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Strawberry Milkshake Pound Cake Recipe

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4.8 from 119 reviews

This Strawberry Milkshake Pound Cake is a moist, flavorful bundt cake infused with instant strawberry pudding and strawberry extract to capture the sweet and creamy essence of a strawberry milkshake. A beautiful swirl effect is created with pink-tinted batter, and a luscious strawberry glaze drizzled on top adds an extra burst of sweetness, making it perfect for dessert or a special occasion treat.

Ingredients

Scale

Cake Batter

  • 3 cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • ½ cup vegetable oil
  • 5 large eggs
  • 1 cup whole milk
  • 1 (3.4 oz) package instant strawberry pudding mix
  • 2 tsp strawberry extract
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp salt
  • Pink or red food coloring (optional, for swirl effect)

Glaze

  • 2 cups powdered sugar
  • 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
  • ½ tsp vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.
  2. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which will create a tender crumb in your cake.
  3. Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next to maintain a smooth batter.
  4. Mix in Flavorings and Milk: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to infuse the batter with that signature strawberry milkshake flavor.
  5. Add Dry Ingredients: Gradually fold in the flour, baking powder, and salt until the batter is smooth and no dry pockets remain.
  6. Divide and Color Batter: Separate the batter evenly into two bowls. Tint one portion with pink or red food coloring to create a vibrant swirl effect in the cake.
  7. Layer Batter in Pan: Alternately spoon dollops of the plain and pink batter into the prepared bundt pan to achieve a beautiful marbled swirl pattern once baked.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
  9. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes to set, then invert it onto a wire rack to cool completely, preventing sogginess and preserving texture.
  10. Prepare the Glaze: In a bowl, whisk together powdered sugar, strawberry milk (or milk with strawberry syrup), and vanilla extract until the glaze is smooth and pourable.
  11. Glaze the Cake: Once the cake is fully cooled, drizzle the strawberry glaze evenly over the top, letting it cascade down the sides for a sweet, decorative finish.

Notes

  • For best results, use room temperature ingredients to ensure even mixing and a tender texture.
  • If you prefer a stronger strawberry flavor, add an extra teaspoon of strawberry extract into the glaze.
  • The glaze consistency can be adjusted by adding more powdered sugar to thicken or more milk to thin as desired.
  • Allow the cake to cool completely before adding the glaze to prevent it from melting and running off excessively.
  • This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Strawberry pound cake, milkshake cake, bundt cake, strawberry dessert, strawberry flavored cake, strawberry glaze, layered cake

Find it online: https://lucabites.com/strawberry-milkshake-pound-cake-recipe/