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.

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 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 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. Oh Sally! What a glorious cake this is. I baked this orange delight last night to take into work today, let’s just say it disappeared within an hour! Thankfully I managed to steal myself a piece……so dreamy…….it’s definitely getting added to my list of go to cakes. I’m thinking chocolate glaze next time, though that might just tip me over the edge! xx

  2. Sally!! First, I LOVE your recipes! I have not made one that disappoints! Second, I’m in love with this bundt cake! We live abroad so sometimes ingredients are hard to find. I really wanted to try this so I improvised with what I had. I used our locally grown oranges (I live in Ghana) and evaporated milk and it still turned out incredible! I did add a handful of craisins, sliced almonds and chocolate chips!! Yes, I did add all of that! Because, those are not things I normally have on hand, but thanks to some amazing people back in California (my home state) I just got an awesome care package, and so naturally I HAD to do it!! Thank you, once again, for an amazing recipe!!

    1. Strawberry juice would be a wonderful addition, but I’m unsure if the amount should change. My guess is maybe a little less strawberry juice. Hard to say for sure since I’ve never tried it. Let me know if you do!

  3. I made this cake for Mother’s Day, and it was awesome! 
    Any tips for converting the recipe to gluten free?? My friend is celiac and has requested this for her birthday, but I have no gf baking experience. 

  4. I just made this for my mom’s birthday and she loved it! The only problem I had was that the center was still moist. I baked it for 50 minutes n the toothpick was clean so not sure what I did wrong? But I will do it again because regardless it was soon good! 

  5. Hi Sally , baked this orange bundt cake yesterday night . I cannot tell you how happy I was !!  

  6. You can use a mix of yogurt and regular milk, but I wouldn’t use ALL yogurt. Too thick for the cake and would yield a much too heavy crumb.

  7. Hi Sally, I prepared this cake yesterday (with normal oranges) and it is good but not perfect. Some questions: 1) when I added the orange juice the mix became different with small lumps and even at the end there was some liquid that won’t be integrated to the mix at all -is this normal?; 2) after the cake was baked I notice the consistency is not like “spongy” like yours in the picture but more compact (althought it is definetely totally cooked) and very oily -could I use less butter? And do you think it was because I didnt use the bundt pan but an angel cake ine and it was too tall? I hope you have some time, because the taste is so good but I would love to have a perfect one like yours 🙂 THANKS!

    1. Hi Silvana– did you whisk the mixture together so it was evenly combined? You don’t want any liquid not mixed into the batter. I suspect the final texture of your cake to be compact, dense, and oily because the batter wasn’t fully mixed. You could reduce the butter if you’d like. And I would stick with a bundt pan here.

  8. Hi Sally! Quick question: I recently made the glazed lemon poppy seed bundt cake (which was phenomenal by the way! My coworkers devoured it in a matter of minutes!) and I was wanting to make a glazed orange lemon poppy seed bundt cake. Would you recommend just adding poppy seeds to this recipe and keeping everything the same, or should I use the lemon poppy seed bundt cake recipe and just change it to orange? I’m worried that adding poppy seeds to this recipe might make it too dry (i.e. poppy seeds absorbing the moisture) and I’m worried that replacing the lemons with oranges in the lemon poppy seed bundt cake recipe might make it too sweet. What would you recommend?

  9. How about that cake flour? Did you sift it? Make sure you’re not using all-purpose (see note though!) or any other flour 🙂

  10. Hi Sally
    I tried this cake today…the taste turned out great however while I was cutting it the cake kept crumbling n falling apart….there were small crumbs all over

  11. Hi Sally I made your Orange Cake but it stuck to the pan..sadly I want to make it again, Can I make it into a sheet pan cake instead..?

  12. Hi Sally, this looks delicious. I can’t wait to try it out in the lovely new Nordic Ware Heritage bundt pan I got for Christmas. I have a question. I love my bundt cakes dense and moist. Any suggestions for modifying this recipe, or is it dense and moist as is? Thanks!

    1. Hi Deb! Excited for you to try it. It’s pretty moist and soft, but not light. I’d say it’s more on the dense side.

  13. Hi! I made this cake thrice in a week, because these were so good! For the first time, I didnt add any add ons. On the second trial, I separated some batter and added cocoa powder and marbled it into the rest of the batter. Did not significantly change the flavour but it was pretty. The third time, it may be because i was greedy but i added a cup of chocolate chips and they all stuck to the bottom of the pan! Thankfully it could be covered with a thick chocolate ganache glaze. All in all, wonderful recipe! Thank you for sharing 

  14. Honestly, my mother makes a fabulous orange Bundt Cake. I asked for the recipe and she was busy and not at home to share it with me, so I came to Sally, my go-to for cake recipes. I swear by your very vanilla cupcakes. That vanilla bean frosting is my default for almost any cake. I was making this cake, and almost cried after adding the orange juice and zest. Not because the arthritis in my hands was screaming from the zesting and squeezing, but because it looked like the batter had seized for some reason and the juice just wasn’t getting in. I committed and went ahead with the recipe and served the cake to my husband after work. He was awe-struck staring at me like I grew another head.

    This cake is a hit, definitely.

    1. Hi Rabeea! I do not recommend replacing the creamed butter with oil– two very different textures and results.

  15. This cake has become a favorite for my family, friends, and all hangers-on. I’ve used the cara caras, blood oranges, Mandarins, and today some beautiful, sweet ruby grapefruit my neighbor brought me from her tree. You really must try the grapefruit version, Sally: it’s bright sunshine in your mouth.

    Thanks so much for your generosity in sharing all of your recipes with us. Every one that I’ve tried is a keeper.

    Love to you and yours,

  16. Hi Sally, I’m going to bake this cake for my aunt’s birthday however I don’t have a bundt cake pan like yours but I do have a springform cake pan. Do you think it could work for this recipe? Thank you so much! 

    1. Hi Valerie! I really suggest a bundt cake pan for this cake– OR how about a 9×13 cake pan. Do you have one of those?

  17. Hi Sally!

    Congrats on the new baby. She is so precious! I would like to make this recipe but I’m having trouble finding good oranges to use this time of year. Would I use the same measurements of orange juice and sugar if I use store bought orange juice instead of freshly squeezed? And do you think the outcome will be just as good? Or should I just pick a different recipe to make? You’re definitely not lacking in delicious desserts to choose from! 🙂

    1. Thanks Sherry! I do suggest using fresh oranges/juice/zest for this orange bundt cake. Bottled OJ is a little too heavy and I have found that the bundt cake is a bit wet (too moist) when using it. It does work, but I would reduce slightly. Or choose a different recipe 🙂

  18. Hi! I received some mini bundt cake pans for Christmas and I’m looking for some orange-y recipes to test them out. This cake looks delicious, and I’d love to try making it. Are there any suggestions you’d make for someone looking to make 6 mini cakes instead of one big one? (Except maybe doubling the glaze?)

    1. Hi Tinx! There’s a little too much batter for only 6 bundt cakes, so you may end up with more than 6. No other suggestions– just a shorter bake time of course. I don’t think you’d need to double the glaze.

  19. Hi there, I’d like to try out this cake. Question, the cake flour substitute weighs 373g, should I use it all or use 300g? Thanks!

  20. Would this fit into a 10-cup bundt pan or is the 12-cup essential? I have both but my 10-cup is prettier 🙂

  21. Sally, made this for the first time. It tasted great. I thought it was pretty dense then looked at your pictures again and realized yours appeared as dense as well. Is there a modification to make it sponger?
    Thanks Dave

    1. Hi Dave! This is close to a pound cake, so it’s very moist and a little dense. You can try adding a little more baking powder to lighten up the crumb, but I haven’t tested it. Make sure you’re using sifted cake flour.

  22. 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.

  23. 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!

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