There’s something undeniably elegant about a bundt cake. It feels nostalgic and celebratory all at once—simple enough for an afternoon slice with coffee, yet beautiful enough to place at the center of a brunch table. This Orange Bundt Cake is bright, tender, and deeply aromatic, with layers of citrus flavor woven into every bite.
Originally developed as a loaf cake, this recipe has been carefully adjusted to bake perfectly in a large bundt pan. The batter has been increased evenly to ensure a full, generous cake with that classic bundt shape. To elevate the texture even further, buttermilk is added for moisture and balance, replacing half of the oil for a softer crumb. A touch of vanilla pudding mix brings richness and that bakery-style tenderness that keeps the cake moist for days.
Finished with a simple orange glaze that settles into the curves of the cake, this bundt is cozy, sunny, and timeless—perfect for late winter citrus season, spring gatherings, or anytime you need a little brightness baked into your day.
Ingredients
For the Orange Bundt Cake
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Fresh orange zest
- Vegetable oil
- Buttermilk
- Fresh orange juice
- Large eggs
- Vanilla extract
- Vanilla instant pudding mix
For the Orange Glaze
- Powdered sugar
- Orange zest
- Fresh orange juice
Equipment Needed
- Large bundt pan (10–12 cup capacity)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Microplane or fine grater
- Citrus juicer
- Measuring cups and spoons
- Silicone spatula
- Cooling rack
How to Make the Orange Bundt Cake
Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Generously grease a large bundt pan, making sure to coat all the crevices. Lightly flour if desired for extra insurance against sticking.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and vanilla pudding mix. Set aside.
Infuse the Sugar with Orange Zest
In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly moist—this step releases the citrus oils and intensifies the orange flavor throughout the cake.
Combine the Wet Ingredients
Add the vegetable oil, buttermilk, and orange juice to the sugar mixture and whisk until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Bring the Batter Together
Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter should be smooth and pourable, but avoid overmixing to keep the crumb tender.
Bake
Pour the batter evenly into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Bake for 45–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Cool and Release
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a cooling rack to cool completely before glazing.
Make the Orange Glaze
In a small bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth and pourable. Adjust the consistency with more juice or powdered sugar as needed.
Drizzle the glaze over the cooled bundt cake, letting it naturally cascade down the sides and settle into the grooves.
Baking Tips for Best Results
- Use room temperature eggs for a smoother batter.
- Don’t skip the zest-sugar step—it makes a noticeable difference in flavor.
- Grease the pan thoroughly, especially if your bundt pan has an intricate design.
- If the cake browns too quickly, loosely tent with foil during the last 10 minutes of baking.
- For deeper citrus flavor, substitute lemon or blood orange zest for part of the orange zest.
Frequently Asked Questions
Can I use bottled orange juice?
Fresh juice is highly recommended for the best flavor, but bottled can be used in a pinch.
What does the pudding mix do?
It adds richness, moisture, and a soft bakery-style texture without altering the flavor significantly.
Can I make this ahead of time?
Yes. This cake actually improves in texture after a day, making it ideal for advance baking.
Can I freeze this cake?
The unglazed cake freezes well for up to 2 months. Thaw completely before glazing.
Storage
Store the glazed cake covered at room temperature for up to 3 days or refrigerated for up to 5 days. Bring to room temperature before serving for best texture.
Serving Occasions & Cozy Pairings
This orange bundt cake is perfect for:
- Brunch spreads and baby showers
- Spring and Easter gatherings
- Afternoon tea or coffee breaks
- Gifting to neighbors or friends
Pair with whipped cream, fresh berries, or a cup of hot tea for a simple but elegant dessert moment.
This Orange Bundt Cake is bright, plush, and quietly luxurious—the kind of bake that feels both effortless and special. With its citrus-forward crumb and soft, glazed finish, it’s a recipe you’ll come back to whenever you want something sunny, cozy, and beautifully timeless.
Orange Bundt Cake with Citrus Glaze
Equipment
- Large bundt pan (10–12 cup capacity)
- Large mixing bowl
- Medium mixing bowl
- Silicone spatula
- Microplane or fine grater
- Citrus juicer
Ingredients
Orange Cake Batter
- 3¾ cups all-purpose flour
- 1⅛ teaspoons baking powder
- ⅜ teaspoon salt
- 2 tablespoons vanilla instant pudding mix dry
- 1½ cups granulated sugar
- 3 tablespoons fresh orange zest
- ½ cup vegetable oil
- ½ cup buttermilk
- 1⅛ cups fresh orange juice
- 4 large eggs
- 1½ tablespoons vanilla extract
Orange Glaze
- 1½ cups powdered sugar
- zest of 1 orange
- 3 tablespoons fresh orange juice
Toppings (Optional)
- Edible Flowers
- Orange Zest
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C) and generously grease a large bundt pan, making sure to coat all crevices well.
- In a medium bowl, whisk together the flour, baking powder, salt, and vanilla pudding mix until evenly combined.
- In a large mixing bowl, add the granulated sugar and orange zest and rub them together with your fingers until fragrant and slightly moist.
- Add the vegetable oil, buttermilk, and orange juice to the sugar mixture and whisk until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and gently stir just until combined, being careful not to overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Tap the pan gently on the counter to release any air bubbles.
- Bake for 45–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Cool the Cake
- Allow the cake to cool in the pan for 15 minutes.
- Carefully invert the cake onto a cooling rack and allow it to cool completely before glazing.
- Make the Glaze
- In a small bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth and pourable.
- Drizzle the glaze evenly over the cooled cake, allowing it to drip naturally down the sides.
Notes
Store the glazed cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
