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Floral Heart Bundt® Pan

Floral Heart Bundt® Pan


Vanilla Floral Bundt Cake with Hibiscus Glaze

5 based on 3 reviews





This classic sweet vanilla pound cake is baked beautifully in our 6 cup Floral Heart Bundt Pan. This moist and simple cake is topped with a floral hibiscus glaze made from hibiscus tea for a delightful addition of flavor as well as a pink color presentation. A smaller cake size than our classic 10 cup Bundt pans that makes it easy to share on Valentine’s Day or Mother’s Day for a stunning display.


6 Cup Bundt Cake:

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2/3 cup plain yogurt

Hibiscus Glaze:

  • 2 bags Hibiscus tea
  • 1 cup water
  • 1 3/4 cups Confectioners’ sugar, sifted
  • 2 tsp fresh lemon juice
  • 1-3 Tbsp brewed Hibiscus tea, cooled



Before prepping cake, brew hibiscus tea for later. In 1 cup of boiling water, brew tea bags, covered, for 8-10 minutes (for deeper color, brew longer). Set aside and cool completely.

For Cake:

Preheat oven to 350° F. Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt filling only 3/4 full. There could be a small amount of batter left over. Tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cake cool for 10 minutes before inverting onto a cooling rack.

For Glaze:

While cake is cooling, mix the rest of glaze ingredients. To the Confectioners’ sugar, add lemon juice and cooled brewed tea, adding 1 tablespoon at a time and up to 3 tablespoons for desired consistency and color. Drizzle glaze over cooled cake when ready to serve.


Read Recipe Reviews

    Loved this recipe ! I used honey yogurt it was good. For the glaze I used two tea bags and steeped for 15 min . It was a perfect finish to the cake.

    This is a good, solid recipe with plenty of customization possibilities. It’s dense, moist, and not overly sweet. I didn’t prepare the glaze because I baked it on a whim and didn’t have hibiscus tea. I do think it would be even better with a glaze or at least a dusting of confectioners’ sugar. I baked it in the floral heart pan, as shown, and was worried that it wouldn’t release from the pan intact, but it released perfectly, with only a few crumbs left in the pan. I used homemade “goop” pan release, which I highly recommend. Thanks for the recipe! p.s. I posted this to a Facebook pound cake group and everyone is going crazy for this pan so I think you have a winner!

    This recipe turned out well for me! My first success in my 6 cup bundt pan. I think the recipe is pretty customizable for adding different flavors, mix ins, and glazes, so I definitely plan on making this again. For my oven, I needed to bake it on the longer side of the recommended baking time. The hibiscus glaze didn’t have much of a taste in my opinion, but it sure is pretty.

    Hi, thank you for your review! The recipe is great for customization. If you are looking for more hibiscus flavor, try steeping the tea longer or add an extra bag. For any more questions or comments, reach out to our team at or chat on our website with the “Help” pop up. Thanks!

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Product Used In This Recipe

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Floral Heart Bundt® Pan

Floral Heart Bundt® Pan