Glazed Orange Bundt Cake

Bright, flavorful, CRAZY moist, and tender orange bundt cake! Find the recipe on sallysbakingaddiction.com

I figure we all need a zippy pep in our step this week. And today, my friends, that pep comes in the form of a glazed orange bundt cake. Made from perfectly pink oranges.

Sunkist Cara Cara Oranges

These are Sunkist Cara Cara oranges. Have you ever had them before? Shockingly enough, I’m a bit obsessed. Half because of their pink/coral color and half because of their wonderfully sweet, yet sorta tangy taste. Don’t they look like little spheres of spring? They’re the BEST oranges for baking because of their sweetness and low acidity. And if we all really want to geek out together right now, their pink hue is from the natural presence of lycopene. Insert glasses wearing emoji here, please.

Basically, these pink delights will immediately bring sunshine to any dessert coming out of your oven. I added orange zest and fresh juice to a simple cake batter and poured it all into a bundt pan. Side note: don’t you love baking bundt cakes? I don’t know, I always feel extra excited when a bundt cake comes out of the oven. Maybe it’s the charming shape? Or the amount of glaze I’ll pour on top?

Yes, the glaze thing. That’s definitely it.

Bright, flavorful, CRAZY moist, and tender orange bundt cake! Find the recipe on sallysbakingaddiction.com

Bright, flavorful, CRAZY moist, and tender orange bundt cake! Find the recipe on sallysbakingaddiction.com

Here’s the thing about this cake: the orange flavor totally shines. I feel like orange is underrated in the dessert world, so we’re letting it have its glory day. That’s why I didn’t really add any mix-ins, though a handful of chopped dark chocolate almost made its way in the bowl. Try that for me.

I used my lemon poppy seed cake as the base. Changed its tune a bit and traded lemon for orange, left out the poppy seeds, and skipped the soaking syrup. (Yay less steps.) This cake was plenty moist and sweet the first time I made it, so I didn’t find the soaking syrup quite necessary. I also reduced the sugar in the batter because the fresh orange juice from the Cara Caras is plenty sweet.

So the secret here is to use cake flour. Or, if you don’t regularly have cake flour in the pantry, use this homemade cake flour substitute where you carefully combine a particular mix of all-purpose flour and cornstarch.

Other than that, this is basic cake batter. Creaming butter + sugar, adding eggs + flavor, and then buttermilk. For a moist crumb, rich texture, and extra tang, reach for buttermilk. It makes this cake taste extraordinary.

Bright, flavorful, CRAZY moist, and tender orange bundt cake! Find the recipe on sallysbakingaddiction.com

The entire time I was making this cake, I couldn’t stop thinking how we should file it away as a brunch option. That’s no lie. I mean, it’s full of orange juice isn’t it? Freshly squeezed, too.

Bright, flavorful, CRAZY moist, and tender orange bundt cake! Find the recipe on sallysbakingaddiction.com

But seriously wouldn’t this be a delicious cake for Mother’s Day brunch?

The cake is actually pretty awesome on its own, but my world only knows one language: glazed. The glaze is a cinch. 3 ingredients: confectioners’ sugar, freshly squeezed orange juice (you health nut!), and vanilla extract. Only thing easier is decorating the cake. Drizzle the glaze on top in the most hectic and haphazard way possible. Messy: that’s real life this week!

Bright, flavorful, CRAZY moist, and tender orange bundt cake! Find the recipe on sallysbakingaddiction.com

Much love for it!

Print

Glazed Orange Bundt Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Bright, flavorful, CRAZY moist, and tender orange bundt cake!


Ingredients

  • 3 cups (300g) sifted cake flour*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (333g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • zest from 2 oranges (about 2 packed Tablespoons)
  • juice from 2 oranges (about 1/2 cup fresh juice)
  • 3/4 cup (180ml) buttermilk, at room temperature*

Easy Orange Glaze

  • 1 and 1/4 cups (150g) sifted confectioners’ sugar
  • 23 Tablespoons (30-45ml) fresh orange juice
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside.
  2. Make the cake: Whisk the flour, salt, baking powder, and baking soda together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the orange zest and juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
  4. Pour/spoon the batter evenly into the bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
  5. Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool before glazing and serving.
  6. Make the glaze: Whisk the confectioners’ sugar, 2 Tablespoons of orange juice, and vanilla together. It will be very thick. Whisk in 1 or more Tablespoons of juice, depending how thick you’d like the glaze. Drizzle over cake. Slice and serve.

Notes

  1. Make Ahead & Freezing Instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. Bring to room temperature, make the glaze, and serve.
  2. Cake Flour: Sift cake flour before measuring. If you can’t get your hands on cake flour, use this cake flour substitute.
  3. Buttermilk: I strongly recommend using real buttermilk in this recipe. In a pinch, you can use DIY soured milk. To do so, simply add 1 and 1/2 teaspoons of white vinegar or fresh lemon juice to a liquid measuring cup and enough whole or 2% milk to reach 3/4 cup. Allow mixture to sit for 5 minutes, then use in the recipe. Lower fat or nondairy milks work in a pinch, but the cake won’t taste as rich and moist.
  4. Loaf Cake: Instead of baking in a bundt pan, you can bake in two 9×5 inch loaf pans. The bake time for each will be about 45-50 minutes at 350°F (177°C).
  5. Bundt Pan: Here’s my favorite one!
  6. Adapted from Make it Ahead by Ina Garten.

Keywords: orange bundt cake

Bright, flavorful, CRAZY moist, and tender orange bundt cake! Find the recipe on sallysbakingaddiction.com

136 Comments

  1. This cake is a new favorite. I’ve been down with a cold recently, and this was the perfect slice of spring sunshine to cheer me up! I used Sunkist Cara Cara oranges (bought a big bag of them at Costco the other day. So obviously I had to make this cake 🙂 ) The batter came together beautifully. I noticed that some other people had problems with the orange juice not properly incorporating with everything else, but I had no such dilemma when mixing the batter. I halved the recipe, as I made just one loaf cake, but I don’t think I’ll do any such thing next time! We could definitely eat the other cake 😉 The loaf is moist and soft, rather heavy, but actually not very dense. Just the perfect texture, exactly what I would expect from a loaf cake. I made a few adjustments to the glaze, by adding a bit of heavy cream and some orange zest for maximum flavor. When the cake had just come out of the oven, I used a pastry brush to cover the cake in a thin veneer of glaze. This created a delightfully crackly, sweet crust! Assuredly, this cake will be made again in the near future! Now if you’ll excuse me, I have a mountain of dishes to wash (my fault. I really need to start washing the measuring cups immediately after I use them instead of waiting until the end!)…but I have no regrets. Definitely worth it 🙂 Thank you, Sally, for this amazing recipe!

  2. Oh Sally, you’ve done it again. I knew I was having mates over to watch Game of Thrones and wanted to make something spring-y. This was my first attempt at a bundt cake and my first time baking a cake in stonewear – so I was a little skeptical. But it turned out almost perfect (I think I overmixed it just a little bit)! None of it stuck to my pan either. The taste was beautiful and light and not too sweet.

  3. Hi Sally!
    I baked this cake for myself for my birthday . I’m so glad that it turned out well cos I was a lil worried when the batter did not look like how most cake batters do. And as you had mentioned not to over beat, I had to control myself and hoped that it would turn out well and it did!!
    Also, I added extra orange juice to the glaze but I shouldn’t have as the glaze doesn’t quite stand out like in your picture.
    But all said and done it was the most delicious cake and I can’t wait to try out more recipes from your blog.
    Thank you once again!!!

    P.s. I have tagged you in Instagram.

  4. Hi Sally,
    This looks great! I’ve got oranges that needs to be used up. I am thinking of using mini-muffin pans, do you think it will turn out? How long should I bake the minis for?
    Thank-you. I love your website!!

  5. Hi Sally, I’m thinking of adding some dried cranberries to this recipe (I know you have another orange and cranberry cake but I’ve made this one before and <3 the flavor & texture). If I toss, say, a cup of cranberries with a tablespoon of flour and drop them in, do you think that would work?

    1. Hi Chandler! If using dried cranberries, there is no need to add extra flour. Just fold in about 1 cup prior to spreading the batter in the pan.

  6. I spent part of my New Year’s day making this cake for the fourth time, once again it came out super moist and delicious! Definitely one of my favorites.

  7. Hi Sally! This recipe came out so delicious and moist! I will definitely be using this recipe all the time. I did feel it to be a little too tangy for my taste. How can I tone down on the strong orange flavor? Do I add less fresh orange juice or scale down on the zest?
    Thank you!

    1. I’m so glad you enjoyed it, Hiba! To lessen the orange flavor you can reduce the amount of orange zest you use without making any other changes. Also be sure that you are only using the outer bright orange layer of skin and leave behind the bitter white pith.

  8. I just got the Bundt “Lotus” pan which is a lot smaller than I anticipated (online shopping, oy). Nordic Ware says it’s a 5 cup pan even though it looks smaller to me. Do you think halving your recipe would work?

  9. Hi sally
    I made this cake and it came out great except that it was reallly dense in taste, can i cut a bit on butter??

  10. I actually had the exact same problem. It wasn’t swimming in butter, but it actually sank rather than rise and was super dense and oily with large bubble holes (for lack of a good technical term). Weird! There’s nothing I did differently than the recipe and everything was room temperature, perhaps just slightly cooler if any at all. I used regular buttermilk. I also didn’t feel like the batter never came together…as soon as i added the juice, everything sort of curdled. I continued on thinking it would come together as I added the flour and buttermilk. It seemed to come together in the end, but didn’t bake normally at all. I do live at 6000′ altitude so perhaps that was part of the issue. Just not sure.

    1. Hi Kristina, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

    2. I’m from South Africa, I tried this recipe in a round baking tin. Also had the same issue with the cake sinking. It also browned beautifully but was not cooked on the inside which was quite a challenge to eventually fix. Followed the recipe to the letter but not sure what I did wrong. Reading this blog a month later to check if I missed anything. All I can think of is the baking tin may have been the problem or I overbeat the batter. Nonetheless the cake when done was absolutely delicious! Extremely moist with a dense texture – just the way I prefer. Despite my hiccups this recipe is still one of my favorites!

  11. Hey Sally!!
    I just made the cake (since there’s not much else to do for the time being). I substituted buttermilk for dialuted greek yoghurt and some water. So far the cake seems great. I’m waiting for it to cool down so I can slice it and see if it has cooked through.

  12. Tried the cake and absolutely loved it! I just substituted the buttermilk with plain yogurt and used 1.5 tsp baking powder instead of the baking soda and used clementines since I didn’t have oranges, will definitely bake it again soon, thnx for your great recipes, i also tried your banana bread with cream cheese frosting and it was amazing!

  13. Made this today and it is delicious, as expected from your cake recipes. I made my own buttermilk, and I halved the recipe as I didnt want that much cake in my house to tempt me. Used normal salustiana oranges. added a few tablespoons of cream cheese to my glaze. thanks again, love your cakes.

  14. This cake is sensational!! I had an abundance of eggs and oranges to use, so this recipe was perfect, as well as easy! Incredible orange flavour, which somehow makes it not too sweet, and sooo moist! I used my Nordicware Heritage bundt tin for the first time to make this, and despite struggling a little to get it out, I got there in the end and it looked stunning. Thanks for another fantastic recipe Sally, I’ll be making this again for sure! 🙂

  15. I have so much luck with all your recipes except pound/bundt cakes! I have trouble with all pound cakes! Not sure what i am doing wrong. Heavy and dense, just weird. It tastes ok, but I’m not happy with how it looks. We did just finish your swiss roll that was amazing. I’ve made that a lot!! Thanks Sally

  16. This turned out perfect! Ive read some other comments and I don’t get it. I do have a degree in Chemistry, and so, I can follow the recipe exactly, and that’s the only thing I can see that would result in some of the “epic failures”. I did substitute oat milk and cashew butter but, other than that, it came out as expected. Im serving it at Easter today. Thanks Sally for a great cake.

  17. Hello! This recipe looks amazing and excited to try it tom. Just one question can I substitute the orange for lemons?

  18. Made this yesterday. Truly excellent. Very moist, with a subtle orange flavor. I followed the recipe exactly, however, since I cannot leave things alone, I added dried cranberries and chopped pecans. (About 3\4 cups each) Outstanding! I will definitely be making this again.

  19. So I made this cake needing to do both, (make the cake flour with the corn starch and all purpose flour and also making the soured milk with white vinegar and 2% milk). I was able to use 2 oranges from our tree for the zest and juice. I fell in love with this cake. Using 1-1/4 cups of sugar in the batter and 1 cup of confectioners sugar in the glaze was perfectly sweet enough for my taste. This recipe will definitely be making a return appearance (alot). Thank you……..

  20. Hi Sally,

    I want to try making cake this weekend! If you did add dark chocolate as you mentioned, how much would you add and when 🙂

    1. Hi Tia, you can add 1 cup of dark chocolate chips to this cake batter. Fold them in after you add the buttermilk.

  21. Dear Sally, I recently came across your website and I am obsessed with your fool-proof recipes! Thank you. For this cake, can I replace the buttermilk with greek yogurt? if so, how much?

    1. Hi Mathini, thank you so much! I recommend sticking to the recipe. You need liquid buttermilk in this cake batter.

  22. So moist and flavourful!! Made it 3 times in a week. Everyone who has it raves about it and asks for the recipe!

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