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Strawberry Cheesecake Bundt Cake

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  • Author: Molly Yeh
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Cheesecake Bundt Cake combines the rich, creamy goodness of cheesecake with a moist vanilla bundt cake swirled with sweet strawberry filling. It’s a show-stopping dessert that’s perfect for spring gatherings, holidays, or anytime you want a fruity twist on a classic cake.

Ingredients

For the Cheesecake Filling:

  • 8 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1/2 tsp vanilla extract

For the Cake Batter:

  • 2 1/2 cups all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 4 large eggs

  • 1 tbsp vanilla extract

  • 1 cup sour cream

  • 1/2 cup milk

For the Strawberry Swirl:

  • 3/4 cup strawberry preserves or jam

  • Optional: 1/4 cup chopped fresh strawberries

For the Glaze (optional):

  • 1 cup powdered sugar

  • 1-2 tbsp milk

  • 1/2 tsp vanilla extract

  • Fresh strawberries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup bundt pan.

  2. Make the cheesecake filling: In a small bowl, beat the cream cheese, sugar, egg, and vanilla until smooth. Set aside.

  3. Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  4. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

  5. Mix in sour cream and milk until combined. Gradually add the dry ingredients, mixing just until incorporated.

  6. Assemble the cake: Pour half of the batter into the bundt pan. Spoon the cheesecake filling evenly over the batter. Drop spoonfuls of strawberry jam over the filling. Add remaining batter on top and gently swirl with a knife.

  7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

  9. Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. Garnish with fresh strawberries if desired.

Notes

  • You can use raspberry jam or blueberry preserves instead of strawberry.

  • Don’t over-swirl the batter—just a few gentle swirls to keep the layers distinct.

  • The cake tastes even better the next day once the flavors have set.

Nutrition

  • Serving Size: 1 slice
  • Calories: 460
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 115mg

Find it online: https://healthyhomeeats.com/strawberry-cheesecake-bundt-cake/