Wednesday, April 27, 2016

Strawberry Cream Cake

When I asked my 2-year-old for a completely pink birthday party, I was naive to think it didn't apply to the cake as well. When we went to the story for ingredients she informed me it need to be pink and strawberry. This cake is both of those things. It has a mild and sweet strawberry taste that is delicious without being overwhelming. If you were to pair a strawberry cake mix with strawberry cream pudding, I think it would be too much, but this combination is perfect! 

For the Cake: 

  • 1 package pink Ducan Hines Pink Velvet  cake mix 
  • 1 small box instant strawberry cream pudding
  • 1 C. sour cream
  • 4 large eggs
  • 1/2 c. water
  • 1/2 c. oil

Heat the oven to 350 degrees. Combine all of the ingredients. Pour the mixture into a greased 10" inch bundt pan. Bake for about 45 minutes until a toothpick comes out clean. Let cool for 15 minutes and then remove the cake from the pan. It is best to remove the cake from the pan right at 15 minutes, If you wait a shorter or longer amount of a time it can be hard to remove the cake cleanly from the pan.

For the frosting: 

  • 16 oz softened cream cheese
  • 1 1/2 c. powdered sugar
  • 1 t. vanilla
  • 1 c. heavy cream

Beat the cream cheese, sugar and vanilla together until smooth. In a different bowl beat the cream until stiff peaks form. Combine the frosting ingredients and beat just until combined. Do not beat very long. Scoop the frosting into a pastry bag and cut the end. Loop over the cake to evenly spread the frosting. 

A pink cake for the Pinkalicious fan in your life. 
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