Layered Strawberry Bundt Cake
A layered strawberry Bundt cake is a stunning dessert centerpiece for spring or summer. The center layer of buttercream and strawberry jam is divine.
Prep time:
Cook time:
Serves: 12
Calories per serving: 637
Ingredients:
Cook time:
Serves: 12
Calories per serving: 637
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
4 large eggs, room temperature
1/2 cup whole milk
1/2 cup strawberry puree
3 tablespoons strawberry gelatin
1 teaspoon vanilla extract
BUTTERCREAM:
1/3 cup unsalted butter, softened
4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon vanilla extract
WHIPPED CREAM:
1 cup heavy whipping cream, cold
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
TOPPINGS:
1/4 cup strawberry jam
confectioners' sugar, for dusting
Whole fresh strawberries, for garnish
Directions:
Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan, being careful to get into all the grooves and corners and around the center column. Whisk together the flour, baking powder and salt in a large bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed for four to five minutes, scraping the bowl once or twice, until the mixture is fluffy and light in color. Add the eggs, one at a time, mixing well after each addition. Then, blend in the milk, strawberry puree, strawberry Jell-O powder and vanilla extract. Add the flour mixture in two halves, mixing on low speed until the batter just combined. Editor's Tip: Avoid overmixing the cake batter by scraping the bowl once or twice to get all the flour off the sides.
Pour the batter into the prepared Bundt pan, smoothing it into an even layer. Bake the cake for 40 to 45 minutes. It's finished when the temperature at the thickest part reads between 205° and 210° on a digital thermometer or when a skewer or knife comes out of the cake clean (or with only a few crumbs).
Remove the cake from the oven and let it cool for 10 minutes. Run a knife or thin plastic spatula around the edges of the cake and around the center column to loosen the cake from the pan. Then, place a wire rack over the top of the pan and flip the pan over to release the cake onto the rack. Let the cake cool completely.
Beat the softened butter in a large bowl for three to four minutes until it's creamy and smooth. Add in 1 cup of confectioners' sugar and beat it with the butter on medium-high speed. Add in the vanilla extract and a splash of milk; beat the mixture until it's creamy. Continue alternating between cups of confectioners' sugar and milk, beating the frosting well after each addition. When all the buttercream ingredients are in, beat the buttercream for one to two minutes more until it's light in color and creamy. Set the frosting aside.
Chill a mixer bowl and beaters for 10 minutes. Then, pour the cold heavy whipping cream into the bowl; beat the cream on medium-high for two to three minutes. Add in the confectioners' sugar, vanilla and cream of tartar. Whip the cream for another three to four minutes until it has stiff peaks. Refrigerate.
Use a serrated knife to slice the cooled Bundt cake in half horizontally. Use a spoon to scoop out a 1/2-inch deep channel from the middle of the bottom ring. (Keep the crumbled cake scraps.) Place the cake bottom on a serving platter. Spoon or pipe the buttercream frosting into the channel to fill it, and spread it smooth. Spoon or pipe the remaining frosting over the cake layer, smoothing it to the edges to be visible once the cake is assembled. Then, spread strawberry jam over the cut side of the other cake half. Place the top half, jam-side-down, onto the buttercream-frosted layer.
Dust the entire top of the cake with confectioners' sugar. Then, spread or pipe the whipped cream in a layer on top of the layered Bundt cake. Garnish with the fresh strawberries, and take the remaining cake crumbs and sprinkle them over the top for another touch of pink.
Source: tasteofhome.com
Pour the batter into the prepared Bundt pan, smoothing it into an even layer. Bake the cake for 40 to 45 minutes. It's finished when the temperature at the thickest part reads between 205° and 210° on a digital thermometer or when a skewer or knife comes out of the cake clean (or with only a few crumbs).
Remove the cake from the oven and let it cool for 10 minutes. Run a knife or thin plastic spatula around the edges of the cake and around the center column to loosen the cake from the pan. Then, place a wire rack over the top of the pan and flip the pan over to release the cake onto the rack. Let the cake cool completely.
Beat the softened butter in a large bowl for three to four minutes until it's creamy and smooth. Add in 1 cup of confectioners' sugar and beat it with the butter on medium-high speed. Add in the vanilla extract and a splash of milk; beat the mixture until it's creamy. Continue alternating between cups of confectioners' sugar and milk, beating the frosting well after each addition. When all the buttercream ingredients are in, beat the buttercream for one to two minutes more until it's light in color and creamy. Set the frosting aside.
Chill a mixer bowl and beaters for 10 minutes. Then, pour the cold heavy whipping cream into the bowl; beat the cream on medium-high for two to three minutes. Add in the confectioners' sugar, vanilla and cream of tartar. Whip the cream for another three to four minutes until it has stiff peaks. Refrigerate.
Use a serrated knife to slice the cooled Bundt cake in half horizontally. Use a spoon to scoop out a 1/2-inch deep channel from the middle of the bottom ring. (Keep the crumbled cake scraps.) Place the cake bottom on a serving platter. Spoon or pipe the buttercream frosting into the channel to fill it, and spread it smooth. Spoon or pipe the remaining frosting over the cake layer, smoothing it to the edges to be visible once the cake is assembled. Then, spread strawberry jam over the cut side of the other cake half. Place the top half, jam-side-down, onto the buttercream-frosted layer.
Dust the entire top of the cake with confectioners' sugar. Then, spread or pipe the whipped cream in a layer on top of the layered Bundt cake. Garnish with the fresh strawberries, and take the remaining cake crumbs and sprinkle them over the top for another touch of pink.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.