Mini Creamsicle Bundt Cake
If you love the bright flavors of orange and vanilla, this easy to make recipe for mini creamsicle bundt cake may well become one of your favorite dessert recipes! Moist orange-vanilla pound cake is baked up in cute-as-a-button bundt pans, then topped with a thick drizzle of vanilla bean glaze. It’s a perfect brunch treat for Mother’s Day!
Celebrate with us all week as we share our favorite brunch recipes, which will be delicious treats for you to make for Mother’s Day next week. Oh, and don’t forget to head over to the giveaway post to enter for chances to win these fantastic prizes:
When I was growing up, one of my favorite frozen treats from the popsicle man were Creamsicles. Although, back then, I think they were called Dreamsicles. I can’t remember for sure. Anyhoo, it doesn’t really matter… Vanilla ice cream coated with an orange Popsicle shell. Those two flavors together were creamy, cool, and just a little piece of Heaven on Earth for me. Or this lemon drizzle cake from Simple Kitchen Cooking, this cake is DIVINE.
When BrunchWeek sponsor Nielsen-Massey shipped me some of their vanilla bean paste and orange extract a couple of weeks ago, I knew that I wanted to make something delicious and special with them, but I wasn’t sure if I wanted it to be savory or sweet, so I began to research my Pinterest boards for recipe inspiration. Then I had an epiphany… a few of them, actually.
I remembered that my sweet and uber talented blogging friend Amanda posted a recipe for Orange Creamsicle Cupcakes not too long ago. They looked delicious and reminded me of those frozen treats that I loved so much. I mentioned to her that I needed to make a batch of her cupcakes ASAP.
In addition to the extracts from Nielsen-Massey, I had also received shipments of cake flour from Bob’s Red Mill and pure cane sugar from Dixie Crystals, plus I recently joined a bundt bakers blogging group, so I had a brand new mini bundt pan just waiting to be used.
If all of those things weren’t reason enough, I also learned that today is the 30th birthday of one of the BrunchWeek contributors! After thinking things over for a nanosecond, I knew that this creamsicle bundt cake was destined to become my first recipe to share with you, and that it would also be a virtual birthday cake for Erin. Happy 30th birthday, Erin!
I hope you make and enjoy this Creamsicle bundt cake as much as I did!
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze
Ingredients
- For the Cake
- 6 ounces (3/4 liquid cup) milk (I used 2%)
- grated zest of one large orange
- 12.1 ounces (2.75 cups) all-purpose flour
- 6.6 ounces (1.5 cups) cake flour (I used Bob’s Red Mill)
- 1 Tablespoon baking powder
- ¾ teaspoon kosher or sea salt
- 18 ounces unsalted butter softened slightly
- 18.75 ounces (2.5 cups) granulated cane sugar (I used Dixie
- Crystals)
- 9 large eggs room temperature
- 1 teaspoon orange extract (I used Nielsen-Massey)
- Juice of 1 large orange (about 3 Tablespoons)
- For the Glaze
- 3-4 ounces half & half or heavy cream
- 2 cups powdered sugar (I used Dixie Crystals)
- 1 Tablespoon vanilla bean paste
Instructions
- For the Cake
- In a small saucepan, combine the milk and orange zest. Bring to a simmer, cover the pan and keep aside until it’s at room temperature.
- Heat the oven to 350 degrees F. (325 F. convection)
- Grease eight (8) mini bundt cake wells (3 inches each) and dust lightly with flour.
- In a large mixing bowl, sift together the flour, baking powder and salt. Mix thoroughly with a hand held whisk to distribute all of the ingredients.
- In a stand mixer fitted with the paddle attachment and on medium-high speed (or using an electric hand mixer) cream the butter for about 30 seconds. Add the sugar and mix until
- light, pale and fluffy about 2 to 3 minutes. Reduce the speed to low.
- Add the eggs one at a time, beating until each is incorporated well into the mixture before adding the next egg. Scrape down the sides of the bowl if and when needed. Add the orange extract and orange juice and mix to combine.
- Add the flour mixture in three batches, alternating with the milk mixture and mix until just combined after each addition.
- Fill each bundt well 2/3rds full with batter and bake in the preheated oven for about 20 to 30 mins or until a cake tester or a wooden skewer inserted in the center comes out clean or with a few
- moist crumbs attached to it. (A standard sized bundt cake will take about 45 to 50 minutes to bake.)
- Place the pan(s) on a wire rack to cool for about 10 minutes.
- Remove the cakes from the pan(s) and transfer to the wire rack to cool completely.
- For the Glaze
- In a small bowl, add the half and half and vanilla bean extract to the powdered sugar a little at a time until the glaze is of a thick dropping consistency. For thinner glaze, add more milk and for thicker glaze, add more powdered sugar. Pour over the cakes as desired to decorate.
- Storage Suggestions
- The cake can be stored in an air tight container at room temperature for 4 days, in the refrigerator for up to 7 days, or well wrapped and frozen for up to a month.
Notes
Nutrition
Take a look at what the rest of the #BrunchWeek bloggers have created for today!
BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.
BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate
BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.
BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.
BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.
BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.
Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Brunch is my ALL time favourite meal (breakfast foods + lunch foods + sweets all in one? Sign me up!)
This cake looks so good- Too good to be reserved just for Brunch. I love how you used orange zest in it- I’ve only had the subtle vanilla ones!
I’m right there with ya on justifying sweets for breakfast, Arman! Oooo, if you’ve never tried adding citrus zest to a recipe, I hope you’ll be inspired to do so now. Not just for the extra flavor, but for the nice speckle of color it brings, too 🙂
Creamsicle is one of the best flavors ever! I could eat at least two of these in one sitting- literally lol
3 doses of orange makes for one delectable cake!!! Your minis look like a fabulous brunch treat!!
I LOVED those creamsicle flavored hard candies when I was a kid. What a great flavor for your beautiful little bundt cakes!
How cute are these bundt cakes? You just justified my mini bundt cake pan that’s been on my wish list for too long.
These are so gorgeous, Becca!! Love that orange-vanilla combo, too. It’s so classic!
Thank you so much, Lauren! I love that even after months and years without eating that flavor combo, I can close my eyes and still taste it.
Oh man these look amazing! My dad is a HUGE (like really really huge) fan of creamsicle everything. He’s going to flip for these!
It sounds like your dad and I would get along swimmingly, Chris! Bring on the Creamsicles, man! 🙂
Hi! I made these today!! They have excellent flavor! Everyone loved them. The surprise was the amount of batter. I had enough for 12 mini Bundt cakes (1 cup each size) plus 12 cupcakes. That was wonderful, the guest had treats to take home. Thanks for this delicious recipe!!