Strawberry Bundt Cake Recipe – Easy Steamed Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Strawberry Bundt Cake Recipe – Easy Steamed Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s a little bit special, a little bit comforting, and definitely not too complicated. This steamed Strawberry Bundt Cake is exactly that! I first stumbled upon a version of this at a local sweet shop during a summer festival, and I knew I had to try and recreate it at home. It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average cake recipe. Steaming gives it an incredibly soft, almost melt-in-your-mouth texture that’s different from anything you’ve probably tried. Plus, the delicate strawberry flavor combined with the sweetness of condensed milk is just divine. It’s perfect for a small gathering, a festive occasion, or just a cozy afternoon treat with a cup of chai. And honestly? It’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up these adorable little bundt cakes:

• 1 cup strawberry preserve
• 1 cup all-purpose flour (approximately 120g)
• ½ cup condensed milk (approximately 120ml)
• 2 tablespoons whole milk (30ml)
• 1 tablespoon sugar (15g)
• A pinch of salt
• 1 teaspoon baking soda (approximately 4g)
• Oil (for greasing)
• Icing sugar (for topping)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make all the difference!

Strawberry Preserve: Choosing the Right Consistency

You want a strawberry preserve that’s fairly smooth, not chunky with large pieces of fruit. A good quality preserve will give you the best flavor and texture. If your preserve is a bit too thick, you can gently warm it up for a few seconds to make it easier to mix.

All-Purpose Flour: Regional Wheat Varieties in India

Here in India, all-purpose flour (maida) can vary a little depending on the region. If you’re using a brand you haven’t used before, it’s always a good idea to start with slightly less and add more if needed to get the right batter consistency.

Condensed Milk: Understanding Sweetness Levels

Condensed milk sweetness can vary between brands. Taste your condensed milk – if it’s very sweet, you might want to reduce the added sugar to ¾ tablespoon.

Baking Soda: Ensuring Freshness for Optimal Rise

This is important! Make sure your baking soda is fresh. An old tin of baking soda won’t give you the lift you need for fluffy cakes. A quick test? Sprinkle a little baking soda into vinegar – if it fizzes vigorously, it’s good to go!

Step-By-Step Instructions

Alright, let’s get baking (or rather, steaming!).

1. First, in a mixing bowl, combine the all-purpose flour, salt, and baking soda. Give it a good whisk to make sure everything is evenly distributed.
2. In a separate bowl, whisk together the strawberry preserve, condensed milk, and sugar until everything is beautifully smooth. Then, gently pour in the milk and mix well.
3. Now, gradually add the dry ingredients to the wet mixture, whisking constantly. You want a lump-free batter – don’t overmix, just make sure everything is combined.
4. Grease your mini bundt pans really well with oil. This is key to preventing sticking! Then, carefully pour the batter evenly into each mold.
5. Get your steamer ready. Fill it with enough water and bring it to a simmer.
6. Gently place the filled bundt pans into the steamer, cover, and steam on low heat for 20-25 minutes.
7. To check if they’re done, insert a toothpick into the center of a cake. If it comes out clean, they’re ready! If not, steam for a few more minutes.
8. Let the cakes cool completely in the pans before carefully removing them. Dust generously with icing sugar and drizzle with a little chocolate syrup for that extra touch of sweetness.

Expert Tips

• Don’t open the steamer lid frequently during the steaming process, as this can affect the texture of the cakes.
• If you don’t have mini bundt pans, you can use muffin tins! The cooking time might need to be adjusted slightly.
• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.

Variations

This recipe is a great base for experimenting! Here are a few ideas:

Vegan Strawberry Bundt Cake Adaptation

Swap the condensed milk for a vegan condensed milk alternative (many are available now!). Use a plant-based milk instead of whole milk.

Gluten-Free Strawberry Bundt Cake Adaptation (Using Besan or Rice Flour)

Replace the all-purpose flour with an equal amount of besan (gram flour) or a gluten-free rice flour blend. You might need to add a little extra liquid to achieve the right batter consistency.

Spice Level Variation (Adding a Hint of Cardamom)

My grandmother always added a pinch of cardamom powder to her cakes. It adds a lovely warmth and fragrance! Try adding ¼ teaspoon of cardamom powder to the dry ingredients.

Festival Adaptations (Suitable for Janmashtami or Birthday Celebrations)

For Janmashtami, you could add a few chopped pistachios and almonds to the batter. For birthdays, a colorful sprinkle of edible glitter on top makes them extra festive!

Serving Suggestions

These little bundt cakes are perfect with a cup of masala chai or a glass of cold milk. They also make a lovely addition to a dessert platter. My kids love them with a scoop of vanilla ice cream!

Storage Instructions

Store leftover cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They’re best enjoyed fresh, but they’ll still be delicious even after a couple of days.

FAQs

Let’s tackle some common questions!

What is the best way to prevent the bundt cakes from sticking to the pan?

Greasing the pans thoroughly is the most important thing. Use a good quality oil and make sure you get into all the nooks and crannies.

Can I use a different fruit preserve instead of strawberry?

Absolutely! Raspberry, blueberry, or even mango preserve would all be delicious.

How can I tell if the cakes are fully cooked without a toothpick?

The cakes should spring back slightly when gently pressed.

Is it possible to bake these cakes in an oven instead of steaming?

While steaming gives the best texture, you can bake them. Bake at 180°C (350°F) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

What is the shelf life of these steamed bundt cakes?

They’re best enjoyed within 2 days at room temperature, or 4 days refrigerated.