Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 3 large eggs
- ½ cup salted butter, softened
- ½ cup milk
- â…“ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ cup strawberry jam or puree
- Optional: mini chocolate chips, freeze-dried strawberries, or almond extract
Instructions
- Preheat your oven to 350°F and grease a mini bundt pan thoroughly.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk and vanilla extract.
- In another bowl, combine flour and cocoa powder. Gradually add this to the wet ingredients.
- Divide the batter into three separate bowls. Mix the strawberry jam into one third, cocoa powder into another, and leave the last third plain for vanilla.
- Spoon the batters into the prepared pan in layers and swirl lightly to create designs.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan.
Notes
Experiment with different fruit jams or extracts to customize flavors. These cakes freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bundle
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg