Introduction to Strawberry Bundt Cake with Marshmallow Cream Filling
There’s something magical about a Strawberry Bundt Cake with Marshmallow Cream Filling that brings a smile to my face. It’s like a warm hug on a plate! Whether you’re celebrating a special occasion or just want to brighten up a regular day, this cake is the perfect solution. It’s easy to whip up, and the surprise marshmallow filling adds a delightful twist that will impress your loved ones. Trust me, once you slice into this beauty, the vibrant colors and flavors will have everyone asking for seconds. Let’s dive into this delicious adventure together!
Why You’ll Love This Strawberry Bundt Cake with Marshmallow Cream Filling
This Strawberry Bundt Cake with Marshmallow Cream Filling is a true crowd-pleaser! It’s not just about the taste, which is a delightful blend of sweet strawberries and creamy marshmallow; it’s also incredibly easy to make. In just about an hour and a half, you can create a stunning dessert that looks like it came from a bakery. Plus, the surprise filling makes every slice a delightful experience!
Ingredients for Strawberry Bundt Cake with Marshmallow Cream Filling
Gathering the right ingredients is the first step to creating your Strawberry Bundt Cake with Marshmallow Cream Filling. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and texture.
- Baking powder: This leavening agent helps the cake rise, giving it that fluffy texture we all love.
- Baking soda: Another leavening agent that works with the acidic ingredients to create a light cake.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Unsalted butter: Softened butter adds richness and moisture to the cake.
- Granulated sugar: This sweetener not only adds sweetness but also helps with the cake’s texture.
- Large eggs: Eggs bind the ingredients together and add moisture, making the cake tender.
- Vanilla extract: A splash of vanilla brings warmth and depth to the flavor profile.
- Sour cream or Greek yogurt: Both add moisture and a slight tang, enhancing the cake’s flavor.
- Whole milk: This keeps the batter smooth and adds richness.
- Strawberry puree: Fresh or frozen, this is the star ingredient that gives the cake its fruity flavor.
- Food coloring (optional): A few drops can brighten the cake’s appearance, making it even more inviting.
- Cream cheese: This is the base for your marshmallow filling, adding creaminess and a slight tang.
- Marshmallow creme: The star of the filling, it adds sweetness and a fluffy texture.
- Powdered sugar: This sweetens the filling and helps achieve that light, airy consistency.
- Powdered sugar (for dusting): A light dusting on top adds a beautiful finish to your cake.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Strawberry Bundt Cake with Marshmallow Cream Filling
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, grab your bundt pan and grease it well with butter or cooking spray. Then, dust it lightly with flour. This will help your cake slide out easily once it’s baked. Trust me, no one wants a cake disaster!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial as it ensures that your leavening agents are evenly distributed. A well-mixed dry blend sets the stage for a perfectly fluffy Strawberry Bundt Cake with Marshmallow Cream Filling!
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. The fluffiness is key to achieving that tender cake texture. It’s like whipping up a cloud of sweetness!
Step 4: Add Eggs and Vanilla
Now, it’s time to incorporate the eggs. Add them one at a time, mixing well after each addition. Then, pour in the vanilla extract. This will add a lovely depth of flavor to your cake. The aroma will make your kitchen feel like a cozy bakery!
Step 5: Combine Wet Ingredients
Next, mix in the sour cream, strawberry puree, and whole milk until everything is smooth and well combined. This mixture will be rich and creamy, adding moisture and that delightful strawberry flavor. It’s like a summer day captured in a bowl!
Step 6: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; we want to keep that light texture. The batter should be thick and luscious, ready to cradle the marshmallow filling!
Step 7: Prepare Marshmallow Filling
In a separate bowl, beat the softened cream cheese until it’s smooth and creamy. Then, add the marshmallow creme and powdered sugar. Mix until fluffy and well combined. This filling is the surprise element that makes your Strawberry Bundt Cake with Marshmallow Cream Filling truly special!
Step 8: Layer the Batter and Filling
Pour half of the strawberry batter into the prepared bundt pan. Then, spoon the marshmallow filling in a thick line around the center, avoiding the edges. Finally, cover it with the remaining batter, smoothing the top. This layering creates that delightful surprise when you slice the cake!
Step 9: Bake the Cake
Place your bundt pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the cake (not the filling). If it comes out clean, your cake is ready! The aroma wafting through your kitchen will be heavenly!
Step 10: Cool and Serve
Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. Before serving, dust the top generously with powdered sugar. Slice it up and enjoy the delightful surprise of marshmallow filling in every bite!
Tips for Success
- Make sure your butter is softened for easy creaming; it should be at room temperature.
- Use fresh strawberries for the best flavor; frozen can work, but fresh is always a treat!
- Don’t overmix the batter; mix just until combined for a light, fluffy cake.
- Let the cake cool completely before slicing to avoid a messy presentation.
- Store leftovers in an airtight container to keep them fresh and delicious.
Equipment Needed
- Bundt pan: Essential for shaping your cake; a regular cake pan can work in a pinch.
- Mixing bowls: Use a large bowl for wet ingredients and a medium one for dry; any size will do!
- Whisk: Perfect for mixing dry ingredients; a fork can also get the job done.
- Electric mixer: Ideal for creaming butter and sugar; a sturdy whisk works too, just takes longer.
- Spatula: Great for scraping down the sides of bowls; a wooden spoon can substitute.
Variations
- Chocolate Strawberry Bundt Cake: Add cocoa powder to the batter for a chocolate twist that pairs beautifully with strawberries.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
- Vegan Version: Replace eggs with flax eggs and use plant-based butter and milk for a delicious vegan treat.
- Berry Medley: Mix in other berries like blueberries or raspberries for a delightful berry explosion in every bite.
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing citrus flavor that complements the strawberries.
Serving Suggestions
- Fresh Whipped Cream: A dollop of whipped cream on top adds a light, airy touch.
- Fresh Berries: Serve with a side of fresh strawberries or mixed berries for a colorful plate.
- Iced Tea or Lemonade: Pair with a refreshing drink to balance the sweetness of the cake.
- Elegant Plating: Dust with powdered sugar and garnish with mint leaves for a beautiful presentation.
- Ice Cream: A scoop of vanilla or strawberry ice cream makes for a delightful dessert experience!
FAQs about Strawberry Bundt Cake with Marshmallow Cream Filling
Can I use frozen strawberries for the puree?
Absolutely! Frozen strawberries work well for the puree. Just make sure to thaw and drain them before blending to avoid excess moisture in your Strawberry Bundt Cake with Marshmallow Cream Filling.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature. It should stay fresh for about 2-3 days. If you want to keep it longer, consider refrigerating it, but be sure to let it come to room temperature before serving!
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just cool it completely, wrap it tightly in plastic wrap, and store it at room temperature. Dust with powdered sugar just before serving for that fresh look!
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute. It adds a similar tanginess and moisture to your Strawberry Bundt Cake with Marshmallow Cream Filling.
Can I freeze the cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before serving for the best texture.
Final Thoughts
Creating this Strawberry Bundt Cake with Marshmallow Cream Filling is more than just baking; it’s about sharing joy and deliciousness with those you love. Each slice reveals a delightful surprise, making it a perfect centerpiece for any gathering. The vibrant flavors and fluffy texture will have everyone coming back for more. Plus, the ease of preparation means you can whip it up even on the busiest days. So, gather your ingredients, embrace the process, and let this cake bring smiles and sweet memories to your table. Happy baking, my friends!
Print
Strawberry Bundt Cake with Marshmallow Cream Filling delights!
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Strawberry Bundt Cake filled with a creamy marshmallow filling, perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or Greek yogurt)
- ½ cup whole milk
- ½ cup strawberry puree (fresh or frozen berries blended)
- 2–3 drops pink or red food coloring (optional, for vibrant color)
- 8 oz cream cheese (softened)
- 1 cup marshmallow creme (fluff)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Mix in sour cream, strawberry puree, and milk until smooth.
- Gradually add dry ingredients, mixing just until combined.
- Beat cream cheese until smooth.
- Add marshmallow creme, powdered sugar, and vanilla; beat until fluffy.
- Pour half the strawberry batter into the prepared bundt pan.
- Spoon the marshmallow filling in a thick line around the center, keeping it away from the edges.
- Cover with the remaining batter, smoothing the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust generously with powdered sugar.
- Slice and serve — enjoy the surprise marshmallow swirl inside!
Notes
- Ensure the butter is softened for easy creaming.
- Use fresh strawberries for the best flavor.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
