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Strawberry Milkshake Pound Cake Recipe

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4.8 from 124 reviews

This Strawberry Milkshake Pound Cake combines the rich, dense texture of classic pound cake with the sweet, fruity flavors of strawberry pudding and extracts. The pink swirl effect and luscious strawberry glaze make it a delightful dessert that’s perfect for celebrations or anytime you crave a comforting, flavorful treat.

Ingredients

Scale

Cake Ingredients

  • 3 cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • ½ cup vegetable oil
  • 5 large eggs
  • 1 cup whole milk
  • 1 (3.4 oz) package instant strawberry pudding mix
  • 2 tsp strawberry extract
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp salt
  • Pink or red food coloring (optional, for swirl effect)

Glaze Ingredients

  • 2 cups powdered sugar
  • 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
  • ½ tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Cream Butter, Oil, and Sugar: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain emulsion and structure.
  4. Add Pudding Mix, Extracts, and Milk: Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk. This combination adds moisture and the signature strawberry milkshake flavor.
  5. Incorporate Dry Ingredients: Gradually mix in the all-purpose flour, baking powder, and salt until the batter is smooth and free of lumps.
  6. Divide Batter: Separate the batter evenly into two bowls.
  7. Add Food Coloring: Tint one portion of the batter with pink or red food coloring to create the desired swirl effect in the cake.
  8. Create Swirls in Pan: Alternately spoon spoonfuls of plain and colored batter into the prepared bundt pan to form a pretty pink and white swirl pattern.
  9. Bake: Bake the cake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  10. Cool in Pan: Allow the cake to cool in the pan for 15 minutes to set before carefully inverting it onto a wire rack to cool completely, ensuring it maintains its shape.
  11. Prepare Glaze: Whisk together the powdered sugar, strawberry milk (or regular milk mixed with strawberry syrup), and vanilla extract until smooth and pourable.
  12. Glaze Cake: Drizzle the strawberry glaze evenly over the cooled cake for a glossy, sweet finish.

Notes

  • Using strawberry extract and pudding mix intensifies the strawberry flavor for a more authentic milkshake taste.
  • The pink/red food coloring is optional but adds a beautiful visual swirl inside the cake.
  • Ensure eggs are at room temperature to blend better with the batter.
  • If you don’t have strawberry milk, use regular milk plus strawberry syrup to mimic the flavor.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.

Keywords: Strawberry pound cake, strawberry milkshake cake, swirl cake, berry dessert, bundt cake, strawberry dessert

Find it online: https://tastewithamy.com/strawberry-milkshake-pound-cake-recipe/