A vibrantly pink, strawberry pound cake that is dense, moist, and velvety thanks to cream cheese and sour cream. It's dense enough to be used for wedding cakes but works for bundt cakes or cupcakes, too!
Grease a bundt pan thoroughly and then dust with flour.
Pour out excess flour, tapping the pan lightly to get the as much out as possible.
Set aside.
Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
Add the sugar and continue to beat until blended.
Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
Add the Kool Aid mix, vanilla, and the sour cream and blend.
Add the flour and salt.
Mix just until blended and smooth.
Spoon into bundt pan and smooth top.
Bake for 1 hour and 30 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean. Start checking at 1 hour 15 minutes.
Allow to cool for 10 minutes in the pan.
Remove from pan and drizzle with a glaze or let cool and dust with confectioner's sugar.
Cool completely before slicing.
Notes
Storage:This is fine stored at room temperature for four or five days. For best results, keep it covered tightly with plastic wrap.However, remember that any homemade bundt cakes covered with cream cheese frosting needs to be refrigerated.To freeze:For longer storage, wrap and freeze the cake for up to three months. I like to slice it and put parchment paper between each slice before freezing so I can thaw one or two pieces at a time.Can you use strawberry Jello?You can. It works in a similar way to the Kool Aid but I didn't like the texture as much.Tips:Expert tip: make this into two strawberry loaf cakes. Add the batter into two prepared 9-inch loaf pans and bake at 350F for about 45 to 50 minutes, or until a toothpick comes out clean.
You can make this cake a day or two in advance - or even freeze it for longer storage.
Pound cakes are usually best the second day.
If you are making this into wedding cake rounds the baking time will depend on the size of each pan. Bake at 350F and start checking after 25 minutes - unless it's a 6-inch layer or smaller.
Be careful not to over mix the batter or you'll run the risk of the cake being tough.
Baking the cake at 325F is what helps it to have that dense, melt in your mouth texture. It will need between 1 hour 15 minutes and 1 hour 30 minutes to bake. It's baked in a slow oven for a long time but the resulting cake will knock your socks off.