Is it just me, or is bundt cake super daunting? The sheer idea of having a cake mold with such intricate detail, and expecting a cake to easily come out of it, terrifies me! So, naturally, I bought myself a bundt pan.
For some reason, I just need all the bakewares. All of them. Never made banana bread? Doesn’t matter, I must have a loaf pan. When I went to the store and saw some bakeware on sale, I already knew I needed a bundt pan. When I got home, I looked into best practices for making absolutely sure I can get the cake out as cleanly as possible.
I’m not much of a cake person (I prefer ice cream or pastry), so I felt like I needed an occasion to even make a cake. Well, hello Valentine’s Day! In my opinion, V-Day is the perfect dessert holiday. There are so many cute things to put hearts on, make red and pink, or look like a bouquet of roses. For my bundt cake, I picked strawberries and white chocolate to highlight in the recipe.
From my research, I learned that using a combination of softened butter and a flour coating is the foolproof way to get a bundt cake out beautifully. Even though I was still super scared to try, it worked wonders! I had to fight the urge to take it out before it was cooled down enough (my fatal flaw), but I did it and ended up with an intricate, and intact, bundt cake.
This recipe is great for so many reasons. If you or your Valentine isn’t a fan of either strawberries or white chocolate, just swap it out with two things you do like. Bundt cakes are also the perfect vessel for fun decorations. The ring in the middle makes for creative decorating, and finishing it off with a glaze can be the baker’s decorative choice. I chose to do chocolate-covered strawberries (duh) and strawberry heart cut outs (super cute!!!!). No matter how you make or decorate it, bundt cakes are totally fun to make and tasty for cake fans and skeptics alike. Just make sure your Valentine stays happy and full!
White Chocolate Strawberry Bundt Cake Recipe
White Chocolate Strawberry Bundt Cake
- 2 ½ cups flour
- 2 ½ tsp baking powder
- 1 cup sugar
- ½ cup processed or chopped white chocolate
- ½ cup processed freeze-dried strawberries
- heavy pinch of salt
- 3 flax eggs
- 1 ¼ cup buttermilk
- lemon zest
- ½ cup white chocolate
- ¼ cup heated plant-based milk
- 8 oz fresh strawberries
- ¼ cup vegetable shortening
- ½ cup dark chocolate
- Preheat the oven to 350º F. Coat the inside of the bundt pan with softened butter in every crease. Dust flour around the inside, tapping out the excess
- In a large mixing bowl, combine the dry ingredients and finely chopped or processed white chocolate and freeze-dried strawberries. Add the flax eggs and lemon zest
- Slowly add the buttermilk in parts, folding well until you get a thick mixture
- Carefully pour the batter into the bundt pan, and make sure it's leveled. Bake for about 50 minutes
- While the cake is baking, make the glaze and toppings
White Chocolate Glaze
- In the microwave or on the stove, heat up any plant-based milk until steaming but not boiling
- Pour the hot milk over a bowl of white chocolate, and mix until every piece is melted. Set aside
- In the microwave, heat up some dark chocolate and the shortening in 30-second intervals. Mix well between each interval, until entirely melted. Set aside until cooled
- Wash and trim your strawberries. Using a skewer or fork, lower the strawberries into the dark chocolate until fully coated (or however you want it to look). On a lined parchment paper, spread out the coated strawberries. Set in the fridge or freezer until chocolate is hardened
- If you have extra melted chocolate, drizzle it on the cake after the white chocolate glaze for another dimension of flavor
- Take some washed and trimmed strawberries. In the top, cut a V shape with a paring knife. Slice vertically, and you should get heart-shaped strawberry slices
- Check the cake by poking a toothpick or knife into the center. If it's ready, let it cool on a cooling rack
- Once the pan is cool to the touch, put a plate on top and with two hands, flip the pan over to get the cake out. It should come out easily and cleanly, but if you need to, lightly run a knife around the edges
- Let it cool outside of the pan on the cooling rack for at least 20 minutes, or until completely cooled
- Once cooled, pour the white chocolate glaze (plus any extra dark chocolate you might have) over the top. Decorate however you like with chocolate-covered strawberries and strawberry hearts. Enjoy!
- The white chocolate needs to be processed or chopped very finely, to resemble breadcrumbs. This will help it integrate more smoothly into the cake and add a velvety texture
- If you like lemon, zest the whole lemon. If you want a more subtle lemon flavor, add only a teaspoon of zest. Lemon is very strong so you could end up with a strawberry lemonade flavor, or just an enhanced strawberry flavor. Both are delicious!