(Eggless) Rose Bundt Cake

"Have you ever tried a cake that smells and tastes like roses?"
-- @blissofcooking
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  • Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: 8

Recipe Card


  • 2 Cardamom pods


  • Step 1

    Preheat oven to 356°F (180°C). Whisk together dry ingredients (apart from rose petal powder). In another bowl mix yogurt and sugar, until sugar dissolve, add the oil and rose water and continue to mix. Once everything is well incorporated add the dry ingredients little by little. In the end you need a smooth batter.

  • Step 2

    Divide the batter in two bowls. In one of the bowls add the rose petal powder and mix with a help of a spatula until the mixture turns pink.

  • Step 3

    Grease some oil and sprinkle some flour in a Bundt pan. Add 2 scoops of plain batter and 2 scoops of rose batter. Continue alternating till you are left with no batter. With the back of a spoon give a zig-zag swirl, and bake it at 356°F for 45 minutes.

  • Step 4

    Meanwhile prepare the syrup. Place sugar and water into a pot over medium-high temperature. Stir until sugar dissolves. Add rose water, cardamom pods and lemon juice. Bring it to boil for 1 minute and let it cool before use.

  • Step 5

    Once cake is done, punch some wholes in it and add the syrup.

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