Description
A luscious Strawberry Cheesecake Bundt Cake combining moist strawberry-flavored cake with a creamy cheesecake filling, baked to perfection and topped with a dusting of powdered sugar. Perfect for special occasions or an indulgent dessert.
Ingredients
Scale
Cake Batter
- 1¼ cups unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3.4 oz package strawberry Jello powder
- 1 tsp baking soda
- 1¼ cups milk
- 1 cup fresh strawberries, diced
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
Topping
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for enhanced aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, strawberry Jello powder, and baking soda to evenly distribute the leavening and flavor.
- Combine Dry Ingredients and Milk: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter to maintain their shape and prevent browning.
- Make Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and flour until smooth and creamy.
- Layer Batter and Filling: Pour half of the cake batter into the prepared bundt pan. Spread the cheesecake filling evenly over this layer. Top with the remaining cake batter, smoothing the surface for even baking.
- Bake: Bake the cake for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean. Note that the cheesecake center may be slightly moist but should not be wet.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set the layers, then carefully invert it onto a wire rack to cool completely.
- Finish and Serve: Once cooled, dust the top of the cake with powdered sugar for a beautiful and sweet finishing touch before serving.
Notes
- Ensure the cream cheese is fully softened for smooth filling texture.
- Do not overmix the batter to keep the cake tender.
- Fresh strawberries can be replaced with frozen, but thaw and drain them to avoid excess moisture.
- The cheesecake layer might appear slightly moist in the center after baking but is normal.
- Use a toothpick test to check doneness, avoiding the filling area to get an accurate reading.
- This cake is best served at room temperature or slightly chilled.
