Rich, buttery and tender, this blood orange rosemary bundt cake is made with tangy buttermilk and finished with a bright, sweet-tart blood orange glaze. Scattered with chopped rosemary, it’s a modern classic that dresses up any table.
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Fridays are baking days here. When blood oranges finally appeared at my market this winter I couldn’t resist using their vibrant juice and zest everywhere — including this cake. Baking on the weekend is a chance to slow down, enjoy the mixing and measuring, and create something both beautiful and delicious.
Start the weekend with a gorgeous blood orange rosemary bundt cake and take your time with each step for the best result.
Blood orange rosemary bundt cake step by step:
As a pastry chef I always recommend reading the recipe through before you begin. That way you’ll have every ingredient and tool at hand and your pan will be prepped before the batter is ready.
Step 1 — Prepare the pan. Use very soft butter to brush the inside of a 10-cup bundt pan, making sure to coat all the grooves, the center cone and the base. Dust lightly with flour and tip out the excess.
Step 2 — Cream the butter and sugar. Beat the butter and sugar until light and fluffy. If you don’t have a stand mixer, an electric hand mixer or even a vigorous whisk will do — the cake will still be delicious.
Step 3 — Combine and bake. Add eggs one at a time, then alternate folding in the buttermilk and dry ingredients, beginning and ending with the flour. Pour the batter into the prepared pan and bake until a toothpick inserted near the center comes out almost clean. Finish with a bright blood orange glaze and scatter chopped rosemary over the top.
How to get a bundt cake out of the pan?
To avoid disasters, butter the pan thoroughly, making sure to reach every groove and the center tube. A thin, even layer of butter plus a light dusting of flour gives the best insurance. For chocolate cakes, dust with cocoa powder instead of flour.
How long does a bundt cake take to cool?
Cooling is crucial. Let the cake rest in the pan for at least 30 minutes on a wire rack so it can release from the tin, then flip it out and cool another 30 minutes before glazing. This patience preserves the cake’s shape and prevents cracks.
I prefer a homespun elegance over ornate decoration, and I love the contrast of savory herbs with sweet baked goods. Rosemary pairs beautifully with orange, and this cake follows that classic pairing. Variations like lemon with thyme or lime with coconut would also be delicious.
I expect to be making many bundt cakes — each one simple to prepare and impressive to serve.
Blood Orange Rosemary Bundt Cake
Ingredients
- ¾ cup buttermilk
- Zest of 2 blood oranges
- Zest and juice of 2 lemons
- 3 cups flour
- 1 ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 Tablespoons poppy seeds
- 1 cup butter, softened
- 2 cups sugar
- 5 large eggs
Blood Orange Glaze
- 1 ½ cups icing sugar, sifted
- 3–5 Tablespoons blood orange juice
- 3 sprigs rosemary (1 chopped, 2 whole for garnish)
Instructions
- Preheat the oven to 350°F (180°C). Butter and flour a 10-cup bundt pan. In a small bowl combine the buttermilk and lemon juice and set aside. In a medium bowl weigh or measure the dry ingredients: flour, baking powder, baking soda, lemon and orange zest, and poppy seeds.
- Cream the butter and sugar in a stand mixer or with a hand mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- With the mixer on low, alternate adding the buttermilk mixture and the flour mixture, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared bundt pan and bake for 40–50 minutes, or until a toothpick inserted near the center comes out almost clean.
- Cool the cake in the pan on a wire rack for at least 30 minutes, then invert onto the rack to finish cooling. Whisk the icing sugar with blood orange juice until smooth and drizzle over the cooled cake. Garnish with chopped rosemary and whole sprigs.
Notes
- Optional: To make candied blood orange slices, thinly slice one blood orange, arrange on a baking sheet and dry them in a very low oven overnight. Use about one orange to yield 8–10 slices.
- This cake yields about 18 slices.
Nutrition
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Carbohydrates: 49 g
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Protein: 4 g
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Fat: 12 g
