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


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


  • 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)
  • 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


  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: 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


  1. heather (delicious not gorgeous) says:

    those oranges are so pretty- they remind me of sunsets! and i don’t envy your oven cleaning chore; there’s still spilled lemon bar filling burnt on in my oven from who knows how many years ago.

  2. Andrea @ Cooking with a Wallflower says:

    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.

  3. Britt Anne @ Sweet Tea & Thyme says:

    Are those cara oranges in the photos? The cake looks incredible; cara oranges would be perfect in this since they are so sweet. 
    Great post as usual, Sally!

    1. Yep, they’re cara caras 🙂

  4. 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!

  5. 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!

  6. Leah @ Grain Changer says:

    I totally agree – orange desserts are so underrated!!! What a perfect brunch cake to celebrate MOM! Also, cara caras are 100% my new fav. 

  7. 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!

  8. Donna Howard says:

    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.

  9. Grace @ Gracefully Baking says:

    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!

    1. Just saw them on IG – you nailed them!

  10. 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!

  11. 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!

  12. Catherine Smith says:

    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!

    1. WHAT a display! I love that.

  13. 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}}).

    1. Thanks Roseanne! Happy mother’s day!

  14. 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 🙂 

    1. What a dessert spread you’ll have!

  15. 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.

    1. I always eye up those gorgeous rose pans when I see them, but have yet to pick one up!

  16. 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.

  17. 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. 😉

    1. Nothing like the combo of orange + dark chocolate!!

  18. Michelle @ Modern Acupuncture says:

    This just looks so moist and light at the same time! I wanna put my mouth on it.
    Why am I trapped at work so I can’t run home and make this?!

  19. 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.

  20. Stephanie @ Velez Delights says:

    Looks deliciously amazing! 🙂

  21. 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!!!

    1. Congrats on your baking blog adventure!

  22. This looks so delicious! Yum!

  23. Catherine says:

    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.

  24. Cathleen @ A Taste Of Madness says:

    I can see why you are obsessed with these oranges. This cake looks amazing. It is also making me want to buy a bundt pan..

  25. 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 🙂

    1. So creative!

  26. alexandra says:

    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. 🙂

  27. 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! 

    1. Great tips, Jennifer- thank you for sharing your experience making and eating it!

  28. If you don’t have Cara Cara oranges, what type would you suggest as a substitute.

    1. Navel or valencia would be perfect.

  29. Laura | Tutti Dolci says:

    Gorgeous bundt cake, I love that orange glaze!

  30. I made this today! It was moist and delicious. I will definitely be making it again.
     Thank you for the recipe.

    1. Very happy it’s a “make again” recipe for ya!

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