Orange Bundt Cake is an easy fruity spring cake bursting with fresh orange flavor made with butter and buttermilk for a rich pound cake texture.
Vanilla Pound Cake gets a beautiful citrus flavor makeover with this new bundt Cake Recipe. Golden brown and dusted with powdered sugar, this Orange Bundt Cake is a stunning dessert for any holiday or special occasion.
ORANGE BUNDT CAKE
The next time you are making a pound cake, skip the loaf pans and bake it in a bundt pan instead. With a few adjustments, you can easily upgrade your favorite pound cake recipes into a cake fit for birthday celebrations or special occasions.
Orange Bundt Cake is a citrus flavor cake that is perfect in the winter and early spring when fresh oranges are super ripe! Enjoy this easy, delicious cake from Christmas to Easter for breakfast, brunch, or dessert! This bundt cake goes just as good with a cup of coffee as it does with a scoop of Vanilla Ice Cream.
Every melt-in-your-mouth crumb of Orange Bundt Cake is packed with orange flavor. This bundt cake recipe uses 2 oranges for the orange zest plus fresh orange juice. Either use one of your zested oranges for the orange juice, or store bought juice if you are saving the oranges for something else.
This Orange Bundt Cake is tasty all on its own but try glazing it with honey, chocolate, or frosting for more sweetness. Make a delicious glaze for this cake by warming Cream Cheese Frosting or Buttercream Frosting before pouring over a cooled cake. For a Chocolate Orange Bundt cake, drizzle it with Chocolate Ganache.
If this is your first time making a bundt cake, the most important step is to make sure you grease your bundt pan. You don’t lose a part of your Orange Bundt Cake when you flip it over. Even with a non-stick pan, you will need to brush it with oil or shortening and dust with flour before adding the cake batter.
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VARIATIONS ON ORANGE BUNDT CAKE
- Lemon: Easily make this a Lemon Bundt Cake by substituting lemon juice and lemon zest for the orange juice and orange zest.
- Cranberries: Add a ½ cup fresh or dried cranberries to your Orange Bundt Cake for a delicious Christmas flavored dessert.
- Sour Cream: Instead of buttermilk, you can use sour cream or greek yogurt in this bundt cake recipe. If you want a buttermilk substitute, use ¾ tablespoon of vinegar added to ¾ cup milk.
- Chocolate: Replace ¼ cup flour with unsweetened cocoa powder or stir in a ½ cup of your favorite chocolate chips like dark chocolate chips or white chocolate chips.
To make this Orange Bundt Cake into citrus flavor cupcakes, line or grease a 12 cup muffin tin. Divide cake batter evenly between muffin cups. You should have enough orange cake batter for 24 cupcakes, or two batches. Bake cupcakes for 18-22 minutes, or until a toothpick comes out clean with slightly moist crumbs.
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HOW TO STORE ORANGE BUNDT CAKE
- Serve: You can keep your Orange Bundt Cake at room temperature for up to 2 days in an airtight container.
- Store: Refrigerate Orange Bundt Cake for up to 1 week in an airtight container or covered with plastic wrap.
- Freeze: An Orange Bundt Cake can be frozen for up to 6 months. Wrap cooled cake tightly with aluminum foil or plastic wrap before freezing.
- Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
- Sift together the flour, baking powder, baking soda, and salt.
- Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
- Add in the eggs one at a time, then add the vanilla extract and orange zest.
- In a bowl, combine orange juice and buttermilk.
- To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
- Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
- Pour the batter into you bundt cake pan and bake 50-55 minutes.
- Let cake cool at least 20 minutes before removing from bundt pan.