Fresh, vibrant, and bursting with flavor, this Orange Bundt Cake is one delicious treat. Made from scratch and finished with an orange glaze.
What’s in this Orange Bundt Cake Recipe?
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!
- All-Purpose Flour: Gives the cake structure.
- Leavening: Baking powder and baking soda give this cake a one-two punch of lift!
- Kosher Salt: Enhances the natural flavor of the cake and balances the sweetness of the glaze.
- Unsalted Butter: Adds moisture and richness to the cake.
- Sugar: Granulated sugar sweetens the cake, while powdered sugar sweetens the glaze without making it gritty.
- Eggs: Adds richness and structure to the cake.
- Sour Cream: Adds so much moisture and a delicious tangy flavor to the cake.
- Milk: Adds moisture to the cake.
- Orange Extract: Adds a vibrant orange flavor to the cake.
- Orange Zest: Enhances the orange flavor and adds a pop of freshness.
- Orange Juice: Adds rich orange flavor to the glaze.
Pro Tip: 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.
Variations on Orange Bundt Cake with Glaze
You can easily change up the flavor of this cake by using a different type of citrus. Blood orange or cara cara orange can add a sweet raspberry-like flavor to the cake, while lemon or grapefruit will make this cake even zestier.
A Bundt cake is made in a Bundt pan, which is specifically designed to yield a moist and thick cake.
Bundt cakes have a hole in the center to allow for better airflow in the oven and promote a more even bake. This can help to avoid dense, underbaked batter in the middle of the cake.
You can frost a Bundt cake with buttercream frosting, but I opted to drizzle mine with a fresh orange glaze made simply from orange juice and powdered sugar.
Yes, but it will likely take less time to bake this way!
You should flip a warm Bundt cake after it has cooled for just about 20 minutes. Trying to flip it right away could cause it to break apart, and waiting too long could cause it to get stuck to the pan.
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.
How to Store
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.
How to Freeze
Make sure that the cake is thoroughly cooled before wrapping it in plastic wrap or aluminum foil and placing it in a Ziplock bag or airtight container. It will keep well for up to 3 months and can be thawed at room temperature to serve.
Serving Suggestions
Top this fresh and fruity Bundt cake with the included glaze recipe, or try cream cheese frosting or whipped cream instead. A drizzle of brown butter or lemon curd would also be delicious.
For a more indulgent dessert, service slices with scoops of vanilla bean ice cream or cups of cheesecake mousse.
Orange Bundt Cake Recipe
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
- Take time to properly grease the Bundt pan for easier removal.
- 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!