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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake: A Sweet Journey of Flavor

This Strawberry Milkshake Pound Cake captures nostalgic flavors and is perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Substitute with coconut sugar for a healthier option.
  • 1/2 cup Unsalted Butter Use vegan butter to make it dairy-free.
  • 1/4 cup Vegetable Oil Melted coconut oil can be a great alternative.
  • 2 Eggs Flax eggs (1 tbsp flaxseed meal + 3 tbsp water) can be used for vegan version.
  • 1 box Instant Strawberry Pudding Mix Vanilla pudding mix with added strawberry flavoring can be used.
  • 1 cup Whole Milk Substitute with almond milk or your choice of non-dairy milk.
  • 2 cups All-purpose Flour A gluten-free flour blend is perfect for gluten-free adaptations.
  • 1 tbsp Baking Powder Always check the expiration date for best results.
  • 1/2 tsp Salt Don’t skip this step for a perfectly flavored cake.
  • 1 tsp Strawberry Extract Vanilla extract can serve in a pinch.
  • Optional Food Coloring Use gel food coloring for the best results.

Equipment

  • Bundt pan
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and prepare your bundt pan by greasing and flouring it.
  2. Cream together the softened unsalted butter, vegetable oil, and granulated sugar until light and fluffy, approximately 3-5 minutes.
  3. Add the eggs one at a time, fully incorporating each before adding the next.
  4. Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and milk until combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold this dry mix into the wet ingredients.
  6. Divide the batter into two bowls; add food coloring to one and mix gently.
  7. Spoon alternating dollops of both batters into the bundt pan to create a marbled effect.
  8. Bake for 60-70 minutes, checking with a toothpick for doneness.
  9. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
  10. Prepare the glaze by whisking powdered sugar, strawberry milk, and vanilla extract. Drizzle over the cooled cake.
  11. Slice and serve your Strawberry Milkshake Pound Cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is softened before creaming and avoid overmixing the batter.

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