Orange Mini Cakes
Mar 08, 2025 01:05 PM
These small cakes have sour cream that makes them wonderfully moist and a gorgeous pink glaze from blood oranges. You can use regular oranges too, but you won't get that eye-catching finish! This is a stunning and easy recipe that freezes well.
Sometimes we just need small sweet cakes.
They're perfect for afternoon tea, bridal showers, potlucks and picnics.
The pink color comes from blood oranges. 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.
This recipe works just as well with regular oranges. And it's worth making it even if the glaze is not so dazzling. But, well, blood oranges are just so gorgeous when you cut them and expose those fiery shades of orange and yellow, no two alike.
This particular cake is one of my favorites, a take on the lemon-lime pound cake, one of the best recipes of its kind, hands down.
Moist, sweet, gorgeous, tight crumb, easy to make and a good base for letting your imagination fly with other citrus, 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?
Ingredients:
For the cake
- 9 ounces unsalted butter, at room temperature
- 1 cup sour cream, 8 ounces, at room temperature
- 1 tablespoon orange zest, from about ½ orange
- 3 cups sugar
- 6 eggs, at room temperature
- 3 ¼ cups all-purpose flour, or cake flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup orange juice, blood oranges or regular
For the glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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