Honey Rose Mini Bundt Cakes

Do I have an obsession with mini desserts? Guilty as charged. These mini bundt cakes are sweetened with honey and infused with rose petals to create a light little treat that’s perfect  paired with a cup of tea for an afternoon snack! The rose is subtle enough to not overwhelm you, but just add a nice hint of flavor. 

Since honey is the main flavor in these mini bundt cakes, make sure to use a high quality honey and not the artificial stuff. I used honey from a local beekeeper where I live. It really contributes to the overall flavor and quality of the cakes, so it’s worth the price! You can find real honey at any grocery store too, just make sure you’re checking the label.

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For the rose petals, make sure they are food grade/organic. Rose petals that aren’t grown specifically for food use most likely have harmful chemicals that should NOT be consumed. If you happen to grow your own roses (without chemicals) you could dry those petals and use them. I ordered some from amazon that worked out wonderfully!

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These golden honey rose mini bundt cakes are naturally sweet. They’d be the perfect addition to brunch, a great snack, or afternoon tea. I drizzled mine with more honey and sprinkled on some dried rose petals to create a more beautiful visual for my photos – it really does add a lot.

If you make a batch, I’d love to see how they turn out! Send me a quick snap or tag me on instagram @theautumnleann 🙂

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Print Recipe
Honey Rose Mini Bundt Cakes
Mini honey bundt cakes infused with the light flavor of rose.
Servings
mini bundt cakes
Ingredients
Servings
mini bundt cakes
Ingredients
Instructions
  1. Preheat your oven to 350ºF and spray your bundt cake pans with non-stick pan spray, set aside.
  2. Place the whole milk and rose petals in a blender and blend until completely smooth, set aside.
  3. In a mixing bowl, combine the cake flour, baking powder, and salt. Whisk until evenly mixed.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft.
  5. Add in the dark brown sugar and beat until light and fluffy.
  6. Pour in the honey and mix until incorporated.
  7. Mix in the eggs and vanilla extract.
  8. Add in 1/3 of the dry ingredient mixture, mix until combined.
  9. Add 1/3 of the rose petal milk, mix until combined.
  10. Continue adding 1/3 of the dry ingredient mixture and 1/3 of the rose petal milk until everything is combined.
  11. Pour the batter into the mini bundt cake pans, fill each one about 2/3 full.
  12. Bake at 350ºF for 45 minutes, or until cooked through.
  13. Garnish with rose petals and honey as desired.

Hey You!

My name is Autumn! I’m a 23 year old food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…

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