Kumquat Cake

A bundt cake made with kumquats on a wire rack, partially sliced.
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5 from 6 reviews

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!

  • Author: Alexandra
  • 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



Kumquat Cake

  • 3 cups (360 grams) all-purpose flour (regular or gluten-free)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) unsalted butter, softened
  • 4 ounces (113 grams) block-style cream cheese, softened
  • 1 1/4 cups (248 grams) granulated sugar
  • 1 vanilla bean, split and scraped (optional)
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup (181 grams) buttermilk, room temperature
  • 1 1/2 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
  • 1/2 teaspoon vanilla extract OR 1 vanilla bean, split and scraped
  • candied kumquats, for garnish (optional)


Kumquat Cake

  1. Preheat oven to 325ºF and grease a 10-15 cup bundt pan with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Add the chopped kumquats and fold in with a rubber spatula just until all of the ingredients are evenly combined into a thick batter.
  7. 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.
  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 in pan for about 30 minutes, and then flip onto a wire rack to cool completely.
  9. Dust cake with powdered sugar just before serving. Serve with vanilla whipped cream and candied kumquats, if desired.

Vanilla Whipped Cream

  1. 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.


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 1/2 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.