Orange Bundt Cake with Mascarpone Glaze
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Ring in the holiday cheer with this delicious orange bundt cake topped with a creamy mascarpone glaze. Perfect for any holiday party or as a sweet treat for your loved ones!
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- Recipe Card
Recipe Card
ingredients
- 2 1/2 cups white flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cup white sugar
- 2 tablespoons fresh orange zest
- 10 tablespoons unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
Method
Step 1
Preheat oven to 180°C and spray a bundt pan generously with nonstick spray.
Step 2
Whisk together flour, baking powder, and salt in a medium bowl. Combine sugar and orange zest in a food processor and pulse for 1 minute until the zest is finely ground. Combine orange sugar with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Add eggs one at a time.
Step 3
Combine buttermilk, orange juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.
Step 4
Spoon batter into the prepared bundt pan and smooth with an offset spatula. Tap the pan sharply to reduce air bubbles.
Step 5
Bake for 45 to 50 minutes, until the cake, is golden, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
Step 6
Place powdered sugar, mascarpone cheese, vanilla extract, lemon juice, and 2 tablespoons of milk in the bowl of a stand mixer fitted with paddle and blend until smooth and creamy, adding more milk if necessary, 1 teaspoon at a time; the frosting should be thick yet thin enough to slightly drizzle down the side of the cake
Step 7
Sprinkle powdered sugar over the cake and immediately pour the glaze over it. Decorate with gooseberries and serve.