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Orange mini bundt cakes

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Adjust Servings:
For the cakes
3/4 cup Flour, All purpose
1/8 tsp Baking soda
1/8 tsp Salt
1/4 cup Butter, salted
1/2 cup + 2 tbsp Sugar
1/2 tsp Orange extract
1 tsp Orange zest
1 ea Large Egg
1/4 cup Buttermilk
To dust Confectioners sugar
Garnish Orange peel
Orange glaze (optional)
1 1/2 cups Confectioners sugar
1 tsp Orange zest
1/4 cup Orange juice

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Orange mini bundt cakes

    • Serves 8
    • Medium


    • For the cakes

    • Orange glaze (optional)



    Tasty orange flavored morsels will disappear quickly. If using the optional orange glaze, omit the dusting of confectioners sugar.

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    Preheat the oven to 325ºF. Spray 8 wells of a 12-well mini Bundt-style pan* with baking spray. Dust the wells with a little flour and shake out any excess. Set aside.


    Combine flour, baking soda, and salt in a small bowl an, whisk well together. Set aside.


    In a small bowl, combine flour, baking soda, and salt, mix well together with a fork and set to one side,


    In your stand mixer, combine butter, sugar, orange extract, and orange zest. Beat at high speed with the beater attachment until light and fluffy, approximately 3 minutes. Add the egg and continue beating until well blended. Add in the flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. With the mixer set to low, continue beating until fully blended, scraping down sides of bowl from time to time.


    Divide batter evenly among the prepared wells of the mini bundt pan. Smooth batter to create a level surface, Remove excess air bubbles by sharply tapping the baking tin on the counter.


    Bake until a wooden pick inserted in the centers of cakes comes out clean, approximately 20 minutes. Let cool in pan for 5 minutes. Turn cakes out onto a wire cooling rack, and let cool completely.


    If using the optional orange glaze (see below), spoon the glaze over the cakes, letting excess drip off. Let glaze dry for approximately 45 minutes. Store cakes at room temperature in an airtight container for up to 3 days. If not using the glaze, dust with confectioner sugar and garnish with strips of orange zest.


    For the orange glaze

    In a small bowl, combine confectioners sugar, orange zest, and orange juice, whisking until smooth and creamy. Use immediately.

    Ian Cooks

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