This Best Ever Strawberry Pudding Cake is the perfect summer cake recipe – it’s ultra moist and tender with a sweet strawberry glaze!
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Happy Sunday friends! Sorry I’ve been a little MIA for the last couple weeks – we’ve been away on vacation and it’s the first time in 3 years I’ve left my laptop at home and taken a break from work!! It was a wonderful, restful time but I sure did miss posting delicious recipes for you all! I’m back at it today with this AMAZING Best Ever Strawberry Pudding Cake! It’s truly one of the most delicious summer recipes you’ll ever taste!
I love making pudding cakes because they’re just so perfectly tender and moist, and they’re great for summer – serving them with a delicious sweet glaze and some fresh fruit on the side is just dessert perfection if I do say so myself. And they’re so easy to make, so they’re a great recipe for beginning bakers. A recipe that’s so unbelievably delicious and almost impossible to mess up?? Yes please!!
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I hope you love this Best Ever Strawberry Pudding Cake as much as we do! Let me know in the comments below, what’s your favourite summer cake recipe? I’d love to know!
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Best Ever Strawberry Pudding Cake
- 3/4 cup unsalted butter, softened
- 1 1/2 cup white sugar
- 100 grams strawberry pudding powder (approximately a 4-serving packet)
- 4 eggs
- 1 1/4 cup milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cup all purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- butter and flour for greasing the cake pan
For the glaze:
- 2/3 cup powdered sugar, sifted twice
- 2-3 tablespoons strawberry syrup (or 1 1/2 - 2 tablespoons strawberry juice)
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare a 9-inch bundt pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
- Add the pudding powder and whip on high speed until incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
- Add the milk mixture to the butter mixture slowly, mixing well until combined.
- Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
- Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
- Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
- Cool in the pan for about 15 minutes and then invert onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool inverted on a cooling rack for another 10 minutes before trying again to remove the pan. Greasing and flouring the pan well before baking will ensure the cake is easy to remove, and using a non-stick bundt pan is a great choice.
- Let the cake cool completely on a cooling rack before adding the glaze.
- Prepare the glaze by sifting the powdered sugar into a bowl and adding the strawberry syrup about one teaspoon at a time until a thick glaze forms. The ideal glaze is thick, and just barely pourable.
- Pour the glaze over the top of the cake and let it drip down the sides slowly.
- Cut the cake into slices and serve with fresh strawberries, if desired.
*I’ve adapted this recipe from The Kitchen Magpie’s Pistachio Pudding Cake recipe, which you can find HERE.