The Ultimate Moist & Easy Orange Bundt Cake with Zesty Orange Glaze
Indulge in the pure delight of this Moist and Simple Orange Bundt Cake, a true testament to the power of fresh ingredients and straightforward baking. Each luscious slice is a burst of vibrant citrus flavor, infused with the aromatic zest and bright, tangy juice of fresh oranges. Crowned with an irresistible orange glaze icing, this cake achieves the perfect harmony of flavor and texture, delivering a moist and fluffy experience that is simply unforgettable.
As a professional pastry chef, I often find that the most satisfying desserts are those that are both simple to prepare and bursting with authentic flavor. This easy orange bundt cake recipe embodies that philosophy perfectly. Forget complicated techniques and endless steps; with clear, concise instructions and readily available ingredients, you’ll be amazed at how effortlessly you can bake this cake to absolute perfection! It’s designed to bring gourmet quality to your home kitchen, making it an ideal choice for bakers of all skill levels, from novices to seasoned pros.
The secret to the unparalleled taste of this orange bundt cake lies in its commitment to natural, fresh orange flavor. We harness the full potential of oranges by incorporating both freshly grated orange zest and freshly squeezed orange juice. This dynamic duo creates a vibrant, multi-layered citrus profile that artificial flavorings simply cannot replicate. The finely grated zest releases intense essential oils, imparting a fragrant aroma that fills your kitchen as the cake bakes, promising a delightful treat. Simultaneously, the tangy juice saturates the cake crumb, ensuring an incredibly moist texture and a bright, refreshing taste that truly elevates every bite.
While our signature orange glaze icing is the perfect complement, this versatile bundt cake also shines with other toppings. For a delightful twist, consider a zesty lemon glaze, offering a slightly different citrus note, or perhaps a rich, decadent chocolate glaze for a luxurious contrast. Each of these glazes can be whipped up in mere minutes, yet they contribute significantly to the cake’s visual appeal and overall flavor experience, transforming a simple cake into a stunning centerpiece.
Bundt cakes hold a special place in my heart due to their inherent elegance and simplicity. The distinctive fluted design of a bundt pan means the decoration is already built-in, eliminating the stress of intricate frosting techniques. This makes them perfect for any occasion, from casual family gatherings to more formal celebrations. The beautiful shape alone is enough to impress, and with recipes like our popular pineapple upside down bundt cake, the possibilities are endless for creating show-stopping desserts with minimal fuss.
Before you dive into the delightful world of bundt cake baking, let me ease any apprehension you might have. It’s a common concern that bundt cakes can stick to the pan, potentially ruining that beautiful design. But fear not! With the right preparation, achieving a perfect release every time is entirely achievable. I highly recommend taking a moment to read my essential tips on how to get a bundt cake out of the pan. Following these simple steps will ensure a smooth, intact cake, making your baking experience truly enjoyable and stress-free. With these pointers, you’ll be well on your way to baking a masterpiece!
So, gather your ingredients, grab your favorite bundt pan, and let the joyous journey of baking this extraordinary orange bundt cake begin!
WHY THIS ORANGE BUNDT CAKE IS A MUST-BAKE
- **Effortlessly Impressive:** This bundt cake is renowned for being incredibly easy to prepare, yet it consistently delivers a visually stunning and impressive result. The unique design of the bundt pan does all the hard work, ensuring your cake looks professionally baked with minimal effort, making it ideal for hosting or a delightful family treat.
- **Bursting with Natural Citrus Flavor:** Unlike cakes that rely on artificial extracts, this recipe heroes fresh oranges. The generous inclusion of both orange zest and juice imbues every bite with an authentic, bright, and intensely flavorful citrus profile that is truly invigorating and aromatic.
- **Unbeatable Moist & Fluffy Texture:** Thanks to carefully balanced ingredients like buttermilk and vegetable oil, this cake boasts an exceptionally moist crumb that remains tender for days. It’s fluffy, never dry, providing a delightful mouthfeel that perfectly complements its vibrant taste.
- **The Perfect Finishing Touch: Orange Glaze:** The optional, but highly recommended, orange glaze icing takes this cake from delicious to absolutely divine. It adds an extra layer of bright orange flavor and a beautiful sheen, enhancing both the taste and presentation.
- **Versatile for Any Occasion:** Whether it’s a casual brunch, an elegant afternoon tea, a festive holiday gathering, or simply a treat for yourself, this orange bundt cake is perfectly suited. Its appealing flavor and presentation make it a crowd-pleaser for any event.
ESSENTIAL INGREDIENTS FOR YOUR ORANGE BUNDT CAKE
Crafting the perfect orange bundt cake begins with selecting the right ingredients. Here’s a closer look at what you’ll need and the vital role each component plays in achieving that wonderfully moist and flavorful result:
- Unsalted Butter: This foundational ingredient provides unparalleled richness and a delicious buttery flavor to the cake. It contributes significantly to the tender, moist crumb and ensures a luxurious mouthfeel. Using unsalted butter allows you to control the total salt content in the recipe.
- Granulated Sugar: Beyond just sweetness, sugar is crucial for tenderizing the cake’s crumb, helping it stay soft and light. It also aids in caramelization during baking, contributing to a beautiful golden crust, and works with the butter to create a light and fluffy base when creamed.
- Vegetable Oil: A key player in keeping this bundt cake exceptionally moist and tender. Unlike butter, which can solidify when cool, oil remains liquid, ensuring the cake stays soft and fresh for several days after baking. It also helps to prevent a dense texture.
- Large Eggs: Eggs are multi-taskers in baking! They act as essential binding agents, holding the cake structure together, and contribute to its rich flavor. When whisked, they incorporate air, which helps the cake rise, while also adding to its overall tenderness and moisture. Ensure they are at room temperature for better emulsion.
- All-Purpose Flour: This is the primary structural component of our cake. It provides the necessary gluten development to give the cake its form and stability. Proper measuring of flour is critical – too much can lead to a dry, dense cake, while too little can result in a crumbly one.
- Baking Powder & Baking Soda: These are our leavening agents, working in harmony to create the desired rise and airy texture. Baking powder is double-acting, providing lift both when mixed with liquid and when exposed to heat. Baking soda reacts with acidic ingredients (like buttermilk and orange juice) to produce carbon dioxide, creating a light and fluffy crumb.
- Salt: A small but mighty ingredient! Salt doesn’t just add its own flavor; it balances and enhances all the other flavors in the cake, particularly the sweetness of the sugar and the brightness of the orange. It makes the cake taste more complex and well-rounded.
- Vanilla Extract: This classic flavoring agent adds a delightful warmth and depth to the cake’s aroma and taste. It complements the bright orange notes beautifully, creating a more sophisticated and comforting flavor profile. Always use good quality vanilla for the best results.
- Fresh Orange Zest & Orange Juice: The stars of the show! The finely grated zest, derived from the outermost layer of the orange peel, is packed with aromatic essential oils that deliver an intense, fragrant citrus punch. The freshly squeezed orange juice not only amplifies this vibrant flavor but also introduces crucial moisture and acidity, contributing to the cake’s tender crumb and activating the baking soda for a perfect rise. Don’t skimp on these fresh components!
- Buttermilk: This often-overlooked ingredient is magical in cakes. Its acidity tenderizes the gluten in the flour, resulting in an incredibly soft and fine crumb. It also reacts with the baking soda to provide extra lift and a subtle tangy flavor that beautifully complements the orange, adding complexity without being overwhelming.
STEP-BY-STEP GUIDE: BAKING YOUR PERFECT ORANGE BUNDT CAKE
Follow these detailed steps to ensure your orange bundt cake comes out perfectly moist, flavorful, and beautifully shaped every time. Preparation is key for a seamless baking experience!
- **Step 1: Prepare for Baking:** Begin by preheating your oven to 350°F (175°C). This ensures the oven is at a consistent temperature when the cake goes in, promoting even baking. Next, meticulously prepare a 10-cup bundt pan. This is perhaps the most crucial step for a clean release. Heavily spray the entire interior surface of the pan with a high-quality non-stick baking spray (one that contains flour is ideal). Ensure every nook and cranny is coated to prevent sticking.
- **Step 2: Cream Butter and Sugar:** In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter and granulated sugar. Beat on low-medium speed for a full 2 minutes. This creaming process is vital; it incorporates air into the mixture, which contributes to the cake’s light and fluffy texture, and ensures the butter and sugar are perfectly emulsified until they are visibly light in color and fluffy in consistency.
- **Step 3: Integrate Wet Ingredients:** To the creamed butter and sugar mixture, add the vegetable oil and mix again on medium speed until fully combined and smooth. Then, crack in the large, room-temperature eggs, one at a time. Mix thoroughly after each addition, allowing each egg to fully incorporate before adding the next. This prevents the batter from curdling and creates a uniform mixture.
- **Step 4: Assemble Dry Ingredients:** In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Mixing these dry ingredients together beforehand ensures they are evenly distributed throughout the batter, leading to consistent leavening and seasoning. Mix lightly to combine without overworking.
- **Step 5: Infuse Orange Flavor and Form Batter:** In a liquid measuring cup or small bowl, combine the vanilla extract, fresh orange zest (the more vibrant, the better!), freshly squeezed orange juice, and room-temperature buttermilk. Now, it’s time to combine your wet and dry mixtures. Alternate adding the assembled dry ingredients and the orange-buttermilk mixture to the wet batter in thirds. Always start and end with the dry ingredients. Mix on low speed just until each addition is incorporated. Be very careful not to overmix the batter, as this can develop the gluten too much and result in a tough cake. Stop mixing as soon as no streaks of flour are visible.
- **Step 6: Pour, Bake, and Cool:** Carefully pour the prepared cake batter evenly into your meticulously greased bundt cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles. Bake for 50-55 minutes. The cake is done when a wooden skewer or toothpick inserted into the thickest part comes out clean, and the sides of the cake begin to pull away from the edges of the pan. Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 15-20 minutes. This crucial cooling time allows the cake to firm up, making it less likely to break when inverted. After this initial cooling, carefully flip the bundt cake over onto a cooling rack to release it completely. Allow it to cool entirely before slicing, glazing, serving, and savoring every delightful bite!
ORANGE YIELDS: JUICE AND ZEST GUIDE
Understanding the yield from fresh oranges is incredibly helpful when baking, especially when a recipe calls for specific amounts of zest and juice. The quantity can naturally vary based on the orange’s size, ripeness, and juiciness. However, as a dependable general guideline, a single large orange will typically provide around 1/2 cup (120 ml) of fresh, vibrant orange juice and approximately one tablespoon (15 ml) of fragrant zest. Knowing this helps you plan your ingredient shopping and ensures you have enough citrus power for your bundt cake.
To make things even easier, refer to this handy chart below which outlines the approximate yields for multiple oranges. This ensures you’re always prepared for the perfect citrus infusion in your baking!
| Number of Oranges | Approximate Orange Juice Yield | Approximate Orange Zest Yield |
|---|---|---|
| 1 Large Orange | 1/2 cup (120 ml) | 1 tablespoon (15 ml) |
| 2 Large Oranges | 1 cup (240 ml) | 2 tablespoons (30 ml) |
| 3 Large Oranges | 1 1/2 cups (360 ml) | 3 tablespoons (45 ml) |
SERVING SUGGESTIONS AND YIELD
This generous orange bundt cake is perfectly sized to feed a crowd, making it an excellent choice for gatherings, potlucks, or family celebrations. Depending on how generously you slice it, this beautiful cake can comfortably serve between 12 to 15 people. Each slice is substantial enough to satisfy, delivering a delightful citrus treat that everyone will enjoy. For smaller servings, you can easily get 15 portions, ensuring there’s enough to go around.
EXPERT TIPS FOR BUNDT CAKE PERFECTION
Achieving a flawless bundt cake is within your reach! Follow these expert tips to ensure your orange bundt cake comes out perfectly moist, beautifully shaped, and utterly delicious every single time.
- **Room Temperature Ingredients are Non-Negotiable:** For a truly smooth, well-emulsified batter and an evenly textured cake, always ensure your eggs and buttermilk are at room temperature before you begin. Cold ingredients can cause the batter to seize and curdle, preventing them from blending seamlessly. Room temperature ingredients combine more easily, creating a more uniform batter that results in a tender and consistently baked cake. Plan ahead by taking them out of the refrigerator at least 30-60 minutes before you start baking.
- **Accurate Flour Measurement is Key:** Over-measuring flour is a common baking pitfall that leads to dry, dense cakes. To avoid this, use the “spoon and level” method: gently spoon the all-purpose flour into your measuring cup until it overflows, then level it off with the straight edge of a knife or a flat spatula. Never scoop directly from the bag, as this compacts the flour and can add up to 25% more flour than needed.
- **Master the Alternating Addition Technique:** When incorporating the dry and wet ingredients into your creamed mixture, the alternating method is paramount. Add the dry ingredients in three parts, alternating with the liquid ingredients (like your buttermilk and orange juice mixture) in two parts. Always start and end with the dry ingredients. This technique helps to maintain a balanced batter consistency, prevents overmixing of the gluten, and ensures all ingredients are evenly distributed, leading to a tender and uniformly baked cake.
- **Avoid the Peril of Overmixing:** Once you begin adding the flour, mix the batter only until the dry ingredients are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour too much, resulting in a tough, chewy, and dense cake. A light hand and careful attention during this stage will yield a wonderfully soft and tender crumb.
- **Flawless Bundt Pan Preparation:** A perfectly released bundt cake is a thing of beauty. Invest in a high-quality non-stick baking spray (preferably one with flour in it) and spray every crevice of your bundt pan thoroughly. Don’t forget the center tube! For extra assurance, you can lightly dust the sprayed pan with flour, tapping out any excess. Learning How To Get Bundt Cakes Out Of A Pan correctly will save you from common baking frustrations and ensures your cake maintains its intricate design.
- **Don’t Overfill the Pan:** Bundt pans come in various sizes (typically 10-12 cups). Ensure you are using the correct size, and do not overfill the pan. A good rule of thumb is to fill the pan no more than two-thirds full. Overfilling can lead to the batter overflowing during baking, creating a messy situation and an unevenly baked cake.
- **The Toothpick Test is Your Friend:** To confirm your cake is fully baked, insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean with no wet batter attached, your cake is ready. If there are moist crumbs, bake for a few more minutes and retest. Avoid opening the oven door too frequently during baking, as this can cause the cake to sink.
STORAGE AND FREEZING GUIDELINES FOR FRESHNESS
To ensure your delicious orange bundt cake stays fresh and enjoyable for as long as possible, follow these simple storage and freezing instructions:
Proper Storage for Lasting Freshness: Once your beautiful bundt cake has completely cooled to room temperature (this is critical to prevent condensation and sogginess), it’s essential to store it correctly. Place the cake in an airtight container or wrap it tightly in several layers of plastic wrap. This method helps to maintain its moisture and protects it from drying out. When stored at room temperature, away from direct sunlight and heat, the cake will remain wonderfully fresh and delicious for up to 3 days. If you prefer to extend its shelf life further, you can store it in the refrigerator for 4-5 days. Be aware that refrigeration can sometimes alter the texture slightly, so bringing it back to room temperature before serving is often preferred for the best experience.
Freezing for Future Enjoyment: If you’re planning to bake ahead or simply want to preserve your cake for a longer period, freezing is an excellent option. For best results, ensure the cake is completely cooled before wrapping. Wrap the cake tightly first in plastic wrap, making sure there are no exposed areas, and then follow with a layer of heavy-duty aluminum foil. This double wrapping technique is crucial for preventing freezer burn and maintaining the cake’s quality. It is highly recommended to freeze the cake without any glaze or icing, as these can become watery or separate upon thawing. Your orange bundt cake can be safely stored in the freezer for up to 3 months. When you’re ready to indulge, simply transfer the frozen cake to the refrigerator overnight to thaw. For the best flavor and texture, allow the cake to come to room temperature before adding your desired glaze and serving.
This Moist and Simple Orange Bundt Cake is more than just a recipe; it’s an invitation to experience the joy of baking with fresh, natural flavors. Its ease of preparation combined with its stunning presentation and irresistible taste makes it a truly special dessert. Whether you’re an experienced baker or just starting out, this recipe promises a delightful outcome that will be cherished by all who taste it. So, don’t wait—bring the sunny, vibrant essence of fresh oranges into your kitchen today and bake a bundt cake that will undoubtedly become a new family favorite!
Moist and Simple Orange Bundt Cake
Pin
Review
SaveSaved!
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.
-
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. -
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.
-
In a measuring cup add the 2 tsp vanilla extract, 2 tsp zest, 1/2 cup orange juice, 1/4 cup buttermilk.
-
Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
-
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. Once cool frost with orange glaze icing.
