Description
This Strawberry Bundt Cake with Cream Filling is the perfect combination of fruity sweetness and creamy indulgence. With a moist, flavorful strawberry cake and a luscious, marshmallow-infused cream filling, every bite is pure bliss. Whether you’re celebrating a special occasion or just treating yourself to something delicious, this cake is sure to impress.
Ingredients
For the Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 1⅓ cups water
- ⅔ cup vegetable oil
- 1 package (3 ounces) strawberry-flavored gelatin mix
For the Cream Filling:
- ½ cup unsalted butter, softened
- 7.5 ounces marshmallow fluff
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy whipping cream
Instructions
-
Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- In a large mixing bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and strawberry gelatin. Mix until smooth.
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Bake the Cake:
- Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
-
Prepare the Cream Filling:
- In a bowl, beat the softened butter until light and fluffy.
- Add the marshmallow fluff, powdered sugar, and vanilla extract, mixing until combined.
- Gradually add the heavy cream, one tablespoon at a time, until smooth and pipeable.
-
Fill the Cake:
- Flip the cooled cake so the bottom faces up.
- Use a small spoon or melon baller to create evenly spaced holes in the bottom of the cake without going all the way through.
- Pipe the cream filling into each hole, then flip the cake back over for serving.
-
Serve:
- Dust with powdered sugar, drizzle with a glaze, or garnish with fresh strawberries.
- Slice and enjoy!
Notes
- Grease the Bundt Pan Well: To prevent sticking, use butter and flour or a quality baking spray.
- Let the Cake Cool Completely: This ensures the cream filling stays intact and doesn’t melt.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Make Ahead: This cake can be baked a day in advance, and the flavors will deepen over time.
- Freezing: Freeze the unfilled cake for up to 2 months. Thaw, then add the filling before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American