Rose Preserve Bundt Cake

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Moist Rose Preserve Bundt Cake made with rose petal preserve that gives the cake a rich and floral flavour. YUM!

Simple yet so delicious. This Rose Preserve Bundt Cake is made with Rose petal preserve also known as “Gulkand”. It is a sweet preserve that is sun-cooked over a period of 2-3 weeks, thereby imparting a rich, dense, floral flavour to the delicacy. This cake is so quick and easy to make and is ready in no time.

In this recipe I used homemade rose petal preserve (Gulkand), you can use homemade preserve or any store bought version, buy here.

To make this cake I used Meyer Bundt Cake Pan, buy it here. You can also make this cake in a round or a square pan if you don’t have a bundt pan.

How to make Rose Preserve Bundt Cake?

Making this cake is super easy. I used a basic pound cake recipe to make this cake with a few alterations.

  • Use softened butter so that it creams well with the sugar. Cold butter will not fluff up.
  • No caster Sugar? Pulse granulated sugar in a grinder once/twice, so that it breaks into smaller granules. Use this, same quantity.
  • Fold the flour gently into the batter (Cut and fold method) to retain all the air incorporated while creaming the butter and sugar.
  • Do not over mix the batter. Just mix until incorporated.


Store sliced cake in an airtight container in the refrigerator for upto 5 days in warmer temperatures and at room temperature in colder climate.

Try more cake recipes –

Rose Preserve Bundt Cake

Recipe by thecrumbstoriesCourse: Dessert


Prep time


Cooking time



Moist Rose Preserve Bundt Cake made with rose petal preserve that gives the cake a rich and floral flavour. YUM!


  • 4 Large Eggs

  • 150 g Butter, Softened

  • 30 ml Vegetable Oil

  • 160 g Caster Sugar

  • 190 g All-Purpose Flour

  • 5 tbsp Rose Petal Preserve

  • 3 tbsp Rose Water

  • 3 tbsp Milk

  • 2 1/2 tsp Baking Powder


  • Preheat the oven to 350F/175C.
  • In a bowl, beat the softened butter and Caster Sugar till creamy. Add oil to the creamy butter and mix till incorporated.
  • Add in the eggs one at a time, mixing well in between each addition.
  • Add the rose petal preserve into the mixture and mix well.
  • Sieve the flour and baking powder in another bowl.
  • Fold in the sifted flour, rose water and milk in three batches till everything is incorporated well. Don’t over mix.
  • Add the batter to a well greased (You don’t want the cake to stick) bundt cake pan and bake in the preheated oven for 35-40 minutes.
  • Once baked let it cool. Demould by loosening the cake from the pan all around.

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