It’s also important to let the cake cool for just 10 minutes in the pan—any longer and it will be hard to remove. If it’s still stubbornly stuck and you don’t get the cake out of a Bundt pan perfectly, you can patch the cake together with a little frosting and cover the imperfections with the whipped cream when you slice and serve the cake.
How do you get a clean slice of strawberry Bundt cake?
To slice the layered Bundt cake without squishing out the filling, I like to use a sharp serrated knife. Gently saw the knife back and forth down through the cake to make the cuts while keeping the frosting and jam in place. Don’t press down too hard, just let the knife do the work. This technique will work with a chef’s knife too.
Chilling the cake can also help here, especially on hot days. Even just 30 minutes in the fridge will help firm the buttercream and jam so that they’re less likely to ooze out when the cake is sliced.
Ingredients
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
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
Directions
1
Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
2
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar at medium-high speed for 4-5 minutes or until fluffy and light in color, scraping the bowl as needed. Add eggs, one at a time, mixing well after each addition. Add milk, strawberry puree, strawberry gelatin and vanilla extract; beat until blended. Add half the flour mixture; beat until blended. Add the remaining flour mixture; beat until just combined.
3
Pour batter into the prepared Bundt pan, smoothing into an even layer. Bake 40-45 minutes or until a digital thermometer inserted into the center reads 205°-210° or a knife inserted into the center comes out clean.
4
Remove from the oven; let cool 10 minutes. Run a knife around the edges and center of the cake. Place a wire rack over the top of the pan; flip to release the cake onto the rack. Let cool completely.
5
To make the buttercream, in a large bowl, beat softened butter for 3-4 minutes or until creamy and smooth. Beat in 1 cup confectioners’ sugar and a splash of milk until creamy. Continue alternating between cups of confectioners’ sugar, milk and vanilla extract, beating well after each addition. Beat 1-2 additional minutes or until frosting is light in color and creamy. Set aside.
6
To make the whipped cream, chill a large bowl and beaters for 10 minutes. Pour cold heavy whipping cream into the bowl; beat on medium-high speed for 2-3 minutes. Add confectioners’ sugar, vanilla extract and cream of tartar. Beat another 3-4 minutes or until stiff peaks form. Refrigerate until ready to use.
7
To assemble the cake, use a serrated knife to slice the cooled Bundt cake in half horizontally. Use a spoon to scoop out a ½-inch deep channel around the middle of the bottom ring; set cake crumbles aside. Place the cake bottom on a serving platter.
8
Spoon or pipe buttercream frosting into the channel; spread into a layer. Spoon or pipe the remaining frosting over the cake layer, smoothing to the edges. Spread strawberry jam over the cut side of the other half of the cake. Place the top half, jam-side-down, onto the buttercream-frosted layer.
9
Dust cake with confectioners’ sugar. Spread the whipped cream on top of the cake. Garnish with strawberries; sprinkle the top with cake crumbles. Slice to serve.
Nutrition Facts
1 piece: 708 calories, 30g fat (18g saturated fat), 140mg cholesterol, 276mg sodium, 105g carbohydrate (79g sugars, 1g fiber), 7g protein.
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