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A blood orange glaze being drizzled overtop a blood orange cardamom Bundt Cake.
5 from 3 votes

Blood Orange Cardamom Bundt Cake

This is my newest (most favorite) bundt cake recipe! You are going to LOVE it! The cake is so fluffy, soft, and moist. You can taste the hint of orange zest and the soft tones of cardmom in every bite. This would be the perfect cake for brunch, Sundays, Easter, or just whenever you're wanting a citrus infused cake! Plus, the blood orange glaze makes this bundt cake seem extra fancy.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 10 slices



  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter - softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar - packed
  • 3 tablespoons blood orange zest
  • 1/4 cup blood orange juice
  • 3 large eggs - at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream - I always use full fat

Blood Orange Glaze

  • 1/3 cup blood orange juice - might need more depending on your desired consistency
  • 1/2 teaspoon vanilla extract
  • pinch cardamom
  • 2 1/2 cups powdered sugar - might need more depending on your desired consistency



  • Preheat oven to 350°F. Place the oven rack in the center position of the oven. Grease and flour a 10 cup bundt cake (see note #1). Set aside.
  • In a medium size bowl whisk together the flour, baking powder, baking soda, cardamom, cinnamon, and salt. Set aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy about 2-3 minutes. Add in the eggs, one at a time. Beating well after each addition. Mix in the orange zest, vanilla, and orange juice until thoroughly combined. 
  • With the mixer on low, alternate adding the flour and sour cream, starting and ending with the flour. (Flour, sour cream, flour, sour cream, flour). Mix until JUST combined. Don’t overmix. 
  •  Pour the batter into the prepared bundt pan. Bake for 45-50 minutes. Or until a toothpick inserted in the cake comes out with a few moist crumbs on it. (Mine baked for 47 minutes).
  • Remove from oven and cool on a wire rack for 10 minutes in the bundt pan. Then, remove from the pan and cool until just warm to the touch. See note #2.
  • Glaze with the blood orange glaze.

Blood Orange Glaze

  • Whisk all of the ingredients together until smooth. The consistency should be pourable but thick. Add more powdered sugar, or more blood orange juice to make it the right consistency.


  1. I ALWAYS grease and flour, THEN spray with Baker's cooking spray. (It's a particular spray that has flour in it. You can find it at any grocery store). 
  2. Once it's cool, but still slightly warm, I like to cover it with plastic wrap to keep the cake from drying out.


Calories: 618kcal (31%), Carbohydrates: 93g (31%), Protein: 7g (14%), Fat: 25g (38%), Saturated Fat: 15g (75%), Cholesterol: 124mg (41%), Sodium: 249mg (10%), Potassium: 276mg (8%), Fiber: 2g (8%), Sugar: 62g (69%), Vitamin A: 850IU (17%), Vitamin C: 13mg (16%), Calcium: 114mg (11%), Iron: 2mg (11%)