Glazed Orange Bundt Cake is a delightfully moist, fragrant, and eye‑catching cake that feels like sunshine on a plate. With its tender crumb, bright citrus flavor, and irresistible glossy finish, this cake is perfect for brunches, celebrations, or just a cozy afternoon treat. Whether you choose the hot syrup soak or the silky cold glaze—or both—each bite bursts with orange goodness that feels both refreshing and indulgent. In this post, we’ll walk through everything you need to know to make this cake confidently, plus helpful tips, storage advice, and answer common questions along the way.
Why You’ll Love This Recipe
This Glazed Orange Bundt Cake stands out because it strikes the perfect balance between light and rich. The orange zest and juice infuse the batter with bright citrus flavor, while the hot syrup or cold glaze adds a sugary shine that keeps every bite moist. It’s soft enough to enjoy with a cup of tea but elegant enough for special occasions. Plus, the steps are easy to follow—even if you’re new to bundt cakes—making it one of those recipes that’s both beginner‑friendly and impressive.
Ingredients
Cake Batter
- 250 grams lightly salted butter at room temperature
- 345 grams fine granulated sugar (about 1 ¾ cups)
- 4 large eggs
- 5 ml vanilla extract (1 teaspoon)
- 420 grams cake flour (about 3 cups, packed)
- 25 ml baking powder (5 teaspoons)
- Finely grated rind of 2 oranges
- 190 ml orange juice (about ¾ cup)
- 60 ml milk (¼ cup)
Hot Syrup
- 100 grams fine granulated sugar (½ cup)
- 125 ml orange juice (½ cup)
Cold Glaze
- 125 grams confectioner’s sugar (1 cup)
- 20 ml orange juice (use less if too loose)
Decoration
- Edible flowers
- 125 ml berries (½ cup)
Step‑by‑Step: How to Make Glazed Orange Bundt Cake
1. Preheat and Prep
Preheat your oven to 180°C (160°C fan / 350°F / Gas Mark 4). Grease your bundt pan thoroughly so the cake releases easily after baking.
2. Cream Butter and Sugar
In a stand mixer or with a hand beater, cream together butter and sugar until light and fluffy—about 5–10 minutes. This step incorporates air for a tender crumb.
3. Prepare Dry Ingredients
Sift (or whisk) flour and baking powder together three times to aerate and ensure no lumps.
4. Add Eggs
Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Add the vanilla extract and scrape down the bowl to make sure everything is fully combined.
5. Combine Wet and Dry
Remove the bowl from the mixer. Fold in the flour mixture in three parts, alternating with orange juice and finishing with the milk. Lastly, fold in the grated orange rind.
6. Bake
Spoon the batter into your prepared bundt pan and bake for ~40 minutes. If your oven is fan‑assisted, the time may be shorter. You can also use the batter for cupcakes; they bake in about 12 minutes.
7. Make the Hot Syrup
While the cake bakes, combine sugar and orange juice in a saucepan and boil for 5–7 minutes until thick and syrupy.
8. Soak the Cake
Once the cake is baked, pour the hot syrup over the warm cake and return it to the oven for 5 minutes to let the syrup set.
9. Cool and Release
Allow the cake to rest in the pan for approximately 10 minutes. Then, run a thin knife along the edges to loosen it, place a serving plate on top, and gently invert the pan, giving it a soft shake until the cake releases.
10. Make the Cold Glaze
Mix confectioner’s sugar with orange juice until smooth and lump‑free. When the cake is cool but not cold, spoon the glaze over the top. The residual heat will melt it into a silky finish.
11. Decorate
Use the back of a spoon to spread glaze on the inner walls of the cake ring, then top with berries and edible flowers for a beautiful presentation.
Helpful Tips
- Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature to ensure even mixing.
- Don’t Overmix: Fold ingredients gently; overmixing can make the cake tough.
- Test for Doneness: Insert a toothpick into the center of the cake—if it comes out clean, the cake is fully baked and ready to be removed from the oven.
- Zest First, Juice Later: Always zest your oranges before juicing them, as it’s much easier to grate the rind from a whole fruit.
- Proper Cooling: Let the cake cool slightly before removing from the pan to prevent breaks.
Substitutions and Variations
- Gluten‑Free Option: Substitute a 1‑to‑1 gluten‑free flour blend and add ¼ tsp xanthan gum for structure.
- Dairy‑Free Version: Use dairy‑free butter and plant milk like almond or oat milk.
- Festive Twist: Add 125 ml dried cranberries tossed in a tablespoon of flour to the batter so they don’t sink.
- Extra Citrus Punch: Add a tablespoon of lemon zest along with orange zest.
- Nutty Addition: Fold in ½ cup chopped almonds or walnuts for texture.
Storage Instructions
Room Temperature: Store in an airtight cake container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Let come to room temperature before serving.
Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil; freeze up to 3 months. Thaw overnight in the fridge.
Nutritional Information
One serving of Glazed Orange Bundt Cake (based on 12 servings) typically contains:
- Calories: ~520 kcal
- Carbohydrates: High, due to sugar and flour
- Fats: From butter and any added dairy
- Protein: Low
- Vitamin C: Present from orange juice and zest
Keep in mind that nutritional values can vary depending on ingredient brands and portion sizes.
Serving Suggestions
This cake pairs beautifully with a cup of tea or coffee, a scoop of vanilla ice cream, or a dollop of whipped cream. Fresh berries not only decorate but add a tart contrast to the sweet glaze. Serve slices on vintage plates for brunches or afternoon tea gatherings.
Frequently Asked Questions About Glazed Orange Bundt Cake
What makes this bundt cake so special?
This cake’s combination of orange juice, zest, and rich buttery crumb creates a flavor profile that is bright yet comforting. The glaze adds a glossy finish that keeps the cake moist and eye‑catching.
Can I use other citrus fruits?
Yes! Grapefruit, lemon, or lime can be substituted. Just adjust the zest and juice amounts to match the citrus strength you prefer.
Can I skip the syrup or glaze?
You can use either the hot syrup or cold glaze alone, but using both adds the best texture and flavor. The hot syrup soaks in while the cold glaze adds shine.
Is a bundt pan required?
A bundt pan gives this cake its signature shape and texture. A tube pan or springform pan can work but may yield different results.
How do I keep the cake from sticking?
Grease the pan well and allow the cake to cool slightly before turning out. Running a thin knife around the edges helps release it.
Final Thoughts
Thank you for exploring this Glazed Orange Bundt Cake recipe with me! It’s one of my favorites because it brings vibrant citrus flavor together with a tender, buttery crumb that’s both comforting and elegant. Whether you’re baking for family, friends, or just because, this cake delivers on taste and presentation. Enjoy the ease of the recipe, the delicious fragrance filling your kitchen, and the smiles it brings to the table. Happy baking and thank you for being part of this food‑loving community!
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Glazed Orange Bundt Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Glazed Orange Bundt Cake is bright, moist, and packed with citrus flavor. Topped with a hot syrup and silky glaze, it’s perfect for brunches, holidays, or everyday desserts. Easy to make and beautiful to serve. Try it today!
Ingredients
Cake Batter:
250 g lightly salted butter, room temperature
345 g fine granulated sugar (approx. 1¾ cups)
4 large eggs
5 ml vanilla extract (1 tsp)
420 g cake flour (approx. 3 packed cups)
25 ml baking powder (5 tsp)
Finely grated rind of 2 oranges
190 ml orange juice (approx. ¾ cup)
60 ml milk (¼ cup)
Hot Syrup:
100 g fine granulated sugar (½ cup)
125 ml orange juice (½ cup)
Cold Glaze:
125 g confectioner’s sugar (1 cup)
20 ml orange juice (adjust as needed)
Decoration:
125 ml berries (½ cup)
Edible flowers
Instructions
1. Preheat and Prep
Preheat your oven to 180°C (160°C fan / 350°F / Gas Mark 4). Grease your bundt pan thoroughly so the cake releases easily after baking.
2. Cream Butter and Sugar
In a stand mixer or with a hand beater, cream together butter and sugar until light and fluffy—about 5–10 minutes. This step incorporates air for a tender crumb.
3. Prepare Dry Ingredients
Sift (or whisk) flour and baking powder together three times to aerate and ensure no lumps.
4. Add Eggs
Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Add the vanilla extract and scrape down the bowl to make sure everything is fully combined.
5. Combine Wet and Dry
Remove the bowl from the mixer. Fold in the flour mixture in three parts, alternating with orange juice and finishing with the milk. Lastly, fold in the grated orange rind.
6. Bake
Spoon the batter into your prepared bundt pan and bake for ~40 minutes. If your oven is fan‑assisted, the time may be shorter. You can also use the batter for cupcakes; they bake in about 12 minutes.
7. Make the Hot Syrup
While the cake bakes, combine sugar and orange juice in a saucepan and boil for 5–7 minutes until thick and syrupy.
8. Soak the Cake
Once the cake is baked, pour the hot syrup over the warm cake and return it to the oven for 5 minutes to let the syrup set.
9. Cool and Release
Allow the cake to rest in the pan for approximately 10 minutes. Then, run a thin knife along the edges to loosen it, place a serving plate on top, and gently invert the pan, giving it a soft shake until the cake releases.
10. Make the Cold Glaze
Mix confectioner’s sugar with orange juice until smooth and lump‑free. When the cake is cool but not cold, spoon the glaze over the top. The residual heat will melt it into a silky finish.
11. Decorate
Use the back of a spoon to spread glaze on the inner walls of the cake ring, then top with berries and edible flowers for a beautiful presentation.
Notes
You can use either the hot syrup or the cold glaze—or both for maximum flavor.
To prevent dried fruit or add-ins from sinking, toss in a little flour before adding to batter.
Always zest oranges before juicing for ease.
Use room temperature ingredients for a smooth batter.
- Prep Time: 25 minutes
- Cook Time: 40 mins + Time (Syrup/Glaze/Decorating): 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cape Malay