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Blood Orange Cardamom Cake

Give Spring the welcome it deserves with this Blood Orange Cardamom Bundt Cake!! Super rich, lightly spiced, and bursting with citrus flavor, this bundt is the perfect way to celebrate the arrival of Spring!!
Prep Time30 mins
Cook Time1 hr
cooling time2 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: blood orange bundt cake, citrus, orange cardamom cake
Servings: 16 slices
Calories: 419kcal
Author: Lauren

Equipment

  • Stand Mixer
  • 15 cup bundt pan

Ingredients

  • 1 cup unsalted butter 2 sticks
  • 5 large eggs
  • 2 1/2 cups granulated sugar
  • 2 tablespoons blood orange zest
  • 1 tablespoon vanilla extract
  • 1/4 cup blood orange juice
  • 1 cup sour cream full fat
  • 3 cups all purpose flour sifted
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom

For the simple syrup

  • 1/2 cup blood orange juice
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract

For the blood orange glaze

  • 1 cup powdered sugar sifted
  • 3 tablespoons blood orange juice
  • 1/2 teaspoon vanilla extract
  • 1 pinch ground cardamom

Instructions

  • Before preparing the cake, zest blood oranges until you get two tablespoons of zest.

For the cake

  • Preheat oven to 325 degrees Farenheit. Liberally spray a 15 cup bundt pan with baking spray with flour, set aside.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, and cardamom, set aside.
  • In the bowl of the stand mixer fitted with the paddle attachment, cream butter, sugar, and zest until light and fluffy for 7 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in 1/4 cup of blood orange juice and vanilla extract.
  • With the mixer on low, alternate adding flour and sour cream, starting and ending with flour. Mix only to combined, be careful to not overmix. Make sure to stop and scrape your bowl before adding the next addition.
  • Pour batter into prepared bundt pan (lightly tap pan on counter after adding batter to get rid of any air bubbles) and bake for 1 hour to 1 hour and 10 minutes. (Mine was done at 1 hour). Cake is done when cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan.

For the simple syrup

  • When the cake is almost done (about 20 minutes left), combine granulated sugar, blood orange juice, and vanilla in a small saucepn. Bring mixture to a boil and then reduce to a simmer. Simmer until sugar is fully dissolved. Remove from heat, and allow syrup to cool to room temperature.
  • After cake has cooled for 10 minutes and has been inverted from cake pan on to wire rack, brush warm cake with 1/4 cup of simple syrup. Allow cake to cool completely before pouring blood orange glaze.

For the blood orange glaze

  • In a medium size bowl, combine powdered sugar, 3 tablespoons of blood orange juice, vanilla, and cardamom and whisk until smooth. Pour glaze over cake.

Notes

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Nutrition

Serving: 1slice | Calories: 419kcal | Carbohydrates: 65.4g | Protein: 5.1g | Fat: 16.3g | Saturated Fat: 9.7g | Cholesterol: 95mg | Sodium: 224mg | Potassium: 145mg | Fiber: 0.8g | Sugar: 46.1g | Calcium: 54mg | Iron: 2mg