SwissBake® Innovative Baking Solutions

BUNDT CAKE WITH STRAWBERRY COMPOTE RECIPE

22 Feb 2025

Bake a soft and moist strawberry Bundt cake with SwissBake® Crème Cake Base. Topped with fresh compote and glaze, it's the perfect treat for any occasion

22 Feb 2025

Bake Temp 170-180℃

Mixing Time 3-4 mins

Bake Time 25-30 mins

Prep Time 110 mins

PRODUCT SPOTLIGHT

Ingredients

FOR VANILLA BUNDT CAKE:
SwissBake® Crème Cake Mix - Vanilla — 1000g

FRESH EGGS — 350g

WATER — 225g

VEGETABLE OIL — 300g

FOR WHITE GLAZE:

POWDERED SUGAR — 240g

BUTTER — 30g

MILK — 30g

VANILLA EXTRACT — 5g

FOR STRAWBERRY COMPOTE:

FRESH STRAWBERRIES — 300g

SUGAR — 100g

LEMON JUICE — 5g

Method

For Vanilla Bundt Cake Recipe:

1. In a planetary mixer with a paddle attachment, add SwissBake® Crème Cake Base (Vanilla), water, and fresh eggs to the mixing bowl.

2. Mix at slow speed for 3 minutes.

3. Scrape the batter, add vegetable oil, and mix at slow speed for 1 minute.

4. Increase speed to medium and mix for an additional 5 minutes.

5. Pour the prepared batter into the Bundt cake mould.

6. Bake in a preheated oven at 170°C to 180°C for approximately 25–30 minutes, or until a skewer inserted into the center comes out clean.

7. Allow the cake to cool on a wire rack (cooling time: 60 minutes).

For White Glaze:

1. In a large bowl, whisk together the powdered sugar, melted butter, milk, and vanilla extract.

2. Slowly whisk in the remaining of milk, or until the glaze reaches a pourable consistency. You may not need all of the milk.

3. If the glaze is too thin, add more powdered sugar to thicken it.

For Strawberry Compote:

1. In a saucepan, combine fresh strawberries, sugar, and lemon juice.

2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 15 minutes).

3. Remove from heat and allow to cool.

Assembly & Finishing

1. Once the Bundt cake has completely cooled, drizzle the white glaze over the top, allowing it to drip down the sides.

2. Spoon the strawberry compote over the cake, allowing it to settle into the grooves.

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