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!
It’s a little fresher than what you probably were enjoying most of the holidays and probably even February (hello, CHOCOLATE for Valentine’s Day!!). It’s a burst of beautiful brightness in every bite. Since most of my friends and family up north were hit again with fresh snow, here is a little sunshine in a BUNDT form: a gorgeous citrus cake!
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.
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).
What can I substitute whole-wheat pastry flour with?
If you can’t get any whole-wheat pastry flour, feel free to use regular whole wheat flour, or sub with all-purpose flour.
What kind of oranges can I use in this cake?
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
For the Orange Cake
- 1 1/2 cups sugar
- 1/3 cup canola oil
- 6 tablespoons butter softened (I used Earth Balance Vegan sticks)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 blood orange
- 1 navel orange
For the Glaze
- 1 cup confectioners sugar
- A couple tablespoons fresh orange juice
- 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 1/4 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!