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An orange bundt cake with icing on a blue patterend surface.
4.84 stars (6 ratings)

Moist and Simple Orange Bundt Cake

Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 15 people
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 oranges, from the fragrant zest to the freshly squeezed juice, this cake has the perfect balance of flavor inside a moist and fluffy bundt cake.
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Ingredients

  • 1 cup (227 g) butter, (227g)
  • 2 cups (400 g) sugar, (400g)
  • ¼ cup (59.15 ml) vegetable oil
  • 3 (3) eggs, large room temperature
  • 2 ¾ cup (343.75 g) all purpose flour, 330g
  • 1 tsp (1 tsp) baking powder
  • ½ tsp (0.5 tsp) baking soda
  • ½ tsp (0.5 tsp) salt
  • 2 tsp (2 tsp) vanilla extract
  • 2 tsp (2 tsp) zest, from one orange
  • 1/2 cup (118.29 ml) orange juice
  • 1/4 cup (60 g) buttermilk, room temperature

Instructions
 

  • Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
  • Creamed butter and sugar in a mixing bowl.
    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.
  • Wet ingredients for cake batter mixed in a bowl.
    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.
  • Ingredients mixed in a measuring cup.
    In a measuring cup add the 2 tsp vanilla extract, 2 tsp zest, 1/2 cup orange juice, 1/4 cup buttermilk.
  • The batter of an orange bundt cake.
    Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
  • Cake batter in a bundt pan.
    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.
  • An orange bundt cake with icing on a blue patterend surface.
    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.

Notes

You can use bottled orange juice if you dont have any fresh oranges.
Serving: 1slice, Calories: 347kcal, Carbohydrates: 45g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 257mg, Potassium: 64mg, Fiber: 1g, Sugar: 28g, Vitamin A: 449IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg
Course: Bundt Cake, Cake, Cakes, Dessert
Author: Sam Adler
Cuisine: American
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