This Moist and Simple Orange Bundt Cake is made with fresh oranges and topped with an orange glaze icing. Every slice is infused with the flavor of orange, from the fragrant zest to the freshly squeezed juice, this cake has the perfect balance of flavor inside a moist and fluffy bundt cake.
This easy bundt cake recipe is designed to be simple and approachable. Even as a professional pastry chef, I still prefer the more simple and easier to make desserts. With clear instructions and simple ingredients, you’ll be amazed at how easily you can assemble and bake this cake to perfection!
When it comes to this orange bundt cake, using natural orange flavor is my top choice! The combination of freshly grated orange zest and freshly squeezed orange juice adds a vibrant taste that will take your cake to the next level. The zest brings a fragrant citrus aroma, while the juice infuses the cake with a bright and tangy flavor.
Top this bundt cake with an easy to make orange glaze icing and you have a dessert ready to impress!
Bundt cakes are one of my favorite cakes to make because the design is already built in so theres no worrying about how to decorate. You can also top this cake with a citrusy lemon glaze, or a decadent chocolate glaze.
To make sure you cake comes out pretty read these tips on how to get a bundt cake out of pan.
WHY YOU SHOULD MAKE THIS RECIPE
- This bundt cake is easy to make and looks impressive!
- The flavor of this cake is bright and flavorful from using fresh orange zest and juice.
- The orange icing takes it over the top!
- Butter – Provides richness and flavor to the cake, contributing to its moist texture and enhancing the overall taste.
- Sugar – Not only adds sweetness to the cake but also plays a vital role in tenderizing the crumb and ensuring a soft texture.
- Vegetable Oil – Adds moisture to the cake, helping to keep it moist and tender even after baking.
- Eggs – Act as a binding agent and provide structure to the cake. They also contribute to the cake’s texture and help it rise during baking.
- All-Purpose Flour – The main dry ingredient in the recipe and serves as the base for the cake. It provides structure and stability to the batter.
- Baking Powder & Baking Soda – These leavening agents create a rise and lift in the cake.
- Salt – A touch of salt enhances the overall flavor of the cake and balances the sweetness of the other ingredients.
- Vanilla Extract – Adds a delightful aroma and flavor to the cake, enhancing the overall taste profile and providing a touch of warmth.
- Fresh Orange Zest & Orange Juice – Zest from the orange adds a fragrant citrus aroma and a burst of intense flavor to the cake. The freshly squeezed orange juice not only enhances the orange flavor but also contributes to the moistness of the cake.
- Buttermilk – Adds tanginess and tenderness to the cake while helping to activate the leavening agents, resulting in a light and fluffy texture.
HOW TO MAKE ORANGE BUNDT CAKE
Prepare for baking: Preheat the oven to 350 F. Heavily spray a 10-cup bundt pan with baking spray.
Cream butter and sugar: In the bowl of a hand or stand mixer fitted with the paddle attachment, add the butter and sugar. Mix on low-medium speed for 2 minutes until light and fluffy.
Add wet ingredients: To the butter and sugar, add vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
Assemble dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and kosher salt and mix lightly.
Mix in orange and form cake batter: In a measuring cup, add the vanilla extract, orange zest, orange juice, and buttermilk. Alternate adding the dry and wet ingredients in thirds, starting and ending with the dry ingredients.
Pour, bake, and cool: Pour the batter into the prepared bundt cake pan. Bake for 50-55 minutes or until the cake is set and the sides are pulling away from the pan. Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely. Slice, serve, and enjoy!
HOW MUCH JUICE AND ZEST COME FROM ONE ORANGE?
When it comes to extracting juice and zest from oranges, the amount can vary depending on the size and juiciness of the fruit. As a general guideline, one large orange typically yields approximately 1/2 cup (120 ml) of fresh orange juice and about one tablespoon (15 ml) of zest.
|Oranges||Orange Juice||Orange Zest|
|1||1/2 cup (120 ml)||1 tablespoon (15 ml)|
|2||1 cup (240 ml)||2 tablespoons (30 ml)|
|3||1 1/2 cups (360 ml)||3 tablespoons (45 ml)|
This cake is big enough to feed between 12-15 people depending on how big you cut the slices.
TIPS FOR RECIPE SUCCESS
- To ensure a smooth and well-incorporated batter, make sure your eggs and buttermilk are at room temperature. This allows for better emulsification and helps the ingredients blend seamlessly, resulting in a more uniform and tender cake.
- Spoon the all-purpose flour into the measuring cup and level it off with a straight edge for accurate measuring. Avoid scooping directly from the bag, as it can lead to densely packed flour, resulting in a dry and dense cake.
- When adding the dry and wet ingredients to the batter, it’s important to alternate between them in thirds. This technique helps in achieving a well-mixed batter without overmixing, resulting in a tender and evenly baked cake.
- Over mixing can lead to a dense and tough cake. Mix the ingredients until just combined, being careful not to overdo it. Once the dry ingredients are incorporated into the batter, stop mixing.
- Learn How To Get Bundt Cakes Out Of A Pan to ensure no breaking or crumbling!
STORAGE AND FREEZING
Storage: Once the bundt cake has completely cooled, store it in an airtight container or tightly wrap it in plastic wrap to maintain its freshness. The cake can be stored at room temperature for up to 3 days. It can also be stored in the fridge for 4-5 days.
Freezing: Wrap the fully cooled cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It’s recommended to freeze the cake without any glaze or icing. The cake can be frozen for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.
Moist and Simple Orange Bundt Cake
- 1 cup butter (227g)
- 2 cups sugar (400g)
- ¼ cup vegetable oil
- 3 eggs large room temperature
- 2 ¾ cup all purpose flour 330g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
- 2 tsp zest from one orange
- 1/2 cup orange juice
- 1/4 cup buttermilk room temperature
- Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
- Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
- In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
- In a measuring cup add the 2 tsp vanilla extract, 2 tsp zest, 1/2 cup orange juice, 1/4 cup buttermilk.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt cake pan.
- Bake for 50-55 minutes or until the cake is set and the sides are pulling away from the pan.
- Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely. Once cool frost with orange glaze icing.