This orange cardamom bundt cake with blood orange glaze is a showstopper cake that will be sure to wow! You’ll love this light and fresh cake with vibrant orange flavour and the prettiest pink glaze!
I’ve recently developed a love for bundt cakes. I never used to make them, but ever since I made my first gingerbread bundt cake recipe back in December, the only kind of cake I’ve been wanting are bundt cakes.
This orange cardamom bundt cake with blood orange glaze is officially my new favourite. It’s light and airy, loaded with fresh orange zest and cardamom flavour, and topped off with a show show stopper vibrant pink glaze made from blood oranges. I mean, can it get any better? Oh, well it does. With some chopped pistachios.
this is one of those cakes that is perfect to enjoy with an afternoon cup of tea, or as a dessert. Of if you’re anything like me, for breakfast 😉
Bundt cakes may seem a little intimidating to make, but I promise once you make one they will become your new favourite!
How to make a moist orange bundt cake:
Nobody has time for a dry and crumbly cake, so let’s go over a few tips to make sure you’re orange bundt cake comes out moist and fluffy.
To make this orange cardamom bundt cake with blood orange glaze, you’ll start by whipping the eggs and sugar together until they triple in size. This step is essential to getting that like and airy texture in this cake.
Another important component for a perfect bundt cake is the oil. This helps soften and moisten the cake and give it that perfect texture.
Lastly, make sure to keep an eye on your cake when baking it. My bundt cake took about 45-50 minutes, but depending on your oven, this may vary slightly. When you check to see if you bundt cake is ready, poke it with a toothpick. The toothpick should come out clean and not have batter or large crumbs stuck to it. (if it does, put it back in the oven.)
How to get a cake out of a bundt pan:
Ok, probably the most intimidating part of making a bundt cake…getting it out of the pan.
Firstly, I’d recommend getting a bundt cake pan that does not have too much of a complicated design. The more intricate the design, the higher the chance of your cake getting stuck. So stick with something simple.
Next you’ll want to prepare your pan before baking. To do this take some vegetable shortening and spread it generously all over you pan (in every nook & cranny) until it’s well coated. Then take some flour and pour it in the pan to completely coat. Tap off the excess. This is the MOST IMPORTANT step to make to get a cake out of a bundt pan!
After your cake comes out of the oven, set a timer and let it sit and cool for exactly 10 minutes. After 10 minutes, carefully flip the pan onto a surface and tap gently. The cake should come right now and should have no breaks in it if you use this technique.
A few notes on the recipe:
If you prefer a lemon flavoured cake to orange, you can use lemon zest instead of orange zest, or a combination of both. You can also use some nutmeg if you don’t have cardamom on hand.
The eggs play an important role in this cake, so they cannot be substituted. You’ll want to use a stand mixer (or hand mixer) or whip up the eggs and sugar until they are big and fluffy. (and triple in size)
The glaze for this cake is made with blood oranges and icing sugar. If you cannot find blood oranges, you can make the glaze with regular oranges. It will taste the same, but it won’t be pink.
Store any leftovers of this cake on the counter top and wrap it up well!Print
A show stopper bundt cake that’s filled with orange and cardamom flavour and topped off with a vibrant pink blood orange glaze!
- 2 1/4 cups white Spelt flour (can sub regular flour, 1–1 gluten-free flour blend)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp orange zest
- 1 tsp cardamom
- 3 eggs
- 1 1/2 cups organic cane sugar
- 2 tsp vanilla extract
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup almond milk
- 1/2 cup orange juice
Blood orange glaze:
- 1 cup powdered sugar
- 1 tsp blood orange zest
- 2–4 tbsp blood orange juice
- crushed pistachios
- Preheat the oven to 350 degrees F and generously grease your bundt pan with vegetable shortening and sprinkle with a light dusting of flour.
- Mix the dry ingredients except for the sugar together in a bowl and set aside.
- In a stand mixer, beat together the eggs, sugar and vanilla on high speed for about 8-10, until the mixture triples in size. lower to medium speed and drizzle in the coconut oil.
- Put the mixer on low speed and slowly add in the dry ingredients alternately with almond milk and orange juice. (add some dry, add the almond milk, add some dry, add the orange juice.) Beat until smooth.
- Bake at 350 for 45-50 minutes or until a toothpick comes out clean.
- Let cool for exactly 10 minutes before flipping the cake out of the pan. Let cool completely.
- To make the glaze, mix all glaze ingredients together until you have a smooth consistency. Drizzle on top of the cake and top with crushed pistachios.
I use this bundt cake pan.
- Serving Size: 1 slice
- Calories: 215
- Sugar: 16g
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
Keywords: how to make a moist bundt cake, how to get a cake out of a bundt pan, orange bundt cake