This Bundt Cake with Glaze and Edible Flowers is a delightful and elegant dessert that brings both flavor and beauty to the table. With a moist and buttery crumb, a sweet vanilla glaze, and delicate edible flowers for garnish, this cake is perfect for special occasions, afternoon tea, or any celebration that calls for something visually stunning and delicious.
Why You’ll Love This Recipe
This Bundt cake offers a perfect balance of taste and presentation. The rich, tender cake is elevated with a simple yet decadent glaze that enhances its flavor. The addition of edible flowers not only adds a charming, natural aesthetic but also a subtle floral note that pairs beautifully with the cake’s vanilla essence. Whether you’re hosting a bridal shower, baby shower, garden party, or simply wish to indulge in a beautiful treat, this cake is sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk or buttermilk
- Powdered sugar (for the glaze)
- Milk or cream (for the glaze)
- Edible flowers (such as pansies, violets, or lavender) for garnish
- Optional: lemon zest or almond extract for added flavor
Directions
- Preheat your oven to 350°F (175°C) and grease a Bundt cake pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Mix until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar with milk or cream until smooth and pourable.
- Drizzle the glaze over the cooled cake.
- Garnish with edible flowers just before serving.
Servings and timing
Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours 10 minutes
Variations
- Lemon Version: Add lemon zest to the batter and a touch of lemon juice to the glaze.
- Almond Bundt Cake: Substitute almond extract for half of the vanilla and top with slivered almonds.
- Chocolate Glaze: Swap the vanilla glaze for a chocolate ganache.
- Fruit Add-ins: Mix in fresh berries or chopped dried fruits for added texture and flavor.
- Spiced Cake: Add cinnamon, nutmeg, or cardamom for a warm, aromatic twist.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If you’re storing it longer, refrigerate it for up to 5 days. To reheat, microwave individual slices for 10–15 seconds or allow them to come to room temperature naturally.
If using edible flowers, it’s best to add them fresh each time you serve, as they may wilt during storage.
FAQs
What kind of edible flowers can I use for this cake?
Use flowers like pansies, violets, rose petals, calendula, or lavender that are labeled as food-safe and pesticide-free.
Can I make the cake ahead of time?
Yes, you can bake the cake a day ahead. Store it unfrosted and glaze it just before serving.
How do I keep the cake from sticking to the Bundt pan?
Grease the pan generously with butter or use a baking spray that contains flour, and make sure to coat every crevice.
Can I freeze this cake?
Yes. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before glazing and serving.
Is it okay to skip the edible flowers?
Absolutely. The cake is delicious on its own or with just the glaze. Flowers are optional for decoration.
Can I use gluten-free flour?
Yes, you can substitute a 1:1 gluten-free flour blend designed for baking.
What milk works best in the glaze?
Whole milk or heavy cream gives the glaze a rich texture, but plant-based milks like almond or oat milk can also be used.
How do I store leftover glazed cake?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Can I use a different type of pan?
Yes, but adjust the baking time. A loaf or round cake pan will require different baking durations.
Are there any alternatives to the glaze?
You can dust the cake with powdered sugar, use a cream cheese frosting, or drizzle with melted chocolate.
Conclusion
This Bundt Cake with Glaze and Edible Flowers is a stunning and delectable dessert that merges classic baking with elegant presentation. Perfect for both everyday indulgence and special occasions, it’s a versatile recipe that can be customized to your taste while still maintaining its charm and sophistication. Let the simple beauty of this cake bring joy to your next gathering.
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Description
This beautiful vanilla bundt cake is rich, moist, and drizzled with a luscious glaze. Topped with edible flowers and sparkling sugar, it’s the perfect centerpiece dessert for spring gatherings or elegant parties.
Ingredients
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2 1/2 cups all-purpose flour
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2 tsp baking powder
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1/2 tsp baking soda
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1 cup unsalted butter, softened
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1 3/4 cups granulated sugar
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4 large eggs
Instructions
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Preheat oven to 350°F (175°C) and grease a bundt pan.
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In a bowl, whisk flour, baking powder, and baking soda.
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In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
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Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
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Pour batter into bundt pan. Bake for 45–55 minutes or until golden and a toothpick comes out clean.
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Cool completely. Drizzle with glaze, then decorate with edible flowers and pearl sugar.
Notes
Ensure the cake cools completely before adding glaze to avoid it melting off. You can switch vanilla for lemon or almond extract for a different twist