Description
Indulge in the delightful charm of Strawberry Cream Cheese Pound Cake, a perfect dessert for any occasion—from birthdays to casual family gatherings. This vibrant pink cake boasts a moist texture and velvety richness, thanks to the harmonious blend of cream cheese, butter, and sour cream. With its eye-catching appearance and delicious strawberry flavor, it’s sure to be the star of your dessert table. Whether shaped into a bundt cake or transformed into cupcakes, this versatile recipe is accessible for bakers of all levels. Impress your guests with each slice that is not only visually appealing but also packed with delightful taste!
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 3 cups sugar
- 6 large eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1 1/2 teaspoons vanilla extract
- 2 packets unsweetened strawberry Kool Aid
- 3 cups all-purpose flour
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- In a mixing bowl, beat together the butter and cream cheese on low speed until well blended.
- Gradually add sugar and mix until incorporated.
- Add eggs one at a time, mixing thoroughly after each addition.
- Blend in the Kool Aid mix, vanilla extract, and sour cream until combined.
- Gradually add flour and salt; mix gently until smooth.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for approximately 1 hour and 30 minutes, checking for doneness starting at 1 hour and 15 minutes.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg