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Glazed blood orange mini cakes on wire rack

Blood Orange Sour Cream Cakes

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 24 mini cakes 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International


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!



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


For the cake:

  1. Preheat oven 350ºC.
  2. Butter or spray 12 mini bundt cake pans, or two 9×4 loaf pans, or 1 large bundt cake pan.
  3. In a large bowl beat butter and sour cream until smooth, about 1 minute. Add orange zest and mix.
  4. Add sugar gradually and beat until light and fluffy, about 3 minutes more.
  5. Add eggs, one at a time, incorporating well each one before adding the next. Add vanilla and juice.
  6. 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.
  7. Pour into the pans and bake for 45 minutes, or until golden and cracked on top and a tester comes out clean.
  8. Let cool for 10 minutes, and then unmold. Let cool completely before glazing.

For the glaze:

  1. 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