An easy from scratch cake kept moist with sour cream, oil and eggs. This Orange Bundt Cake has an orange soak and orange glaze. So amazing!
Sometimes when you crave a citrus cake, life calls for a gorgeous orange layered cake. Other times you need something a little quicker, easier.
This Orange Bundt Cake combines both simplicity and beauty. This soft, moist bundt cake has a fresh flavor from oranges and orange juice.
Why you’ll love this cake:
- sour cream pound cake
- orange glaze soak
- orange juice glaze
- made in a bundt cake pan
- great make-ahead cake
- freezes well
Tips for Making Orange Bundt Cake
There are three parts to this cake:
- cake batter
- orange juice soak
- orange juice glaze
3 steps, yes, but this cake has amazing fresh fruit flavor and is worth every minute.
Mix the dry ingredients and the wet ingredients separately. Then combine them and mix just until combined. You don’t want to overmix this cake batter or the cake will be tough instead of tender.
Orange juice soak.
Towards the end of the cake baking, prepare the orange juice soak. You want this to be ready to pour over the cake right after it comes out of the oven. This will only boil for 1 minute so that the sugar can melt. Don’t let it boil for any longer.
Poke holes in the cake while it is still in the bundt cake pan. Drizzle the soak over the cake. As the cake sits all of the soak will absorb into the cake.
Orange juice glaze.
The easiest powdered sugar glaze ever! Simply orange juice and powdered sugar whisked together, then drizzled over a cooled cake. If you drizzle over a warm cake it could totally soak in and not look as pretty.
How to Easily Remove Bundt Cake From the Pan
There are several different ways to ensure your bundt cake comes out of the pan. Here are a few options:
- Use a non-stick pan.
- Use Baker’s Joy. It’s a spray that helps cakes release easily from the pan. You can get it here.
- Use Cake Release. It’s a homemade mix that works beautifully. We make up a big batch of this and keep it in the fridge for all of our cake baking.
- The last option for greasing the pan is to grease with shortening, then dust the pan with flour. For best results use shortening instead of butter…and don’t forget the flour!
- After the cake bakes, only let the cake cool in the pan for 5-10 minutes. If the cake cools too much, the sugar may stick to the pan making the cake difficult to come out.
Remember that these are just general rules. Always follow the advice of the recipe you are using.
How to Store This Bundt Cake
This cake is safe to store at room temperature in an airtight container for up to 3 days. It also freezes well!
Orange Bundt Cake
For the cake:
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- zest of and juice of one medium orange should be about 4 tablespoons of juice
- 1/4 cup canola oil
- 3 tablespoons sour cream
- 2 cups all-purpose flour
- 3 teaspoons baking powder
For the syrup:
- 3/4 cup granulated sugar
- 1 cup orange juice
For the glaze:
- 1 cup powdered sugar
- 1-3 tablespoons orange juice
Make the cake:
- Preheat the oven to 350º Fahrenheit. Grease with shortening and then dust with flour a 2 ½ quart bundt cake pan.
- In a medium bowl, mix together the eggs, sugar, vanilla, orange juice and zest, oil and sour cream. Mix well until it is all incorporated.
- In a small bowl, whisk together the flour and baking powder.
- Add the dry ingredients to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed.
- Pour the batter into the prepared pan. Tap the pan a few times on the counter to release any air bubbles.
- Bake the cake for 30 minutes.
Make the syrup:
- While the cake is baking, prepare the syrup. In a small saucepan, heat the orange juice and sugar together. Bring to a low boil and boil for 1 minute to allow the sugar to dissolve. Then remove from the heat.
- As soon as the cake comes out from the oven, poke holes into the top of the cake with a thin sharp knife, long skewer, or long fork.
- Slowly drizzle the hot rum soak over the top of the cake while it is still in the pan. It will mostly go to the outside of the cake and that’s ok because it will soak down and soak into the top of the cake.
- Once the syrup has totally soaked into the cake (give it about 5-10 minutes), invert to a wire rack to cool completely.
- Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
- Turn the cake out onto a cake plate.
Make the glaze:
- As the cakes cool, prepare the glaze.
- Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add a second or third tablespoon if needed to get a drizzling consistency.
- Drizzle the glaze over the cooled cake.