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“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!”
1hr 20mins
1 cake

Ingredients Nutrition


  1. 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).
  2. Sift together the flour, baking soda and salt; set aside.
  3. 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.
  4. Gradually add the granulated sugar and beat until light and fluffy, about 5 min., occasionally scraping down the sides of the bowl.
  5. 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.
  6. Beat in the vanilla and lime juice.
  7. 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.
  8. Using a rubber spatula, stir in the lime zest.
  9. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.
  10. Bake until the cake is golden and a toothpick inserted into the center comes out almost clean, 65 to 70 minutes.
  11. Cool in pan about 10 minutes. Remove from pan and cool completely. Dust cooled cake lightly with confectioners sugar.

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