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Easy Strawberry Milkshake Pound Cake

This moist, rich Strawberry Milkshake Pound Cake combines old-fashioned pound cake flavor with the fun and sweetness of a classic strawberry milkshake, complete with a two-tone swirl and creamy glaze.
Calories:
Author: Sandra Myers

Ingredients

  • 3 cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • ½ cup vegetable oil
  • 5 large eggs
  • 1 cup whole milk
  • 1 3.4 oz package instant strawberry pudding mix
  • 2 teaspoons strawberry extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Pink or red food coloring optional, for swirl effect
  • 2 cups powdered sugar for glaze
  • 3 –4 tablespoons strawberry milk or regular milk + 2 tbsp strawberry syrup
  • ½ teaspoon vanilla extract for glaze

Instructions

  • Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
  • Cream butter, oil, and sugar until light and fluffy, about 3–5 minutes.
  • Add eggs one at a time, mixing well after each.
  • Mix in pudding mix, strawberry and vanilla extracts, and milk until smooth.
  • Whisk flour, baking powder, and salt. Gradually add to wet mixture until thick batter forms.
  • Divide batter in half. Tint one half pink. Alternate spoonfuls into pan and gently swirl.
  • Bake 60–70 minutes until a toothpick comes out clean. Tent with foil if browning too fast.
  • Cool in pan 15 minutes, then invert onto rack. Whisk glaze and drizzle over cooled cake.