Strawberry rhubarb bundt cake is a buttery, moist cake filled with strawberries. This not too sweet cake is overflowing with strawberry flavour that is enhanced by a delicious rhubarb cream cheese glaze. The notes of tart and sweet are a perfect pairing with the rich butter flavour of the cake.
This bundt cake is one of the perfect ways to welcome spring if you are already seeing rhubarb in stores, or your garden. This cake is a delicious treat anytime of day, but can also make a lovely addition to a brunch table, or afternoon tea. The best part is the cake is super simple to make and uses ingredients you most likely already have on hand. I love bundt cakes for there flavour, but also because they are beautiful to look at without a lot of work.
HOW TO MAKE THIS STRAWBERRY BUNDT CAKE RECIPE
Start by greasing a bundt pan with butter and then sprinkling with flour, this will not only help the cake release from the pan but make sure all the beautiful grooves of your bundt pan are visual on the finished cake.
Next preheat the oven to 375 degrees, then wash and dice your strawberries so things are ready to add to the cake. In a medium bowl add the flour, baking soda, salt, and lemon zest stir to combine then set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, add the butter and both sugars whipping on high until light and fluffy. Then add the eggs, one at a time, mixing well after each addition scrapping the sides of the bowl as needed.
Now you are going to add half the flour mixture and stir until just combined, on medium speed. Once the flour is incorporated you can now add the sour cream and vanilla, mixing again on medium speed until just combined. Finally add the other half of the flour mixing again until just combined.
Once you have your thick and smooth cake batter prepared remove the bowl from he stand mixer and add the diced strawberries. Using a spatula carefully fold the strawberries into the cake batter until they are evenly ribboned through out the cake. I do this last part by hand, instead of the stand mixer, to prevent the strawberries from getting smashed and turning the whole cake pink.
Grab the bundt pan prepared earlier and spoon the cake mixture into the pan. Then, using an offset spatula, even out the cake into the pan. It should be level on the top but also take time to press the batter down into all the nooks and crannies of the bundt pan to avoid any air pockets.
Place the prepared cake into the preheated oven and bake for 55 – 65 minutes, until the cake is golden brown or a tooth pick inserted comes out clean. Place cake onto wired rack to cool for 15 minutes before removing from pan.
Once it has had a little cooling time place another cooling rack over the top of the cake pan. Then invert it so the wired rack on top of the cake is now sitting on the counter. The cake should easily drop out of the pan on the wired rack, allow the cake to continue cooling before you add the frosting.
At this point if you have had enough you can just dust the cake with icing sugar and call it a day, but I highly recommend the little bit of extra effort it takes to add the rhubarb cream cheese frosting. It really elevates the cake, taking it from great too spectacular.
To make the rhubarb cream cheese frosting start by placing rhubarb, sugar, and lemon juice into a small pan and place over medium low heat. Once it has reached a simmer turn the temperature to low, and allow to cook until rhubarb has completely broken down. Then use an immersion blender, or regular blender, to puree the rhubarb.
I like to then pass it through a food mill, or cheese cloth, to strain but that is strictly for looks and in know way changes the taste.
Once you have your rhubarb puree let it cool while you prepare the rest of the frosting. In a small bowl add the cream cheese, butter, and icing sugar. Using an electric mixer beat the ingredients together until smooth and fluffy. Add the rhubarb puree and mix again until fully in combined and your frosting is a lovely soft pink colour.
I like to add a little milk, as needed, so the icing is easy to smooth on to the cake and not too thick.
Finally glaze the top of the cooled strawberry bundt cake with as much of the rhubarb frosting as you like, in my house that means all of it, give it a few minutes to set up on the cake the slice and serve.
The cake will stay fresh, covered, at room temperature for about 3 days.
Strawberry Bundt Cake
- 1 cup butter room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs room temperature
- 1 tbsp. lemon zest
- 2 1/2 cups ap flour
- 1/2 tsp. baking soda
- 1 cup sour cream full fat is best
- 1 tsp. vanilla extract
- 1 1/2 cup strawberries diced
- Start by preheating the oven to 375 degrees, then grease a bundt pan with butter and lightly flour to prevent sticking.
- In a small bowl add the flour, salt, baking soda, and lemon zest stirring to combine then set aside.
- In the bowl of a stand mixer, fitted with paddle attachemnt, add the butter and both sugars. Mix on high speed until it has lightened in colour and is fluffy, about three minutes.
- Next add the eggs, one at a time, to the bowl of the stand mixer. Make sure to mix well between each addition scraping the sides of the bowl as necessary.
- Now get the bowl with the flour mixture and pour half into the bowl of the stand mixer. Mix on medium high until the flour is fully combined.
- Add the sour cream and vanilla, mixing again on medium high until everything is incorporated. Finally add the remiaing half of the flour mixture to the bowl of the stand mixer and mix once more until flour is just combined.
- Remove the bowl from the stand mixer and add the diced strawberries, then use a rubber spatula to evenly fold the strawberries throughout the cake. Place the strawberry cake batter into the bundt pan preapred earlier, use an offset spatula to evenly spread the cake into the pan.
- Place the cake into the preheated oven to bake for 55-65 minutes, cake should be golden brown. Remove from the oven and allow the cake to cool on a wire rack for 15 minutes. FInally remove the cake from the bundt pan by flipping it over onto another cooling rack.
- Let cake cool completely before dusting with icing sugar or adding the rhubarb cream cheese frosting.
Rhubarb Cream Cheese Frosting
- 3/4 cup rhubarb chopped
- 1/4 cup sugar
- 3 tbsp lemon juice
- 4 tbsp cream cheese room temperature
- 1 tbsp butter room temperature
- 2 tbsp milk add more, or less, to achieve deisred frosting consistency.
- In a small pan combine the rhubarb, sugar, and lemon juice. Then set the pan over medium heat until it beigns to simmer.
- When it begins to simmer reduce the temperature to low and allow the mixture to cook, stirring occasionaly, until the rhubabr has completely broken down.
- Use and immersion blender, or regular blender, to puree the rhubarb mixure. Then you can pass it through a food mill, or cheese cloth, to strain out any pieces. Let the puree cool for about 10 minutes.
- In a medium bowl add the butter, cream cheese, and icing sugar. Use an electric hand mixer whip together until light, fluffy, and smooth. Add the cooled rhubarb puree and mix again until fully combined.
- If your frosting is too thick you can whisk in some milk to achieve the desired consistency.