A Blooming Har Sinai Bundt Cake

There are cakes that sit quietly on the table… and then there are cakes that arrive with a story. This one leans fully into the second category.

Inspired by Har Sinai for Shavuos, this bundt cake is topped with delicate piped buttercream flowers. It’s just dramatic enough to make people pause mid-slice and ask, “Wait… did you make that?”

The best part? Beneath all that beauty can be any of your favorite bundt cakes! A fitting centerpiece for a table that’s all about beauty, meaning, and just the right amount of sweetness.

One of my personal favorite parts? This piping tip. It makes any buttercream flower look like it’s been piped by an expert baker.

How to Make the Har Sinai Bundt Cake

What you’ll need:

-Bundt cake, completely cooled

-2 cups of home-made pink buttercream, for the flowers (use gel food coloring)

-1 cup of homemade green buttercream, for the leaves (use gel food coloring)

–Piping bags or zip-top bags

–Flower piping tips

Directions:

1. Pipe the flowers and leaves

Fit one piping bag with a flower tip and fill with pink buttercream. Fit a second piping bag with a leaf tip and fill with green buttercream. Pipe buttercream flowers along the ridges and peaks of the bundt cake. Fill gaps with leaves for texture and movement.

There’s no strict pattern here; the charm is in the slightly unruly, blooming effect.

About the author

Rachel Kor

271 articles • 19 recipes

The Rachel Kor blog offers delicious recipes, classic yet stylish holiday table settings, impressive centerpieces, and chic gift ideas.

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