Strawberry Buttermilk Bundt Cake

Sunday 31 May 2015

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This may not be the most beautiful cake in the world . . .  but it sure is one of the most delicious cakes!  It's extremely moist and somewhat dense . . .  a cake you can really get yourself stuck into.   It's sturdy and picnick-able.  (Is that a word?)   What I mean is its quite portable and not so fragile that it will fall apart  which makes it perfect for picnics!

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It's moist texture I am sure is due to the buttermilk in it's batter, but not only that . . .  but there's some sour cream also . . .  which makes for uber moist . . .  almost fudgy.

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It also has some strawberry jam in the cake and the white chocolate ganache frosting.  Normally I am not fond of "jam" cakes . . . preferring it instead in between layers . . .  but it totally works in this cake, baked into the batter.   It also adds to that fudgy denseness  . . .

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No, it's not the prettiest cake.   You can add red food colouring, but really you must be careful when you do, as it is more apt to make it look sludgy than make it look pink.   So do use caution.  You can prettify it up a bit by using some pretty sprinkles.

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I used Eton Mess sprinkles from Dr Oetker . . .  little bits of dehydrated strawberries and bits of crisp meringue.   They worked perfectly.  All in all it's a cake I think everyone will enjoy!  Adapted from a recipe found on the KitchenAid Blog, Kitchenthusiast.

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*Strawberry Buttermilk Bundt Cake*
Makes 12 servings

A moist and delicious strawberry flavoured bundt cake with a fabulous strawberry white chocolate ganache frosting. 

For the cake:
125g of unsalted butter, softened (1/2 cup)
125ml of unflavoured vegetable oil such as canola (1/2 cup)
335g of sugar (1 3/4 cups)
90g of dairy sour cream (3/4 cup)
4 large free range eggs
125ml of buttermilk (1/2 cup)
1 tsp vanilla
2 heaped dessertspoons of strawberry jam (about 1/4 cup)
420g of plain flour, sifted (3 cups)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
2 to 3 drops of red food colouring 

For the ganache:
1 (397g) tin of sweetened condensed milk (14 ounce)
2 TBS strawberry jam
90g of white chocolate chips (1/2 cup)
1 to 2 drops of red food colouring 

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Preheat the oven to 180*C/350*F/ gas mark 4.   Butter and bundt cake tin and dust lightly with flour, shaking out any excess.  Set aside.

Measure the butter, oil, sugar, eggs, sour cream, jam and vanilla into a large bowl.   Beat with a mixer until combined.   Sift the flour, baking powder, baking soda and salt into a bowl.  Add this to the cake batter, alternately with the buttermilk, mixing to combine well.   Add a few drops of food colouring to enhance the colour.   Pour into the bundt pan, spreading it out evenly and smoothing the top.

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Bake for 50 to 55 minutes until well risen and a toothpick inserted in the centre comes out clean. 

Allow to cool in the pan for 10 minutes before tipping out onto a wire rack to cool completely.
To make the ganache, heat the condensed milk in a small saucepan over medium low heat, stirring.  Add the jam and white chocolate chips.   Cook and stir to melt.   Add a few drops of red food colouring to enhance the colour.   Remove from the heat and allow to cool and thicken for 6 to 8 minutes.   Spoon over the cake, allowing some of it to drip down the sides as desired.   Serve at room temperature.


  1. Marie! I think look beautiful!
    And I beat is delucious:)

  2. It really is a good cake Gloria! Thank you! xoxo

  3. Love Bundt Cake! Do you have recipe for Ginger Bundt Cake?
    Julie xxxxx

  4. I sure do Julie! You can find it here:


  5. You had me at "strawberry"!!! I don't know if anyone else agrees with me, but I love the strawberry jam/preserves in England, they are the BEST to me!
    My step mother makes the best bundt cake, I will tell her about this recipe. Thank you!

  6. You can just tell how moist and dense it is..
    Marie..I find it pretty:)

  7. I agree with you Kay! Strawberry preserves are the best! I think you will love this cake! xoxo

    Thanks Monique! xoxo
    You're welcome Julie! xoxo


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