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Strawberry Marble Bundt Cake
42Total Time
30Prep Time
12Bake Time

Strawberry Marble Bundt Cake

1 Reviews

About the bake

This strawberry marble bundt cake is perfect for afternoon tea. The pretty pink swirled marble effect looks so scrumptious when sliced. Baked in a bundt tin, this cake has a lovely ring shape to it. Just a little top tip- make sure you allow it to cool for 10 minutes before trying to turn it out… we learned the hard way so you don’t have to!
Fancy dolling your icing up to something a little more exotic? Try our Passion Fruit Icing for that caipirinha cocktail combo.

42Total Time
30Prep Time
12Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. Step 6:

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

  7. Step 7:

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

  8. Step 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. Step 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. Step 10:

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

  11. Step 11:

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


  • For the cake

    • 250g Butter (unsalted)
    • 250g Silver Spoon Caster Sugar
    • 5 Egg(s) (free range) (beaten)
    • 250g Allinson's Self Raising Flour
    • 1.5 tsp Nielsen-Massey Vanilla Extract
    • 1 tsp Baking powder
    • 1 tsp Pink food colouring gel
  • For the decoration

    • 125g Silver spoon fondant icing sugar
    • 1 tsp Pink food colouring gel
    • 1 tsp Strawberry flavouring
    •  Sprinkle decorations


  • 1kg ring mould or bundt tin
  • Mixing bowl
  • Wooden spoon
  • Electric mixer
  • Cooling rack

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