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Strawberry Milkshake Pound Cake

This dazzling pound cake bursts with sweet strawberry flavor and features a charming swirl of color, reminiscent of a classic strawberry milkshake.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour
  • 2.5 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 0.5 cup vegetable oil
  • 5 large eggs
  • 1 cup whole milk
  • 1 package instant strawberry pudding mix (3.4 oz)
  • 2 tsp strawberry extract
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • Pink or red food coloring (optional, for swirl effect)
For the Glaze
  • 2 cups powdered sugar
  • 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
  • 0.5 tsp vanilla extract (for glaze)

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and grease and flour a bundt pan.
  2. In a mixing bowl, whip together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Mix in the strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until well combined.
  5. Add the flour, baking powder, and salt, mixing until smooth.
  6. Divide the batter into two bowls. Leave one plain and add food coloring to the other for a swirl effect.
Baking
  1. Spoon alternating dollops of the plain and colored batter into the greased bundt pan.
  2. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted comes out clean.
Cooling and Glazing
  1. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
  2. Whisk together powdered sugar, strawberry milk, and vanilla extract until smooth, then drizzle over the cooled cake.

Notes

Wrap leftover cake in plastic wrap or store in an airtight container at room temperature for 3-4 days. It can also be frozen for up to 3 months.