Fresh, vibrant and bursting with flavor, this orange bundt cake is one delicious treat. Made from scratch and finished with an orange glaze.
Glazed Orange Bundt Cake Recipe
Things just got delicious with this fresh orange bundt cake.
Perfect to enjoy during Easter and throughout the summer, this simple bundt cake is so tasty!
Drizzled in a sweet and tangy glaze, this is a great occasion cake, or enjoy with a piping hot cup of coffee.
Be sure to check out my Lemon Bundt Cake too!
Why You’ll Love this Orange Bundt Cake Recipe:
- Easy: Made with basic ingredients, it doesn’t take long to make this cake before it gets baked in the oven.
- Kid-friendly: Kids will go crazy for this sweet cake and it’s also a great recipe to get them involved in the kitchen.
- Make ahead: This bundt cake has a fairly long shelf life, so it’s a great option if you are planning to serve it for an occasion.
How to Make Fresh Orange Bundt Cake from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the dry ingredients.
- Cream together the butter and sugar and mix in the eggs.
- Mix in the sour cream, milk, and orange extract, then the zest.
- Mix in the dry ingredients.
- Pour into a prepared bundt tin and bake.
- Once cool, drizzle with the glaze.
Once your cake has cooled and been glazed, transfer it to a large airtight container. It will keep well in the refrigerator for up to 5 days. If decorating with fresh orange slices, it’s best to do this just before serving so that they stay nice and fresh.
Yes! Bundt cakes freeze really well. I prefer to freeze without the glaze, but you can do them glazed. Make sure that the cake is fully cooled before wrapping in plastic wrap or foil and place in a bag or container. It will keep well for up to 3 months and can be thawed at room temperature to serve.
The trick for easy removal is to grease the pan with Crisco and then flour it. I like to take a paper towel and spread the Crisco to every little nook and cranny. Don’t forget the center of the pan.
After you grease it, put about ¼ cup of flour in and rotate the pan so the flour spreads and coats all of it. I do this with the pan on its side over the trash can so that any flour that falls out goes directly into the garbage. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump. Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
Recipe Tips and Tricks
- Don’t over mix the batter when you add the flour in. Over mixing can cause the gluten to develop too much which can lead to your orange bundt cake being chewy rather than soft and fluffy.
- Be sure to prepare your bundt tin well for easy removal.
- Let the cake cool completely before glazing and storing.
This orange bundt cake is so perfectly fresh and vibrant and thanks to the sour cream it comes out wonderfully moist. Perfect to share with company, but easy to eat yourself!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Glazed Orange Bundt Cake
Ingredients
For the Cake
- 1½ cups all-purpose flour 180 grams
- 2½ teaspoons baking powder 10 grams
- 1¼ teaspoons kosher salt 4 grams
- ¼ teaspoon baking soda
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ¾ cup granulated sugar 150 grams
- 3 large eggs 150 grams, room temperature
- 1 cup sour cream 227 grams, room temperature
- ⅓ cup milk 76 grams, room temperature
- 2 teaspoons orange extract 8 grams
- 4 tablespoons orange zest 12 grams, from 2 oranges
For the Glaze
- 2 cups powdered sugar 226 grams
- 3 tablespoons orange juice 43 grams
- ⅛ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat the oven to 350°F. Grease and flour a bundt pan thoroughly and set aside.
- In a small bowl, combine the flour, baking powder, salt, and baking soda. Set aside.1½ cups all-purpose flour, 2½ teaspoons baking powder, 1¼ teaspoons kosher salt, ¼ teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 1 minute. Add in the eggs and beat for another minute. Add in the sour cream, milk, orange extract, and orange zest and beat to combine. Add in the orange zest and stir.1 cup unsalted butter, ¾ cup granulated sugar, 3 large eggs, 1 cup sour cream, ⅓ cup milk, 2 teaspoons orange extract, 4 tablespoons orange zest
- Add in the flour mixture and stir until the flour is integrated.
- Pour the batter into the prepared bundt pan and place into the oven to bake for 40 minutes or, until a toothpick inserted comes out clean or with moist crumbs.
- To make the glaze, combine all of the glaze ingredients in a small bowl. Using a whisk, mix until a smooth glaze has formed.3 tablespoons orange juice, ⅛ teaspoon kosher salt, 2 cups powdered sugar
- Once the cake has cooled, remove it from the bundt pan and place onto a plate or cake stand. Drizzle the glaze over the top of the cake and let it run down the sides. For added optional garnish, zest more orange zest over the top of the glaze. Let set for a few minutes, then slice and serve.
Notes
- A lot of people balk at making bundt cakes because it is difficult to remove the cake from the pan once it is baked. The trick for easy removal is to grease the pan with crisco and then flour it. I like to take a paper towel and spread the crisco to every little nook and cranny. Don’t forget the center of the pan. After you grease it, put about ¼ c of flour in and rotate the pan so the flour spreads and coats all of it. I do this with the pan on its side over the trash can so that any flour that falls out goes directly into the garbage. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump. Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
- Don’t over mix the batter when you add the flour in. Over mixing can cause the gluten to develop too much which can lead to your orange bundt cake being chewy rather than soft and fluffy.
- Let the cake cool completely before glazing and storing.
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Thank you for this great recipe!
My one and only question is: I make Bundt cakes all the time, why is my cake literally 3″ high?! IDK what went wrong, as I used baking powder and baking soda as directed and both boxes don’t expire until 2025! All other ingredients were at room temp and I did not overmix. Hope you can advise me, thx very much!
Hmm, it sounds like your oven temperature may be off. I would suggest getting an oven thermometer to be sure. Oven temperature can vary by up to 25°F from what the built-in display reads! I also recommend using a kitchen scale to ensure you have the proper amounts of ingredients, as moisture can also be a factor in a sunken cake.
Thanks very much for your quick reply and suggestions, I will try both. The cake was delicious but appears undercooked, even with the tester coming out dry. Thx again!