I love this Vanilla Bundt Cake with Chocolate Frosting and Dipped Strawberries because it appeals to all the different tastes in my family. Some are vanilla lovers, some are chocolate die hards and others love fruity flavors. This combines all of them!! It not only tastes AMAZING with the moist cake, creamy frosting and tangy berries, but it looks STUNNING! It’s a true show stopper for parties and events.

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Vanilla Bundt Cake with Chocolate Frosting and Dipped Strawberries

Ingredients for Bundt cake:

1 box white cake mix

1 small box instant vanilla pudding

4 eggs

1 cup vegetable or canola oil

1/2 cup milk

1/2 cup sour cream

1/2 cup Plain Greek Yogurt

1 tsp vanilla extract

3/4 cup white chocolate chips

butter for greasing pan

flour for dusting pan (a tablespoon or so)

chocolate dipped strawberries (recipe below)

chocolate frosting (recipe below)

Directions:

Preheat oven to 350 degrees. Grease up the bundt pan with butter. Shake flour around to coat the butter. If you have extra flour after shaking around, dump it out.

Mix together 4 eggs, 1/2 cup sour cream, 1/2 cup yogurt, 1 cup oil, 1/2 cup milk, and 1 tsp vanilla until smooth. Then mix in cake mix and pudding mix. Scrape the sides of the bowl and beat for 2 minutes on med high. Add in the 3/4 cup white chocolate chips, stir together.

Pour batter into the bundt pan and bake for 45-50 minutes (it took mine closer to 50), until tooth pick or cake tester comes out with moist crumbs- not completely dry.

While your bundt is in the oven, start working on your frosting and white chocolate dipped strawberries (recipes below).

Pull your bundt out of the oven when it's ready, and let it cool for about 3-5 minutes. Dump it out of the bundt pan onto a cooling rack. Let it cool.

Grab a frosting bag with a medium to wide tip and fill most of the bag with chocolate frosting. Twist the back of the bag to keep frosting from shooting out the wrong end.

Using a back and forth motion, pipe the frosting in a zig-zag circle around the top of the cake. (For an example of how we pipe frosting, check out this video of our Coconut Berry Bundt Cake we made for 4th of July).

Then top with the white chocolate dipped strawberries. Serve and enjoy!!!

I like a lot of strawberries on my shortcake, so I also serve a big bowl on the side for anyone who wants to add more berries on top of their slice. You can use plain fresh berries for this or make extra dipped berries to serve on the side.

Marlean’s Chocolate Frosting

Ingredients:

2 lb bag of powdered sugar

1/2 cup butter

1/3 cup milk

1/4 cup cocoa

1 tsp vanilla

Directions:

Heat 1/2 cup butter, 1/3 cup milk and 1.4 cup cocoa in a small sauce pan on the stove until butter is melted. This will bloom your cocoa powder to give a more intense chocolately taste. Add in 1 tsp vanilla, stir.

Pour mixture into a mixing bowl and slowly add powdered sugar, whipping together to desired consistency. Put in the refrigerator until you are ready to frost the cake.

White Chocolate Dipped Strawberries

ingredients:

32 oz fresh strawberries

2 cups white chocolate chips

Directions:

There are two ways you can melt the white chocolate.

Microwave Version:

Put white chocolate in a microwave safe bowl and heat for 1 minute, then stir. If it is not melted yet, heat up for another 20 seconds, stir. Continue heating and stirring in 20 second intervals until your chocolate is nice and smooth.

Stove Top Version:

Put white chocolate chips in a double boiler bowl (bowl over a boiling pot of water) on the stove, stirring constantly as it is melting. Take off when it is just barely getting smooth, or your texture will get really gunky (is that a word?).

Once your white chocolate is melted:

Get out a cookie sheet or plate and line it with parchment paper. Dip the strawberries in the white chocolate and set it to dry on the cookie sheet. Once the berries are all dipped, chill in the refrigerator until white chocolate is set.