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Christmas Rose Bundt Cake

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4.8 from 5 reviews

  • Author: Living the Gourmet
  • Total Time: 40 minutes
  • Yield: 6-8 1x


Units Scale

For the cake:

  • 4 egg whites
  • 21/4 cups all-purpose flour, sifted
  • 11/2 cups sugar
  • 31/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup milk
  • 11/2 teaspoons vanilla extract


  • 1 - 16oz. Whipped Vanilla Frosting
  • 2 cups sweetened coconut flakes
  • Fresh Roses for garnish


  1. Preheat oven to 350 degrees F. and grease a bundt pan or two 8-inch cake pans.
  2. Into the bowl of an electric mixer, sift flour with sugar, baking powder and salt.
  3. Add butter, 3/4 cup milk and vanilla. At low speed, beat the ingredients until combined.
  4. At medium speed, beat for 2 minutes, occasionally scraping down the sides the bowl. Add the egg whites and the rest of the milk, then beat 2 minutes extra.
  5. Pour the batter into the prepared cake pan and bake 30-35 minutes, or until lightly golden and the cake tester comes out clean.
  6. Let the cake cool in the pan before removing. Once cool, carefully turn the cake over onto a cake plate. Frost as desired, sprinkle generously with coconut flakes and decorated with the fresh roses.
  7. Serve and enjoy!


Cake has been adapted by The New McCall's Cookbook

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
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