Rose Shaped Bundt Cake
Bundt cakes are such a classic dessert. And there are so many different gorgeous shaped Bundt cake pans you can use to make them look like a work of art. Just don’t tell anyone how easy it is and they’ll think you’re a baking genius. 😉
Today I’m sharing a beautiful but basic rose shaped Bundt cake recipe as part of the February Thrifty Style Team challenge, hosted by my friend Julie at Redhead Can Decorate. It’s not our typical challenge, but we’re all sharing recipes to help you celebrate Valentine’s day this month! Scroll to the bottom of the post to see them all.
For my recipe, I wanted to make something that was simple to make but looked like a special occasion dessert. The secret is to use a specially shaped pan and a bit of powdered sugar.
The rose-shaped bundt cake pan that I used was one that I found at a yard sale a few years ago. So this does actually fit into our typical Thrifty Style Team parameters. The pan I found looked like it had never been used.
Anyway, I thought about making a red velvet cake. It would have been gorgeous baked in this pan.
For my original, favorite pecan pie recipe, go here: Salty Caramel Pecan Pie
But I decided to go with a basic pound cake recipe. I looked at several and ended up using one I found on the Taste of Home website. The baker used a basic Bundt cake pan, but I wanted to take it up a notch from that.
FYI, Bundt cake pans can be used with any cake mix or basic recipe. The printable recipe for this cake is at the bottom of this post.
Here’s my husband’s favorite cookie recipe: Old fashioned peanut butter cookies
This recipe calls for a few basic ingredients plus buttermilk, which is a southern staple. If you don’t have buttermilk in your refrigerator you can easily make it. Here’s how:
How to make buttermilk
You’ll need either whole milk or 2% milk and white vinegar or lemon juice. To 1 cup of milk, add 1 tablespoon of the lemon juice or vinegar and stir. The vinegar and lemon juice are both acidic and will curdle the milk slightly, which is basically all that buttermilk is. How easy is that?
The buttermilk makes the cake very moist and binds everything together in the batter.
As a finishing touch, sprinkle powdered sugar over the cooled cake with a sugar shaker. It accentuates all of the rose petals and gives it an extra special look. The full recipe is at the bottom of the page.
If you like peaches you’ll love this recipe: Homemade Peach Ice Cream
Plus it helps hide any flaws in the cake. The center part of mine stuck to the pan slightly, but the powdered sugar disguised it well. (I strongly recommend using Bakers’ Joy spray in one of these pans)
So was it a hit with the family? YES! I served it to my husband, youngest daughter, and her boyfriend, and they all loved it! It was moist and delicious!
Best places to buy a shaped Bundt cake pan
See lots of interesting shaped Bundt cake pans and more of my favorite baking
tools here: Not your mama’s Bundt cake pans
Here are all of this month’s amazing recipes:
Redhead Can Decorate – Great Grandma’s Heart Cutout Cookies from Scratch
DIY Beautify – Yummy Chocolate Chip Meringue Kisses
2 Bees In A Pod – Easy Ice Cream Sandwiches
Postcards From The Ridge – Rose Shaped Buttermilk Bundt Cake
The How To Home – Chocolate Peanut Butter Mini Pies
The Tattered Pew – Valentine’s Day Dessert Charcuterie Board
Sweet Pea – The Best Homemade Triple Chocolate Brownies
What Meegan Makes – Valentine Candy Filled Surprise Cookies
Cottage At The Crossroads – Low Carb Strawberry Fluff
Lora B. Create & Ponder – Delicious Dessert Crepes
White Arrows Home – Cherry Chocolate Pretzel Ice Cream Cake
Our Crafty Mom – Heart-Shaped Red Velvet Cake Batter Fudge
Author: Angie @ Postcards from the Ridge
Rose Shaped Bundt Cake
This classic Bundt cake will be a favorite and looks so pretty when
baked in a shaped pan.
Prep time: 10 MinCook time: 70 MinTotal time: 1 H & 19 M
- 1 cup unsalted butter, softened
- 2 1/2 cups sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 1 cup buttermilk
- Powdered Sugar (optional)
- Preheat oven to 325.
- Grease and flour a 10 inch Bundt pan. (I recommend using the Baker’s
Joy Spray if available)
- Add softened butter and sugar to a large mixing bowl. Mix until
light and fluffy.
- Add eggs, 1 at a time, and beat well after each addition.
- Beat in vanilla.
- In a separate large bowl, combine flour and baking soda.
- Add dry ingredients to creamed mixture, alternating with the
buttermilk. Beat well.
- Pour batter into your prepared pan and bake at 325 until a toothpick
comes out clean, approximately one hour and 10 minutes.
- Cool in pan for 15 minutes, then remove from pan and cool on a wire
- Dust with powdered sugar if desired.