Spring is my favorite baking season, and I love experimenting with fresh fruity flavors in my cakes and cookies. Strawberries have always been my favorite go-to fruit to bake with, and they are a great base for many different flavor combinations! I feel like they add the perfect sweetness to any cake without being too heavy or sugary tasting, and they are great for jazzing up boring looking dishes. I shared my love of bundt baking with you a few weeks ago, and I am back with a brand new bundt cake that has instantly become one of my family’s favorites! Say hello to the Strawberry Sweet Cream Marble Cake:
This cake is insanely delicious. It goes perfectly with my morning coffee, and the super moist, fluffy texture is what really sets it apart from the rest. Bundt cakes can sometimes be tough or dry since the shape of the pan lends itself to edge crisping, and the batter has to be strong enough to pop out without tearing. I don’t like very firm cakes, so I have been experimenting with ways to keep it delicate and creamy without crumbling, and I finally found my favorite secret weapon: coffee creamer.
For this cake I am using International Delight® Cold Stone Creamery™ Sweet Cream, and just 1/2 cup adds instant creaminess with a hint of rich, sweet indulgent flavor that reminds me of homemade ice cream. International Delight® is my creamer of choice, so I always have it on hand. I like stocking up at Walmart, because they have the half gallon sizes that are much easier to hold than the others, and since I use it every day the larger sizes are perfect for me.
Strawberry Sweet Cream Marble Bundt Cake
This is a marble cake, so you can make it as swirly as you would like without worrying about it getting messy. If you wanted, you can do stripes by stacking layers, or even mixing them up slightly so they bleed into each other. Either way, this is a super fun cake to make!
Here is what you need:
- 3 cups flour
- 1 cup butter, softened
- 2 tsp baking powder
- 1/3 tsp salt
- 2 1/2 cups sugar
- 1/2 cup vanilla Greek yogurt
- 1/2 cup International Delight® Cold Stone Creamery™ Sweet Cream
- 5 eggs
- 1 tbsp vanilla extract
- 1/2 package instant strawberry gelatin
- 1/4 cup International Delight® Cold Stone Creamery™ Sweet Cream
- 1 tbsp milk
- 1 cup powdered sugar
- 1/4 cup pureed strawberries
- In a large bowl, beat together butter, yogurt, vanilla, and sugar.
- Add in eggs, mixing well throughout.
- Add in flour and creamer, beating on low until just mixed.
- Separate 1/3 of your batter in a separate bowl, and mix in strawberry gelatin and creamer.
- Spray bundt pan with nonstick, then drop in alternating scoops of plain batter, then strawberry batter, until you have run out.
Once your cake is fully cooled, you can drizzle it with strawberry glaze. Make it by whisking together your International Delight® creamer, powdered sugar, and freshly blended strawberries.
Isn’t it gorgeous? I love having it with my morning coffee, because who doesn’t like a little morning cake now and then, right? The flavors mingle well together with the same creamer in each, and I love how light and fluffy the cake turned out to be!
You can find International Delight® Creamers at your local Walmart.