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Strawberry Bundt Cake with Marshmallow Cream Filling Recipe

Strawberry Bundt Cake with Marshmallow Cream Filling Recipe
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★★★★★

5.2 from 13 reviews

A delightful Strawberry Bundt Cake filled with a luscious marshmallow cream center. Made with strawberry cake mix and strawberry Jello for an extra burst of berry flavor, this moist and fluffy bundt cake is crowned with a creamy, sweet marshmallow filling that oozes from inside. Perfect for celebrations or a special dessert treat.

Ingredients

Scale

Cake Ingredients

  • 1 box strawberry cake mix (about 15.25 oz)
  • 4 large eggs
  • 1 1/3 cups water
  • 2/3 cup vegetable oil
  • 3 oz box strawberry Jello powder

Marshmallow Cream Filling

  • 1 stick (4 tbsp) unsalted butter, softened
  • 7.5 oz jar Marshmallow fluff
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy whipping cream (or as needed for consistency)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a bundt cake pan with non-stick spray to ensure easy release after baking.
  2. Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello powder. Stir well until the batter is smooth and all ingredients are fully incorporated.
  3. Pour Batter: Pour the prepared batter evenly into the bundt cake pan, spreading it out carefully to coat the pan thoroughly.
  4. Bake the Cake: Place the pan in the oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
  5. Cool Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Afterward, carefully invert the cake onto a wire cooling rack and let it cool completely before filling.
  6. Prepare Cream Filling: In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy. Add the marshmallow fluff, powdered sugar, and vanilla extract. Continue mixing until smooth and well combined.
  7. Add Heavy Cream: Gradually add the heavy whipping cream, one tablespoon at a time, mixing well after each addition. Stop adding cream when the filling reaches a smooth, pipeable consistency.
  8. Turn Cake Upside Down: Once the cake is fully cooled, flip it over so the bottom is facing up.
  9. Create Holes for Filling: Using a teaspoon, small cookie scoop, or melon baller, scoop out 8-10 holes evenly spaced across the bottom of the bundt cake. Use the end of a wooden spoon to deepen and widen the holes, creating enough space for the cream filling.
  10. Fill the Holes: Transfer the marshmallow cream filling into a piping bag. Carefully pipe the filling into each hole, filling them generously but without overflow.
  11. Flip Cake Back: Place a serving plate on top of the cake and carefully invert it back to its original orientation, hiding the cream filling inside.
  12. Serve: Lightly dust the top of the cake with powdered sugar if desired. Slice, serve, and enjoy the rich strawberry bundt cake with its surprising marshmallow cream center!

Notes

  • Make sure the cake is completely cooled before filling to prevent melting the marshmallow cream filling.
  • Use a gentle hand when scooping holes to avoid breaking the cake.
  • You can substitute vegetable oil with canola oil or melted coconut oil if preferred.
  • For more intense strawberry flavor, add a teaspoon of strawberry extract to the batter.
  • Store leftover cake covered tightly in the refrigerator for up to 3 days.
  • Bring cake to room temperature before serving for best texture and flavor.

Nutrition

Keywords: Strawberry bundt cake, marshmallow cream filling, strawberry cake recipe, bundt cake dessert, berry cake, creamy filling cake

Find it online: https://todayfoodrecipe.com/strawberry-bundt-cake-with-marshmallow-cream-filling-recipe/