Strawberry Bundt Cake with Marshmallow Cream Filling Recipe
This Strawberry Bundt Cake with Marshmallow Cream Filling is the ultimate dessert for anyone who loves classic strawberry flavor with a playful, creamy twist. Imagine vibrant strawberry cake baked to tender perfection, then filled with a luscious, fluffy marshmallow cream that surprises with every slice! It’s the kind of showstopper cake that impresses at spring brunches, kids’ birthdays, and casual get-togethers alike. Easy enough for beginner bakers but impressive enough for any celebration, this recipe brings out the very best of sweet strawberries and rich marshmallow in one spectacular Bundt cake.
Ingredients You’ll Need
Ingredients You’ll Need
All you need for this Strawberry Bundt Cake with Marshmallow Cream Filling are a handful of pantry staples, a boxed cake mix, and a few special touches. Each ingredient plays a unique role in building layers of flavor, plush texture, eye-catching color, and that irresistibly creamy filling.
- Strawberry cake mix: The quick and reliable base for that classic strawberry-flavored crumb everyone loves.
- Eggs (4): Essential for binding the batter and adding rich structure to the cake.
- Water (1 1/3 cup): Brings everything together while keeping the crumb tender and moist.
- Vegetable oil (2/3 cup): Provides extra moisture, ensuring the cake stays soft even several days after baking.
- Strawberry Jello (3 oz box): Intensifies the strawberry flavor and gives the cake a beautiful, blushing color.
- Unsalted butter (1 stick, softened): Forms the rich, buttery base for the marshmallow cream filling.
- Marshmallow fluff (7.5 oz.): Whipped and pillowy, it’s the star of the dreamy filling.
- Powdered sugar (3 cups): Sweetens and thickens the filling for perfect pipeable consistency.
- Vanilla extract (1 tsp.): Adds depth of flavor and rounds out the sweetness in the cream.
- Heavy whipping cream (4 tbsp.): Gives the filling its smooth, silky finish and helps with piping.
- Non-stick spray: For prepping your Bundt pan, so the cake releases cleanly and shows off all those beautiful curves.
How to Make Strawberry Bundt Cake with Marshmallow Cream Filling
Step 1: Prep Your Pan and Preheat the Oven
To kick things off, set your oven to 350 degrees Fahrenheit and give your Bundt pan a very generous coating of non-stick spray. The key here is making sure every crevice is coated so the cake pops out in one glorious piece—no sticking, no tears, just gorgeous curves ready for filling.
Step 2: Mix Together That Dreamy Strawberry Batter
In a large bowl, whisk together the strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello. Beat until the batter is smooth and everything is beautifully combined. The Jello adds not just color, but a double-whammy of strawberry flavor that will have everyone asking for seconds.
Step 3: Fill and Bake
Pour the lush pink batter into your prepared Bundt pan. Gently even it out so it bakes up with a lovely, uniform crumb. Slide it onto the middle oven rack and bake for 35 to 40 minutes—keep an eye on it near the end, as ovens can vary. You’re looking for the surface to spring back lightly and a toothpick to come out clean when poked into the deepest part.
Step 4: Cool the Cake Completely
Once it’s out of the oven, let your cake rest in the pan for about 10 minutes. Then, carefully invert it onto a wire rack and leave it until completely cooled. This is crucial! You need a cool cake before adding the fluffy marshmallow filling, or the cream will melt and lose its beautiful texture.
Step 5: Whip Up the Marshmallow Cream Filling
With the cake cooling, grab a mixing bowl and beat the softened butter until it’s light and creamy. Add the marshmallow fluff, powdered sugar, and vanilla extract, mixing until everything is smooth and homogenous. Slowly pour in the heavy cream, a tablespoon at a time, mixing after each addition. Stop once the cream is gorgeous, fluffy, and just thick enough to pipe easily.
Step 6: Carve Out Your Cake for Filling
Here comes the fun part! Gently flip the cooled cake over so the flat side faces up. Using a teaspoon or a melon baller, carve out 8 to 10 holes in the bottom of the cake. Go a little deeper with the end of a wooden spoon to make space for that billowy filling. Be gentle so you don’t break the cake!
Step 7: Fill with Marshmallow Cream
Transfer the marshmallow filling to a piping bag and pipe it into each cavity until they’re generously filled. This step is pure joy: as you fill each pocket, you know every slice will hide its own creamy surprise.
Step 8: Flip, Dust, and Enjoy
To finish, place your serving platter or cake stand on top of the cake and carefully invert it so the pretty side is up again. For that perfect finishing touch, dust the top with powdered sugar. Now, slice, serve, and let every bite reveal the hidden marshmallow cream—absolute bliss!
How to Serve Strawberry Bundt Cake with Marshmallow Cream Filling
Garnishes
This cake absolutely shines with a quick dusting of powdered sugar right before serving. Want to take it up another notch? Scatter sliced fresh strawberries or a handful of mint leaves across the top for extra color and a touch of fresh flavor. A drizzle of melted white chocolate or a dollop of whipped cream is also a beautiful (and delicious) finishing touch.
Side Dishes
Pair your Strawberry Bundt Cake with Marshmallow Cream Filling with light, fresh sides that enhance its flavors without overwhelming. Think bowls of fresh berries, fruit salad, or a tiny scoop of strawberry or vanilla ice cream. A glass of sparkling lemonade or cold milk also rounds out the treat nicely for both kids and adults.
Creative Ways to Present
If you really want your cake to steal the show, try serving slices in colorful dessert bowls with extra marshmallow cream on the side or a drizzle of homemade strawberry sauce. For parties, cut the cake into individual portions and nestle each on cupcake liners for grab-and-go treats. This recipe also looks fabulous adorned with edible flowers for a garden party or baby shower.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Bundt Cake with Marshmallow Cream Filling keeps beautifully! Store any remaining cake, covered tightly with plastic wrap or in an airtight container, at room temperature for up to 2 days. If your kitchen’s particularly warm, slide it into the fridge to keep that marshmallow cream fresh.
Freezing
Believe it or not, this cake freezes well—even with the cream filling! To freeze, wrap individual slices tightly in plastic wrap and then in foil, or pop them in a zip-top freezer bag. They’ll keep for up to 2 months; just thaw at room temperature or overnight in the fridge before serving.
Reheating
While this cake is quite lovely served at room temperature, you can gently reheat a slice in the microwave for a few seconds if you’d like a slightly warm crumb. Be cautious not to overheat, as the marshmallow filling will melt quickly—just a quick zap to bring back that bakery-fresh taste.
FAQs
Can I make Strawberry Bundt Cake with Marshmallow Cream Filling ahead of time?
Absolutely! You can bake the cake a day before serving and store it covered at room temperature or in the fridge. Hold off on filling it until just before serving for the fluffiest marshmallow texture.
What if I don’t have a piping bag for the filling?
No worries—use a zip-top bag with the corner snipped off, or carefully spoon the filling into the cake. The important thing is to get plenty of marshmallow cream into every pocket!
Can I use homemade strawberry cake instead of the box mix?
Definitely! Feel free to substitute your favorite homemade strawberry cake recipe. Just be sure to keep the Jello for that extra flavor punch if you like super-vivid strawberry notes.
How do I prevent the cake from sticking to the Bundt pan?
Generously spraying every nook and cranny of your pan with non-stick spray makes all the difference. You can also dust it lightly with flour if you want added insurance. Be patient and let the cake cool for at least 10 minutes before turning out.
Can I switch up the filling flavors?
Yes! While marshmallow cream is a dream here, you could swap in chocolate ganache, whipped cream cheese, or even lemon curd for new flavor adventures. Just make sure your filling is thick enough to hold its shape in the cake’s pockets.
Final Thoughts
With its bold strawberry flavor and surprises of marshmallow cream tucked inside every slice, Strawberry Bundt Cake with Marshmallow Cream Filling is destined to be your new go-to party cake. I hope you find as much joy in making and sharing it as I do—don’t be surprised if you’re instantly asked for the recipe! Give this delightfully easy Bundt cake a try and let its charm win over your family and friends.
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Strawberry Bundt Cake with Marshmallow Cream Filling Recipe
- Total Time: 1 hour
- Yield: 1 bundt cake 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of strawberry cake with a luscious marshmallow cream filling in this scrumptious Strawberry Bundt Cake recipe. Perfect for any occasion, this cake is sure to impress your family and friends!
Ingredients
Cake:
- 1 box strawberry cake mix
- 4 eggs
- 1 1/3 cup water
- 2/3 cup vegetable oil
- 3 oz box of strawberry Jello
Marshmallow Cream Filling:
- 1 stick unsalted butter – softened
- 7.5 oz. Marshmallow fluff
- 3 cups powdered sugar
- 1 tsp. vanilla extract
- 4 tbsp. heavy whipping cream
Instructions
- Preheat oven to 350 degrees and prepare a bundt cake pan with non-stick spray. In a large bowl, mix together the cake mix, eggs, water, vegetable oil, and jello mix until well combined.
- Pour the batter into your prepared pan.
- Bake for 35-40 minutes, until a toothpick comes out clean.
- Cool for 10 minutes and then turn the cake over onto a cooling rack until completely cooled.
- Once the cake is cooled, prepare the cream filling.
- In a large bowl, cream the butter until light and fluffy. Add in the fluff, powdered sugar, and vanilla and mix until well combined.
- Slowly add in the heavy whipping cream and mix after each tbsp.
- Stop adding the heavy cream once the consistency is creamy enough to be piped.
- Carefully turn the bundt cake over on its top.
- Using a teaspoon, small cookie scoop, or melon baller, scoop out 8-10 holes in the bottom of the cake.
- Using the end of a wooden spoon, push the holes a little deeper and create a nice space for the cream to fill.
- Scoop the filling into a piping bag and fill each of the holes up with the cream filling.
- To flip the cake back over, place your cake plate on top of the cake and carefully turn it back over. Dust with some powdered sugar, cut, and enjoy!
Notes
- Make sure the cake is completely cooled before filling with the cream.
- You can also top the cake with fresh strawberries or a drizzle of melted chocolate for extra decoration.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberry Bundt Cake, Marshmallow Cream Filling, Dessert Recipe
