I finally got a bundt cake pan… I know, it’s crazy that I didn’t before. So now that I do, I had to try it out as soon as possible. I wanted something with both fruit and chocolate, so in the spirit of chocolate covered strawberries, chocolate chips with strawberries sounded like a delicious pairing. And it was! A dense moist cake with tart strawberries and decadent chocolate flecked throughout. Then I glazed mine with a sweet vanilla icing, and topped it with fresh blueberries and raspberries with a sprinkle of powdered sugar. The best of all things both sweet and fresh.
This is really simple to make too. I have heard of people having difficulties getting bundt cakes out of the pans, but with some baking Pam, it came right out. The most time-consuming part is cutting strawberries – seriously. When you top anything with fruit and a light dusting of powdered sugar, it just makes everything look so pretty!! Also, kind of holiday-looking, am I right!?
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Kosher Salt
- ¾ cup Unsalted Butter, room temperature
- 1⅓ cups Granulated Sugar
- 1 cup Chopped Strawberries
- ½ cup Mini Chocolate Chips
- 1 cup Powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Heat the oven to 350°F. Spray with nonstick cooking spray (or grease and flour) a standard bundt pan and set aside. In a medium-sized mixing bowl, whisk the flour, baking powder and salt together, and set aside. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Then add the flour, baking powder and salt in slowly. Mix until just combined, but do not over mix.
- Toss the chopped strawberries with a tiny amount of AP flour, just enough to lightly coat them so they don't sink when baking. Fold in the diced strawberries and mini chocolate chips with a spatula. Pour the batter into the prepared baking pan and bake for about 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for about 5 minutes, then invert the cake onto a cooling rack. Once cake is room temperature, prepare the icing.
- In a bowl, whisk together the powdered sugar, vanilla and heavy creme (or milk). Adjust the liquid or sugar amount to make the icing the consistency you want (on the thicker side, but still pourable and not runny). It's a bit easier with warm cream, then it dries up really mice on the cake. Drizzle the icing over the top of the bundt cake and top with berries immediately (so they stick). Dust powdered sugar over the top.