt cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- SAUCE: While cake is baking, make the sauce. In a medium saucepan, heat preserves, orange juice, and Grand Marnier until just warm and preserves are melted.
- Remove from heat and stir in sliced strawberries and lemon juice. Cool to room temperature then refridgerate at least 4 hours to allow flavors to blend.
- CAKE: Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan and set aside. In a large bowl, combine biscuit mix, flour, baking powder, salt, and nutmeg and set that aside.
- In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
- Beat in eggs, one at a time. Add milk and vanilla extract and dry (Bisquik) mixture and mix well. Pour into prepared pan, spreading evenly using a small rubber spatula. Bake approximatly 55 to 60 minutes or until a cake tester inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn over onto cake dish, cool completely (fastest cooling time by placing it in the fridge). When completely cool, sprinkle with powdered sugar.
- TO SERVE: Slice cake and serve with Grand strawberry sauce.
STRAWBERRY GREEK YOGURT BUNDT CAKE
Make and share this Strawberry Greek Yogurt Bundt Cake recipe from Food.com.
Provided by chefiecamacho
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
- With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
- ** Note I have made this cake in advance, it freezes really well then drizzle with glaze before serving.
Nutrition Facts : Calories 393.9, Fat 16.9, SaturatedFat 10.2, Cholesterol 87.2, Sodium 303.4, Carbohydrate 57.4, Fiber 1.3, Sugar 36.4, Protein 4.6
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