Moist and Simple Orange Bundt Cake

Name: Moist and Simple Orange Bundt Cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 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)

by Sam Adler on Sep 29, 2023 (updated Dec 13, 2023) 2 comments

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4.84 stars (6 ratings)

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This post might have affiliate links, please check out my full disclosure policy.

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.

An orange bundt cake with icing on a blue patterend surface. — Top this cake with orange glaze icing.

This easy bundt cake recipe is designed to be simple yest flavorful. 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.

This cake is topped with and orange glaze icing but you can also top this cake with a citrusy lemon glaze, or a decadent chocolate glaze. All of these glazes take just 2 minutes to put together but really make a huge difference when it comes to looks!

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, especially with this pineapple upside down bundt cake!

Before we get baking I just want to assure you not to get worried about making bundt cakes. I know they can stick and everything, so make sure you read these tips on how to get a bundt cake out of pan and it will go smoothly!

Grab your favorite bundt pan and let the baking begin!

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!

INGREDIENTS NEEDED

Ingredients for an orange bundt cake. — I use fresh oranges for this cake.

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!

Creamed butter and sugar in a mixing bowl. — Cream until light and fluffy.

Wet ingredients for cake batter mixed in a bowl. — Mix until a you see a uniform batter.

Ingredients mixed in a measuring cup. — Using a measuring cup is an easy way to combine the ingredients.

The batter of an orange bundt cake. — Don’t skimp on the orange zest!

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)

Check out this handy chart!

Yield

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.