Our homemade Orange Cake is soft, fluffy, and full of bright orange flavor that makes every bite unforgettable. Perfect for holidays, special occasions, or just because, this moist and tender Bundt Cake always brings a smile to the table.
It's the kind of dessert that keeps people coming back, even after they swore they were done.
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I've baked more cakes than I can count and this Orange Cake is one I always look forward to. It's bright, it's tender, and it's got that citrus kick that makes every bite feel fresh.
What really gets me is brushing on the warm orange syrup. The cake's still giving off that fresh-baked smell, the syrup's steaming with citrus, and the two together just fill the kitchen. It's one of those moments where I have to stop myself from cutting a slice too soon.
The syrup soaks right into the cake, keeping it moist and loaded with orange flavor from edge to center. And with that sweet orange icing that ties it all together, this cake will always be a keeper.
Our easy Orange Cake recipe is made with simple pantry staples, so you might already have everything you need to get started straight away.
And even if it's your first time baking, you'll be serving up a treat that'll have everyone convinced you've been baking for years.
If you're craving something a little lighter but still bursting with citrus, give our Orange Yogurt Cake a try or my Boston cream pie recipe for an amazing sweet treat.
And when the holidays roll around, our Cranberry Orange Bread brings that perfect mix of tart cranberries and sweet orange glaze that always steals the show.
Ingredients
Gather the ingredients to prepare our easy homemade orange cake recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
We made our Orange Bundt Cake with all-purpose flour, but you can use cake flour if you want an even lighter, fluffier crumb.
For dairy, replace buttermilk with sour cream or plain Greek yogurt. Both bring that same tangy flavor while keeping the cake tender.
If you like a stronger citrus flavor, try adding in lemon or lime zest along with the orange.
And for the glaze, powdered sugar mixed with orange juice works just as well if you don't have heavy cream on hand.
How to make an Orange Cake
Follow along with my simple step-by-step instructions to learn how to make our orange cake in your home kitchen.
- Preheat oven to 350°F.
- Thoroughly grease a 12-cup bundt pan and set aside until needed.
- Add the flour, baking powder, baking soda, and salt to a large bowl
- Whisk to combine and set aside until needed.
- Add the orange juice and buttermilk to a large mixing cup.
- Whisk to combine.
- Add the butter, vegetable oil, granulated sugar, and orange zest to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed for 2-3 minutes, until light and fluffy.
- Add eggs one at a time.
- Beat until combined, scraping the sides and bottom of the bowl as needed.
- Add the vanilla extract to the mixture.
- Beat until combined.
- Add one-third of the dry ingredients to the wet ingredients.
- Beat until just combined.
- Add half of the buttermilk to the batter.
- Beat until just combined. Repeat, adding the remaining flour, then the remaining buttermilk. Stir with a rubber spatula to make sure it is thoroughly combined.
- Pour the batter into the prepared pan and, using a rubber spatula, smooth the batter into an even layer.
- Place the pan on the center rack of the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack to cool for 30 minutes. After 30 minutes, carefully invert the orange bundt cake directly onto the cooling rack.
- Add the orange juice and sugar to a small saucepan over medium-high heat. Cook until the juice begins to bubble. Carefully remove the pan from the heat and stir until the sugar is dissolved.
- Brush the syrup over the entire cake. The cake should still be a bit warm so that it will soak up the syrup.
- Allow the cake to cool completely before adding the frosting.
- Add the butter to the bowl of a stand mixer fitted with the paddle and whip until creamy.
- Add the powdered sugar and whip until combined.
- Add the heavy cream, orange zest, and vanilla extract to the frosting.
- Beat until smooth and creamy.
- Adjust the consistency of the frosting by adding more powdered sugar to thicken or more heavy cream to thin it out. Pipe or spread the frosting onto the cake.
- Garnish with grated orange zest.
Chef Tips
- Zest oranges before juicing. You'll get more zest and easier handling.
- Room-temperature eggs and butter help the batter mix smoothly.
- For a more robust citrus flavor, brush the warm cake with orange syrup before frosting.
Serve this Orange Cake at Sunday dinner, a backyard get-together, or an afternoon coffee with friends, and watch how fast their faces light up.
It's definitely the kind of cake that'll make you glad you baked two!
How to Store Orange Cake
Keep leftover Orange bundt Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to five days.
This cake isn't a good candidate for freezing once it's glazed, as the glaze doesn't hold up well in the freezer and can turn messy as it thaws.
But if you want to make it ahead, you can freeze the unglazed cake for up to two months, then add the orange glaze once it’s thawed.
Recipe FAQs
That's usually from overmixing the cake batter. Keep your electric mixer on medium to low speed, and stop as soon as the flour mixture disappears. That's how you keep a tender cake with a light crumb.
Most of the time, it's underbaked, or the oven door was opened too soon. Make sure your ingredients are at room temperature before getting started, and always check with a cake tester for moist crumbs before pulling it out of the oven.
Absolutely. Two 9-inch pans, a 9×13, or even a loaf pan will work. Just remember to grease the pans well with cooking spray and keep an eye on the bake time.
Yes, you can, but fresh juice always delivers brighter flavor. If you use bottled, make sure it's 100% orange juice with no added sugar.
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Orange Cake Recipe
Equipment
- 12 cup bundt pan
Ingredients
Cake
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- ¼ cup finely grated orange zest about 5 large oranges
- 3 large eggs
- 1 tablespoon vanilla extract
- ¼ cup fresh orange juice
- 1 cup buttermilk
Syrup
- ¼ cup fresh orange juice
- ¼ cup granulated sugar
Icing
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar -sifted
- 1 tablespoon heavy cream
- ½ teaspoon finely grated orange zest
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Instructions
Cake
- Preheat oven to 350°F.
- In a large bowl whisk flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, sugar, and orange zest on medium speed for 2-3 minutes, until light and fluffy. Add eggs one at a time, followed by vanilla extract. Beat until combined, scraping the sides and bottom ofthe bowl as needed.
- In a liquid measuring cup combine orange juice and buttermilk.
- Add one third of the dry ingredients to the sugar/egg mixture, beat until just combined.
- Add half of the buttermilk, beating until just combining. Repeat adding half the remaining flour, all the remaining buttermilk, then the remaomomg flour, beating between each addition.
- Stir with a rubber spatula to make sure it is completely combined.
- Thoroughly grease a 12-cup bundt pan.
- Pour the batter into the pan and smooth into an even layer.
- Place the pan on the center rack off the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack to cool in the pan for 30 minutes
Syrup
- Add the orange juice and sugar to a small saucepan over medium high heat..
- Cook until the juice begins to bubble. Carefully remove the pan from the heat and stir until the sugar is dissolved.
- After 30 minutes of cooling, carefully invert the cake directly onto the cooling rack.
- Place a large piece of parchment paper or foil under the rack to catch the syrup that drips through.
- Spoon or brush the syrup onto the cake. The cake should still be a bit warm so it will soak up the syrup.
- Allow the cake to cool completely before proceeding with the icing.
Icing
- Add the butter to the bowl of a stand mixer fitted with the paddle and whip until creamy,.
- Add the powdered sugar and whip until combined.
- Add the heavy cream, orange zest, and vanilla extract, beating until smooth and creamy.
- Adjust the consistency of the frosting by adding more powdered sugar to thicken or more heavy cream to thin it out. Drizzle the icing on top of the cooled cake.
- Garnish with grated orange zest.
Notes
- Zest oranges before juicing. You'll get more zest and easier handling.
- Room-temperature eggs and butter help the batter mix smoothly.
- For a more robust citrus flavor, brush the warm cake with orange syrup before frosting.
Fresh orange juice and zest bring out the natural citrus flavor. The zest especially packs a punch, since it holds the essential oils from the peel. Can I use bottled orange juice instead of fresh?
You can, but fresh juice always delivers brighter flavor. If you use bottled, make sure it’s 100% orange juice with no added sugar. Can I use another frosting with orange cake?
Cream cheese frosting, or vanilla buttercream, can be used. You can also make it more of a glaze and drizzle it over the cake. Can I bake this cake ahead of time?
Yes! Orange cake stays moist so that you can bake it a day in advance. Just wrap it well and frost it before serving. Can I use other citrus fruits in place of oranges?
Absolutely. Lemon, lime, or even grapefruit can work. Just adjust the sugar slightly depending on the tartness.
Melba says
Yummy!