Glazed Orange Bundt Cake

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

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

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

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. Like cake flour, I know you might not have buttermilk on hand. Here’s what I do: whisk a little fresh lemon into whole milk. This sour milk provides the acid required for leavening and tenderizing the cake. Works like a charm.

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

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

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

Much love for it!


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


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


  • 3 cups (300g) sifted cake flour*
  • 1 teaspoon salt
  • 1/2 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
  • 2 teaspoons pure vanilla extract
  • zest of 3 oranges (about 56 packed Tablespoons)
  • juice from 2 oranges (about 1/2 cup fresh juice)
  • 3/4 cup (180ml) buttermilk, 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


  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.


  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: If you can’t get your hands on cake flour, use this cake flour substitute.
  3. Buttermilk: If you don’t have buttermilk, you can add 2 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%) to make 3/4 cup total. (I prefer to use whole milk.) Stir and let sit for 5 minutes. This can be used in the recipe instead of buttermilk.
  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


  1. This recipe was an epic fail! I don’t know what went wrong, as with one of the other comments, it was like the batter would not come together and for fear of over mixing did not continue for very long. The only variation to the recipe was the use of actual buttermilk, I did not have any so I used the recipe you suggested for the substitute (2% & Distilled White Vinegar). It seemed to be doing fine and when the timer went off to check for doneness it was SWIMMING in butter. I am so disappointed I was soooooo looking forward to this cake. Now that I think about it the Orange Cranberry Bundt Cake I made a few years ago that is on your site did the same thing. Do you think it could be the use of 2% Milk & Vinegar. I am at a total loss I have never had this happen in all my years of baking.

    1. Hi Elaine! I’m so sorry you’re having trouble with this recipe! When you say the batter would not come together, do you mean it just wouldn’t combine? It was too thick or too thin? And then the cake wouldn’t bake through at all? Trying to understand so I can help. I don’t think the buttermilk swap would be the issue, but it could be. Maybe the butter was too soft? Make sure it’s room temperature, even cool to touch. You can also try reducing the buttermilk to 1/2 cup.

      1. Hi Sally,
        I made it again today using regular buttermilk and not a substitute the batter looked normal this time, not like soup, but it still did not turn out, and everything was room temperature. It was very dense and oily, at least this time it was not swimming in butter when I took it out of the oven. When I cut into the cake it looked like it was not done but when tooth-picked the toothpick came out clean, but the center of the cake looked like rubber and even felt that way. Not sure what the problem is or what I am doing wrong.

  2. Hi Sally!
    I tried this orange bundt , it’s amazing but it stuck a bit to the pan , although I used Pam’s butter spray in the pan before I put the batter , anything I can do ?

    1. Hi Gugu! Due to the grooves in the pan and the heaviness of the cake, bundt cakes need A LOT of grease on the pan in order to come out in perfect condition. I always grease it VERY well… plus some… using cooking spray. (I like Pam brand as well.) Try even more cooking spray next time.

  3. Would like to poke several holes in the cake with a skewer and pour an orange flavored “simple syrup” over it. Would this ruin it?

    1. Wouldn’t ruin the cake at all! I always find the flavor infuses more when the cake is warm. Let me know how it turns out!

  4. 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!

  5. 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.

  6. 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.

  7. 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!!

  8. 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.

  9. 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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally