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. 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!

  2. 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.

  3. 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.

    1. Happy birthday, Shoba! What a delicious cake you made to celebrate 🙂 Glad you enjoyed this recipe!

  4. 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!!

    1. This would make A LOT of mini muffins – but you can certainly do it. I’m unsure of the bake time.

  5. 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.

  6. 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.

  7. Hi Sally! This recipe came out so delicious and moist! I will definitely be using this recipe all the time. I did feel it to be a little too tangy for my taste. How can I tone down on the strong orange flavor? Do I add less fresh orange juice or scale down on the zest?
    Thank you!

    1. I’m so glad you enjoyed it, Hiba! To lessen the orange flavor you can reduce the amount of orange zest you use without making any other changes. Also be sure that you are only using the outer bright orange layer of skin and leave behind the bitter white pith.

  8. I just got the Bundt “Lotus” pan which is a lot smaller than I anticipated (online shopping, oy). Nordic Ware says it’s a 5 cup pan even though it looks smaller to me. Do you think halving your recipe would work?

    1. Yes you can certainly try cutting this in half for a smaller pan. Let me know if you try it!

  9. Hi sally
    I made this cake and it came out great except that it was reallly dense in taste, can i cut a bit on butter??

  10. I actually had the exact same problem. It wasn’t swimming in butter, but it actually sank rather than rise and was super dense and oily with large bubble holes (for lack of a good technical term). Weird! There’s nothing I did differently than the recipe and everything was room temperature, perhaps just slightly cooler if any at all. I used regular buttermilk. I also didn’t feel like the batter never came together…as soon as i added the juice, everything sort of curdled. I continued on thinking it would come together as I added the flour and buttermilk. It seemed to come together in the end, but didn’t bake normally at all. I do live at 6000′ altitude so perhaps that was part of the issue. Just not sure.

    1. Hi Kristina, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

    2. I’m from South Africa, I tried this recipe in a round baking tin. Also had the same issue with the cake sinking. It also browned beautifully but was not cooked on the inside which was quite a challenge to eventually fix. Followed the recipe to the letter but not sure what I did wrong. Reading this blog a month later to check if I missed anything. All I can think of is the baking tin may have been the problem or I overbeat the batter. Nonetheless the cake when done was absolutely delicious! Extremely moist with a dense texture – just the way I prefer. Despite my hiccups this recipe is still one of my favorites!

  11. Hey Sally!!
    I just made the cake (since there’s not much else to do for the time being). I substituted buttermilk for dialuted greek yoghurt and some water. So far the cake seems great. I’m waiting for it to cool down so I can slice it and see if it has cooked through.

    1. I’m glad you were able to make it work and I hope you love it!

  12. Tried the cake and absolutely loved it! I just substituted the buttermilk with plain yogurt and used 1.5 tsp baking powder instead of the baking soda and used clementines since I didn’t have oranges, will definitely bake it again soon, thnx for your great recipes, i also tried your banana bread with cream cheese frosting and it was amazing!

  13. Made this today and it is delicious, as expected from your cake recipes. I made my own buttermilk, and I halved the recipe as I didnt want that much cake in my house to tempt me. Used normal salustiana oranges. added a few tablespoons of cream cheese to my glaze. thanks again, love your cakes.

  14. This cake is sensational!! I had an abundance of eggs and oranges to use, so this recipe was perfect, as well as easy! Incredible orange flavour, which somehow makes it not too sweet, and sooo moist! I used my Nordicware Heritage bundt tin for the first time to make this, and despite struggling a little to get it out, I got there in the end and it looked stunning. Thanks for another fantastic recipe Sally, I’ll be making this again for sure! 🙂

  15. I have so much luck with all your recipes except pound/bundt cakes! I have trouble with all pound cakes! Not sure what i am doing wrong. Heavy and dense, just weird. It tastes ok, but I’m not happy with how it looks. We did just finish your swiss roll that was amazing. I’ve made that a lot!! Thanks Sally

  16. Gary Violette says:

    This turned out perfect! Ive read some other comments and I don’t get it. I do have a degree in Chemistry, and so, I can follow the recipe exactly, and that’s the only thing I can see that would result in some of the “epic failures”. I did substitute oat milk and cashew butter but, other than that, it came out as expected. Im serving it at Easter today. Thanks Sally for a great cake.

  17. Hello! This recipe looks amazing and excited to try it tom. Just one question can I substitute the orange for lemons?

  18. Does this cake need to be refrigerated after baked? Thanks so much.

  19. Made this yesterday. Truly excellent. Very moist, with a subtle orange flavor. I followed the recipe exactly, however, since I cannot leave things alone, I added dried cranberries and chopped pecans. (About 3\4 cups each) Outstanding! I will definitely be making this again.

  20. So I made this cake needing to do both, (make the cake flour with the corn starch and all purpose flour and also making the soured milk with white vinegar and 2% milk). I was able to use 2 oranges from our tree for the zest and juice. I fell in love with this cake. Using 1-1/4 cups of sugar in the batter and 1 cup of confectioners sugar in the glaze was perfectly sweet enough for my taste. This recipe will definitely be making a return appearance (alot). Thank you……..

  21. Hi Sally,

    I want to try making cake this weekend! If you did add dark chocolate as you mentioned, how much would you add and when 🙂

    1. Hi Tia, you can add 1 cup of dark chocolate chips to this cake batter. Fold them in after you add the buttermilk.

  22. Dear Sally, I recently came across your website and I am obsessed with your fool-proof recipes! Thank you. For this cake, can I replace the buttermilk with greek yogurt? if so, how much?

    1. Hi Mathini, thank you so much! I recommend sticking to the recipe. You need liquid buttermilk in this cake batter.

      1. Mathini Jayaballa says:

        Thank you for your prompt reply! I ll definitely try it!

  23. So moist and flavourful!! Made it 3 times in a week. Everyone who has it raves about it and asks for the recipe!

  24. how do you think this would be in mini loaf pans?

  25. Wondering if this cake would also be good with a Chocolate Glaze…? Any suggestions to make that work?

    1. Hi Torie! I think chocolate would pair wonderfully with the bright orange flavors of this cake. I recommend using my chocolate ganache or the chocolate glaze from my banana donuts recipe.

  26. Wonderfully moist and delicious cake! I did add a bit of orange zest to the glaze and it gives a little kick, but absolutely loved it!

  27. Hi Sally,
    This was my Grandad’s favourite type of cake as his mom used to make it for him when he was a little boy. He passed away this morning and I decided to make it in memory of him. My family loved it and I’m sure he would have loved it, too. Thank you for the recipe. ❤️

  28. Hi Sally,

    I have celiac so I usually bake your stuff GF with great results. I wanted to try this with the cheesecake swirl from the carrot bundt cake recipe. Would you recommend still using cake flour with this, or stick to all purpose GF flour?


    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, We haven’t tested this recipe with gluten free flour so I’m unsure of the results. Let us know if you try it!

    2. Amanda Bennefield says:

      Hi Sarah, I made it tonight with Cup4Cup all purpose GF flour and it worked beautifully! Honestly, the first time I have been able to make a delicious GF cake from scratch. So glad to have found Sally’s website. 🙂

  29. Dear Sally

    Greetings from Tanzania East Africa! I tried this recipe…..and ooh my it was so moist and crumbly. My family loved it so much! Thanks for sharing!

  30. Hello Sally, thank you for your recipes, I love this one too and want to try the other bundt recipes. I was wondering if I could make it in a 6inch bundt pan and reduce the ingredients by half. Will that work?

    1. Sorry Sally, I meant 6 cup bundt pan.

    2. Stephanie @ Sally's Baking Addiction says:

      Hi Ellie, Yes cutting this recipe in half would likely work in your 6 cup bundt pan. I’m unsure of the exact bake time needed.

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