Orange Bundt Cake
Orange Bundt Cake
This Orange Bundt Cake is moist and full of delicious orange flavour that comes from a whole orange and fresh orange zest. Then an orange sugar glaze is drizzled over and into the baked cake, taking it to the next level. So delicious.
A perfect cake for all occasions.
This is a great cake for any time of year, for brunch, dessert or with your afternoon tea. But I especially like to make it for the holiday season! There’s just something so delicious about adding fresh oranges to baking during the Christmas season. This cake is wonderful for Christmas brunch, or served with orange whipped cream for dessert. You can even add chopped fresh cranberries to the batter to make it extra festive (see my tip below for how to do that)! Speaking of orange cakes, have you tried my Orange Chocolate Bundt Cake over on my other blog?! It’s amazing.
Serving suggestions + an easy recipe for Orange Whipped Cream:
This cake is wonderful served on it’s own with a light dusting of powdered sugar. If you really want to kick it up a notch though, make a batch of orange whipped cream to serve alongside it. Here’s a quick recipe: 500 mL whipping cream (heavy cream), 2 tbsp granulated sugar, 1/2 tsp vanilla extract, 2 tbsp freshly squeezed orange juice, 2 tsp fresh orange zest. Use a stand mixer to mix until stiff peaks form.
Orange Bundt Cake Recipe Tips
- ORANGES: Use large whole oranges (about 4 inches wide ones), with clean rinds. You will need 2 oranges: one for the cake, and one for the orange sugar glaze.
- BLENDING: You can use a stand blender or food processor to blend the orange. Just make sure to purée the orange until it’s smooth.
- ORANGE SUGAR GLAZE: Use 1/2 cup fresh orange juice for the glaze. This makes the cake extra moist and orangey!
- THE BATTER: The batter is thick, not runny. This is just the nature of Bundt cakes.
- PAN SIZE: Use a 10-cup bundt pan for this cake.
- PREPARE THE BUNDT PAN: I use a flour/oil baking spray to prepare all of my pans. You can also grease the pans with butter and dust with flour. Just make sure to prep it well, without proper pan preparation the cake will not slide out of the pan easily (or at all).
- LET IT COOL: Once the cake is baked and removed from the oven, make sure to let it rest in the pan for about 15 minutes before turning it out onto a plate. If you don’t let it rest, it’s more likely that the cake will stick to the pan.
- SERVING: This cake is best served the day it is made.
- STORING: Make sure to cover/store this cake and any leftovers, in an air tight container or it will dry out (bundt cakes dry out easily). It can be kept at room temperature.
- FREEZING: This cake freezes well. Store in an airtight container or freezer bag.
Don’t skip the orange sugar glaze!
One of the best things about this cake is the orange sugar glaze that seeps into the orange cake! It makes the cake extra moist and adds more fresh orange flavour. This recipe calls for 1/2 cup of orange juice, but I’ve added up to 3/4 cup before…we like it orangey! So so good.
Fresh orange juice mixed with sugar. You can use juice from a fresh orange or regular orange juice.
Poke the cake with a knife (I like to use a metal skewer), then gently pour on the glaze, letting it soak into the cake.
A Tasty Flavour Option: Cranberry Orange Cake
If you love the combination of oranges with cranberries, you can make this a Cranberry Orange Bundt Cake! Just mix about 3/4 cup of chopped cranberries into the batter and bake.
Orange Bundt Cake
Ingredients
Orange Cake:
- 1 large orange
- orange zest (from the 1 orange listed)
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Orange Glaze:
- 1/2 cup orange juice (about 1 fresh orange)
- 1/4 cup granulated sugar
Garnish:
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350 degrees F.
- Wash and dry the orange. Zest the orange rind and set the zest aside.orange zest (from the 1 orange listed)
- Now cut the rest of the orange into chunks (remove any seeds) and add it to a blender or food processor. Process until creamy and smooth.1 large orange
- Using a stand mixer cream together the butter and sugar until smooth.1/2 cup butter, 1 cup granulated sugar
- Add the eggs, one at a time.2 large eggs
- Then add the vanilla.1 tsp vanilla extract
- Mix in the orange zest and puréed orange.
- In a separate bowl whisk the flour, baking powder and salt.2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp salt
- To the butter/orange mixture add the dry ingredients and mix gently.
- Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour (or you can use an oil/flour spray, these are great for prepping pans).
- Spread the cake batter into the prepared pan. Use a rubber spatula to smooth the batter, it will be thick.
- Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
- While the cake is cooling, combine the ingredients for the orange glaze.1/2 cup orange juice, 1/4 cup granulated sugar
- Gently poke the cake with a knife then slowly pour the orange juice/sugar mixture into the cake, letting it soak in.
- Sprinkle the top of the cake with powdered sugar.1 tbsp powdered sugar
- Serve and enjoy!
I hope you love this orange cake recipe! Have a delicious day!
