Easy Kumquat Cake

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This cake is bursting with fresh citrus flavor from the kumquats and has a sweet and tart Blood Orange Glaze on top. It’s a stunning cake that’s surprisingly easy to make!

A top view of a kumquat cake with a slice cut out and the slice on a plate with a fork.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Several years ago I was sent several containers of kumquats.  I had no idea what they were but I knew they looked like miniature oranges.   I read up on them and learned that you can eat them peel and all.

Since then I’ve been using them in so many of my baked goods.  Because you can use the entire fruit you get all that flavor from the peel without having to zest them!   They add such a big, bold citrus flavor to any dish.

I’ve been wanting to make a Kumquat Cake but I didn’t want to have to make the layers, fill it, and then frost and decorate it.   I just received several containers of Kumquats from Melissa’s Produce so I went on the hunt for a recipe. When I saw this single layer Kumquat Cake with Orange Glaze I couldn’t wait to give it a try.


  • kumquats (find kumquats in the citrus section of your local market.  They should be in a small container like you would find berries in.)
  • eggs
  • granulated sugar
  • brown sugar (I use light brown sugar but dark brown sugar can be used as well)
  • all purpose flour (I find this works best because the cake is already dense and you don’t want to make it heavier by using a whole grain flour)
  • baking powder (make sure it is still in date so that your cake will rise)
  • vanilla Greek yogurt (you can also use plain Greek yogurt but I like the extra burst of flavor from the vanilla)
  • vanilla bean paste (I use Taylor & Colledge Vanilla Bean Paste because it packs a lot of flavor and you can see the vanilla specks in the cake.  You can also use vanilla extract)
  • salt (just table salt works well in this cake)

A naked Kumquat Cake

In order to prepare the kumquats for this cake you will first need to cut them in half and remove the seeds.  While this seems pretty tedious it only took me about ten minutes to do.

I found that if I sliced the kumquats right in half the seeds were usually popping out of them and they were easy to pull out.  Don’t go digging around in the kumquat to get every seed.   The seeds are edible and if you have a few left in the fruit it won’t matter.

After getting most of the seeds out the kumquats go into the food processor and are processed until they are tiny pieces.   Don’t over process and turn they into a puree.  You still want to see the peel and the citrus inside.

What is a kumquat?

A kumquat is a small, edible, fruit that looks like a miniature orange. It is a citrus fruit that is only the size of an olive and is native to Southeast Asia. You can eat the peel and the seeds of this fruit. Often times the seeds are removed but they don’t have to be.  The inside is tart and sour while the peel is sweet.  You can cook them, bake them, or snack on them whole.

I can’t find kumquats, can I still make these?

You can but it won’t taste quite the same and it will be a little more difficult.   If you can’t find kumquats you can zest three large oranges.  Save the zest.  Then you will need to peel the oranges, cut them into their sections, and remove any seeds.  Place the oranges in a food processor and process until they are not quite pureed.   Stir in the zest and add into the cake batter.

Can I use a different type of orange for the glaze?

You certainly can.  I received these gorgeous Blood Oranges from Melissa’s Produce and I love that they added a deep magenta color to the glaze.   I thought that it contrasted nicely with the tart citrus flavor of the cake and the bright yellow and orange color of it.  However, you can use Cara Cara orange, navel oranges, or even mandarin oranges for the glaze.

How do I store this cake?

This cake can be stored at room temperature for 3-4 days.  I usually put mine under my cake dome but if you don’t have one you can loosely cover it with foil or plastic wrap and leave at room temperature. 

Pin Image:  A cake with pink glaze and 3 kumquats on top, text title, ingredients for the cake.

To make the cake all of the ingredients are mixed together and put into a cake pan.  I like to line my cake pan with a piece of parchment paper at the bottom and then I spray the sides of the pan.

Using a springform pan is important so that the cake comes out of the pan easily.  If you don’t have a springform pan you may want to line the bottom and sides of your pan with parchment paper.

Once the cake comes out of the oven it needs to cool completely on a wire rack before making the glaze.  I love how the cake smelled sweet and like citrus.

More Citrus Recipes:

A cake with pink glaze and 3 kumquats on top

Once the cake has cooled you will make the glaze.  The glaze is basically just powdered sugar, vanilla, and fresh squeezed orange juice.  Mix it until it’s thin enough to pour but thick enough that it covers the back of your spoon.

Pour the glaze over top of the cake.  If some of it runs down the sides that is fine.  It will make a pretty drip that gives the cake character.

You can leave the cake like that or you can decorate the top a bit.   Some sprinkles would like on top as long as they are just sparkling or a single color.  You can also put a few fresh kumquats on top to decorate.

I used a few whole kumquats and some fresh mint leaves which I also got from Melissa’s Produce.  The green and bright orange looked so pretty on top of the pink blood orange glaze.

This cake is so bright and citrusy.  The flavor of the kumquats is very forward so if you like citrus you will love this cake.  It is a bit dense but crumbly and since it’s a single layer it’s the perfect bite.  The cake is a little tart while the glaze is sweet and flavorful.

A side view of a plate with a slice of kumquat cake on it.

If you’ve tried my Easy Kumquat Cake or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A cake with pink glaze and 3 kumquats on top

Easy Kumquat Cake

This cake is bursting with fresh citrus flavor from the kumquats and has a sweet and tart Blood Orange Glaze on top.
4.67 from 3 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Author: Hezzi-D


For the Cake:

  • 2 c. kumquats
  • 6 Tablespoons butter
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 3 eggs
  • 1 teaspoon vanilla bean paste
  • 1 3/4 c. flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 c. vanilla Greek yogurt

For the glaze:

  • 1 blood orange
  • 3/4 c. powdered sugar
  • 1/2 teaspoon vanilla bean paste


  • Preheat the oven to 350 degrees. Line the bottom of a springform pan with parchment paper and spray the sides with baking spray. Set aside.
  • Wash the kumquats and slice each one in half. Remove as many seeds as possible.
  • Place the kumquats in a food processor and process until they are in little bits but not yet pureed.
  • In a large bowl cream together the butter, sugar, and brown sugar. Mix until light and fluffy.
  • Add in the eggs and vanilla bean paste and mix until combined.
  • Mix together the flour, baking powder, and salt in a medium bowl.
  • Add half the flour mixture to the sugar mixture and mix until combined.
  • Stir in the vanilla yogurt and mix well.
  • Add the remaining flour mixture and mix until combined.
  • Add the processed kumquats to the cake batter and mix until completely combined.
  • Pour the cake batter into the prepared cake pan.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes.
  • Run a butter knife around the edges of the pan and remove the sides of the springform pan. Cool cake completely.
  • To make the glaze whisk together the juice of one blood orange, the powdered sugar, and the vanilla paste. Whisk until smooth.
  • Pour the glaze over top of the cake allowing some to drip down the sides.
  • If desired sprinkle with gold, silver, or clear sanding sugar. Place a few whole kumquats and a couple of mint leaves on top for decoration.


Recipe adapted from Christina's Cucina

A top view of a plate with a slice of kumquat cake and a fork.

Thursday #SpringSweetsWeek Recipes
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  • Almond Blood Orange Shortbread Cookies by The Spiffy Cookie
  • Candy Dots by That Recipe
  • Cherry Almond Kuchen by Palatable Pastime
  • Cinnamon Roll Muffins by Cheese Curd In Paradise
  • Easy Kumquat Cake by Hezzi-D’s Books and Cooks
  • Eggless Coconut Lime Ginger Banana Bread by Magical Ingredients
  • How to Make Homemade Dragon Fruit Jam by Blogghetti
  • Key Lime Martini by Art of Natural Living
  • Mango Macarons by Jen Around the World
  • Mango Strawberry Hand Pies by Sweet Beginnings
  • Sea Salt and Pink Peppercorn Caramels by A Day in the Life on the Farm
  • Strawberry Pink Peppercorn Macaron by A Kitchen Hoor’s Adventures
  • We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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    1. Your cake looks so pretty! I love the idea of kumquats in the cake. Definitely trying this next time I get some.

    4.67 from 3 votes (3 ratings without comment)

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