Description
Strawberry Cheesecake Bundt Cake is a show-stopping dessert that combines a moist vanilla cake swirled with a creamy cheesecake filling and sweet strawberry preserves. Baked in a bundt pan for beautiful presentation, it’s finished with a drizzle of glaze and fresh strawberries—perfect for holidays, birthdays, or any celebration.
Ingredients
Scale
For the Cake
- 1 box (15.25 oz) vanilla or white cake mix
- 1 cup sour cream
- ½ cup vegetable oil
- 3 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese (softened)
- â…“ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Strawberry Swirl
- ½ cup strawberry preserves or jam
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Optional Garnish
- Fresh strawberries (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and thoroughly grease and flour a 10-cup bundt pan to prevent sticking and ensure even baking.
- Make Cake Batter: In a large mixing bowl, combine the vanilla cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Mix well for about 2 minutes until the batter is smooth and fully combined.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy without lumps.
- Layer the Batter and Filling: Pour half of the cake batter into the prepared bundt pan, spreading it evenly. Spoon the cheesecake filling over the cake batter layer. Dollop the strawberry preserves evenly over the cheesecake layer.
- Swirl the Filling: Using a knife or skewer, gently swirl the strawberry preserves into the cheesecake filling to create a marbled effect, being careful not to overmix.
- Add Remaining Batter: Pour the remaining cake batter over the swirled layers, spreading it evenly to cover the filling completely.
- Bake: Place the bundt pan in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare Glaze: Whisk powdered sugar, milk, and vanilla extract together until smooth and desired consistency is reached.
- Glaze and Garnish: Drizzle the glaze over the cooled cake and top with fresh sliced strawberries if desired. Serve and enjoy.
Notes
- Ensure the cream cheese is fully softened for a smooth, lump-free cheesecake filling.
- Strawberry jam can be substituted with raspberry or blueberry preserves for flavor variation.
- Store leftover cake in the refrigerator for up to 4 days to keep it fresh.
