Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments
Indulge in a delightful trip down memory lane with this Strawberry Milkshake Pound Cake. This tender, moist bundt cake bursts with vibrant strawberry flavor, reminiscent of your favorite childhood milkshake. Its beautiful marbled pink hue and sweet glaze make it a show-stopping dessert perfect for any occasion, evoking pure nostalgia with every bite.
Prep Time
25 minutes
Cook Time
60-70 minutes
Total Time
2 hours 50 minutes (includes cooling time)
Servings
12 servings
Keywords
Why This Recipe Delivers
- Delivers a perfectly moist and tender crumb thanks to the addition of instant pudding mix and oil.
- Boasts a vibrant strawberry flavor that instantly transports you back to childhood milkshake memories.
- Features a beautiful marbled pink design, making it an impressive centerpiece for any gathering.
- Relatively straightforward to prepare, offering a gourmet result with accessible steps.
- Versatile and easily adaptable with different pudding flavors for endless variations.
Ingredients
- For the Batter:
- 226 grams (1 cup) Unsalted Butter, softened to room temperature
- 120 milliliters (1/2 cup) Vegetable Oil or melted coconut oil
- 400 grams (2 cups) Granulated Sugar
- 4 large Eggs, at room temperature
- 100 grams (1 box, e.g., 3.4 oz) Instant Strawberry Pudding Mix (can substitute with vanilla pudding mix + 5ml extra strawberry extract)
- 5 milliliters (1 teaspoon) Strawberry Extract
- 5 milliliters (1 teaspoon) Vanilla Extract
- 240 milliliters (1 cup) Whole Milk or any plant-based milk
- 360 grams (3 cups) All-Purpose Flour or a gluten-free flour blend
- 15 grams (1 tablespoon) Baking Powder
- 2.5 grams (1/2 teaspoon) Salt
- A few drops Pink or Red Food Coloring (optional)
- For the Glaze:
- 240 grams (2 cups) Powdered Sugar (Icing Sugar)
- 60 milliliters (1/4 cup) Strawberry Milk or regular milk
- 5 milliliters (1 teaspoon) Vanilla Extract
Instructions
- Preheat your oven to 165°C (325°F). Prepare a 2.5-3 liter (10-12 cup) bundt pan by generously greasing it with butter or baking spray, ensuring all nooks and crannies are covered, then lightly flouring it. This meticulous preparation prevents the cake from sticking.
- In a large mixing bowl or the bowl of a stand mixer, combine the softened unsalted butter, vegetable oil, and granulated sugar. Beat on medium-high speed for 5-7 minutes, scraping down the sides occasionally, until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, giving the cake its tender texture.
- Add the large eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated into the batter before adding the next, which helps create a smooth emulsion.
- Gradually add the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to the creamed mixture. Mix on low speed until just combined and smooth, being careful not to overmix.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet batter, mixing on low speed until just combined. Mix only until no streaks of flour remain; overmixing can develop the gluten, leading to a tough cake.
- Carefully divide the prepared cake batter into two equal portions in separate bowls. If desired, add a few drops of pink or red food coloring to one portion of the batter and mix gently until uniformly colored. This creates the beautiful marbled effect.
- Spoon alternating dollops of the plain batter and the colored batter into the prepared bundt pan. Use a knife or skewer to gently swirl the batters together once or twice, being careful not to overmix, to achieve a lovely marbled pattern.
- Bake the pound cake in the preheated oven for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times may vary depending on your oven, so keep an eye on it.
- Once baked, remove the bundt pan from the oven and let the cake cool in the pan for 15 minutes. This allows the cake to firm up slightly before you attempt to invert it. After 15 minutes, carefully invert the cake onto a wire rack and allow it to cool completely before glazing.
- While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, strawberry milk, and vanilla extract until smooth and free of lumps. Adjust the consistency by adding a tiny bit more powdered sugar for a thicker glaze or a few drops more milk for a thinner glaze.
- Once the cake is completely cooled, drizzle the prepared glaze evenly over the top, allowing it to drip attractively down the sides. Allow the glaze to set for about 10-15 minutes before slicing and serving. Enjoy with a dollop of whipped cream or fresh strawberries for an extra touch of indulgence.
Tools You’ll Need
- 2.5-3 liter (10-12 cup) Bundt pan
- Stand mixer with paddle attachment or electric hand mixer
- Large mixing bowls
- Medium mixing bowls
- Measuring cups and spoons (metric and imperial)
- Whisk
- Rubber spatula
- Wire cooling rack
- Wooden skewer or toothpick
Essential Success Tips
- Ensure all cold ingredients, especially butter and eggs, are at true room temperature. This allows them to cream together properly, creating a smooth, emulsified batter that holds air for a lighter cake.
- Thoroughly grease and flour your bundt pan. Use a pastry brush to get into all the crevices. A non-stick baking spray with flour is also highly recommended for intricate bundt pans.
- Do not overmix the batter once the flour is added. Mix only until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough and dry cake.
- Bake until a toothpick inserted into the thickest part of the cake comes out with just a few moist crumbs, not wet batter. Overbaking will result in a dry cake.
- Allow the cake to cool completely on a wire rack before applying the glaze. Glazing a warm cake will cause the glaze to melt and run off, rather than set properly.
Professional Cooking Secrets
- The instant pudding mix isn't just for flavor; it's a secret weapon for an incredibly moist and tender crumb. It helps to trap moisture, ensuring your pound cake stays fresh longer.
- To achieve a more distinct marble, don't over-swirl the two batters in the bundt pan. Just 1-2 gentle swirls with a knife or skewer are enough to create definition without blending the colors completely.
- For an extra layer of flavor depth, slightly warm your milk before adding it to the batter. This helps the extracts bloom and distribute their aromas more effectively throughout the cake.
Notes
- Storage: Store the Strawberry Milkshake Pound Cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
- Flavor Variations: Feel free to experiment with different instant pudding flavors like vanilla, banana, or white chocolate for a unique twist. Adjust the extract to match the pudding flavor.
- Gluten-Free: If using a gluten-free flour blend, ensure it is a 'cup-for-cup' or '1:1' blend designed for baking to achieve the best results.
Frequently Asked Questions
Can I use a different pan for this pound cake recipe?
Yes, you can. While a bundt pan gives a beautiful presentation, you can bake this in two 20×10 cm (8×4 inch) loaf pans for approximately 50-60 minutes, or a 25 cm (10-inch) tube pan for a similar baking time to the bundt pan. Adjust baking time as needed and always test for doneness with a toothpick.
How do I prevent my pound cake from sticking to the bundt pan?
The key is thorough greasing and flouring. Use softened butter or a baking spray that contains flour (like Baker's Joy or homemade equivalent). Ensure you get into every crevice, especially if your bundt pan has an intricate design. You can also dust with granulated sugar instead of flour for a slightly crispy crust.
Can I make this cake ahead of time?
Absolutely! This pound cake tastes even better the next day as the flavors have time to meld. Bake the cake, let it cool completely, then glaze it. Store it properly at room temperature for up to 3 days. It also freezes well, making it perfect for meal prep or future enjoyment.
Nutrition Facts (Per Serving)
Per serving (approximately 1/12 of cake): Calories: 550, Protein: 6g, Fat: 30g (Saturated Fat: 15g), Carbs: 65g (Sugar: 45g), Fiber: 1g
Allergy Information
Contains dairy, eggs, and wheat/gluten. For a gluten-free version, use a certified gluten-free flour blend. For a dairy-free option, use plant-based milk and a dairy-free butter alternative, ensuring your pudding mix is also dairy-free.
No comment