Strawberry Bundt Cake
Make this Homemade Strawberry Bundt Cake Recipe as a beautiful and delicious treat everyone at the table will love. This recipe is ideal for a special event or every day treats.
Combine the wet ingredients
Sift the dry ingredients
Sift 2 1/2 cups flour, baking powder, and salt into a separate bowl using a sifter.
Mix in the buttermilk
Add a little bit of the sifted flour to the batter (about 1/2 cup at time). Then a little bit of buttermilk. Keep switching flour, then buttermilk, mixing in between.
Combine 1 tbsp flour with the chopped strawberries. Then fold the strawberries into the batter using a spatula.
Prepare the bundt pan and bake
Pour the batter into a greased bundt cake pan. Bake at 340 degrees Fahrenheit for 1 hour (or until a toothpick comes out clean after piercing the center of the cake). Once it's baked, remove the cake from the bundt pan and let it cool on a cooling rack.
- Use softened butter- since the butter needs to be whipped, you want to make sure its softened to room temperature so smoothes out nicely.
- Coat the strawberries in flour- You do not want to skip this step. Coating the fruit will help prevent them from sinking to the bottom.
- Spray the bundt pan with nonstick spray- There's nothing worse than a bunt cake stuck to the pan. If it's stuck, it's sure to fall apart, yikes! Grease it up as much as you can.
Calories: 546kcal | Carbohydrates: 87.6g | Protein: 7.7g | Fat: 19.8g | Saturated Fat: 11.7g | Cholesterol: 109mg | Sodium: 201mg | Fiber: 1.9g | Sugar: 56g