Strawberry Marble Ring Cake

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


This adorable strawberry marble ring cake recipe is a perfect choice for any occasion from an afternoon tea to a charity bake sale. The pretty pink swirled marble effect looks great when sliced and the sweet strawberry icing really finished this cake off.

Traditionally a Ring Cake or Bundt Cake is baked in a doughnut shaped Bundt tin giving the cake it's distinctive ring shape. Often you will see them flavoured with chocolate, nuts, cherries and other fruit. We've created our recipe around the flavour of strawberries and used a fondant icing topping to add a little glamour. 

Make sure you carefully mix the two cake mixtures together in the Bundt tin to create the marble effect, too much mixing and the cake will turn pink all over. Try experimenting with the marble mixture by adding chocolate, nuts or cherries instead of the strawberry flavouring. Our community bakers have suggested adding chocolate chips instead of the strawberry marble effect.

A Ring Cake is an American recipe so if you fancy something a bit more European, have a look at our Kugelhopf recipe which features a similar cake batter and a ring mould.

We think this cake eats the best when it's been allowed to cool completely on a cooling rack, so you'll just have to be patient before tucking in!


  1. Pre heat the oven to 180°C (160°C fan, gas mark 4). Grease a 1kg ring mould with butter.

  2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

  3. Add the vanilla extract and mix briefly to blend with the other ingredients.

  4. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

  5. Stir in the rest of the flour and baking powder until smooth.

  6. Divide the mixture in half and add the pink food colouring to one bowl.

  7. Place spoonfuls of both mixtures into the ring mould to give a marbled effect.

  8. Bake in a preheated oven for 35-40 minutes or until golden brown and just firm to the touch. Allow to cool completely.

  9. Make up the icing as directed on the packet until it forms a thick pouring consistency. Add the food colouring and strawberry flavouring and mix until incorporated.

  10. Drizzle the icing over the cake and decorate with sprinkles to add the perfect finishing touch.

  11. This cake will keep for 2-3 days in an air tight cake tin or can be frozen.

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