Description
This Strawberry Swirl Cheesecake Bundt Cake features a moist vanilla Bundt cake layered with a creamy cheesecake swirl and sweet strawberry ribbons. Finished with a glossy strawberry glaze and topped with fresh berries, it offers a delightful combination of flavors and textures perfect for any occasion.
Ingredients
Cake Batter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Strawberry Swirl
- 3/4 cup strawberry jam
- 1 cup fresh strawberries, chopped
Strawberry Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons strawberry puree
- 1 to 2 tablespoons milk
Topping
- Fresh strawberries (for garnish, optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan very well to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture in batches, alternating with whole milk. Mix just until combined to avoid overmixing which can toughen the cake.
- Prepare cream cheese filling: Beat the softened cream cheese with 1/2 cup powdered sugar until smooth and creamy.
- Layer the batter and filling: Spoon half of the cake batter into the prepared Bundt pan. Carefully add the cream cheese filling, strawberry jam, and chopped strawberries, keeping the filling away from the edges of the pan to avoid leakage.
- Create the swirl: Gently swirl the filling into the batter using a skewer or a knife with a few gentle turns to create pretty ribbons without mixing completely.
- Finish layering: Cover the swirled filling with the remaining cake batter, spreading it evenly.
- Bake: Place the Bundt pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the cake portion (not the filling) comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes; then invert onto a cooling rack and let it cool completely.
- Prepare glaze: In a bowl, whisk together 1 1/2 cups powdered sugar, strawberry puree, and 1 to 2 tablespoons milk until smooth and drizzle-able.
- Glaze and garnish: Drizzle the strawberry glaze over the completely cooled cake. Top with fresh strawberries if desired before slicing and serving.
Notes
- Use room temperature butter, eggs, and cream cheese for the smoothest cake and filling texture.
- Do not over-swirl the cheesecake and strawberry filling to maintain pretty ribbons rather than mixing them fully.
- Allow the cake to cool completely before glazing to ensure the glaze sets properly and does not run off.
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
