Description
This Strawberry White Chocolate Bundt Cake is a moist and flavorful dessert that combines a white cake mix enhanced with instant vanilla pudding and white chocolate chips, folded with fresh strawberries to create a luscious texture. Topped with a homemade strawberry buttercream frosting featuring strawberry preserves and fresh diced strawberries, this cake is perfect for spring and summer gatherings or any celebration.
Ingredients
Cake Ingredients
- 1 box White Cake Mix (Duncan Hines Perfectly Moist recommended)
- 3 Large Eggs
- 1 cup Water
- ⅓ cup Vegetable Oil
- 1 Instant Vanilla Pudding Mix (powder only)
- ¼ cup Vegetable Oil (additional to cake mix recipe)
- 1 cup White Chocolate Chips
- 1 cup Fresh Strawberries (coarsely chopped)
- ¼ cup All Purpose Flour
Frosting Ingredients
- 2 cups Powdered Sugar (more as needed)
- ½ teaspoon Vanilla Extract
- 2 tablespoons Strawberry Preserves
- 2-3 tablespoons Milk (adjust for consistency)
- ⅓ cup Fresh Strawberries (diced)
- Fresh Strawberries for Garnish
Instructions
- Prepare Bundt Pan: Generously grease and flour a bundt pan to ensure the cake releases easily after baking. Using a non-stick spray like Baker’s Joy is highly recommended for flawless removal.
- Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the cake batter evenly.
- Mix Cake Batter: Prepare the white cake mix according to the box directions, adding the eggs, water, and ⅓ cup vegetable oil. Into this mixture, incorporate the instant vanilla pudding powder, the extra ¼ cup vegetable oil, and white chocolate chips. Mix gently until just combined to avoid overmixing which can make the cake dense.
- Coat Strawberries: Place the coarsely chopped strawberries in a bowl and toss them with ¼ cup all-purpose flour until coated. This step prevents the strawberries from sinking to the bottom of the cake during baking.
- Fold Strawberries into Batter: Gently fold the floured strawberries into the cake batter, ensuring even distribution without breaking the fruit pieces.
- Pour Batter and Bake: Transfer the batter into the prepared bundt pan, spreading evenly. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the bundt cake cool in the pan for 10 to 15 minutes to firm up. Then carefully invert the pan onto a wire rack to remove the cake, and allow it to cool completely before icing.
- Prepare Strawberry Puree: While the cake is cooling, use a handheld immersion blender to puree fresh diced strawberries until smooth. Set this puree aside for use in the frosting.
- Make Strawberry Frosting: In a large bowl, whisk together powdered sugar, vanilla extract, strawberry preserves, milk, diced strawberries, and the reserved strawberry puree until you achieve a thick but pourable consistency. Adjust milk or powdered sugar as needed for your preferred frosting thickness.
- Frost the Cake: Once the cake is fully cooled, pour the strawberry buttercream frosting evenly over the top. Garnish with fresh strawberries for a beautiful finishing touch.
- Serve and Enjoy: Slice the cake and serve at room temperature. This cake pairs wonderfully with tea or coffee and is perfect for sharing at celebrations or casual get-togethers.
Notes
- Coating strawberries with flour prevents them from sinking in the batter during baking.
- Use a quality non-stick spray for bundt pans to ensure easy cake release.
- Adjust the frosting consistency by adding more powdered sugar to thicken or milk to thin.
- If white chocolate chips are not available, white chocolate chunks can be substituted.
- This cake is best served the same day but can be stored covered at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
