Moist Orange Bundt Cake Recipe From Scratch
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Do you want a slice of this super moist orange bundt cake? This made from scratch orange bundt cake recipe is so easy and tastes amazing! You can taste the orange flavor in every bite!
This epic orange bundt cake is so full of fresh orange flavor, it’s like tasting real orange in a soft moist sweet cake form! It smells like orange and tastes like orange, with the texture so tender, it just melts in your mouth!
You can eat so much of this cake in one sitting, because those moist juicy orange slices make it impossible to stop. The orange flavor is so addictive, all citrus fans will surely appreciate it!
If you’ve been searching for recipes of orange bundt cake, I’m sure you noticed that most of them are using boxed cake mix. A box of yellow cake mix with a package of instant vanilla pudding mix with some orange juice thrown in :) If using a boxed cake mix doesn’t give you a sense of accomplishment and a bragging rights to making an amazing orange bundt cake from scratch, this is your recipe! This easy recipe makes a moist glazed orange bundt cake from scratch without a cake mix. It’s so easy to make too, you won’t miss the convenience of the cake mix at all!
This cake has a deep orange flavor thanks to the orange juice and orange zest in the batter, plus the orange juice concentrate in the glaze. The orange juice concentrate has concentrated orange flavor to the max! When you glaze the cake while it’s still warm, some of the glaze permeates the cake, making it super moist and injecting even more orange flavor inside.
This delicious orange bundt cake is made from the simple everyday ingredients: flour, butter, sugar, eggs, sour cream and fresh oranges (their juice and zest)! You can use bottled orange juice too if you don’t feel like squeezing the oranges, but make sure you don’t skip adding the fresh orange zest because orange zest really adds amazing orange flavor! To zest an orange, just follow my tutorial on how to zest a lemon – it works the exact same way for any citrus fruits :)
If you are looking for more citrus flavored yum-yums, you’ll also love these:
Candied Lemon or Orange Slices
Moist Glazed Orange Bundt Cake
Ingredients
- 2 sticks butter softened
- 2 1/2 cups flour
- 4 eggs
- 1/2 cup sour cream
- 3 tbsp grated orange zest from 3 oranges
- 3/4 cup orange juice from approx. 3 oranges
- 1 tsp vanilla extract
- 2 cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
Glaze
- 2 cups powdered sugar
- 1/2 cup frozen orange juice concentrate thawed
Instructions
- Preheat the oven to 350F. Spray a nonstick Bundt pan with cooking spray.
- Put the eggs in a medium bowl and mix. Add orange juice, orange zest, sour cream and vanilla to the egg and mix until combined.
- Put flour, sugar, baking powder, baking soda, and salt in another large bowl. Add butter and mix with electric mixer on the lowest speed until combined and the mixture is crumbly. Add the egg mixture and mix with the mixer for several minutes until smooth.
- Transfer the cake batter into the bundt pan and smooth out surface. Bake for 55 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 20 minutes, then invert it into a plate.
- While the cake is cooling, make the glaze. To make a glaze, put powdered sugar and orange juice concentrate in a bowl and mix until smooth. Pour the glaze all over the orange bundt cake while it's still warm (right after you inverted the cake on a plate).
Hello and thank you for this awesome cake.I made I loved it!
It’s simply divine.Love the crispy edges and moistness of the rest of the cake.Wonderful and simple to make.Cheers,PGM
Melanie,
Thank you for the great recipe! My family loved how moist and flavorful it is. Also easy.
I live in Colorado (~7000 ft) and made some adjustments. The adjustments were a shot in the dark based on general high altitude guidelines but they worked great so I thought I would share them here in case there are other mountain cooks using the recipe.
Here goes:
add 1 egg
use 3/4 tsp baking powder
use 1/4 tsp baking soda
subtract 1 tsp sugar
bake at 375 degrees F
Best,
Lena
It looks wonderful and the batter tasted yummy ?. I had some leftover orange cream cheese from another dessert I made so I put it on top and baked it with the cake. Can’t wait to see how it tastes!
I have been searching a long time for an orange bundt cake (that was moist!) like my grandmother made when I was growing up. She was a wonderful cook who followed the rule of “a little of this and a little of that”. Unfortunately, we miss so many of her unwritten recipes. The one I have of her orange cake is scribbled and incomplete. This recipe has brought back those fond memories of her forever standing in the kitchen adorned with her apron. This cake has the right amount of rich orange flavor, not too heavy in density, and a soft, moist texture. I will note for the “newbies” in baking that the prep time will take a little longer than listed (zesting and juicing from scratch, as well as measuring and mixing). I found the baking time to be around 50 minutes so I would watch bake time closely at the end. Three large oranges yielded the exact amount of 3/4 cup juice. If you buy small oranges go for extra. Also, you will have ample glaze for the cake (I even poked some wholes in the cake) so soak it good. The method in this recipe is easy to put together. I wouldn’t change any of the ingredients. Thank you for sharing the recipe Melanie…it is a definite keeper!
can i use store bought orange juice for the cake part, instead of juice from real oranges?
of course!
Really? That’s great. Hoping to try it tonight! Thanks!!!
I want to bake it tonight and take it to work tomorrow. Should I still glaze it right away?
I would glaze it right away
I prefer moist cake rather than plain. and of course sweet and sour as well. This cake is perfect for my taste buds 😊
I came across your website there are a lot of helpful recipes. I just wanted to thank you, Melanie. This cake was amazing!