My Chocolate Strawberry Bundt is a light, moist, and delicious cake that is perfect to serve after any meal or as a sweet afternoon treat with a cup of coffee or tea.
Chocolate Strawberry Bundt
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 10-12 Servings
Ingredients
- Cake:
- 3 cups flour
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- 2½ cups sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1 cup sliced strawberries
- 1 cup semisweet chocolate chips
- Glaze:
- 2 cups powdered sugar
- ΒΌ cup whole milk
- 1 tsp vanilla extract
Instructions
- Grease a bundt pan generously and preheat the oven to 325 degrees F. Sprinkle in a few spoonfuls of flour and tap the pan to evenly distribute. Tap out excess flour.
- In a medium bowl, sift together the flour, baking soda and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and airy.
- Crack the eggs into a small bowl and add the vanilla. With the mixer running on low speed, add the eggs in one at a time, beating well between each addition.
- Pour half of the flour mixture over the butter and egg mixture, and stir gently with spatula. Add the sour cream and continue to stir gently. Pour the remaining flour mixture over the batter and stir until all the flour has been incorporated.
- Gently fold in strawberries and chocolate chips until just barely incorporated.
- Pour the batter into the prepared pan and tap the pan softly against the counter to remove air bubbles.
- Bake for about 60 minutes or until a toothpick inserted in the middle of cake comes out clean.
- When the toothpick comes out clean, remove the cake from the oven and place the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and wiggle the pan gently until it lifts off of the cake. Allow the cake to cool for at least another hour.
- As the cake is cooling, whisk together powdered sugar, milk and vanilla extract.
- Pour glaze over cake once it is completely cooled.
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