This Orange Bundt Cake is tender and moist with a refreshing orange flavor. A simple vanilla glaze is piped on top to make the cake look extra fancy.
This cake has just the right amount of orange flavor without being overpowering. You’ll need about 4 oranges total in order to have enough zest and juice. You can use any 10-12 cup bundt pan for this recipe and it will come out looking beautiful.
You’ll bake the cake first, let it cool, and then make the super easy vanilla glaze. I recommend using a piping bag to help you pipe it on top, but you can use a spoon too if needed.
A FEW NOTES BEFORE WE GET STARTED.
Room Temperature Ingredients:
Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients:
I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature:
Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Let’s bake! Preheat your oven to 350º F. Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and orange zest together on medium speed until light and fluffy, about 4-5 minutes. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk along with the orange juice to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles. Bake for 45-47 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.
Once the cake is almost cooled, mix together the sifted powdered sugar, heavy cream, and vanilla in a medium bowl until combined. Transfer glaze to a piping bag. Use the piping bag or a spoon to carefully drizzle it onto the cake. The cake is best served slightly warmed. Enjoy!
The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and orange zest together on medium speed until light and fluffy, about 4-5 minutes.
Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk along with the orange juice to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
Bake for 45-47 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.
Vanilla Glaze
Once the cake is almost cooled, mix together the sifted powdered sugar, heavy cream, and vanilla in a medium bowl until combined.
Transfer glaze to a piping bag. Use the piping bag or a spoon to carefully drizzle it onto the cake.
The cake is best served slightly warmed. Enjoy!
Notes
You’ll need about 4 oranges total in order to have enough zest and juice.
The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed.
