Skip to main content

Brown Sugar Bundt Cake with Macerated Strawberries

There’s nothing quite like an impressive looking, yet super easy cake to usher in the warmer weather of Spring. This Brown Sugar Bundt Cake is flavorful, moist and comes together quickly. Top with the season’s best - fresh strawberries macerated in a bit of powdered sugar. Simple and delicious!

For the Cake
  • 2 1/2 cups (300 grams) All-purpose flour

  • 1 v teaspoons (8 grams) Baking powder
  • v teaspoon (2 grams) Baking soda
  • 1 teaspoon (5 grams) Salt
  • 1 cup (227 grams) Unsalted butter, room temperature
  • 1 1/2 cups (285 grams) packed Domino® Light Brown Sugar
  • 1/2 cup (100 grams) Domino® Golden Sugar
  • 4 Eggs, room temperature
  • 1 tablespoon (15 ml) Vanilla extract
  • 3/4 cup (170 grams) Sour cream

For the Macerated Strawberries
  • 1 cup (144 grams) Strawberries, quartered

Rate Recipe

Bake Mode

Prevent your screen from going dark as you follow along.

Prep Time: 15 minutes / Cook Time: 60 minutes / Yields: 16-18 servings

Step 1

Preheat the oven to 325°F (165ºC)

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside

Step 3

In the bowl of a stand mixer, add butter, Domino® Light Brown Sugar and Domino® Golden Sugar. Beat on medium speed until light in color and fluffy, 3-4 minutes. Stop the mixer and scrape the sides and bottom of the bowl. With the mixer on medium speed, add eggs one a time, until fully incorporated. Stir in vanilla. With the mixer on low, add 1/3 of the flour mixture, then 1/2 the sour cream, alternating like this until all has been incorporated. Do not overmix

Step 4

Brush a 15-cup Bundt pan liberally with softened butter and dust with flour, tapping out any excess. Alternatively, spray the pan with baking spray with flour. Spoon batter into prepared pan and smooth top with a spatula

Step 5

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Place an overturned wire rack over top of the cake and carefully flip so the cake is now right side up on the cooling rack. Allow to cool completely before topping with macerated strawberries, about 1 hour

Step 6

While cake is cooling, prepare the macerated strawberries by combining the strawberries, Domino® Powdered Sugar, and lemon juice in a small bowl. Allow the mixture to sit at room temperature until the cake has cooled. Top the cake with berries and juice, slice and serve

Additional Tip
  • Prepping the Bundt pan for baking is essential, as the cake will surely stick if not done properly. There are lots of ways to do this. I recommend using softened butter, brushed on with a pastry brush, very liberally in every nook and cranny. Then, add about 1 tablespoon of flour to the pan, turning to coat the butter completely. Flip the pan over a sink and gently tap out any excess flour. Alternately, you can spray the pan liberally with baking spray with flour in it - the can will say this on it
  • Removing the bake cake from a Bundt pan can be tricky. If you’ve prepped the pan correctly prior to baking, this should be a breeze, however. Allow the cake to cool in the pan for 10 minutes. As the cake cools, it’ll shrink a bit, pulling away from the sides a bit. Place your wire cooling rack, inverted, over top of the cake pan. Holding on to both the cake and the rack, carefully flip them over, so now the rack is on the bottom and the cake on top. Careful lift the bundt pan off the cake. If it does not come off easily, tap the pan a few times all over then remove
Rate Recipe
Kimberlee Ho

Meet the Chef:

Kimberlee Ho


Kim is the blogger behind Kickass Baker. She is a home baker, wife, mom of two beautiful girls, and an active seeker of a life in balance. Kim shares approachable baking recipes and tips for busy families like her own. Follow along at!