Wonderfully moist sour cream orange cakes, made in mini bundts and finished with a gorgeous pink glaze from blood oranges. This is a stunning and easy recipe!
The sweet pink color in the frosting comes from blood oranges. They are just so gorgeous when you cut them in two, fiery shades of orange and yellow, no two alike.
It makes for a whimsical glaze, don't you think? I always like using natural foods to create colors in my baking. It just makes sense. Like this almond cake with a raspberry glaze, simply stunning.
🍊 Blood oranges vs regular ones
It's subtle.
Here the blood variety is pretty much the same in shape as the regular ones (image below) we use for juice, but the inside is bursting with dark oranges and yellows and maybe reds with an ochre base, very like a ball of burning flames.
They are quite sweet, and though many say sweeter than regular ones, I find them to have a slight acid berry undertone. Really great oranges, I just love them. The color alone makes them taste better or what? haha.
Anyway, they are wonderful and worth buying and trying.
This particular cake is one of my favorites, a take on the lemon-lime pound cake, one of the best recipes in its kind, hands down.
Moist, sweet, gorgeous tight crumb, easy to make and a good base to let your imagination fly, with citruses or spices or nuts...
I just had to use these blood oranges in a simple sour cream cake to bring out their flavor and make use of that gorgeous red juice in the glaze. Who can blame me?
🍰 Sour cream in cakes
Sour cream makes for a denser cake with a tighter, richer crumb.
It cuts wonderfully and I personally like them for loaf cakes, since they remain moist for a few days and can be toasted easily (this is best done with a day old cake).
It also gives it a golden crust and in some cases cuts through some of the sweetness, due to the acid in it. It really is cream with acidic content, a by-product from the days when fresh milk had its own layer of cream, and all of it was used for different purposes.
👩🏻🍳 Top tips
- Oranges: the name implies using blood oranges of course, but this is a great orange cake recipe to make year-round. The color of the blood oranges gives the batter a funny hue (image above) but the result after baking is wonderful.
- Pans: I used a small mini bundt cakes pan (image below). You can make regular mini bundts (as in the Coffee Chocolate Bundts) and the recipe will yield about 12 cakes. Or make a good old large bundt like our vanilla poppy seed bundt.
- Storing: the unglazed cakes freeze wonderfully, well wrapped.
Other recipes you might like:
Orange Cinnamon Rolls
Orange, Raisin and Almond Couscous
Orange Chocolate Marbled Bundt Cake
Orange Cream Scones
Cranberry Orange Scones
Ricotta Orange Cheesecake (no crust!)
Let me know if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
If you like the recipes in this blog, consider subscribing (find the form below this post) and getting all new posts by email.
Print
Blood Orange Sour Cream Cakes
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 24 mini cakes 1x
- Category: Cakes
- Method: Baking
- Cuisine: International
Description
Wonderfully moist Sour Cream orange Cakes, made in mini bundts and finished with a gorgeous pink glaze from blood oranges. This is a stunning and easy recipe!
Ingredients
For the cake:
- 3 1/4 cups cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 9 oz (255g) unsalted butter, at room tº
- 8 oz (225g) sour cream, at room tº
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- Juice from half an orange
- Zest from 2 oranges
For the glaze:
- 3/4 cup powdered sugar
- 1-2 tablespoons orange juice
Instructions
For the cake:
- Preheat oven 350ºC.
- Butter or spray 12 mini bundt cake pans, or two 9×4 loaf pans, or 1 large bundt cake pan.
- In a large bowl beat butter and sour cream until smooth, about 1 minute. Add orange zest and mix.
- Add sugar gradually and beat until light and fluffy, about 3 minutes more.
- Add eggs, one at a time, incorporating well each one before adding the next. Add vanilla and juice.
- Sift flour with baking soda and salt and add it to the butter mixture at low speed, in 2 additions, beating only until well mixed. Don’t overbeat.
- Pour into the pans and bake for 45 minutes, or until golden and cracked on top and a tester comes out clean.
- Let cool for 10 minutes, and then unmold. Let cool completely before glazing.
For the glaze:
- Mix powdered sugar and juice until smooth. Pour slowly over the cakes letting it slide to the sides.
Keywords: blood orange cakes, blood orange mini cakes
These Mini bundt cakes are just adorable and sound delectable. The blood oranges make such a beautiful glaze , I can't wait to try these.
★★★★★
Good grief does this recipe look and sound so so good! I am loving the flavors and creaminess of this dish! I want way to many bites of this sweet treat! YUM!
I am loving the glaze color, it really makes the treat pop. Just in time for Valentine's Day too! I bet my mom will love these.
★★★★★
This looks so soft, decadent and addictive. Love those pink glaze on these tiny little cakes. Thanks for the recipe.
★★★★★
Perfectly tart - and not too sweet! I absolutely love these! Skipping the glaze because we aren't into too sweet and I think these are positively fantastic without it.
★★★★★
What a perfect time of year for some bright, citrus-y cakes! These sound deliciously fresh and perfectly moist. Can't wait to give this recipe a try!
Such pretty bundt cakes. Love the color and flavor. A must try !
★★★★★
These little bundts look so delicious and so pretty! I have a box full of blood oranges in my kitchen and was looking for some ideas what to make with them, and now I know! I love the colour of that pink glaze!
★★★★★
My family loves to eat personal little mini cakes like these and they loved the flavors. Thanks so much we all love this dessert.
★★★★★
Citrus fruits are my favorite and I love the combination of orange to making this yummy and delicious sour Cream cake.
★★★★★
Just love these mini cakes and it's the perfect recipe to enjoy blood oranges when they're in season. Great recipe, Paula!
★★★★★
Blood oranges weren't mentioned in your recipe ingredients but I imagine you just subbed the blood orange for the lime and lemon juice in your glaze ingredients. In the cake do you make the same substitutions? Just want to be sure because this sounds good to me but can't see where you added blood orange flavorings.
It's a spin on a lemon cake, and I made copy/paste of the old recipe! Thanks for the heads up Mary!
I used blood orange, but it's really an amazing citrus cake recipe.
Ain't they just adorable with pinky glaze 🙂