A few days ago, my dad's coworker was extremely generous and let me borrow some shaped bundt pans! I now have access to a rose shaped pan and a castle shaped pan. I am super excited to try them out! This cake turned out wonderfully tasting and looking!
I used a red velvet recipe to give it the desired effect of a rose. Because no one wants a brown rose! I used cooking spray with flour in it to coat the pan and it worked like magic! The cake came out without the slightest bit sticking to the pan. And the rose shape made it look even better! If you have the means, I highly recommend picking one up. They are so choice! 👌🏼
And if you don't want to buy the pan, the cake tastes incredible no matter what shape it's in.
Also, I dusted the cake with powdered sugar instead of making the frosting. I wouldn't have been able to make the frosting look nice and it would have taken away from the beauty of the rose. But I encourage you to go ahead and try the frosting on it! Let me know how it looks!

Red Velvet Bundt Cake


2 1/2 Cups Flour
1 3/4 Cups Sugar
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
2 Tablespoons Cocoa Powder
1 1/4 Cup Vegetable Oil (I use sunflower seed)
1 Cup Buttermilk, Well Shaken
2 Large Eggs, At Room Temperature
2 Tablespoons (1 Ounce Bottle) Red Food Coloring
1 Teaspoon Distilled White Vinegar
2 Teaspoons Vanilla
4 Ounces (1 Stick) Unsalted Butter, Softened
8 Ounces Cream Cheese, Softened
2 Cups Powdered Sugar, Sifted
1 Teaspoon Vanilla


1.Preheat oven to 350 degrees and spray a bundt pan with nonstick cooking spray.
2. In a medium mixing bowl, sift together flour, sugar, baking soda, salt and cocoa.  Set aside.
3. In a large mixing bowl, add oil, buttermilk, eggs, food coloring, vinegar and vanilla. Using an electric mixer, beat on medium, for 1 minute.  Turn mixer to low and add flour mixture, about 1/2 cup at a time, and mix until each addition is just combined.
4. Pour batter into prepared bundt pan and bake in preheated oven 40-55 minutes (the original instructions called for 40 minutes of baking. Mine took 52 minutes)  or until a cake tester or bamboo stick comes out with just a few moist crumbs.  Cool completely before frosting.
5. Meanwhile make frosting; In a medium mixing bowl, using an electric mixer, beat butter and cream cheese until just smooth and combined.  Turn the mixer on low and add the powdered sugar slowly until frosting is smooth.  Stir in vanilla.
6. Spread or pipe frosting over completely cooled cake. Store any left over in the fridge!

Source – http://www.gonnawantseconds.com/2015/01/red-velvet-bundt-cake/