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–+ servings
strawberry donut pound cake on a marble serving board on a white marble counter with fresh flowers.

Strawberry Donut Pound Cake

Mimi Council
A giant strawberry donut cake makes a statement at any party. This simple pound cake is topped with a strawberry glaze and rainbow sprinkles.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 625 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Bundt Pan

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
  • 1 teaspoon strawberry powder
  • 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 large mixing bowl, add the powdered sugar, milk, and strawberry powder. Whisk together until combined into a smooth glaze. 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

Tips
  • Use a high quality bundt pan so it's easy to remove your cake. My favorite is the USA Pan.
  • 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 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 pour the batter in. Spray it and then 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.
  • High Altitude — Bake at 350°F for 1 hour 15 minutes, or until a wooden pick inserted in center comes out clean.

Nutrition

Calories: 625kcalCarbohydrates: 107gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 139mgSodium: 265mgPotassium: 112mgFiber: 1gSugar: 81gVitamin A: 647IUCalcium: 53mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!