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. 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 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
  • 1/2 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

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: 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 sallysbakingaddiction.com

117 Comments

  1. This bundt cake sounds so perfect for spring! Now I just have to get myself a bundt cake pan. And oh my gosh, as much as I love cooking and being in the kitchen, I seriously hate doing the dishes and cleaning up the kitchen, including the oven. If only there’s a magic wand that would do all that work for me.

  2. Nothing is worse than having a recipe explode all over your oven. It’s like a double whammy of recipe fail and nightmare cleaning job. Sorry about your messy week. But now the karmic gods will give you a really good one next week!
    This cake is gorgeous, of course. I love how pink the oranges are. Makes for even prettier photos!

  3. I want to make this so much! I wish orange was more widely utilized, so way to go, Sally 😀 LIke you, I can think of some delicious additions (coconut streusel? chocolate chips? cranberries?), but the plain orange looks so good I’d be sad to mess with it. I hope your weekend is better after a hard week!

    1. I can see this being so so sooooo good with cranberries mixed in the batter. Maybe a touch of cinnamon too. Perfect for fall/thanksgiving!

  4. I’ve been searching for a good dessert to make for mother’s day and I feel like you read my mind with this post. This is just what I had in mind!

  5. Oh yum Sally another awesome recipe. I just made a bundt last week and the top cracked (like your picture!). So I’m glad to see this is normal. Also, can I just say, in addition to the yum recipes you always give, I love the ‘lessons’ and also the links to what your cooking tools are. I buy everything you recommend!!!

    Thanks Sally!

    1. That characteristic crack is a good thing! It essentially happens when top of the loaf or bundt “sets” in the oven before the center is cooked through.

  6. Love this cake!!! It looks so good and I definitely need to make it asap!!!
    Kitchen disasters are the worst! I can only imagine how bad it would have been if I had spilled all the hot oil when deep frying doughnuts-ugh! (They were delicious btw- I’ll tag you on Instagram). Anyways, this looks so sunshine-ey and beautiful and I’m motivated to buy myself a bundt pan now!

  7. Bundt cakes are my favorite too! They look so fancy even though they aren’t super difficult. I just cleaned my oven last weekend and it was shocking how gross it was in there!

  8. I have been CRAVING a really good Boston cream pie lately. What are the chances that could be your next recipe? I love your recipes more than all the sprinkles in your pantry right now ❤️

    1. I don’t have it in the pipeline, but it IS one of Kevin’s favorite desserts. His mom used to make it on his birthday each year. May have to search around for her recipe!

  9. I adore bundt pans. I think i have 11 of them, and they’re all hanging on a super tall wall in my kitchen (thanks Pinterest!). I love them for conversation pieces / storage saver! And now that I’ve admitted that I have 11 pans…I should really lay off the Williams Sonoma website!

  10. Seriously.  I was going to search on Pinterest today for a recipe to make a bundt cake, and here is one in my inbox.  This looks delicious and is exactly what I would have searched for.  I’m totally pinning and making . . .  Happy Mother’s Day to you and all your readers (give Jude an extra {{hug}}).

  11. This is Spring in a pan! I was so excited when I saw this posting because I love citrus desserts and my bundt cake does not nearly get enough use. My Mother’s Day menu is already planned out (a batch of your lemon cupcakes and rainbow chocolate chip cookies in your cookbook!) but I’m copy-pasting the recipe link to my email so I REMEMBER to make this. Can’t wait, love to enjoy this cake with a side of ice cream on my deck 🙂 

  12. Does the prettiness of this cake require one of those gorgeous rose-shaped bundt pans? Because I have been considering treating myself to one of those for a while now……

    Catherine Smith, I am so jealous of your collection! I bet they look sculptural and beautiful hanging on your kitchen wall.

  13. Cara Cara Oranges YUM! I just discovered them this year, I love oranges and agree with you that is under appreciated in the cake world. Living in the northeast with all this rain these past 2 weeks, this cake brings sunshine into my day. Love that sliced cara cara in the middle too.

  14. Oh, are you feeling the gloomy weather too? It’s the same here in California. This is just what I needed. I think I’m going to make this for Mother’s Day. My mom is a huge fan of dark chocolate, so you know what’s going to be grated on top. 😉

  15. Hi Sally,
    2 questions-I’m in Italy and I was wondering if you thought blood oranges would be ok here and…my non-stick bundt pan is anything but non-stick-any tips?

    1. Hey Maura! (1) Blood orange zest + juice would be incredible in this bundt cake. The cake crumb will be light pink! (2) For your pan, just make sure you grease it very generously before adding the batter.

      1. I’ve got a couple of those pans that claim to be non-stick but are anything but. After greasing, sprinkle flour to coat and knock out the excess. Gets the job done.

  16. Looks soooo good! And I also laughed out loud after reading the part with “you health nut!”

    Just have to say, I love your blog so much–I check it almost every day to look for new posts and I am always so excited to see more! I was even inspired to start my own baking blog!!!

  17. Hi! This looks delicious. However, I have a super random question. I absolutely love your Peach Crisp recipe…and make it like once a week during the summer. Could you adapt that recipe and use blackberries instead?

    1. Love that crisp too! And it’s an easy swap– you can use about 5 cups of blackberries instead of the sliced peaches.

  18. Hey sally, this cake looks delicious and I’m going to make it today (can’t wait! ) but I was just curious to know why the amount of buttermilk is less than the lemon poppy seed cake.  I’m developing my own recipe, and any knowledge on what makes what delicious and what makes what light and fluffy and things like that would be a great help to me. I read all of your baking basics series and they’ve been so useful. Also, is the buttermilk just for the texture and moistness or does it also help in the leavening too? Your blog has been SUCH a big help.
    Thanks!

    1. Hey Kayla! Well, the first time I made this cake I used the whole cup of buttermilk as well as 1/2 cup orange juice. There was plenty of orange flavor (a good thing!) BUT the cake was so wet. Not a lovely moist crumb, just a wet crumb. Hard to eat. Not sure why it was so much wetter than the lemon version, but my guess would be maybe the poppy seeds and higher amount of sugar in the other version. There’s more batter to soak up the juice. So I simply reduced the juice the 2nd time around– did the trick!

  19. This bundt cake is in the oven now!!! It smells amazing….I love your recipes!!

    Off topic but I made your lemon blueberry cupcakes for a co-worker and layered them in a mason jar with layers of frosting for a little thank you and she loved it. It made me look like a total rockstar 🙂

  20. Hi Sally! Thanks for another anazing recipe. Quick question : if i use the flour blending option, should i use only 300g as listed in your recipe or the whole 343g + 30g listed in your notes ? Oh … and do you think it could work with pink sweet grapefruits? Thanks in advance

    1. Use the amount listed in the notes. Those are the amounts I tested with. And YES grapefruit would work! Gives me an idea for a new recipe. 🙂

  21. Hi Sally! I just found your site last month (I’m hooked!) and have already made 5 of your recipes for family and friends. This yummy cake was the latest last night for our Mother’s Day lunch. It was so good even the kids ate it up and they had your chocolate cupcakes as an option! I have a couple of tips for the occasional baker like myself to make sure it comes out as good as the pictures. First, make sure to REALLY butter the pan or use a decent amount of non-stick spray. My cake almost cracked in half because it was stuck. Second, make sure to use real OJ for the glaze and not juice from the leftover Cara Cara’s, they just don’t have enough orangey flavor. I can’t wait to make it again just to get it right, oh and to eat more delicious cake! 

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