Vanilla Rose Bundt Cake Recipe with Strawberries & Cream

*Ad – Gifted. The bundt mould was gifted. All opinions my own.

I love baking. I don’t think I am particularly good at it some of the time ( DO NOT ask about what happened with the microwave dolly cake incident…people are still recovering.) However, like I said, I do enjoy it and sometimes even manage to knock out a fairly decent bake. I am not about to apply for GBBO or anything but my friends and family seem to enjoy when I have been in the kitchen. I was contacted by Nordic Ware who are makers of incredible cake tins and other bits and bobs. They very kindly sent me their Rose Bundt and Rose Bundtlette cake moulds for my Valentines Day Gift Guide. So, I had a look at various bundt cake recipes, having never made one and decided to try it out. Needless to say, the family loved it so I thought I’d share the recipe with you all. Here is my Vanilla Rose Bundt Cake recipe which I am serving with strawberries and cream.

Ingredients (serves up to 12)

• 250g softened unsalted butter, plus extra for greasing the bundt tin
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g caster sugar
• 1 1/2 teaspoons of Vanilla essence
• 4 large free-range eggs

For decoration:

• Icing Sugar
• Squirty Cream
• Fruit of your choice

Method:

1. Heat the oven to 180°C/fan 160°C/gas 4. Generously butter the inside of the bundt tin using your hands (or a brush – I melt some butter to soften a little and paint it inside!) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.
2. Sift the flour, baking powder and salt into a large bowl.
3. In another large bowl, using an electric whisk, cream together the butter, sugar and vanilla until very pale and fluffy. Add the eggs one at a time, whisking well after each addition. Using a metal spoon, fold in the flour mixture, taking care not to knock out the air you’ve so carefully whisked in.
4. Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean.
5. Leave the cake to cool in the tin for 15 minutes, then turn out on to a wire rack to cool completely.
6.  Sift icing sugar generously all over the cake, cut into slices and serve with cream and strawberries in our case.

Wouldn’t this make a wonderful Mother’s day afternoon tea treat? If you’d like to make one yourself, you just need the rose bundt tin and this bundt cake recipe and you’re off. Let me know what you serve yours with!