This Glazed Orange Bundt Cake is a slice of heaven that you are going to love! This delicious and tender cake is infused with the vibrant flavor of orange zest which makes each bite a burst of citrusy goodness. It gets not one, but two delicious glazes. The sugar glaze coats the cake with a sweet and glossy finish, while the powdered sugar glaze adds an elegant touch and an extra hint of sweetness.
This is a great choice when you're hosting a special occasion or just when you are simply craving a sweet treat. The citrusy freshness that is infused in each bite will surely impress both young and old dinner guests!
Serve this simple cake with an extra drizzle of the glaze or with a scoop of vanilla ice cream for an extra indulgent treat! This is even great served with a cup of coffee for breakfast!
Why You Will Love This Recipe
- It is delicious. The orange zest infuses the entire cake with a vibrant citrus flavor that creates a refreshing and tangy experience that you will love! The two glazes are also infused with freshly squeezed orange juice which offers even more opportunity for that fresh orange flavor to shine through!
- The texture. The tender and moist crumb of this fluffy cake is seriously perfect. The sugar glaze helps to seal in that moisture which makes this dense cake maintain its wonderful texture.
- It is beautiful. The intricate details of the bundt pan create a beautiful presentation for this cake. The glaze dripping down the sides make this cake even more beautiful. It's perfect for a centerpiece on the table for your next special occasion!
Here are notes about some of the ingredients needed to make this orange bundt cake recipe. All ingredients can be found at your local grocery store or at an online retailer, like Amazon.
- Sugar: You will need granulated sugar for the cake and sugar glaze. You will also need powdered sugar for the orange glaze that goes on the top of the cake.
- Oranges: Use fresh oranges for the zest that goes in the cake and as a garnish. Squeeze the oranges for the fresh orange juice that goes in the glazes. You will need about 4 whole oranges.
- Baking spray: I recommend baking spray with flour. I have the best luck with this and usually don't have any problems with cakes sticking to the pan.
- Butter: You will need to use room temperature butter, so be sure to take it out of the refrigerator several hours before you plan to prepare this cake.
- Eggs: This cake has 6 eggs in it!
- Heavy whipping cream: Heavy whipping cream goes in the cake and in the glaze.
- Vanilla extract
Step by Step Instructions
STEP 1: In a medium sized bowl, combine the sugar and orange zest. Using your hands, massage the orange zest into the sugar and then set it aside to rest for 15 minutes.
STEP 2: Preheat the oven to 325°F and coat the bundt pan with the baking spray, making sure to cover the entire inside with the spray.
STEP 3: In the bowl of your stand mixer fitted with the paddle attachment, cream butter on medium speed for 2 minutes, or until pale in color.
STEP 4: Add the sugar and orange zest mixture and beat on medium speed for 3 minutes, scraping the bottom and sides of the bowl with a rubber spatula, as needed.
STEP 5: Add the eggs, one at a time, beating after each addition until you no longer see yolk.
STEP 6: Add the flour and heavy cream alternatively, beginning and ending with the flour.
STEP 7: Add the vanilla and beat just until combined.
STEP 8: Carefully transfer the batter into the prepared pan and bake in the preheated oven for 1 hour 20 minutes, or until a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.
STEP 9: Remove the cake from the oven and let the cake cool in the pan for 25 minutes on a wire rack before inverting it onto the serving tray or serving plate.
STEP 10: While the cake is cooling, make the sugar glaze. In a small bowl, combine orange juice and sugar. Stir with a whisk to combine.
STEP 11: Once the cake is removed from the pan, using a pastry brush, brush the outside and and center of the warm cake with the glaze mixture. Allow the cake to cool completely.
STEP 12: To make the glaze for the top of the cake, combine the orange juice, powdered sugar and vanilla. Stir with a whisk until smooth.
STEP 13: Using a spoon, pour the glaze onto the top of the cake, allowing it to drip down the sides.
STEP 14: Garnish with orange zest, slice, serve, and enjoy!
Here are some tips for how to make this delicious orange bundt cake perfectly every time:
- If you do not have baking spray with flour, you can use regular nonstick cooking spray and flour. Spray the inside of your bundt pan with the nonstick cooking spray, sprinkle in about 2 tablespoons of flour and then tap the pan to coat the entire inside with flour. Discard the excess flour.
- If the cake doesn't easily come out of the pan, take a knife and carefully go around the edge of the cake to loosen any parts that might have gotten stuck.
- Be sure to cover the cake tightly with plastic wrap to prevent it from drying out.
- Granish with whole orange slices, if you prefer!
Yes. A tube pan would work for this recipe without having to make any adjustments. You could make this in a regular cake pan, but the recipe has not been tested for that. If you choose to do this, be sure to adjust the cooking times to ensure the cake gets baked perfectly!
Absolutely. That would be a great substitute. You could also try lime or a mixture of citrus fruits for an even more refreshing flavor!
For this recipe you really need fresh oranges for the best flavor. Not only is freshly squeezed orange juice going to give you the freshest flavor, but you will need the oranges for the zest that goes into the cake batter.
Storing and Freezing
Store leftover cake, covered tightly with plastic wrap, on the counter for up to three days or in the refrigerator for up to 5 days.
Freeze cake, wrapped in plastic wrap and then placed in a zip top bag for up to 3 months. Thaw on the counter before serving.
Other Recipes to Try
If you have leftover heavy whipping cream after making this cake, here are some recipes you could make to use it up!
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Glazed Orange Bundt Cake
For the Cake:
- 3 cups sugar
- Zest of 2 oranges
- 1 cup butter, room temperature
- 6 eggs, room temperature
- 3 cups flour
- 1 cup heavy whipping cream
- 1 tablespoon vanilla
For the Glazes:
- ¼ cup orange juice
- ¼ cup sugar
- Juice from ½ of an orange
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Orange zest for garnish
For the Cake:
- In a large bowl, combine the sugar and orange zest. Using your fingers, massage the zest into the sugar. Let rest for 15 minutes.3 cups sugar, Zest of 2 oranges
- Preheat the oven to 325°F. Spray a 12-cup bundt cake pan with baking spray with flour. Alternatively, spray the pan with nonstick cooking spray and then coat the inside thoroughly with flour, shaking out and discarding any excess flour.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium speed for 2 minutes, or until pale in color.1 cup butter, room temperature
- Add the sugar and orange zest mixture to the bowl and beat on medium speed for 3 minutes, scraping the bottom and sides with a rubber spatula as needed.
- Add the eggs, one at a time, beating between each addiiton just until you can no longer see the egg yolk.6 eggs, room temperature
- Add the flour and heavy cream, alternatively, beginning and ending with the flour.3 cups flour, 1 cup heavy whipping cream
- Add the vanilla and mix just until combined, scraping the bottom and sides with the rubber spatula as needed.1 tablespoon vanilla
- Carefully transfer the batter to the prepared bundt pan and bake in the preheated oven for 1 hour 20 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove the cake from the oven and allow it to cool for 25 minutes before carefully inverting the cake onto your serving platter.
- Combine the orange juice and sugar in a small bowl. Brush the entire outside of the cake with the orange juice glaze. Allow the cake to cool completely.¼ cup orange juice, ¼ cup sugar
- Once the cake is cool, juice ½ of an orange into a small bowl. Add the vanilla and powdered sugar, stirring well with a whisk until smooth. If the powdered sugar glaze is too thing, additional powdered sugar by the ¼ cupful, until desired consistency is reached. Sprinkle the top with orange zest.Juice from ½ of an orange, 1 cup powdered sugar, 1 teaspoon vanilla extract, Orange zest for garnish
- Pour or spoon the glaze over the top of the cake, allowing it to drip down the sides. Slice, serve and enjoy!