Glazed Orange Bundt Cake

Bursting with bright and fresh flavor, orange Bundt cake is mega moist with a tender crumb. A drizzle of easy orange glaze amplifies the refreshing citrus– each bite is simply delightful. Use cake flour and buttermilk for best results, and see my recipe note for how to bake this cake in a loaf pan. 

slice of glazed orange bundt cake on a blue plate with a fork

We’re making moist and flavorful orange Bundt cake today. 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– that’s definitely it. While simple to make with a short ingredient list and minimal steps, this cake is anything but. The orange flavor totally shines!

cara cara oranges

This Orange Bundt Cake Is

  • Easy to make
  • Bursting with orange flavor
  • Incredibly moist and tender
  • Bright and refreshing
  • Made from perfectly pink Cara Cara oranges
  • Garnished with orange glaze
  • A delicious dessert for Easter, Mother’s Day, Father’s Day or any spring/summer celebrations

glazed orange bundt cake

How to Make Orange Bundt Cake

You’ll appreciate the ease and simplicity of this recipe. There’s no soaking syrup, complicated layers, or decorating required! I used my lemon poppy seed cake as the base– trading lemon for orange, omitting the poppy seeds, and skipping the syrup. I also reduced the sugar in today’s cake batter because the fresh orange juice from the Cara Caras is plenty sweet. Here’s an overview of the process:

  1. Whisk the dry ingredients together. My 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.
  2. Combine the wet ingredients together. Cream the butter and sugar, then add the eggs and flavor.
  3. Alternately add the buttermilk and dry ingredients. For a moist crumb, rich texture, and extra tang, reach for buttermilk. It makes this cake taste extraordinary.
  4. Bake.
  5. Invert the slightly cooled Bundt cake. Let the cake cool before glazing and serving.
  6. Make the glaze. While delicious on its own, glaze is always a good idea. Combine confectioners’ sugar, fresh orange juice, and vanilla extract. Drizzle onto the cake.
  7. Slice & enjoy!

orange cake batter in a glass bowl

overhead image of orange bundt cake in a bundt pan

Use Any Citrus

I used Cara Cara oranges to make this Bundt cake. Have you ever had them before? I absolutely love them– besides their beautiful pink/coral hue, they have a wonderfully sweet, yet kind of tangy taste. They’re the best oranges for baking because of their sweetness and low acidity. Basically, they add sunshine to any dessert.

If you don’t have Cara Cara oranges, you can just use regular oranges. Or try grapefruit, lemon, or even lime! Any citrus works here, just be sure to use fresh juice. 🙂

overhead image of orange bundt cake without a glaze

overhead image of glazed orange bundt cake

More Favorite Cake Recipes

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slice of glazed orange bundt cake on a blue plate with a fork

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, incredibly moist, and tender orange Bundt cake!


Ingredients

  • 3 cups (315g) sifted cake flour* (spoon & leveled)
  • 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)
  • 1/2 cup (120ml) fresh orange juice
  • 1/2 cup (120ml) 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 Bundt pan! (affiliate link)
  6. Adapted from Make it Ahead by Ina Garten.

Keywords: orange bundt cake

96 Comments

  1. Thank you, Sally for this amazing recipe! I made it for a neighborhood potluck in the park (with COVID restrictions easing up) and it was a super hit! Perfectly moist, tight yet light crumb, bursting with flavor, and so hard to resist. I used 1 cup of confectioners sugar in the glaze which was perfect for me. One of my neighbors who usually doesn’t eat cakes had two slices! This was the perfect dessert for a summer potluck! Thank you so much. 🙂

  2. When adding the eggs, should they be added one by one or all at once? I added mine all at once, as the recipe doesn’t specify, and it seems that the cake is not going to turn out well…we’re about 40 minutes into the bake and it still has not risen. I’m wondering if that step was the problem?

    1. Lexi @ Sally's Baking Addiction says:

      Hi SK, you can add the eggs all at once here, so that shouldn’t be the culprit. Are your baking soda and baking powder fresh? We find they start to lose their strength after about 3 months or so. Also, be sure not to over mix the batter, as that can cause the cake to become overly dense and not rise as much. Thanks so much for giving this recipe a try!

      1. Yes, the baking soda and powder were indeed fresh (I replace them often for this reason). I ended up with the same result as a few other commenters on this site – a thinner batter that resulted in a flat, very dense cake. I noticed that the mixture curdled when I added the eggs, which is why I was wondering if that was where I went wrong.

  3. Linda Scott says:

    I just tried this recipe and am wondering why the cake sank. It looked fine until the 30 minute mark in the oven, then the center of it sank all the way around the circumference of the bundt pan. I can’t figure it out. I bought cake flour and new baking soda and baking powder. I sifted the cake flour. I recently tested the oven temp. consistency and it’s fine too. I checked the cake flour ingredients to be sure it doesn’t have any leavener in it. It does not. I’ve never had this happen before. I see in the comments that this happened to a few others too and I’m wondering what happened?

    1. Hi Linda, I do think this is a wet to dry ingredient ratio issue, especially since other readers are experiencing it too. I’ve never had this happen before but it’s worth further testing. Just to clarify, you’re not just experiencing the usual caved in/crater in the center of the cake like you usually see with loaves and bundts (and as pictured above). The entire center is collapsing?

  4. Ritu Narain says:

    Hi Sally, please can you explain what do you mean when you say granulated sugar? Is it the same as castor sugar?

    1. Trina @ Sally's Baking Addiction says:

      Hi Ritu! Castor sugar is more fine than granulated. It really depends on the recipe, but in most cases you should be fine to substitute caster sugar for granulated.

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