Strawberry Jam Bundt Cakes (GF/Vegan/Top 9 Free)

These strawberry jam bundt cakes are a simple variation on my vanilla cake, baked into mini bundt pans and layered with strawberry flavor at every step. The jam bakes right into the cake, then each bundt is finished with strawberry sugar and strawberry frosting.

The finished product

Ingredients

• Vanilla cake batter (recipe)

• Strawberry jam (any variety)

• Strawberry sugar (see recipe here)

• Strawberry frosting (recipe)

Adding jam

Instructions

1. Prepare the vanilla cake batter according to the recipe.

2. Preheat oven to 350°F and prepare mini bundt pans as needed (I use these or Wilton brand if you can still find them).

3. Fill each bundt cavity about ¾ of the way full with cake batter.

4. Add a spoonful (or two!) of strawberry jam to each bundt and gently swirl it into the batter.

5. Bake for 28–32 minutes, or until a toothpick inserted into the cake comes out clean.

6. Allow cakes to cool slightly, then remove from pans.

7. While still slightly warm, roll each bundt in strawberry sugar.

8. Once fully cooled, top with strawberry frosting.

9. Add a fresh strawberry if you really want a showstopper.

After the bake

Notes

• Any strawberry jam will work for this recipe.

• Swirling the jam instead of layering keeps the texture consistent throughout the cake.

• These are best assembled the same day for the freshest texture.

Ready to roll in strawberry sugar

Storage

Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. They can be frozen up to one month before sugaring.