Description
A delicious and visually appealing Strawberry Milkshake Pound Cake that combines the flavors of strawberry milkshake with a classic pound cake.
Ingredients
Scale
- 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)
- 2 cups powdered sugar (for glaze)
- 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
- ½ tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Cream butter, oil, and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add strawberry pudding mix, extracts, and milk.
- Mix in flour, baking powder, and salt until smooth.
- Divide batter into two bowls.
- Tint one portion with pink/red food coloring.
- Alternate spoonfuls of plain and pink batter into the bundt pan to create a swirl effect.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Let cool in pan for 15 minutes, then invert onto a wire rack to cool fully.
- Whisk powdered sugar, strawberry milk, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of food coloring based on desired intensity of color.
- Store any leftover cake in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg