I’m going to say it, even though it’s the most hated word in the world…But this cake is the most MOIST cake I have ever made! I swear, it’s incredibly delectable! With the addition of fresh strawberry, it’s the perfect birthday cake/bring to girls night/take to a neighbor/take it to that school bake sale to prove to ‘Karen’ you are more than just a hot mess express.
Ingredients: (For the Cake)
1 box Duncan Hines Yellow Cake Mix
2/3 cup sour cream
2/3 cup buttermilk
1 tablespoon vanilla
1 pint strawberries plus 2 TB. water, blended until pureed and smooth
1/3 cup melted butter or vegetable oil
Directions: (For the cake)
In a large bowl, add the cake mix, sour cream, buttermilk, eggs, vanilla, 1/3 cup strawberry puree, and butter/oil.
Using hand mixers, mix together until combined. Don’t over mix by mixing for longer than 1 minute.
Spray a bundt cake generously, pour the batter in. Take 2 TB. strawberry puree and pour around the top of the batter. Use a knife to swirl it into the cake batter.
Bake at 350 for 30-35 minutes, or until cake bounces back when you lightly press the top. OR when a toothpick comes out clean when inserted. Once the cake has cooled, flip it on a cake stand. After frosted, cover tightly with plastic wrap to keep in moisture.
Ingredients: (For the Glaze)
2 TB. melted butter
1/4 cup strawberry puree
1 TB. vanilla
2 cups powdered sugar
Directions: (For the Glaze)
Add all ingredients into a bowl. Whisk together until smooth. Pour over the cooled cake. I didn’t use all of the glaze, but use as much as desired. Sprinkle with a few sprinkles or fresh strawberries.