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Strawberry Cocoa Bundt Cake

A delightful bundt cake that combines the flavors of strawberries and cocoa in a visually stunning presentation, perfect for any dessert occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 125 g Butter Use high-quality butter for rich flavor.
  • 60 g Sugar
  • 3 pcs Eggs
  • 1 packet vanilla sugar
  • 200 g Flour Sifted for lightness.
  • 2 teaspoons baking powder
  • 200 ml Cream (30 percent fat)
  • 100 g milk mix drink powder strawberry flavor For strawberry flavoring.
  • 100 g cocoa drink powder For chocolate flavor.
  • to taste g Powdered sugar For dusting.

Method
 

Preparation
  1. Preheat your oven to 180 degrees Celsius.
  2. Grease a bundt pan and sprinkle it with breadcrumbs.
  3. Cream butter and sugar together until light and fluffy.
  4. Beat in the eggs and vanilla sugar.
  5. In a separate bowl, whisk together the flour and baking powder, then sift.
  6. Fold the flour mixture alternately with the cream into the batter.
  7. Divide the batter in half.
  8. Stir strawberry powder into one half and pour into the prepared bundt pan.
  9. Mix cocoa powder into the other half and gently pour it on top of the strawberry batter.
Baking
  1. Bake for 50 minutes on the middle rack.
  2. Let the cake cool before dusting with powdered sugar.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Use fresh strawberries instead of powdered mix by puréeing them. Freezing is also an option if wrapped tightly.