Our Chocolate Donut Pound Cake is one of my all time favorite recipes! So, I thought we should do another flavor. This Strawberry Donut Pound Cake is just like the chocolate one, but pretty in pink with pastel rainbow sprinkles.
I love pound cake because it not only tastes delicious, but it is so durable. You can bake the cake the night before, and then just remove it from the bundt pan the next day and frost it. I use a silicone bundt cake pan because it is so easy to remove and you never damage the cake! I grew up making lots of bundt cakes and my Mom only had the standard metal bundt pan. I remember always grabbing a wine bottle and placing the cake upside on the bottle to help remove it. But, since I bought a silicone bundt pan it is literally SO EASY! Here is the link to the silicone pan I own and highly recommend, find it on Amazon here. If you have a silicone one, as soon as the cake is cool you just peal it off. No waiting for it to start to loosen on it's own, no worrying about damaging your perfect cake and no broken cakes!
This easy and oh so delicious pound cake is perfect for brunch, snacks, or dessert. I love eating pound cake right after breakfast, haha! Make sure to serve with a glass of milk. Get the recipe for my Strawberry Donut Pound Cake.
Strawberry Donut Pound Cake
Makes 10-inch Bundt
2 sticks (227 grams) organic salted butter, softened
680 grams (3 cups) organic cane sugar
2 teaspoons organic vanilla extract
7 organic large eggs
425 grams (3 cups) all natural cake flour
1/2 teaspoon fine sea salt
1 cup organic milk
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1/4 cup organic milk
1 teaspoon all natural strawberry flavor (like Frontier Co-Op)
1/8 teaspoon ColorKitchen pink dye (find here)
India Tree Nature's Colors Sprinkles (find here)
Method Preheat the oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla extract.
Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, mix together the cake flour and sea salt.
Add in the cake flour mixture and milk, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.
Grease a 10 inch silicone bundt pan well with butter. And, pour the cake batter into the bundt pan.
Bake for 2 hours 15 minutes or until a wooden pick inserted in center comes out clean. If you are not using a silicone bundt pan, bake for 1 hour and then test with a wooden pick inserted into center to see if it needs more baking time. Go up in increments of 10 minute based on if the cake is gooey or not.
Once cake is cooled, remove it from the bundt pan, carefully.
In a clean mixing bowl fitted with the paddle attachment, add the powdered sugar, milk, pink dye, and strawberry flavor. Mix on low until combined into a smooth frosting.
Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides. Sprinkle the top of the frosting with rainbow sprinkles.
Store in a cake dome for up to 7 days.
High Altitude - Bake at 350°F for 1 hour 45 minutes, or until a wooden pick inserted in center comes out clean.