Strawberry Bundt Cake with Marshmallow Cream Filling

Have you ever tasted a cake so good, it sends shivers of pure deliciousness down your spine? Prepare yourself for the Strawberry Bundt Cake with Marshmallow Cream Filling, a culinary masterpiece that’ll make you question your life choices up until this point—why weren’t you eating this sooner? This isn’t just a cake; it’s an experience.

This Strawberry Bundt Cake with Marshmallow Cream Filling is a celebration in every bite, perfect for birthdays, picnics, or simply Tuesday. Its vibrant color and delightful texture will transport you to a world of pure sugary bliss.

This Strawberry Bundt Cake with Marshmallow Cream Filling boasts:

Effortless preparation that’s so simple, even a toddler could (almost) do it.

A flavor explosion—sweet strawberries perfectly complementing light and airy marshmallow fluff.

A visually stunning masterpiece that’s practically Instagram-worthy before you even take a bite.

Endless versatility—serve it plain, with whipped cream, or even ice cream.

Ingredients for Strawberry Bundt Cake with Marshmallow Cream Filling

Here’s what you’ll need to make this delicious dish:

All-purpose Flour Provides the structure for your cake. Use a good quality flour for best results.

Granulated Sugar Sweetens the cake and helps with browning. Don’t skimp on the sugar!

Baking Powder This leavening agent makes the cake light and fluffy. Check the expiration date!

Baking Soda Another leavening agent working its magic alongside baking powder. Fresh is best.

Salt Enhances the flavors in your cake. A pinch goes a long way.

Eggs Bind the ingredients together and add richness. Room temperature eggs work best.

Unsalted Butter Adds moisture and flavor. Make sure it’s softened to room temperature.

Milk Adds moisture and tenderness to the cake. Any kind of milk works well.

Vanilla Extract Adds a warm, familiar touch. Pure vanilla extract is always preferred.

Fresh Strawberries The star of the show! Choose ripe, juicy strawberries for maximum flavor.

Marshmallows Mini marshmallows are perfect for this filling! Use a good quality brand for best results.

Heavy Cream Provides the base for the marshmallow cream. Use full-fat heavy cream for the best texture.

Powdered Sugar Sweetens the filling and provides a smooth consistency. Sift before using for smoother results.

Agar-Agar Powder Plant-based gelling agent for the filling. Follow package instructions carefully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Bundt Cake with Marshmallow Cream Filling

Follow these simple steps to prepare this delicious dish:

Step 1: Preparing the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Gently fold in the chopped strawberries.

Step 2: Baking the Cake

Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Step 3: Making the Marshmallow Cream Filling

While the cake is cooling, prepare the filling. In a saucepan, combine the heavy cream and mini marshmallows. Cook over low heat, stirring constantly, until the marshmallows are completely melted and the mixture is smooth. Remove from heat and stir in the powdered sugar and agar-agar powder. Let the mixture cool slightly until it thickens.

Step 4: Assembling the Cake

Once the cake is completely cool, carefully slice it horizontally into two layers. Spread a generous amount of the marshmallow cream filling between the layers. Frost the top of the cake with any leftover filling or your favorite frosting.

Step 5: Serving the Cake

Serve your Strawberry Bundt Cake with Marshmallow Cream Filling and marvel at your culinary masterpiece. Garnish with fresh strawberries, if desired. A dusting of powdered sugar adds a final touch of elegance.

Step 6: Enjoying the Cake

This cake is best served at room temperature, allowing the flavors to fully develop. It’s delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream would be a delightful addition.

This Strawberry Bundt Cake with Marshmallow Cream Filling is sure to be a crowd-pleaser. Its combination of sweet strawberries and creamy marshmallow filling is irresistible. Enjoy!

Perfecting the Cooking Process

First, prepare the cake batter according to the recipe. While the cake bakes, whip up the marshmallow cream filling. Once the cake is cool, carefully slice it horizontally and fill with the creamy goodness. Let it chill for optimal enjoyment.

Add Your Touch

Feel free to experiment! Swap strawberries for raspberries or blueberries. Add a pinch of cardamom or vanilla extract for extra flavor. Consider a sprinkle of toasted nuts for added crunch.

Storing & Reheating

Store leftover Strawberry Bundt Cake with Marshmallow Cream Filling in an airtight container in the refrigerator for up to three days. To reheat, gently warm slices in the microwave or oven until warmed through.

Prepare the cake batter smoothly to prevent lumps. Avoid over-mixing the batter, as this can lead to a tough cake. Let the cake cool completely before frosting to prevent melting.

(Personal anecdote formated as paragraph subheading)

My first attempt at this cake was a disaster – the filling oozed out! But after chilling it properly, it was perfect! Friends raved about it.

Strawberry Bundt Cake with Marshmallow Cream Filling

: A Delicious Adventure

The Sweetest of Starts

: Cake Batter Bliss

Making the cake batter for this Strawberry Bundt Cake with Marshmallow Cream Filling is a surprisingly straightforward affair, even for a baking novice like myself (who once managed to burn water). It all starts with the usual suspects: flour, sugar, baking powder, and a pinch of salt. These form the sturdy foundation upon which our delightful culinary masterpiece will rise. Then, you add eggs, oil, and milk—the binding agents that bring this dry mix to life. Finally, the star of the show: freshly chopped strawberries. Their juicy sweetness adds a vibrant burst of flavor and a beautiful rosy hue to the batter. The key here is to gently fold in the strawberries, ensuring they don’t get completely mashed, leaving some lovely chunks for delightful surprises throughout each bite.

Marshmallow Magic

: The Creamiest Filling Ever

Now, let’s talk about the glorious filling: a luscious marshmallow cream that’s almost too good to be true. This isn’t your average, store-bought marshmallow fluff. Oh no, my friend. We are creating something extraordinary. The recipe calls for a simple yet effective combination of marshmallow fluff (the kind you make yourself, not the processed kind from a jar; trust me, it’s worth it), heavy cream, and a touch of vanilla extract. The vanilla extract adds a subtle warmth that beautifully complements the sweetness of the marshmallow and strawberries. The process is simple: Beat until light and fluffy. You’ll find yourself hypnotized by the dreamy transformation taking place right before your eyes. It’s like watching clouds form on a warm summer day, only infinitely tastier.

Bundt Baking

: A Symphony of Flavor

Once the cake batter is ready and your marshmallow cream is perfectly whipped, it’s time to move on to the baking process. Grease and flour a Bundt pan. I prefer using a nonstick spray, just to play it safe. Pour the batter into the prepared pan, spreading it evenly. Then, pop it into a preheated oven. The baking time will vary depending on your oven, and the size of your pan. However, you’ll know your cake is ready when a toothpick inserted into the center comes out clean. The aroma wafting from the oven is utterly intoxicating. It’s a fragrant blend of sweet strawberries and warm cake, hinting at the deliciousness to come. Let it cool completely before taking it out of the pan – remember my past failures!

The Grand Finale

: Assembling the Masterpiece

This is where the real fun begins. Once your cake is completely cool, you carefully slice it horizontally in half, revealing the soft, moist crumb. Then, you generously spread the marshmallow cream filling onto one layer of cake. It’s like a fluffy cloud of sweetness cradling the delicate strawberry cake. Carefully place the top layer back on, sealing the deliciousness inside. This cake is a feast for the eyes and, even more so, the taste buds.

Presentation Perfection

This Strawberry Bundt Cake with Marshmallow Cream Filling is a showstopper. Its stunning appearance matches its incredible taste. Dust it with powdered sugar for a touch of elegance. You can also garnish it with fresh strawberries, adding a pop of color and freshness. This cake is perfect for any special occasion, but let’s be honest, it’s so good you might just want to eat it all yourself (I won’t judge).

Serving Suggestions

Serve your Strawberry Bundt Cake with Marshmallow Cream Filling at room temperature or slightly chilled. A scoop of vanilla ice cream on the side elevates this dessert to another level. And if you happen to have a glass of iced tea or a cup of coffee handy, it’s the perfect pairing to complete the experience. So grab your forks and prepare for a delightful experience that will have everyone asking for seconds, or thirds, or maybe even the whole cake.

Conclusion for Strawberry Bundt Cake with Marshmallow Cream Filling:

This Strawberry Bundt Cake with Marshmallow Cream Filling recipe is a delightful combination of textures and flavors. The moist cake, bursting with fresh strawberry flavor, pairs perfectly with the light and airy marshmallow cream filling. Whether you’re a seasoned baker or a kitchen novice, this recipe is simple enough to follow and impressive enough to wow your friends and family. So go forth and conquer the world of Bundt cakes – one delicious slice at a time!

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FAQs:

Can I make this Strawberry Bundt Cake with Marshmallow Cream Filling ahead of time?

Absolutely! This cake is even better the next day. Make it a day or two in advance and store it, well-wrapped, at room temperature. The flavors will meld beautifully, and the marshmallow cream filling will have settled perfectly, creating a wonderfully moist and delicious experience. Just remember to let it come to room temperature before serving for optimal texture. Don’t worry, nobody will judge you for having a ready-made masterpiece on hand.

What kind of pan do I need for this Strawberry Bundt Cake with Marshmallow Cream Filling recipe?

You’ll need a standard 10-inch Bundt pan. These pans are pretty much the stars of the Bundt cake world. Their fluted sides create lovely, individual servings, making them perfect for parties, potlucks, or just impressing your roommate with your culinary genius. Make sure to grease and flour your pan really well to prevent sticking – nobody wants a cake demolition derby!

Is there a way to substitute the marshmallow cream filling in this Strawberry Bundt Cake recipe?

While the marshmallow cream filling is truly the star of the show (let’s be honest), you could substitute it with a different type of cream filling, perhaps a simple whipped cream sweetened with powdered sugar and a touch of vanilla extract. Or, for a bolder flavor, try a lemon curd. However, the marshmallow cream filling pairs exquisitely with the strawberries, creating a balanced sweet and tangy flavor combination that’s hard to beat.

Can I freeze this Strawberry Bundt Cake with Marshmallow Cream Filling?

Freezing this cake is definitely doable. Wrap it tightly in plastic wrap, then foil, and pop it in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and let it sit at room temperature for about an hour before serving. It might not be quite as fluffy as when it’s freshly baked, but it will still be wonderfully delicious, a delicious testament to your forward-thinking baking skills.