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Vanilla Dusty Ol' Okie-Rose Cake

This delicious vanilla Bundt cake recipe comes from Leah Lyon, winner of Nordic Ware's Bundts Across America Recipe Contest.

  • Yield: Makes one 9-inch round Bundt cake
Vanilla Dusty Ol' Okie-Rose Cake

Photography: Rob Tannenbaum

Source: The Martha Stewart Show


  • Nonstick cooking spray
  • 1 cup finely chopped fresh strawberries (or thawed frozen strawberries)
  • 1 cup strawberry preserves, chopped
  • 1/2 cup cream cheese, room temperature
  • 4 ounces white chocolate, melted
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups cake flour (not self-rising)
  • 1/2 cup corn flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups buttermilk
  • 3 ounces strawberry-cream tequila (optional)
  • 1/3 cup confectioners' sugar
  • 1 vanilla bean, split and scraped
  • Organic rose petals, for garnish (optional)
  • Red sanding sugar or sprinkles, for garnish (optional)
  • Sweetened whipped cream, for serving


  1. Preheat oven to 350 degrees. Spray a 10-cup rose-shaped Bundt pan with nonstick cooking spray; set aside.

  2. In a medium bowl, mix together strawberries, preserves, cream cheese, and white chocolate; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together granulated sugar and butter. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

  4. In a medium bowl, whisk together cake flour, corn flour, baking powder, and salt. Add flour mixture to sugar mixture in two additions, alternating with the buttermilk and mixing well after each addition.

  5. Pour half the batter into the prepared Bundt pan. Spoon reserved strawberry mixture into pan; top with remaining batter. Transfer Bundt pan to oven and bake until a cake tester inserted into the center comes out clean, about 60 minutes. Let cool for 20 minutes before inverting onto a wire rack to cool completely. Drizzle tequila over cake, if using; let cool 20 minutes more.

  6. Meanwhile, in a small bowl, mix together confectioners' sugar and vanilla bean seeds; dust cake with vanilla sugar and garnish with rose petals or sanding sugar, if desired. Serve with whipped cream.

Reviews (5)

  • Bridgette Miles 25 Feb, 2014

    This is the best cake (cheesecakes aside) I have ever made. It was a HUGE hit at my mom's birthday party (every crumb eaten) with many requests for the recipe. However, it was almost a disaster. There is far too much batter & filling, so it spilled over in the oven, and after removing much of the batter it spilled over again, and still took a long time to bake. I will make this again, but will make a bundt PLUS a loaf-sized cake. I am confident that the extra cake will not go wasted ;)

  • ridijohn 17 Jun, 2013

    I just tried this cake and there is not enough room in the pan for all the ingredients. When the cake starts to cook it goes all over the oven because there is no room for it to bake. Three cups of filling is way too much to put into this cake pan. I wasted all the ingredients for this cake because it all went into the garbage, there was nothing to salvage! Do not bother making this cake it will be a disaster.

  • mkanery 23 Jan, 2013

    I love this recipe. I'm having a few problems. I've made it twice and both times the strawberry mixture seems to be too much. The top of the cake is very loose and wet. Also, is corn flower different than corn meal?

  • Ceege 20 Jan, 2013


    You can get corn flour at your major food store The brand that I know if is Bob's Red Mill. Hope this helps.

  • Bettyt 12 Feb, 2012

    I would like to try this. Where do you get corn flower from?
    Does Whole Foods carry it?

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