My deliciously simple recipe for kumquat cake features an intoxicating combination of sweet vanilla and bright citrus flavors with a moist, tender, and buttery crumb. It’s light and refreshing, quick to prep, and perfect for all of your springtime celebrations!
It’s still chilly here in California, but spring vibes are in the air — daffodils have bloomed, tiny buds are forming on tree branches daily, and sunlight lingers in the sky far beyond the winter cut-off of 4:30 PM. To celebrate the warmer days ahead, I’ve created a light and lovely kumquat dessert recipe I know you’ll love!
Not familiar with kumquats? Prepare for a treat. These grape-sized, thin-skinned, bright orange citrus fruits are delightfully sweet-tart and perfect for popping directly into your mouth — no peeling necessary. Different varieties are in season from early winter to late spring, and if you’re lucky enough to have a kumquat tree, it’s likely your countertops are overflowing with these beauties from January to April.
This bright, citrusy, spring-inspired cake recipe is the ideal way to put them to use. With a texture that reminds me of my favorite pound cake loaded with juicy pockets of tart kumquats, it’s a dessert that you can serve for Easter brunch, Mother’s Day luncheons, garden parties, or anytime you want a slice of sunshine on a plate. ☀️
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Why You’ll Love This Kumquat Cake Recipe
- Quick Prep Time - You only need to spend about 20 minutes total time in the kitchen before popping this beauty in the oven. Sweet simplicity FTW!
- Casual But Elegant - While this kumquat bundt cake is delicious with little more than a light dusting of powdered sugar, you can really take it to another level with a fluffy dollop of vanilla bean whipped cream and some candied kumquats.
- Bright, Buttery, & Beautiful - This kumquat dessert boasts the rich vanilla flavor of pound cake, but it’s lighter (no pound of butter here!), brighter (the fruit screams “HELLOOOOO SPRING!), and prettier on the plate (thanks, bundt pans!).
Recipe Ingredients
- All-Purpose Flour - You’re welcome to use either regular or gluten-free AP flour. If using gluten-free flour, make sure your blend contains a binding agent like xanthan gum. Brands I recommend include Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure Flour, and Cup 4 Cup Multipurpose Flour.
- Baking Powder & Baking Soda - You’ll need both types of leaveners to achieve the perfect crumb. Been a minute since you last baked? Test your raising agents with hot water or vinegar, respectively.
- Salt & (Softened) Unsalted Butter - Starting with unsalted butter and adding salt to taste gives you the greatest control over the final product. To use salted butter, reduce the added salt to ½ teaspoon. I can confirm that room temperature (solid) coconut oil will also work in this recipe, and vegan (stick-style) butter should be a safe bet too.
- Block-Style Cream Cheese - Adding extra richness helps achieve that quasi-pound cake consistency we’re after. For best results, use full-fat cream cheese - the kind that comes in a block, not a tub. Like the butter, it should also be softened to room temperature.
- Granulated Sugar - We’ll use this for neutral sweetness and a crisp, caramelized exterior. I don’t recommend swapping in brown sugar — it has more moisture than necessary, and its rich molasses flavor might overwhelm the bright citrusy notes in this cake. If you need to make a substitution, cane sugar is your best bet.
- Vanilla Bean & Pure Vanilla Extract - A double whammy of warmly aromatic vanilla gives this kumquat butter cake a quiet luxury vibe. If vanilla beans are too spendy, you can either swap in 2-3 teaspoons of vanilla paste for (for those pretty flecks!) or stick to simple vanilla extract.
- Large Eggs - To quickly bring your eggs to room temperature (important for this recipe!), you can place them in a tall glass, cover them with warm water, and let them sit for about 10 minutes.
- Buttermilk - The acidity and fat from buttermilk contributes to the cake’s tenderness, and I think the natural tang also does wonders for the flavor. Use my homemade buttermilk if you don't have the store-bought variety on hand.
- Fresh Kumquats - While you don’t need to peel kumquats (the peel is very sweet and thin!), removing as many seeds as possible is recommended. Just use the tip of your knife to gently pry out any seeds you come across while chopping the citrus.
- Confectioner's Sugar - We’ll use this for both dusting the cake and making the (optional) vanilla bean whipped cream. If you’re fresh out, you can easily make your own by blitzing granulated sugar with cornstarch or potato starch in a food processor.
Optional Garnish Ingredients:
- Heavy Whipping Cream - Fun fact: “whipping cream” can range between 30-36% milkfat, but to be considered “heavy whipping cream” it must have a minimum of 36%. The higher the fat content, the easier it is to whip into a cloud and the better the mouthfeel. You’re welcome to use coconut milk and follow the instructions for my dairy-free whipped cream instead.
- Candied Kumquats -These are optional, but lovely, for a bright, flavorful garnish reminiscent of a kumquat marmalade.
How to Make Kumquat Cake
Step 1: Prep. Preheat your oven to 325ºF and grease a 10-15 cup bundt pan with nonstick spray.
Step 2: Mix the dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), cream together the unsalted butter, cream cheese, sugar, and optional vanilla bean seeds on medium-high speed until light and fluffy, similar to the consistency of frosting.
Step 4: Add Eggs. Using a rubber spatula to scrape down the bowl and beater as needed, beat in the eggs one at a time, mixing each in until fully incorporated. The mixture should be smooth and will look quite runny at this point.
Step 5: Alternate Dry & Wet Ingredients. With the mixer on its lowest speed, mix in about a third of the flour mixture, followed by the vanilla extract and half of the buttermilk, beating until partially incorporated. Continue in this manner, adding another third of the dry ingredients, the remaining buttermilk, and finally the remaining dry ingredients. Mix until the batter is mostly smooth, with just a few streaks of flour remaining.
Step 6: Fold in kumquats. Add the chopped kumquats and fold in with a rubber spatula just until all of the ingredients are evenly combined into a thick batter.
Step 7: Transfer the batter to the prepared bundt cake pan, making sure it reaches all of the nooks and crannies. Smooth the top out lightly with a spatula. Firmly tap the pan on your counter a few times to ensure the batter settles into the pan evenly.
Step 8: Bake cake in preheated oven for 50-60 minutes, just until a toothpick or cake tester inserted all the way into the center of the cake comes out clean. Cool your cake in the pan for about 30 minutes, and then flip it onto a wire rack to cool completely.
Step 9 (Optional): Make Vanilla Whipped Cream. Using a stand mixer fitted with the whisk attachment or a large bowl and handheld electric mixer, beat the cream on medium-high speed until beginning to thicken. Add the confectioner's sugar and vanilla extract/vanilla bean seeds and continue to beat just until thick enough to hold its shape.
Step 10: Garnish & Serve. Dust the top of the cake with powdered sugar just before serving. Serve with vanilla whipped cream and candied kumquats, if desired. Enjoy!
Optional Variations
- Make it Gluten Free - Use the gluten-free all-purpose flour blend of your choosing (preferably one with xanthan gum).
- Add a Glaze - I’ve kept the garnish on this cake simple with a light dusting of powdered sugar, but if you want to turn this into a slightly more elaborate dessert, feel free to top your cake with a glaze instead. I think the cream cheese glaze from my favorite carrot cake recipe or the simple glaze I use for my vanilla scones would both be great options! You could also use a variation of the icing on these lemon muffins, swapping the lemon with orange juice and zest to make a sweet orange glaze.
Storage Instructions
Store this kumquat cake in an airtight container or wrapped tightly in plastic wrap. Once sliced, cover any exposed areas of the inside of the cake with plastic wrap to keep it moist. It can be kept at cool room temperature for up to 2 days, or in the refrigerator for up to 1 week.
The cake can also be frozen for up to 3 months. Wrap it thoroughly in a double-layer of plastic wrap and store it inside of a freezer-safe zip-top bag. To serve, remove it from the plastic wrap and allow to defrost at room temperature, covered with a clean kitchen towel.
Recipe Tips
- Learn how to prepare kumquats for baking. To remove kumquat seeds, I like to slice the fruit into quarters and then use the tip of my knife to gently pry out any visible seeds. Don't worry if you miss a few!
- Mind your temps. Any refrigerated cake batter ingredients (e.g. butter, cream cheese, eggs, buttermilk) should be brought to room temperature before baking. This will allow them to emulsify properly and prevent a “broken” (or curdled-looking) batter. On the other hand, to make perfect whipped cream, start with very cold cream. You can also chill your beaters and bowl for extra assurance!
- Grease your pan thoroughly. Make sure to get all the nooks and crannies of your bundt tin, especially if it has lots of sharp angles. You don’t want anything to stick and ruin your gorgeous cake! It also helps to start with a quality bundt pan. My Nordic Ware pan has never steered me wrong.
- Don’t forget the pan tap! Anytime I bake with a bundt pan, I always give it a few firm taps on the counter once all of the batter has been added. This just helps remove any air bubbles and ensure the batter has fully settled into the bottom of the pan.
- Cool properly. As hard as it can be to wait, it’s always important to let your cakes cool completely before you slice them. This is doubly important if you decide to add a glaze, since a warm cake will cause the glaze to turn into a sad, melty mess.
What Can I Serve With This Kumquat Recipe?
This kumquat cake would make the perfect addition to a spring brunch spread! You can pair it with a batch of lemon poppy seed muffins or my orange scones to keep with the bright, citrusy theme. For Easter, I always recommend my cinnamon raisin rolls too!
For drink options, try this refreshing mint iced coffee or a classic caramel iced coffee. And if it’s a boozy brunch, mimosa mojitos are another obvious choice!
FAQs
Kumquats are very much sweet-tart, with the slight bitterness of orange peel and the tang of a lemon. Like cape gooseberries, these tiny fruits are especially unique, and can lend amazing flavor to baked goods!
Yes! You can eat whole kumquats - both the peel and seeds are edible. In fact, the peel is half the flavor! I try to remove any obviously visible seeds when I use kumquats in recipes, but since the seeds are on the softer side, they’re barely noticeable when eaten.
More Spring Recipes
Here are a few of my other favorite recipes to make when spring is on the horizon!
Recipe Card
Kumquat Cake
A light, tender, and moist vanilla cake, with juicy kumquats adding tangy-sweet citrus flavor to every bite. Serve this kumquat cake with a light dusting of powdered sugar for a sweet brunch treat or springtime dessert!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: one 9" bundt cake 1x
- Category: cakes and cupcakes
- Method: baking
- Cuisine: American
Ingredients
Kumquat Cake
- 3 cups (360 grams) all-purpose flour (regular or gluten-free)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (113 grams) unsalted butter, softened
- 4 ounces (113 grams) block-style cream cheese, softened
- 1 ¼ cups (248 grams) granulated sugar
- 1 vanilla bean, split and scraped (optional)
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¾ cup (181 grams) buttermilk, room temperature
- 1 ½ cups (223 grams) rinsed and chopped kumquats, seeds removed
- confectioner's sugar, for dusting
Vanilla Whipped Cream (for serving)
- 1 cup (234 grams) heavy whipping cream, cold
- 2 tablespoons confectioner's sugar
- ½ teaspoon vanilla extract OR 1 vanilla bean, split and scraped
- candied kumquats, for garnish (optional)
Instructions
Kumquat Cake
- Preheat oven to 325ºF and grease a 10-15 cup bundt pan with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and handheld electric mixer), cream together the unsalted butter, cream cheese, sugar, and optional vanilla bean seeds on medium-high speed until light and fluffy, similar to the consistency of frosting.
- Using a rubber spatula to scrape down the bowl and beater as needed, beat in the eggs one at a time, mixing each in until fully incorporated. The mixture should be fluid and smooth.
- With mixer on its lowest speed, mix in about a third of the dry ingredients, followed by the vanilla extract and half of the buttermilk, beating until partially incorporated. Continue in this manner, adding another third of the dry ingredients, the remaining buttermilk, and finally the remaining dry ingredients. The batter should be mostly smooth with just a few streaks of flour remaining.
- Add the chopped kumquats and fold in with a rubber spatula just until all of the ingredients are evenly combined into a thick batter.
- Transfer batter to bundt pan, making sure it reaches all of the nooks and crannies of the pan. Smooth the top out lightly with a spatula. Firmly rap the pan on your counter a few times to ensure the batter settles into the pan evenly.
- Bake cake in preheated oven for 50-60 minutes, just until a toothpick or cake tester inserted all the way into the center of the cake comes out clean. Cool in pan for about 30 minutes, and then flip onto a wire rack to cool completely.
- Dust cake with powdered sugar just before serving. Serve with vanilla whipped cream and candied kumquats, if desired.
Vanilla Whipped Cream
- Using a stand mixer fitted with the whisk attachment or a large bowl and handheld mixer, beat the cream on medium-high speed until beginning to thicken. Add the confectioner's sugar and vanilla extract/vanilla bean seeds and continue to beat just until thick enough to hold its shape.
Notes
Ingredient Notes and Substitutions
- If using gluten-free flour, make sure your blend contains a binding agent like xanthan gum. Brands I recommend include Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure Flour, and Cup 4 Cup Multipurpose Flour.
- To use salted butter, reduce the added salt to ½ teaspoon. Room temperature (solid) coconut oil will also work in this recipe.
- For best results, use full-fat cream cheese.
- Use my homemade buttermilk if you don't have the store-bought variety on hand.
- To remove kumquat seeds, I like to slice the fruit into quarters and then use the tip of my knife to gently pry out any visible seeds. Don't worry if you miss a few!
Storage and Shelf Life
- Store cake in an airtight container or wrapped tightly in plastic wrap. Once sliced, cover any exposed areas of the inside of the cake with plastic wrap to keep moist. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- To freeze cake, wrap thoroughly in a double-layer of plastic wrap and store inside of a freezer-safe zip-top bag. Freeze for up to 3 months. Before serving, remove cake from the plastic wrap and allow to defrost at room temperature, covered with a clean kitchen towel.
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
GUL
Perfect cake👏👏👏
Ibrahim
Hello Alexandra from Riyadh
I followed the recipe instructions, using gluten free flour and coconut oil, but made two changes, namely, (1) I substituted maple syrup and honey for sugar, and (2) boiled and puréed the kumquats.
The outcome was delicious
Thank you
Alexandra Azary
So happy to hear this worked out well with your modifications! Thanks for sharing and I'm glad you're loving the cake!
Sandra
This is an absolutely gorgeous, tender, mildly sweet succulent desert, I tell you! It is a favorite and once my own kumquats appear, I'll be making this again. I had to buy from the store for the first time. I can't say enough about this cake. I could eat it for breakfast with coffee and for desert with tea. Thanks, Alexandra! I love kumquats.
Astrid
So delicious - brought this cake to work and it got rave reviews from everyone who tried it. Thank you for the recipe!
Sandra
Mouth watering, I can hardly wait until our kumquats come in!
Anne-Marie McCartan
It bakes up just as described — moist, not overly sweet, and the unfamiliar but lovely taste of kumquats. It’s all so very pretty. I’m going to include this as a brunch staple.
maggie
Yum! Delicious and honestly consider this both breakfast and dessert cake. Watch the time closely because it really is somewhere in between 50-60 min, mine took about 58 min to bake through.
So moist and a wonderful light treat with the whipped cream, highly recommend!
Ashley
I love recipes that are a total surprise about how good they are! It's like the best thing - you have kind of low expectations and then love it! Makes me happy :)
This cake looks wonderful!
sandra
This bread is the most delightful of all breakfast breads! I absolutely
love it!
alexandra
Thanks! ;)