Strawberry Donut Pound Cake
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This Strawberry Donut Pound Cake is moist, dense, buttery and sweet. It's topped with a naturally colored pastel pink strawberry glaze and natural rainbow sprinkles for a play on your favorite pink donut! Try this delicious Strawberry Donut Pound Cake for brunch this weekend.
If you love pound cake as much as I do, make sure to check out my Traditional Butter Pound Cake, Chocolate Donut Pound Cake, or my Toasted Coconut Bundt Cake.
Table of Contents
You will love this recipe for Strawberry Donut Pound Cake because it is so easy to make! I love making pound cakes because they are my favorite type of cake. That buttery, dense, and perfectly sweetened cake is all I'll ever need in life. But, aside from being insanely delicious, pound cakes are really easy because they have such minimal ingredients!
This Strawberry Donut Pound Cake only has a few simple ingredients, you mix them up together, add the batter to a bundt pan and wait it out while that baby bakes away in the oven. I also love making this cake because I believe pound cakes are best made the night before, so they have time to set and chill completely, before removing them from the pan. This makes it really easy to prep for a party or any celebration where you'd serve this cake. You just have to bake it the night before, let it rest overnight, then remove it and glaze it the day of your party!
Try serving this Strawberry Donut Pound Cake for Easter, Sunday brunch, Mother's Day (think breakfast in bed!), or even for a birthday!
Why You'll Love This Recipe
Buttery and Dense: I love pound cake because of its buttery and dense texture.
Bundt Cake: This Strawberry Donut Pound Cake is made in a bundt pan, making it especially stunning!
Simple Ingredients: Pound cakes have very few ingredients, which is why they taste so pure and delicious. This one combines just the classics, butter, sugar, eggs, milk, and flour and it makes the most incredible cake!
Ingredients
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
India Tree Nature's Colors Carnival Mix Sprinkles
Nature's Flavors Organic Strawberry Extract
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla extract.
Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, mix together the cake flour and sea salt.
Add in the cake flour mixture and milk, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.
Step 3
Grease a 10 inch silicone bundt pan well with butter. Pour the cake batter into the bundt pan.
Step 4
Bake for 1 hour 45 minutes or until a wooden pick inserted in center comes out clean. (Make sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
Once cake is cooled, remove it from the bundt pan, carefully. Check out my How to Remove Cakes Perfectly.
Step 6
In a clean mixing bowl fitted with the paddle attachment, add the powdered sugar, milk, pink dye, and strawberry flavor. Mix on low until combined into a smooth frosting.
Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides. Sprinkle the top of the frosting with rainbow sprinkles.
Baker's Tips
- Use a high quality bundt pan so it's easy to remove your cake. My favorite can be found here.
- Use soft butter. I like to leave the butter out on the counter overnight and then bake with it the next day. This allows it to soften at room temperature, which is always best. If you must microwave it, don't do more than 10 seconds at a time.
- Use high quality butter, sugar, milk, and flour. This is a very simple cake with only a few ingredients – so they all really matter! I prefer to use organic ingredients all the time, but if you waffle this is a cake where it would be worth it.
- Use whole milk. Always use whole milk when making cakes as it provides fat and flavor.
- Grease the bundt pan well! Use a canola oil cooking spray, this helps tremendously over butter. Do not grease your pan and let it sit there, the grease will start to fall down the sides and will pool at the bottom of the pan. You always want to spray it very well right before you are ready to put the batter in. Spray it and immediately pour the batter in.
- Make sure to store this in a cake dome so it doesn't dry it. It will stay good for days if it's kept in a dome or in an airtight container.
FAQ's
Yes, pound cakes are a great cake to make ahead of time if you want to prep for a party or brunch. If you plan to make this ahead of time, bake it the night before and just leave it in the pan. Then the following day, you can glaze it before serving. I feel pound cake is best when it sits overnight to cool anways!
Yes, you can mix in some fresh strawberries into the glaze, but you will have chunks. I wanted a smooth look for this cake with maximum flavor which is why I chose the extract. You could also use another kind of extract like lemon or almond. Or, you could also food processor freeze dried strawberries and mix those in as well.
Pound cake is best stored in an airtight container to retain it's soft and dense texture. I prefer to store pound cake under a cake dome, but a tupperware will work too!
Craving More?
Strawberry Donut Pound Cake
Ingredients
Batter
- 226 grams salted butter (softened)
- 680 grams cane sugar
- 2 teaspoons vanilla extract
- 7 large eggs (room temperature)
- 425 grams cake flour
- ½ teaspoon fine sea salt
- 1 cup milk (room temperature)
Glaze
- 284 grams powdered sugar (sifted)
- 2 to 3 tablespoons milk
- ½ strawberry extract
- ⅛ teaspoon Suncore Foods Pink Dye
- natural rainbow sprinkles (optional)
Instructions
- Preheat the oven to 350°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
- In a separate bowl, mix together the cake flour and sea salt. Add the milk and then the flour mixture and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
- Grease a 10-inch silicone bundt pan well with canola oil cooking spray or butter. Pour the cake batter into the bundt pan.
- Bake for 1 hour 30 minutes or until a wooden pick inserted in center comes out clean.
- Allow to cool completely in the cake pan. Once cake is cooled, remove it from the bundt pan, carefully.
- To make the glaze: In a clean mixing bowl fitted with the paddle attachment, add the powdered sugar, milk, pink dye, and strawberry flavor. Mix on low until combined into a smooth frosting. Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides. Sprinkle the top of the frosting with rainbow sprinkles.
- Store in a cake dome for up to 7 days.
Notes
Nutrition
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