This Strawberry Donut Bundt Cake is my nod to Homer Simpson. A strawberry Bundt cake topped with a strawberry jam icing and sprinkles.
Every year for my birthday I start my day off with a sprinkled donut, I have since I was allowed to eat donuts.
Except this year I didn’t.
For the first time ever I just really didn’t want one.
I know, what the heck is wrong with me?
Well, a lot of stuff, but the lack of donut wanting is disturbing all the same.
No, instead I mostly wanted fried rice, which I didn’t get as I was playing hockey.
But I did get it on 4th of July. 🙂
I also haven’t had the overwhelming desire to bake either.
Today the weather at 1:30pm was 57F where I live.
The weather was screaming bake and I was just like ugh.
BUT I knew I had to , I just had no inspiration whatsoever.
Until I was on Pinterest and saw a cake which I didn’t make, but it got me looking around the person’s website and I found a strawberry doughnut cake.
It was too cute and reminded me about my birthday donut that I never got to eat!
This cake taste nothing like a donut, so if you are expecting that, get it out of your head asap.
This cake just looks like a donut.
Just like a Yule Log looks like a log…but doesn’t taste like one (yay!).
Since I am a sucker for anything with sprinkles and is pink, I was all over this.
I love the buttercream frosting, which is similar to one I make.
You just can’t eat this cake and not feel happy. 🙂
Lucky for me our strawberries have been local and wonderful as of late.
So they helped make this cake sing.
I suspect if I made this in the off season of strawberries, it would not be nearly as good.
Last but not least…it’s a great time to order my cookbook.
Want More Cake Recipes?
Bourbon Brown Butter Chocolate Chip Cake
Strawberry Lemonade Bundt Cake
Whiskey Glazed Apple Buttermilk Pound Cake
Strawberry Donut Bundt Cake
- For the Cake:
- 6 TBSP unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp. pure vanilla extract
- 1 Â¼ cup all-purpose flour, sifted
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- A pinch of salt
- 1/4 cup sour cream
- Â½ pint strawberries, hulled and finely chopped
- For the Icing:
- For the strawberry jam icing:
- 1 cup powdered sugar, sifted
- 4 TBSP unsalted butter, at room temperature
- 1/4 cup strawberry jam
- A pinch of salt
- Sprinkles, to decorate
- Preheat oven to 320Fand butter a Bundt tin (I used a8-inch pan.
- Whisk strawberries in a medium bowl with sour cream and set aside.
- Beat butter and sugar in an electric mixer until creamy.
- Add egg, and then add vanilla extract.
- Meanwhile, sift flour, baking powder and baking soda into a bowl with a pinch of salt.
- With mixer on low speed, add half the flour mixture, then half the strawberry mixture. Repeat, then spoon mixture into cake tin.
- Smooth top, then bake until cake is golden and an inserted skewer withdraws clean (45-50 minutes, less if using a flatter pan). Cool in tin for 10 minutes, then invert onto a rack and cool completely.
- For the frosting:Place sifted powdered sugar and butter in a mixing bowl and beat with an electric mixer until pale and fluffy.
- Add strawberry jam and salt and beat to combine.
- Use a spatula to ice the cake and top with sprinkles.
- Can be stored in an airtight container for a few days.
Perfect baking weather; and perfect GIANT donut 😀
Melinda K says
I wish I was eating a large slice of this right now!!! If the weather cools off here I might be baking this over the weekend….followed by a long walk and an hour on my bike! Ha!
As good as this looks strawberry is not a huge favorite here but I am inspired with a desire to make a giant chocolate “donut” with chocolate hazelnut frosting.
Jessi @ Quirky Cookery says
Lol, love it. And I love cake doughnuts (the real ones, not this one, ha)…so I’m a little disappointed this doesn’t taste at all like a donut. But love it all the same, hehe.
Maggie @ A Bitchin' Kitchen says
Soooo jealous of your weather. It’s obscenely hot here in DC. This cake looks delicious! I’m a sucker for anything with colorful sprinkles!
A fabulous cake! I love Bundts…
Lauren at Keep It Sweet says
Such a fun way to decorate that cake! Interesting that you didn’t want a donut this year, go and figure!
It’s supposed to be about 95 today here in Alabama, so enjoy your cooler temps!
A Tablespoon of Liz says
So cute. It looks just like a donut! I love the strawberry flavor too, so summery!
On my birthday or vacations it’s all about Boston Cream doughnuts for me :). I quite dislike sprinkles (in or on anything for the most part), but the cake looks awesome and very much like the “Simpson’s Dougnut.” I love the idea of using jam in the icing (especially strawberry) and strawberry anything is always good :).
“MMMMmmmmMMMMM…..dooonnnuuuuuutz..” Homer Simpson
My kids would love this! But I think it would be great for the baby shower I am hosting on Sunday! Would this recipe work as mini cupcakes too?
From a fellow Northwesterner with lots of strawberries in my garden.
@Kasey- they would work as cupcakes
Amanda Joy says
I am pinning this asap. I am throwing a cereal/breakfast birthday party in October for my son’s 4th birthday. This would be a great birthday cake idea… and it means I don’t have to try and recreate a cereal box with fondant:) Simple party= simple cake, thanks.
hobby baker says
Yum, I love a strawberry cake! And that gorgeous pink frosting without food coloring – BONUS. Gotta love the berries.
This sounds wonderful! And I love that it’s made in a bundt pan!
I guess we are finally having the “spring” we never had 🙂 Maybe we will have summer in September??? Probably not.. This cake looks so cute. You’re right pink and sprinkles = love.
Love strawberries I need to make this!
Homer Simpson would be proud
Great tasting cake, even without the icing!
made the frosting today! I LOVE IT!
Sarah Elizabeth says
Just made these, pretty disappointed as they did not come out of the pan.. I was only able to get about half of them out, the other half broke apart. Would have doubled the recipe but it didn’t say how many this recipe made. I had about 32 before at least 12 of them fell apart. Pan was non-stick and well greased with butter.
I was looking for a plain vanilla bundt cake and came across this recipe. Which was perfect for my purposes. I had some fresh local strawberries (I live in HI) and a dessert to make for a family gathering.
I altered it a bit by doubling the recipe to make a bigger cake and changed the frosting into a glaze (butter, powdered sugar, strawberry jam and hot water). I only had plain Greek yogurt so subbed that for the sour cream.
This was a beautifully moist, flavorful cake and everyone raved about it. I am usually a dark chocolate only person because I don’t like sweet foods. But the only real sweetness was from the berries and a little bit from the glaze.