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This bundt cake combines strawberry and cheesecake into one amazing dessert. The rich, creamy filling tucked inside a soft, strawberry-packed cake makes a perfect mix of tastes and textures that'll wow everyone at your next party. I came up with this idea when I needed something extra special for my daughter's graduation, and now it's what everyone asks for whenever we celebrate anything.
The first time I baked this cake was for a backyard get-together about four years back. Everyone couldn't stop talking about how stunning it looked and how much they loved the contrast between the smooth filling and the soft cake. Now I'm known for bringing this to all our big events.
- All purpose flour: Gives the cake its shape while keeping it soft
- Baking powder and baking soda: Team up to make the cake fluffy and light
- Unsalted butter: Makes the cake mix extra moist and flavorful
- Sour cream: Keeps everything incredibly soft with a hint of tang
- Fresh strawberries: Add natural sweetness and beautiful color throughout
- Cream cheese: Creates that dreamy cheesecake center
- Vanilla extract: Adds warm, sweet notes to both cake and filling
- Powdered sugar: Blends perfectly into the filling for a smooth texture
Detailed How-To Guide
- Prepare Your Pan:
- Really coat your bundt pan with grease and flour, making sure to get into all the nooks and the middle tube. There's nothing worse than having your cake get stuck. I usually spray it with baking spray that has flour, then add a bit more flour on top just to be sure.
- Make The Filling:
- Mix your softened cream cheese until it's totally smooth with no bumps. This usually takes about 2 minutes with a mixer. Make sure your cream cheese isn't cold or you'll end up with little lumps nobody wants. Add the powdered sugar bit by bit while mixing, then stir in vanilla and egg until everything looks silky.
- Create The Cake Batter:
- Mix all dry stuff in a bowl so the rising agents spread out evenly. In your main bowl, beat butter and sugar until it gets fluffy and light, which takes around 3 minutes. It should change from yellow to almost white and get bigger. Add eggs one by one, letting each one mix in completely. Switch between adding dry ingredients and sour cream three times, starting and finishing with the dry stuff. Carefully fold in your chopped strawberries by hand so you don't mash them up.
- Layer And Bake:
- Put half your cake mix into the ready pan, spreading it out flat. Carefully spoon your cheesecake mix on top, keeping it in the middle away from the edges. The filling should make a ring about 1 inch from both the outer and inner edges. Cover with the rest of your cake mix, making sure the filling is totally hidden. Bake until you can stick a toothpick in and it comes out clean and the cake starts pulling away from the pan sides.
- Cool And Release:
- Let the cake cool in the pan for exactly 10 minutes. This timing really matters. Any less and it might break, any more and it could stick. Slide a thin knife around the edges, then flip it onto a cooling rack. Let it cool all the way before adding any toppings or cutting it.
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My favorite thing about serving this cake is watching people's reactions when they cut into it and find that creamy surprise inside. My grandma, who taught me everything about baking, always told me good desserts need a little surprise element, and this cake definitely lives up to her words.
Keeping It Fresh
Because of the cream cheese in the middle, you'll need to put this cake in the fridge after the first day. Keep it in a sealed container or wrapped tight in plastic to keep it from drying out. When stored right, it stays good for about four days in the fridge. For the best taste, take slices out of the fridge about 15 minutes before you want to eat them.
Year-Round Options
While the strawberry version is the original, you can switch things up based on what's in season. During summer, try using peaches or blackberries instead. In fall, apples or pears with some cinnamon work great. Winter is perfect for adding some orange zest or cranberries. Each version keeps that amazing cheesecake filling but with a different fruit twist.
Ways To Serve
This cake is fantastic just as it is, but for special times you might want to add something extra. A spoonful of lightly sweetened whipped cream goes perfectly with each slice. For a fancy look, sprinkle some powdered sugar on top right before serving. When strawberries are really good, save a few pretty ones to place around the cake when you bring it to the table.
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Fixing Common Problems
If your filling leaks out while baking, you probably didn't put enough cake batter on the bottom. Always make sure your first layer of batter covers the whole bottom of the pan before adding the filling. If your cake gets stuck despite greasing the pan, put the upside-down pan on a towel soaked with hot water for about 5 minutes to help it come loose. If you find the cake too sweet, you can cut the sugar in the cake mix by up to 1/4 cup without messing up the texture.
Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh ones?
Yes, you can swap fresh strawberries for frozen! Just thaw them first and pat off any extra liquid to keep the batter from getting too watery.
- → How do I stop the cheesecake layer from sinking?
Spread the cheesecake mixture carefully over the first batter layer, then gently spoon more batter on top without mixing. This keeps it nice and even.
- → What are some great garnish ideas for special events?
Top the cake with fresh strawberries, a light powdered sugar glaze, or soft whipped cream. Edible flowers can also make it extra festive!
- → Is it okay to make this cake ahead of time?
Yes! You can bake it the day before and store it in the fridge. The flavors only get better after resting overnight.
- → How should I keep leftover cake fresh?
Pop any leftover cake into the fridge in a sealed container—it’ll stay good for 3-4 days. Want to save it longer? Freeze slices in plastic wrap and a freezer-safe bag for up to 2 months.
- → What’s the trick to get Bundt cake out of the pan cleanly?
Make sure to coat every inch of your pan with butter or spray, then dust it lightly with flour. This combo keeps the cake from sticking when you flip it out.