Orange Bundt Cake

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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 on cake stand, sliced


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.



Orange Bundt Cake on cake stand, unsliced

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  • 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 1/2 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 3/4 tablespoon of vinegar added to 3/4 cup milk.
  • Chocolate: Replace 1/4 cup flour with unsweetened cocoa powder or stir in a 1/2 cup of your favorite chocolate chips like dark chocolate chips or white chocolate chips.

Orange Cupcakes

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.



  • 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.

Orange Bundt Cake on cake stand, sliced

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Orange Bundt Cake

  • Yield: 16 servings
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 35 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

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. 


  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter , softened
  • 2 cups sugar
  • 4 large eggs
  • 2 oranges , zested
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice
  • 3/4 cup buttermilk
  • 1/4 cup powdered sugar


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.

  2. Sift together the flour, baking powder, baking soda, and salt.

  3. Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.

  4. Add in the eggs one at a time, then add the vanilla extract and orange zest.

  5. In a bowl, combine orange juice, buttermilk, and vanilla extract.
  6. Add in the orange juice, then half the flour.

  7. Add in the buttermilk then the remaining flour until just combined.

  8. Pour the batter into you bundt cake pan and bake 50-55 minutes.

  9. Let cake cool at least 20 minutes before removing from bundt pan.

Nutrition Information

Yield: 16 servings, Amount per serving: 340 calories, Calories: 340g, Carbohydrates: 52g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 73mg, Sodium: 210mg, Potassium: 79mg, Fiber: 1g, Sugar: 33g, Vitamin A: 440g, Vitamin C: 2g, Calcium: 31g, Iron: 1g

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Keyword: Orange Bundt Cake

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. If you mean a 9×13 pan, then yes though it may take a bit longer to bake in the oven. Make sure to check the middle with a toothpick. When it comes out clean, it’s done. Enjoy!