Orange Bundt Cake (Moist + Easy Glazed Recipe)

Orange Bundt Cake is moist, tender, soaked with fresh orange syrup, and finished with a sweet citrus glaze. An easy cake recipe for brunch, dessert, or coffee breaks.

Orange Bundt Cake

This Orange Bundt Cake is soft, moist, bright, citrusy, and covered with a sweet orange glaze that drips beautifully down the sides. It is the kind of cake that works for dessert, brunch, breakfast, coffee breaks, or those “I just need a little slice” moments that turn into three slices.

The secret is the orange syrup. As soon as the cake comes out of the oven, it gets soaked with a fresh orange syrup that makes every bite tender and full of flavor. Then we add the glaze because apparently we are not quitters.

This recipe was inspired by an old family favorite my mom used to make, and it still tastes like sunshine in cake form. Sweet, tangy, simple, and perfect for citrus lovers.

Why You’ll Love This Orange Bundt Cake

• Super moist: the orange syrup soaks into the warm cake.
• Big citrus flavor: orange zest, juice, syrup, and glaze bring the flavor.
• Easy to make: no fancy decorating required.
• Great for brunch: beautiful enough for guests but simple enough for a weekend.
• Perfect year-round: especially during winter citrus season, Easter, Mother’s Day, and holidays.

The Secret To A Moist Orange Cake

The syrup is what makes this cake extra special. While the cake is still warm, the orange syrup is poured over the top so it slowly absorbs into the crumb. This gives the cake moisture, sweetness, and that fresh orange flavor in every bite.

Do not skip the zest either. Orange juice gives freshness, but orange zest gives the cake its strongest citrus flavor. Those tiny orange specks inside the cake are doing very important work.

Ingredients You’ll Need

This orange bundt cake uses simple baking ingredients plus fresh oranges for that bright, homemade flavor.

• Orange zest: the most important ingredient for a strong orange flavor.
• Orange juice: used in the cake, syrup, and glaze.
• Flour, sugar, eggs, and butter: classic cake ingredients for structure and richness.
• Orange syrup: poured over the warm cake for moisture.
• Orange glaze: sweet, tangy, and pretty on top.

Tips For The Best Orange Bundt Cake

• Grease the bundt pan well: get into every curve so the cake releases cleanly.
• Use fresh orange zest: bottled juice cannot replace the flavor of zest.
• Add syrup while warm: warm cake absorbs the orange syrup better.
• Let the cake cool before glazing; otherwise, the glaze will melt right off.
• Do not overbake: remove the cake when a toothpick comes out clean or with a few moist crumbs.

Can I Make This Cake Ahead?

Yes. This cake is a great make-ahead dessert because the orange syrup keeps it moist. You can bake it one day ahead, let it cool completely, cover it, and glaze before serving.

How To Store an Orange Bundt Cake

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let chilled slices sit at room temperature for a few minutes before serving for the best texture.

Can I Freeze It?

Yes. Freeze the cake without the glaze for best results. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.

Orange Bundt Cake Recipe

I hope you try this delicious Orange Bundt Cake at home. It is bright, moist, sweet, and perfect with coffee, tea, or a big glass of milk.

Print Recipe

4.34 from 9 votes

Orange Bundt Cake

Moist orange bundt cake soaked with fresh orange syrup and topped with a sweet citrus glaze. Perfect for brunch, dessert, or coffee breaks.

Prep Time10 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: French

Keyword: bundt cake, cake recipes, citrus bundt cake, glazed orange cake, moist orange cake, orange bundt cake, orange pound cake

Servings: 16 slices

Calories: 322kcal

Author: Tiffany Bendayan

Ingredients

For Orange Bundt Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs
• Zest of 4 oranges

For Orange Syrup

• 1/2 cup fresh orange juice
• 1/2 cup granulated sugar

For Orange Glaze

• 3/4 cup powdered sugar
• 2 tablespoons fresh orange juice

US Customary - Metric

Instructions

Make Cake

• Preheat oven to 325°F. Grease a bundt pan thoroughly.
• In a mixer bowl, cream butter and sugar until light and fluffy, about 3 minutes.
• Add eggs one at a time, mixing well after each addition. Add orange zest.
• Add flour and baking powder, mixing until just combined.
• Spread batter evenly into prepared pan.
• Bake 45 to 55 minutes, or until toothpick comes out clean.

Make Syrup

• While cake bakes, heat orange juice and sugar in a saucepan over medium heat until sugar dissolves.

Soak Cake

• Remove warm cake from oven. Poke holes in bottom of cake with skewer.
• Slowly pour orange syrup over warm cake.
• Cool completely.

Glaze

• Whisk powdered sugar and orange juice until smooth.
• Unmold cooled cake and drizzle glaze over top.

Notes

• Fresh orange juice gives the best flavor.
• Do not skip the syrup, it keeps cake extra moist.
• Store covered at room temperature 2 days or refrigerate 5 days.
• Freeze unglazed cake up to 2 months.
• Add more juice for thinner glaze.

Nutrition

Serving: 1slice | Calories: 322kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 18mg | Potassium: 105mg | Sugar: 37g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

More Bundt Cake Recipes You May Like

Pistachio Bundt Cake Recipe

Irresistible Lime Cream Cheese Mini Bundt Cake

Moist Vanilla Chocolate Bundt Cake