Print

Strawberry Milkshake Swirl Pound Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 132 reviews

A delicious and visually appealing Strawberry Milkshake Pound Cake that perfectly blends the sweet, creamy flavors of a strawberry milkshake with a classic moist pound cake, featuring a beautiful swirl effect and a luscious strawberry glaze.

Ingredients

Scale

Cake Ingredients

  • 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 Ingredients

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan to prevent sticking and ensure easy release.
  2. Cream Butter, Oil, and Sugar: In a large bowl, cream together the softened unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. This will give the cake a tender texture.
  3. Add Eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next to create a smooth batter.
  4. Add Flavoring Ingredients: Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to combine the characteristic strawberry milkshake flavor with classic cake flavors.
  5. Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt to the wet mixture, mixing just until smooth and well combined; avoid overmixing to keep the cake tender.
  6. Create Swirl Batter: Divide the batter evenly into two bowls. Add pink or red food coloring to one bowl to create a vibrant swirl effect.
  7. Form Batter Swirls in Pan: Alternate spoonfuls of plain and colored batter into the prepared bundt pan, layering to create a beautiful marbled swirl pattern throughout the cake.
  8. Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the cake center; it should come out clean.
  9. Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely, preventing sogginess and ensuring the glaze adheres nicely.
  10. Prepare Glaze: Whisk together the powdered sugar, strawberry milk (or milk combined with strawberry syrup), and vanilla extract until smooth and pourable.
  11. Glaze Cake: Drizzle the strawberry glaze evenly over the fully cooled cake to add extra sweetness and strawberry flavor.

Notes

  • Ensure all ingredients are at room temperature for best mixing and texture.
  • Adjust the amount of food coloring based on how intense you want the pink swirl to be.
  • Store leftover cake in an airtight container at room temperature to maintain freshness.

Find it online: https://yumfoodusa.com/strawberry-milkshake-swirl-pound-cake/