Strawberry Heart Bundt Cake Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
• Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
• In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
• Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
• Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
• Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
• Grease a bundt pan with nonstick spray.
• Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
• Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
• Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
• Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
• Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
• Pour the white chocolate ganache over the cake. Decorate with sprinkles.
• Slice the cake to reveal the hidden hearts, then serve.
• Enjoy!

Steps:

• Preheat oven to 325F(160.
• Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
• In a large bowl, blend the eggs and granulated sugar.
• Using an electric mixer, beat in the butter & liqueur until fluffy.
• Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
• In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
• Toss to coat the strawberries evenly with the flour.
• Using a rubber spatula, gently fold the berries into the batter.
• Pour the batter into the prepared pan and level top with rubber spatula.
• Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
• Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
• Unmold the cake onto the rack and let cool completely.
• Fill the center of the cake with remaining 2 cups(whole) strawberries.
• Dust cake with confectioners' sugar.
• Enjoy!

Steps:

• In a large bowl, add all the ingredients.
• Beat for 2 minutes at medium speed.
• Pour into a greased and floured 10-inch bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cake is done when toothpick comes out clean.
• Cool for 20 minutes before removing from pan.
• No need to frost, but you could with a commercial vanilla icing.
• Note: The boxed instant pudding used for this recipe should be (3.4 ounce).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, baking powder, and salt in a bowl.
• Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
• Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
• Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.