Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache
Ingredients
1-2 drops red food coloring
1/2 cup white chocolate chips
2 tablespoons strawberry jam
14 ounce can sweetened condensed milk
2-3 drops red food coloring
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups all purpose flour
1/4 cup strawberry jam
1 teaspoon vanilla
1/2 cup buttermilk
3/4 cup sour cream
4 large eggs
1 3/4 cups granulated sugar
1/2 cup canola oil
1 stick unsalted, softened butter
Step by step
Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhance pink color. Transfer batter to prepared bunt pan spreading cake evenly. Bake for 50-55 minutes until baked through. Remove and let cool completely.
Just before serving prepare ganache. Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam and white chips stirring until melted. Once melted, stir in 1-2 drops of red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 5 minutes. With a spoon, drizzle icing over cake letting drip down sides as desired. Serve room temperature.