Oh my goodness, let me tell you about my absolute favorite Orange Bundt Cake – it’s the kind of recipe that makes people beg for seconds! I still remember the first time I made this beauty for a family gathering. The way that citrusy aroma filled the kitchen had everyone peeking in, asking “When’s it gonna be ready?” That gorgeous golden crust gives way to the most tender, moist crumb bursting with bright orange flavor.
What makes this cake so special? It’s all about that perfect balance – sweet but not cloying, rich but still light. The secret’s in using fresh orange juice and plenty of zest (none of that bottled stuff!). And that yogurt? It keeps the texture dreamy soft for days. Whether it’s a Sunday brunch or just because you deserve something sweet, this Orange Bundt Cake never fails to bring smiles.
Why You’ll Love This Orange Bundt Cake
Listen, I don’t just bake this cake because it’s delicious—though trust me, it absolutely is! Here’s why it’s become my go-to dessert for every occasion:
- So easy even my niece could make it – No fancy techniques here, just simple steps that come together in one bowl (well, mostly)
- That unbelievable moist texture – Thanks to the yogurt and fresh orange juice, every bite practically melts in your mouth
- Sunshine in every slice – The zest gives that bright citrus punch that makes ordinary cakes taste boring by comparison
- Always the star of the party – That gorgeous Bundt shape needs zero decoration yet looks impressively fancy
Honestly? The hardest part is waiting for it to cool before digging in!
Ingredients for Orange Bundt Cake
Okay, let’s gather our goodies! Here’s everything you’ll need for that perfect Orange Bundt Cake (measurements matter here – no eyeballing!):
- Dry Team:
- 2 cups all-purpose flour (spooned & leveled)
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- Wet Team:
- 1/2 cup unsalted butter, softened (that’s 1 stick)
- 3 large eggs, room temperature
- 1/2 cup fresh orange juice (about 2 juicy oranges)
- 1 tbsp freshly grated orange zest (yes, really fresh!)
- 1 tsp vanilla extract
- 1/2 cup plain yogurt (the secret weapon!)
Ingredient Notes & Substitutions
Now, I know sometimes we need to improvise, but hear me out:
- Orange juice: Fresh squeezed is best, but in a pinch, bottled works (just no pulp!)
- Yogurt: Greek yogurt can sub for plain – it’ll make it extra rich
- Butter: Margarine works, but the flavor won’t be as deep
- Zest: Don’t skip this! It’s where the magic lives
Warning: Too many swaps and you’ll lose that signature orange burst we love. Trust me – it’s worth the extra trip for fresh oranges!
Equipment You’ll Need
Alright, let’s talk tools! You don’t need anything fancy, but here’s what you’ll want to grab before diving in:
- A trusty 10-cup Bundt pan (that fluted design makes it look so elegant!)
- Two mixing bowls – one for dry ingredients, one for wet
- A hand mixer or whisk (though I’ve used a good ol’ wooden spoon in a pinch)
- Rubber spatula for scraping every last bit of that delicious batter
Oh! And don’t forget the nonstick spray or butter for greasing – nobody wants a cake that sticks!
How to Make Orange Bundt Cake
Okay friends, time to work some magic! Here’s exactly how I make my famous Orange Bundt Cake (with all the little tricks I’ve learned over the years):
- Preheat that oven! Crank it up to 350°F (175°C) and let it get nice and toasty while you prep. This cake likes a consistent temperature from the start.
- Grease your Bundt pan like it’s going out of style. I mean it – get into every nook and cranny with butter or nonstick spray. Sprinkle a light dusting of flour if you’re extra nervous about sticking.
- Whisk together dry ingredients in one bowl – that’s your flour, sugar, baking powder, and salt. Give it a good mix to banish any lumps.
- Cream butter and sugar in another bowl until fluffy and pale (about 2 minutes). This is where the magic starts! Add eggs one at a time, mixing well after each.
- Stir in the orange goodness – juice, zest, vanilla, and yogurt. The batter might look a bit curdled here – totally normal!
- Gently fold in dry ingredients until just combined. No overmixing! A few flour streaks are okay – they’ll disappear.
- Pour into your prepared pan and smooth the top. Tap it gently on the counter to release air bubbles.
- Bake 45-50 minutes until golden and a toothpick comes out with moist crumbs (not wet batter). The edges should pull away slightly from the pan.
- Cool in pan 10 minutes before flipping onto a wire rack. Any sooner and it might break – patience is key!
Tips for Perfect Orange Bundt Cake
Listen, I’ve made every mistake so you don’t have to:
- Don’t peek too early! That oven door slam can cause sinking.
- Zest before juicing – trying to zest a squeezed orange is the worst.
- Cool completely before slicing or you’ll get a crumbly mess (I know, it’s hard to wait!)
- If it sticks? Run a thin knife carefully around edges before flipping.
Follow these and you’ll have bakery-worthy results every time!
Serving Suggestions for Orange Bundt Cake
Oh, the possibilities! This Orange Bundt Cake shines all on its own, but let me tell you my favorite ways to serve it up. A simple dusting of powdered sugar makes it look like a winter wonderland – perfect for brunch. For something extra fancy, dollop on freshly whipped cream and a handful of berries. The tartness cuts through the sweetness beautifully.
Morning slice? Pair it with strong coffee – the citrus and caffeine are a match made in heaven. After dinner? Try it with Earl Grey tea for a cozy treat. And here’s my secret: warm it slightly (just 10 seconds in the microwave) to make all those orange flavors sing even louder!
Storing & Reheating
This Orange Bundt Cake stays moist for days if you play your cards right! Here’s my tried-and-true method: wrap it tightly in plastic wrap or stash it in an airtight container at room temperature. It’ll stay fresh for about 3 days – if it lasts that long! For longer storage, slice and freeze individual portions wrapped in foil. When that citrus craving hits, just pop a slice in the microwave for 15-20 seconds – just enough to take the chill off and make it taste freshly baked again.
Orange Bundt Cake FAQs
I get asked about this cake all the time, so let me answer the most common questions I hear:
- Can I use lemon instead of orange? Absolutely! The recipe works great with lemon juice and zest, though you’ll get a tarter flavor. I sometimes do half orange, half lemon for a citrusy twist.
- Why did my cake stick to the pan? Oh honey, I feel your pain! Either the pan wasn’t greased well enough, or you tried to remove it too soon. Next time, really get into those Bundt grooves with butter or nonstick spray and let it cool 10 full minutes before flipping.
- Can I make this without yogurt? Sure, but the texture won’t be as moist. Sour cream makes a good substitute in a pinch, or try buttermilk (just reduce the orange juice slightly).
- How do I know when it’s done baking? That toothpick test is your best friend! Insert it near the center – moist crumbs are good, wet batter means more time. The top should spring back when lightly pressed too.
- Can I add mix-ins like nuts or chocolate? Go wild! I love adding 1/2 cup chopped walnuts or pecans. Chocolate chips work too, but they’ll sink a bit – toss them in flour first to help them stay put.
Nutritional Information
Now, I’m no nutritionist, but here’s a rough idea of what you’re getting in each glorious slice of this Orange Bundt Cake (based on 10 servings): about 280 calories, 10g fat (6g saturated), and 45g carbs. Remember, these are just estimates—your exact amounts might vary depending on specific ingredients. And hey, with all that fresh orange goodness, it’s practically health food, right? (Okay, maybe don’t quote me on that!) Now go on—make this beauty and tell me what you think below!
Incredibly Moist Orange Bundt Cake with 3 Secret Ingredients
A moist and flavorful orange bundt cake perfect for any occasion.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup plain yogurt
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in orange juice, orange zest, vanilla, and yogurt.
- Gradually fold in dry ingredients until just combined.
- Pour batter into the prepared pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh orange juice for best flavor.
- Let cake cool completely before slicing.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
