I know that there are a lot of white chocolate haters out there. I understand you. I really do. I mean, I would never choose it over dark chocolate or even milk chocolate for that matter. But I do believe there is a time and a place for it. This white chocolate strawberry bundt cake is it.
This was one of those fly by the seat of your pants recipes. I knew that I wanted a dessert that involved strawberries and could feed a crowd. And that was about it. The rest just came together as I went along. I found some white chocolate that I needed to use so I figured I should throw that in there somewhere. I hadn’t put any sort of bundt cake on the blog yet so I got a bundt pan off of the shelf and the rest is history. This turned out to be one of my favorite recipes to date!
Most of my recipes are planned out and take a few tries to get perfect. Maybe in need a little more spontaneity in my life. Then again, maybe not. It seems like most every time i try to be spontaneous it just flops. This happened all of the time in college (before i succumbed to my extremely conservative lifestyle). We’d all jump in the car pumped for he adventure that lay ahead. And then someone would ask “so… where to?” We’d end up wandering around Wal Mart for 45 minutes and wind up back at our apartment with a brownie mix and a Red box because… #priorities.
All things considered I think I’ll stick to my schrdules and plans but I will graciously accept this spontaneous success
White Chocolate Strawberry Bundt Cake
- 1 white cake mix
- 1 package instant vanilla pudding mix
- 1/2 cup flour
- 1/4 cup sugar
- 4 eggs
- 1/3 cup oil
- 1 cup milk
- 1/2 cup butter softened
- 3 cups powdered sugar
- 2 TBSP strawberry pulp about 1 cup of strawberries
- 12 oz white chocolate chips
- Preheat oven to 325 degrees
- Grease and flour a bundt pan and set aside
- In a large bowl combine cake mix, pudding mix, flour, and sugar and whisk thoroughly
- Add eggs, oil, and milk and stir and until the batter is smooth
- Pour the batter into the prepared bundt pan
- Bake in oven for 30-35 minutes or until a toothpick comes out clean when inserted into the cake
- Remove cake from oven and let cool completely before removing from the bundt pan and transferring to a wire cooling rack
- Drizzle icing over cooled cake
White Chocolate Strawberry Icing
- Wash strawberries and slice into fourths.
- Place sliced strawberries into a mesh strainer and mash them through to make a strawberry "juice". You should end up with about 2 tablespoons. (you could also make a strawberry puree in a food processor to use the whole strawberry. You just need 2 tablespoons of strawberry liquid)
- In a stand mixer beat softened butter and strawberry pulp until fluffy
- Add in powdered sugar one cup at a time and set aside
- In a microwave safe bowl, melt white chocolate chips in the microwave 30 seconds at a time until completely melted. Stirring well between each session.
- Stir white chocolate into the icing mixture. Add more strawberry pulp or powdered sugar if the frosting is too runny or thick. Keep in mind that the frosting will thicken up as the white chocolate cools
- If the frosting is too thick to drizzle over the cake, pop it in the microwave for 20 seconds.
- To drizzle the icing on the cake, pour liberal spoonfuls of icing around each section of the bundt cake
- Serve once the icing has cooled and stiffened up