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Strawberry Milkshake Bundt Cake – Easy, Rich, and Delicious

Strawberry Milkshake Bundt Cake with Pink Glaze
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A dense, buttery pound cake marbled with vanilla and strawberry batters, topped with a thick, viscous strawberry milkshake glaze. A nostalgic summer dessert.

Ingredients

Scale

Marbled Cake:

  • 1.5 cups unsalted butter, softened
  • 2.5 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour, spooned and leveled
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk, room temperature
  • 2 tsp vanilla extract
  • 0.75 cup strawberry flavored drink powder (like Nesquik) or strawberry syrup

Thick Strawberry Glaze:

  • 2 cups powdered sugar, sifted
  • 3-4 tbsp milk or heavy cream
  • 2 tbsp strawberry flavored drink powder or strawberry syrup
  • 1 tsp vanilla extract
  • Fresh strawberries for garnish (optional)

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-12 cup bundt pan thoroughly.

2. Cream softened butter for 1 minute. Gradually add sugar and beat on medium-high for 5 minutes until very light and fluffy.

3. Add eggs one at a time, beating well after each and scraping the bowl.

4. Whisk together flour, baking powder, and salt. Add alternately with milk to the butter mixture, starting and ending with dry ingredients. Mix until just blended. Stir in vanilla.

5. Remove 2 cups of batter to a separate bowl and fold in the strawberry powder or syrup until combined.

6. Alternate scoops of vanilla and strawberry batter into the pan. Swirl gently with a knife to marble.

7. Bake for 70-85 minutes until a skewer comes out clean. Tent with foil if browning too fast.

8. Cool in pan for 20 minutes, then invert onto a wire rack to cool completely.

9. For glaze: Whisk powdered sugar, strawberry powder, vanilla, and milk until smooth and very thick. Adjust consistency as needed.

10. Pour thick glaze over the cooled cake and garnish with fresh strawberries.

Notes

Ensure all refrigerated ingredients are at room temperature for the best cake texture.

The glaze should be very thick and viscous, not runny.

Use strawberry syrup if drink powder is unavailable, adjusting milk quantity to control glaze thickness.

Best enjoyed the day it’s made, but leftovers can be stored at room temperature in an airtight container for up to 3 days.

Find it online: https://cookingwithramsay.com/strawberry-milkshake-bundt-cake/