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Rich and buttery bundt style vanilla pound cake with a sweet strawberry swirl topped with a whipped buttercream frosting and fresh strawberries.
Pound cakes are some of my favorite type of cakes. In a loaf or bundt they come in almost any variety and are super satisfying. But it’s a little bit of work to get one going.
Pound cakes are exactly that, they are originally a pound of each ingredient sugar, flour, butter, and eggs. Combined to make a dense cake that was once meant to feed multiple families. With some adaptions and tinkering, I still stick to the guidelines but use a variety of fat to help out the cake and make it super moist and fluffy.
To me, the key to great pound cake is keeping the cake as airy as possible and tender. Pound cakes are heavy and sturdy regardless, It’s about handling the ingredients properly to get the perfect end result. Check out my tips and tricks below for the best-frosted vanilla pound cake. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST FROSTED VANILLA POUND CAKE + STRAWBERRY SWIRL
air: whether it’s a stand mixer or hand mixer let one of the two do the work for you. skip the whisk. to help this recipe out i use a touch of baking powder which isn’t too traditional but it helps the rise.
mixing: keep all your ingredients at room temperature, after you beat all your ingredients and it’s time to add the dry make sure you have a rubber spatula ready for the folding. knowing when to stop beating is important. usually when the dry ingredients are about halfway mixed is when i stop, pull it out, and switch to a rubber spatula to start folding the batter the rest of the way. the fold will help keep the cake airy and layered without over mixing.
fats; margarine, cream cheese, and butter are non negotiable. keep them all in. butter and margarine give it that signature buttery flavor without being all butter. it helps caramelize the sugar while it cooks, resulting in a golden hue. the margarine keeps the butter in check. the cream cheese keeps the cake tender without overwhelming or even being noticeable. it helps add a smooth mouth feel.
swirl: the swirl is totally optional. but for my swirl, i use strawberry powder. it adds a light strawberry flavor that permeates the entire cake and it’s a precursor to the mountain of strawberries i planned to add on top.
tap the pan: as you build and layer. tap your pan lightly. you want the cake to be together. an air pocket can cause a wonky cake. a light tap will help make sure the batter is where it should be.
tint the cake: some people are passionate about the color of a cake. especially a blonde vanilla one. if that’s you, at the one-hour point toss some foil on it to keep the cake golden. for me, I enjoy the cake bottom edges getting a little darker i like the chewy texture of caramel it’s becoming and i enjoy the golden hue. i don’t tint. tinting is optional.
60 minutes: at the 60-minute point your cake is stable and about cooked. it’s okay to open the oven and check on progress at that point. It’ll need more cook time but this will help you know sooner rather than later. keep an eye on the cake from the hour mark and on.
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