Rose Bundt Cake
Indulge in the delicate elegance of this Rose Bundt Cake, a showstopping dessert bursting with floral charm and buttery richness. Infused with fragrant rosewater and a hint of vanilla, this moist cake is baked to perfection in a classic bundt shape, making it as visually stunning as it is delicious. Finished with a tangy-sweet rosewater lemon glaze and optionally adorned with edible rose petals, it’s a delightful centerpiece for any occasion, from afternoon tea to celebratory gatherings. Easy to prepare with pantry-friendly ingredients and ready in just over an hour, this cake is a harmonious balance of subtle floral notes and classic cake flavors. Perfect for those who enjoy unique desserts, this recipe is your gateway to baking elegance!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Rosewater
- 1 cup Whole milk
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Rosewater (for glaze)
- for garnish Edible rose petals (optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan with butter or non-stick spray. Lightly dust with flour and tap out the excess.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract and rosewater.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined—avoid overmixing.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, lemon juice, and rosewater in a small bowl until smooth. Adjust the consistency with additional lemon juice or powdered sugar, if needed.
Once the cake is fully cooled, drizzle the rosewater glaze evenly over the top of the bundt cake, allowing it to cascade down the sides.
Optionally, garnish with edible rose petals for an elegant finishing touch.
Slice and serve. Enjoy your fragrant and moist rose bundt cake with a cup of tea or coffee!
Nutrition Facts
Calories |
5467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 814.4 g | 296% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 532.1 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 516 mg | 40% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
