Liquid Alchemist Strawberry Syrup Glazed Bundt Cake

How to Make Liquid Alchemist Strawberry Syrup Glazed Bundt Cake

1. 1

   Step 1: Prepare oven and pan

   Preheat the oven to 350°F (175°C). Grease a 10-12 cup Bundt pan well with nonstick spray or butter and dust lightly with flour, tapping out excess; set aside to cool the finished cake easily.
   
2. 2

   Step 2: Make the cake batter

   In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl whisk together the flour, baking powder, and salt, then add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour; mix just until combined.

   For this step

   • 2 3/4 cupsAll-purpose flour
   • 1 cupUnsalted butter, softened
   • 4 largeLarge eggs
   • 1 cupSour cream
   • 2 tspBaking powder
   • 1/2 tspSalt
   • 1 tspVanilla extract
   
3. 3

   Step 3: Bake the Bundt

   Scrape the batter into the prepared Bundt pan and smooth the top. Bake on the center rack for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack.
   
4. 4

   Step 4: Soak and make the strawberry glaze

   While the cake is still warm on the rack, brush the surface generously with about 1/4–1/3 cup of the Liquid Alchemist Strawberry Syrup to add flavor and moisture, letting it absorb. To make the glaze, whisk the remaining syrup with the powdered sugar in a bowl; if needed, warm the syrup slightly (15–20 seconds in the microwave) to help it combine. Adjust thickness with a teaspoon of warm water if too thick — you want a pourable, glossy glaze.

   For this step

   • 3/4 cupLiquid Alchemist Strawberry Syrup
   • 1 cupPowdered sugar (for glaze)
   
5. 5

   Step 5: Glaze the cake

   Pour the strawberry glaze over the top of the slightly warm cake, letting it run into the Bundt crevices and create a shiny finish. For an extra mirror shine, brush a thin second layer of syrup over the glaze after it sets for a minute.
   
6. 6

   Step 6: Rest and serve

   Let the glazed cake sit until the glaze is set, about 20–30 minutes, then transfer to a serving plate and slice. Store any leftovers covered at room temperature up to 2 days, or refrigerate for up to 5 days; warm slices briefly before serving to refresh the glaze.

1. Preheat the oven to 350°F (175°C). Grease a 10-12 cup Bundt pan well with nonstick spray or butter and dust lightly with flour, tapping out excess; set aside to cool the finished cake easily.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl whisk together the flour, baking powder, and salt, then add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour; mix just until combined.
3. Scrape the batter into the prepared Bundt pan and smooth the top. Bake on the center rack for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack.
4. While the cake is still warm on the rack, brush the surface generously with about 1/4–1/3 cup of the Liquid Alchemist Strawberry Syrup to add flavor and moisture, letting it absorb. To make the glaze, whisk the remaining syrup with the powdered sugar in a bowl; if needed, warm the syrup slightly (15–20 seconds in the microwave) to help it combine. Adjust thickness with a teaspoon of warm water if too thick — you want a pourable, glossy glaze.
5. Pour the strawberry glaze over the top of the slightly warm cake, letting it run into the Bundt crevices and create a shiny finish. For an extra mirror shine, brush a thin second layer of syrup over the glaze after it sets for a minute.
6. Let the glazed cake sit until the glaze is set, about 20–30 minutes, then transfer to a serving plate and slice. Store any leftovers covered at room temperature up to 2 days, or refrigerate for up to 5 days; warm slices briefly before serving to refresh the glaze.