Description
Strawberry milkshake pound cake blends creamy dessert nostalgia with classic Southern baking charm. Sweet strawberry notes and rich vanilla create a luscious slice that connects childhood memories with sophisticated bakery craft.
Ingredients
Scale
Main Ingredients:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs
- 1 cup whole milk
- 3 cups all-purpose flour
Flavor Enhancers:
- 1/2 cup strawberry milkshake mix or strawberry-flavored drink mix (such as Nesquik)
- 2 teaspoons vanilla extract
- Pink or red food coloring (optional, for a vibrant marbled effect)
Dry Ingredients:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/4 teaspoon vanilla extract
- Pink food coloring (optional)
Instructions
- Meticulously coat a bundt pan with butter and flour, ensuring comprehensive coverage to prevent sticking.
- Sift the flour, baking powder, and salt together in a medium mixing vessel, setting the dry ingredients aside for later incorporation.
- Utilize an electric mixer to whip butter and sugar until the mixture transforms into a fluffy, pale texture with soft peaks.
- Integrate eggs individually into the creamed mixture, thoroughly blending after each addition to maintain a smooth consistency.
- Infuse the mixture with fragrant vanilla extract, stirring gently to distribute evenly.
- Alternate adding dry ingredients and milk to the batter, folding carefully to create a silky, uniform texture.
- Separate the batter into two distinct portions, ensuring equal volume in each bowl.
- Enhance one batter portion with strawberry milkshake mix, incorporating a subtle hint of pink or red food coloring for visual appeal.
- Maintain the second batter in its pure vanilla state, preserving its pristine white appearance.
- Artfully spoon alternating dollops of pink and vanilla batters into the prepared bundt pan, creating a random, organic pattern.
- Delicately swirl the batters using a skewer, generating a marbled effect without overmixing and disrupting the distinct layers.
- Position the pan in a preheated oven at 325°F (160°C), baking for 60-70 minutes until a inserted toothpick emerges completely clean.
- Allow the cake to rest in the pan for 15 minutes, enabling gentle cooling and structural stabilization.
- Carefully invert the cake onto a wire rack, permitting complete cooling and setting.
- Whisk powdered sugar, milk, and vanilla extract in a small bowl until achieving a smooth, glossy glaze.
- Optional: Introduce a subtle pink hue to the glaze with a minimal drop of food coloring.
- Elegantly drizzle the glaze over the cooled cake, creating an enticing final presentation.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Use high-quality strawberry milkshake mix for more intense flavor and vibrant color.
- Avoid overmixing the batter when swirling to maintain distinct color layers and prevent a muddy appearance.
- For gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum for structure.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Desserts, Milkshake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 384
- Sugar: 34 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg