Description
This Strawberry Cheesecake Bundt Cake combines moist, strawberry-flavored cake with a creamy cheesecake center for a delightful dessert. The cake features fresh strawberries and strawberry Jello for a vibrant flavor and is topped with a dusting of powdered sugar, making it perfect for gatherings or special occasions.
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
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- 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 flavoring agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with milk into the butter mixture, starting and ending with dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
- Fold in Strawberries: Gently fold in the diced fresh strawberries to evenly distribute them without breaking them down.
- Prepare Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, sugar, egg, vanilla extract, and flour until the mixture is smooth and creamy for the cheesecake layer.
- Layer in Bundt Pan: Pour half of the cake batter into the prepared bundt pan. Carefully spread the cheesecake filling evenly over the batter layer. Then pour the remaining cake batter on top and smooth the surface with a spatula.
- Bake: Bake in the preheated oven 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. Then invert the cake onto a wire rack and let it cool completely to room temperature.
- Finish and Serve: Dust the cooled cake with powdered sugar before slicing and serving to add a touch of sweetness and an elegant finish.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cake tender.
- Fresh strawberries provide the best flavor and texture, but frozen can be used if drained well.
- If the cake starts to brown too quickly on top, tent it loosely with aluminum foil during the last 20 minutes of baking.
- Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting into the cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
