Rose Bundt Cake

"This is a very rich and very wonderful moist cake with an amazing flavor. It's called "Rose Cake" because I use a rose shaped bundt pan for a beautiful presentation. This cake is so rich, that it doesn't need frosting. I dust it with confectioners sugar. It is lovely served w/ fresh fruit...I like fresh strawberries with it! COOKS NOTE: Use cake flour only, and REAL butter and REAL vanilla!"
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Ready In:
1hr 20mins
1 cake




  • Have all the ingredients at room temperature. Position a rack in the lower third of oven and preheat to 325°F Thoroughly grease and flour a rose bundt pan (or a any bundt pan).
  • Sift together the flour, baking soda and salt; set aside.
  • In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth.
  • Gradually add the granulated sugar and beat until light and fluffy, about 5 min., occasionally scraping down the sides of the bowl.
  • Increase the speed to med-high and add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl.
  • Beat in the vanilla and lime juice.
  • Reduce the mixing speed to low and add the flour mixture in three additions, beating each addition until just incorporated; stop the mixer occasionally to scrape down the sides of the bowl.
  • Using a rubber spatula, stir in the lime zest.
  • Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.
  • Bake until the cake is golden and a toothpick inserted into the center comes out almost clean, 65 to 70 minutes.
  • Cool in pan about 10 minutes. Remove from pan and cool completely. Dust cooled cake lightly with confectioners sugar.

Questions & Replies

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  1. Made this recipe and not sure why the batter seemed to be too much for the pan. I followed it exactly. Have made cakes in this pan before without this happening. Could the amounts be incorrect?


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