Pin it
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.
Pin it
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.
Pin it
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 bake this with frozen strawberries?
Yep! Frozen strawberries will work, just let them thaw and drain so your batter doesn't get too watery.
- → How do I keep the cheesecake layer in place?
Spoon the cheesecake mix evenly across the first layer of batter. Cover it carefully with the last layer of batter, without mixing them together.
- → What are simple ways to decorate the cake?
Add fresh strawberries, whipped cream, a light glaze, or even edible flowers for a fancy touch.
- → Can I make it ahead of time?
For sure! You can bake it the day before, refrigerate it, and it'll taste even better when served chilled.
- → What's the best way to keep leftover slices fresh?
Store slices in the fridge in an airtight container for up to 4 days. For longer storage, freeze individually wrapped slices for up to 2 months.
- → How do I stop the cake from sticking to the pan?
Butter or spray your pan really well, then dust it with flour so every nook is covered. This makes getting the cake out easier.