Orange Bundt Cake with Orange Glaze is a delicious and super moist crowd-pleasing dessert. Perfect for any occasion, but such a highlight with a cup of tea or coffee.Perfect for breakfast or enjoy a slice for an afternoon coffee break!
If you're making this Orange Bundt Cake with Orange Glaze, be sure to also check out my Orange Glazed Polenta Cake and my Orange Poppy Seed Cake for more bright, citrus filled Italian desserts.
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Originally posted on February 2021 and updated on February 2022. I had every intention of using the whole orange to make a whole orange Bundt cake, but I did not invest in organic oranges and I did not feel right using not organic orange peels in this cake. So I peeled my blood orange and navel oranges and pulsed the oranges a few times in my mini processor.
There was lots of juice and some chunky pieces. All of that delicious orange was added to the batter. You could use whatever extra juice there is (strain it)and use it to make the glaze). The cake is not too sweet and has the happiest orange flavor. Yes, this is a HAPPY CAKE!!
I used to be quite the Bundt baking fanatic. I even started a monthly Bundt baking group called BundtaMonth. Every month we offered a Bundt baking theme and everyone around the world joined in with their delectable Bundts. 100's of Bundts were made those years we were all baking together.
With it's lovely orange glaze, this is the prettiest cake that is just perfect to serve at a party or any special event. From personal experience (yes, we had for breakfast today!) I can assure you that it is delightful with a cup of coffee or tea.
Ingredients
For the Orange Cake
- 1½ cups (300 g) sugar
- ⅓ cup (80 ml) canola oil
- 6 tablespoons softened butter (or plant-based butter)
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¾ cup (90 g) whole-wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 blood orange
- 1 navel orange
For the Orange Glaze
- 1 cup (120 g) confectioners' sugar
- 2-3 tablespoons fresh orange juice
Ingredient Notes
Blood + Navel Orange
Using both gives depth. Blood oranges add a slight berry note and color, while navel oranges bring sweetness. If blood oranges aren't in season, use two navels.
Oil + Butter
Oil keeps the cake moist longer. Butter adds richness and flavor. This combo gives you the best texture.
Whole-Wheat Pastry Flour
Adds subtle nuttiness without making the cake dense. You can substitute with all-purpose flour if needed.
How to Make Orange Bundt Cake
Step 1: Prep the pan
Preheat oven to 175°C (350°F). Grease and flour a 10-cup Bundt pan. Baking spray with flour works very well for Bundt cakes.
Step 2: Prepare the oranges
Peel the oranges and cut into chunks. Remove seeds.
Pulse in a food processor until finely chopped but not completely puréed.
Measure 1¼ cups of the chopped orange mixture. Set aside.
Strain and reserve any extra juice for the glaze.
Step 3: Cream the base
In a large bowl, beat the sugar, oil, and butter on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time. Mix well.
Stir in the vanilla extract.
Step 4: Mix dry ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Whole-wheat pastry flour
- Baking powder
- Baking soda
- Salt
Step 5: Combine everything
Add the flour mixture and chopped oranges alternately to the butter mixture, beginning and ending with the flour mixture.
Mix just until combined. Do not overmix.
Step 6: Bake
Spoon the batter into the prepared Bundt pan. Smooth the top.
Bake at 175°C (350°F) for 30 minutes.
Reduce heat to 165°C (325°F) and bake another 15 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is usually 45 minutes, but check at 40 minutes.
Step 7: Cool
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the Orange Glaze
In a small bowl, whisk together confectioners' sugar and orange juice.
Start with 1 tablespoon of juice and add more gradually until you reach a pourable consistency. The glaze should be thick but drizzle easily.
Drizzle over the completely cooled cake.
Expert Tips
- Use room temperature eggs and butter for better texture.
- Do not purée the oranges fully. Small bits give better structure.
- Let the cake cool fully before glazing or the glaze will melt.
- Tap the pan firmly before baking to remove air bubbles.
- If your Bundt cakes stick, brush melted butter into every crevice before flouring
Can I use butter in this dessert?
I made this cake dairy-free using Earth Balance Vegan Sticks...feel free to use butter!!! Even with the oil and margarine, it is super moist. It just doesn't have that buttery flavor, but you don't miss it with all of the orange flavor. You could totally use butter instead of the Earth Balance vegan butter sticks that I used (if you're keeping it dairy-free, use whatever dairy free butter sticks you like).
If you can't get any whole-wheat pastry flour, feel free to use regular whole wheat flour, or sub with all-purpose flour.
Mix up the orange with whatever kind you have on hand. I happened to have navel and blood orange and did a combo of the two!
Some other Bundt cake recipes to enjoy:
- Lemon Bundt Cake with Lemon Curd Filling
- Cranberry Bundt Cake
- Old-Fashioned Donut Bundt Cake
- Orange Yogurty Mini-Bundt Cakes
Orange Bundt Cake with Orange Glaze
Ingredients
For the Orange Cake
- 1 ½ cups sugar
- ⅓ cup canola oil
- 6 tablespoons butter softened (I used Earth Balance Vegan sticks)
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup whole-wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 blood orange
- 1 navel orange
For the Glaze
- 1 cup confectioners sugar
- A couple tablespoons fresh orange juice
Instructions
- Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for Bundt pans.
- Peel and cut the oranges into chunks; remove any seeds. Place the oranges in your food processor and process until the oranges are finely chopped, but not puréed. Measure out 1 ¼ cups and set aside. Any extra juice can be strained and used for the glaze.
- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs and vanilla, beating until incorporated.
- In a large bowl, combine flours, powder, soda, and salt; set aside. Add flour mixture and chopped oranges (and it's juice) alternately to butter mixture, beginning and ending with flour mixture.
- Spoon batter into prepared bundt pan. Bake at 350° for 30 minutes. Lower the heat to 325F and bake for about another 15 minutes, or until a wooden pick inserted in center comes out clean (my cake took 45 minutes in my oven; every oven is different). Cool cake in pan 15 minutes.
Make the glaze
- In a small bowl whisk together the confectioners sugar and the orange juice. Start with 1 tablespoon of orange juice, adding more as necessary to thin out the glaze to your desired consistency. Drizzle the glaze over the cooled cake. Slice and serve.Remove from pan; cool on wire rack. Drizzle on orange glaze. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Can't find whole wheat pastry flour - is there an alternative?
You could use whole wheat flour or even just sub with all-purpose flour. Hope that helps!!
This is one of my favorite Bundt cakes! I make it even for breakfast!
Hi Lora,
Can I make this without eggs. I try your vegan vanilla bundt cake they turn out very tasty.
Thank you.
Ann
Yes, definitely! You could make it vegan using egg substitute (make 2 flax seed eggs) and the cake will be great. 🙂 Happy you like the vanilla Bundt!!