Strawberry Bundt Cake with Marshmallow Cream Filling Recipe
If you’re in the mood for a showstopper dessert that explodes with strawberry flavor and hides a sweet, creamy surprise inside, you’re about to fall in love with this Strawberry Bundt Cake with Marshmallow Cream Filling. The cake practically glows with its beautiful pink hue, while every slice reveals a rich, cloud-like marshmallow center. It’s a dreamy treat that looks impressive but is surprisingly easy to pull off, perfect for celebrations or whenever you want to make an ordinary day feel special.
Ingredients You’ll Need
What’s wonderful about this recipe is how it transforms simple, store-bought staples into something extraordinary. Each ingredient layers in flavor, moisture, or a touch of magic, making this Strawberry Bundt Cake with Marshmallow Cream Filling utterly unforgettable.
- Strawberry Cake Mix: The shortcut to bold berry flavor and a tender crumb, this mix is the backbone of the cake.
- Eggs (4): They provide richness and structure, making the cake extra moist and silky.
- Water (1 1/3 cups): Helps to achieve the perfect cake batter consistency—neither too dense nor too light.
- Vegetable Oil (2/3 cup): Keeps the cake super moist and soft with a delicate crumb.
- Strawberry Jello (3 oz box): Intensifies the strawberry flavor and gives the cake a pretty pink color.
- Unsalted Butter (1 stick, softened): Forms the creamy base for the marshmallow filling.
- Marshmallow Fluff (7.5 oz): The key to that luscious, gooey, hidden filling at the center of the cake.
- Powdered Sugar (3 cups): Adds sweetness and helps create a thick, yet pipeable cream filling.
- Vanilla Extract (1 tsp): Deepens the overall flavor and balances sweetness.
- Heavy Whipping Cream (4 tbsp): Adjusts the filling’s texture so it’s perfectly creamy and easy to pipe.
How to Make Strawberry Bundt Cake with Marshmallow Cream Filling
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350 degrees. Generously coat your Bundt pan with non-stick spray, making sure to get every nook and cranny—this helps the cake release easily and ensures you don’t lose any of its gorgeous shape.
Step 2: Mix the Strawberry Cake Batter
In a large mixing bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello powder. Beat everything together until the mixture is completely smooth and vibrant. The Jello works wonders here, scenting your kitchen with strawberry and strengthening that beautiful pink color.
Step 3: Bake the Cake
Pour the batter evenly into your prepared Bundt pan. Place it in the oven and bake for 35-40 minutes. You’ll know it’s ready when a toothpick inserted into the cake comes out clean and the surface springs back lightly to the touch.
Step 4: Cool Your Cake
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack. Let it cool completely—patience here means your marshmallow filling won’t melt away when added later on. The wait will be worth it!
Step 5: Prepare the Marshmallow Cream Filling
Once the cake is cool, grab a clean mixing bowl and cream your softened butter until it’s light and fluffy. Add in the marshmallow fluff, powdered sugar, and vanilla extract. Beat the mixture together until it’s smooth, then slowly add the heavy cream one tablespoon at a time until the filling reaches a creamy, pipeable consistency.
Step 6: Fill the Cake with Marshmallow Cream
Carefully turn the cooled Bundt cake upside-down. Using a teaspoon, small cookie scoop, or even a melon baller, carve out 8-10 holes from the base of the cake. Deepen these holes with the end of a wooden spoon, creating small wells for the filling.
Step 7: Pipe in the Filling
Spoon your marshmallow cream filling into a piping bag. Fill each of the holes you just made, piping until the wells are packed with sweet, creamy goodness.
Step 8: Flip, Finish, and Serve
Time for the grand finale: gently place your serving platter or cake stand over the cake, then flip it upright. Dust the top with a little extra powdered sugar for a dreamy finish. Slice in and watch your guests’ faces light up as they discover the marshmallow center! That’s the magic that makes this Strawberry Bundt Cake with Marshmallow Cream Filling unforgettable.
How to Serve Strawberry Bundt Cake with Marshmallow Cream Filling
Garnishes
Dress up your cake with vibrant touches like fresh strawberry slices, a scatter of edible flowers, or a light dusting of powdered sugar. If you want a bolder look, a drizzle of simple strawberry glaze or a dollop of whipped cream alongside each slice really takes things to another level.
Side Dishes
Pair slices of your Strawberry Bundt Cake with Marshmallow Cream Filling with vanilla ice cream, tangy lemon sorbet, or even a tart berry compote. These accompaniments balance the cake’s sweetness and make dessert feel extra special.
Creative Ways to Present
Try serving this Bundt cake on a colorful cake stand surrounded by whole strawberries for a playful touch. You can also use mini Bundt pans to create individual servings—perfect for parties! Don’t be afraid to get creative: a few mint leaves and a drizzle of chocolate elevate the presentation into something truly memorable.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Bundt Cake with Marshmallow Cream Filling in an airtight container in the refrigerator. The marshmallow center stays creamy for several days, and the cake itself remains moist and flavorful.
Freezing
You can freeze the cake, either whole or sliced. Wrap it tightly in plastic wrap and foil, then store in an airtight container for up to three months. Thaw overnight in the refrigerator before serving for best results.
Reheating
If you like your cake just a little warm, microwave individual slices for about 10 seconds. This gently softens the filling and brings back a touch of the just-baked experience without melting the marshmallow cream completely.
FAQs
Can I make this cake in advance?
Absolutely! You can bake the cake and prepare the filling a day or two ahead. Simply store them separately (cake wrapped, filling in the fridge), then fill and assemble right before serving for the freshest taste and texture.
Can I use homemade strawberry cake instead of boxed mix?
Of course! If you have a favorite homemade strawberry cake recipe, feel free to use it as your base. Just make sure it fits a standard Bundt pan and is sturdy enough to handle the filling process.
What if I don’t have a piping bag for the filling?
No worries—a zip-top bag with the corner snipped off works perfectly for piping the marshmallow cream into the cake. You can also spoon the filling in carefully if needed.
Can I use flavored marshmallow fluff?
Definitely! Strawberry or even vanilla marshmallow fluff will add another layer of flavor to your Strawberry Bundt Cake with Marshmallow Cream Filling. Just go with what sounds delicious to you.
Is it possible to make a gluten-free version?
Yes! Substitute your favorite gluten-free strawberry cake mix and double-check that your other ingredients are gluten-free. The process stays the same and you’ll enjoy all the same flavor and fun textures.
Final Thoughts
I can’t wait for you to try this Strawberry Bundt Cake with Marshmallow Cream Filling for yourself. It’s one of those desserts that draws oohs and aahs before anyone even takes a bite—and even more so once they discover its pillowy soft, marshmallow-filled center. Give it a try, share a slice, and make some sweet memories with this show-stopping cake!
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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 deliciousness of this Strawberry Bundt Cake with a luscious Marshmallow Cream Filling. A perfect treat for any occasion!
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 the oven: Preheat oven to 350 degrees and prepare a bundt cake pan with non-stick spray.
- Mix the cake batter: In a large bowl, combine cake mix, eggs, water, vegetable oil, and Jello mix until smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick comes out clean.
- Cool the cake: Allow the cake to cool for 10 minutes, then invert it onto a cooling rack until completely cooled.
- Make the filling: In a bowl, cream butter, then add fluff, powdered sugar, and vanilla. Mix well. Slowly add whipping cream until desired consistency.
- Prepare the cake for filling: Invert the cake and create holes in the bottom.
- Fill the cake: Pipe the cream filling into the holes.
- Complete the cake: Invert the cake back, dust with powdered sugar, slice, and serve.
Notes
- Ensure the cake is completely cooled before filling.
- Adjust the sweetness of the filling to suit your preference.
- Decorate the cake with fresh strawberries for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- 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, Cake Recipe
