Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache
Ingredients:
For the cake:
- 1 stick unsalted, softened butter
- 1/2 cup canola oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1/4 cup strawberry jam
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2-3 drops red food coloring
For the ganache:
- 14 ounce can sweetened condensed milk
- 2 tablespoons strawberry jam
- 1/2 cup white chocolate chips
- 1-2 drops red food coloring
Directions:
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.