Strawberry Bundt Cake with Strawberry White Chocolate Ganache

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Strawberry Bundt Cake with Strawberry White Chocolate Ganache

Memorial Day weekend is just a couple days away and now you have the perfect dessert to kick off summer at your Memorial Day barbecue.

Strawberry Bundt Cake with Strawberry White Chocolate Ganache

For the Cake

  • 1 stick butter, softened
  • 1/2 C olive oil
  • 1 3/4 C granulated sugar
  • 4 eggs
  • 3/4 C sour cream
  • 1/2 C buttermilk
  • 1 tsp vanilla
  • 1 tsp strawberry extract or 1/4 tsp strawberry flavoring oil
  • 1/4 C strawberry jam
  • 3 C all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2-3 drops red food coloring, optional

For the Ganache

  • 14 ounce can sweetened condensed milk
  • 2 T strawberry jam
  • 1/2 C white chocolate chips
  • 1-2 drops red food coloring, optional

 

Preheat oven to 350  and spray a bundt cake pan generously with cooking spray.

In a stand mixer, beat the butter and sugar until light and fluffy. Add oil, eggs, sour cream, jam and vanilla and mix until combined. Place flour, baking soda, baking powder and salt into a large bowl, whisking to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhance pink color. Transfer batter to prepared bundt pan spreading cake evenly. Bake for 50-55 minutes until baked through. Remove and let cool completely.

Just before serving prepare ganache. Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam and white chips and stir until melted. Once melted, stir in 1-2 drops of red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 30 minutes. With a spoon, drizzle ganache over cake.

*Recipe slightly adapted from Kitchen Aid.

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