This Strawberry Donut Pound Cake is moist, dense, buttery and sweet. It's topped with a naturally colored pastel pink strawberry glaze and natural rainbow sprinkles for a play on your favorite pink donut! Try this delicious Strawberry Donut Pound Cake for brunch this weekend.
If you love pound cake as much as I do, make sure to check out my Traditional Butter Pound Cake, Chocolate Donut Pound Cake, or my Toasted Coconut Bundt Cake.
Why You'll Love This Recipe
You will love this recipe for Strawberry Donut Pound Cake because it is so easy to make! I love making pound cakes because they are first off my favorite type of cake. That buttery, dense, and perfectly sweetened cake is all I'll ever need in life. But, aside from being insanely delicious, pound cakes are really easy because they have such minimal ingredients!
This Strawberry Donut Pound Cake only has a few simple ingredients, you mix them up together, add the batter to a bundt pan and wait it out while that baby bakes away in the oven. I also love making this cake because I believe pound cakes are best made the night before, so they have time to set and chill completely, before removing them from the pan. This makes it really easy to prep for a party or any celebration where you'd serve this cake. You just have to bake it the night before, let it rest overnight, then remove it and glaze it the day of your party!
Try serving this Strawberry Donut Pound Cake for Easter, Sunday brunch, Mother's Day (think breakfast in bed!), or even for a birthday!
How to Make Strawberry Donut Pound Cake
Step 1
Preheat the oven to 350°F.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla extract.
Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, mix together the cake flour and sea salt.
Add in the cake flour mixture and milk, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.
Step 3
Grease a 10 inch silicone bundt pan well with butter. Pour the cake batter into the bundt pan.
Step 4
Bake for 1 hour 45 minutes or until a wooden pick inserted in center comes out clean. (Make sure to check the notes at the bottom of the recipe for high altitude 🙂
Step 5
Once cake is cooled, remove it from the bundt pan, carefully. Check out my How to Remove Cakes Perfectly.
Step 6
In a clean mixing bowl fitted with the paddle attachment, add the powdered sugar, milk, pink dye, and strawberry flavor. Mix on low until combined into a smooth frosting.
Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides. Sprinkle the top of the frosting with rainbow sprinkles.
Tips for Strawberry Donut Pound Cake
• Use a high quality bundt pan so it's easy to remove your cake. My favorite can be found here.
• Use soft butter. I like to leave the butter out on the counter overnight and then bake with it the next day. This allows it to soften at room temperature, which is always best. If you must microwave it, don't do more than 10 seconds at a time.
• Use high quality butter, sugar, milk, and flour. This is a very simple cake with only a few ingredients – so they all really matter! I prefer to use organic ingredients all the time, but if you waffle this is a cake where it would be worth it.
• Use whole milk. Always use whole milk when making cakes as it provides fat and flavor.
• Grease the bundt pan well! Use a canola oil cooking spray, this helps tremendously over butter. Do not grease your pan and let it sit there, the grease will start to fall down the sides and will pool at the bottom of the pan. You always want to spray it very well right before you are ready to put the batter in. Spray it and immediately pour the batter in.
• Make sure to store this in a cake dome so it doesn't dry it. It will stay good for days if it's kept in a dome or in an airtight container.
Ingredients for Strawberry Donut Pound Cake
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
India Tree Nature's Colors Carnival Mix Sprinkles
Nature's Flavors Organic Strawberry Extract
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
A giant strawberry donut cake makes a statement at any party. This simple pound cake is topped with a strawberry glaze and rainbow sprinkles.
Ingredients
- Batter
1 cup (227 grams) organic salted butter, softened
680 grams (3 cups) organic cane sugar
2 teaspoons organic vanilla extract
7 organic large eggs, room temperature
425 grams (3 cups) organic cake flour
1/2 teaspoon fine sea salt
1 cup organic milk, room temperature
- Glaze
284 grams (2 cups) organic powdered sugar, sifted
2 to 3 tablespoons organic milk
1/2 organic strawberry extract strawberry
a pinch of ColorKitchen pink dye
India Tree Nature's Colors Sprinkles
Directions
- Preheat the oven to 350°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
- In a separate bowl, mix together the cake flour and sea salt. Add the milk and then the flour mixture and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
- Grease a 10-inch silicone bundt pan well with canola oil cooking spray or butter. Pour the cake batter into the bundt pan.
- Bake for 1 hour 30 minutes or until a wooden pick inserted in center comes out clean.
- Allow to cool completely in the cake pan. Once cake is cooled, remove it from the bundt pan, carefully.
- To make the glaze: In a clean mixing bowl fitted with the paddle attachment, add the powdered sugar, milk, pink dye, and strawberry flavor. Mix on low until combined into a smooth frosting. Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides. Sprinkle the top of the frosting with rainbow sprinkles.
- Store in a cake dome for up to 7 days.
Notes
- High Altitude – Bake at 350°F for 1 hour 15 minutes, or until a wooden pick inserted in center comes out clean.
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