Published: December 30, 2025

This Orange Bundt cake is soft, delicious and perfect for any season. Whether you serve it as a festive holiday/Christmas cake or as a refreshing spring/summer dessert, it works both ways and tastes amazing.

This Orange Bundt Cake is one of those desserts that works all year round. It feels festive enough for the holidays, especially around Christmas, but it’s also light and fresh enough for spring and summer.

The cake itself is soft, tender and it’s baked in a 22 cm Bundt cake pan. It’s a smaller cake, but it still serves a good amount of people.

It’s not overly sweet, which lets the orange flavor really shine. The texture stays moist for days and it tastes just as good the next day. You can serve it plain, dusted with powdered sugar or with a simple glaze, like I did.

If you enjoy orange desserts, this is definitely one to try.

WHY YOU’LL LOVE THIS RECIPE

🧡 Soft and tender texture in every slice.

🧡 Bright orange flavor that isn’t overpowering.

🧡 Perfect for both festive holidays and everyday baking.

🧡 Works beautifully as a Christmas cake or a summer dessert.

🧡 Smaller cake, but still serves a good amount of people.

🧡 Not overly sweet, just nicely balanced.

🧡 Stays soft even the next day.

🧡 Simple ingredients you likely already have at home.

🧡 Easy recipe that’s great for beginners.

🧡 Looks beautiful with minimal decorating.

🧡 Delicious served plain or with a light glaze.

🧡 A must-try if you love orange desserts.

Tools you will need for this recipe

Bowls - For mixing the cake batter and the glaze.
Bundt cake pan (22 cm) - Gives the cake its shape.
Hand whisk - Used to mix the batter.
Spatula - Great for combining the sugar with the butter and scraping down the bowl.
Kitchen scale - For weighing ingredients accurately and getting consistent results.
Microplane or grater - Used to finely grate the orange zest for maximum flavor.
Juicer - Makes it easy to juice the oranges for the batter.

SHOP THE TOOLS

WHYSKO Stainless Mixing Bowls Buy Now →	Nordic Ware 6 Cup Bundt Pan Buy Now →	Wooden Handle Wire Whisk Buy Now →	Off-White Silicone Spatula Set Buy Now →
Mik-Nana Pink Digital Scale Buy Now →	Microplane Premium Zester Buy Now →	Breville Motorized Citrus Press Buy Now →	Stainless Steel Manual Juicer Buy Now →

Frequently asked questions

1. How should I store the cake?
Store the cake in an airtight container or cover it tightly at room temperature if there’s no frosting on it. It stays fresh for about 2-3 days.

2. Can I freeze this cake?
Yes. Let the cake cool completely, then wrap it tightly and freeze for up to 1 month. Thaw at room temperature before serving.

3. What size Bundt pan did you use?
I used a 22 cm diameter Bundt cake pan.

4. Can I use a larger Bundt pan?
Yes you can, but the cake will be shorter rather than tall. The baking time may also be slightly shorter.

5. Why did my cake turn out dry?
This usually means it was overbaked.

6. Why is my cake raw in the middle?
The oven temperature may be too high, causing the outside to bake faster than the inside. Make sure to bake it fully and test with a skewer.

7. Why did my cake stick to the pan?
Bundt pans need to be generously greased with butter and dusted with flour to prevent sticking.

8. Why is my cake dense and tough?
This is usually caused by overmixing the batter. Mix just until everything is combined.

9. Can I use a loaf pan instead of a Bundt pan?
Yes, but the baking time will change. Keep an eye on it and test for doneness.

Ingredients you will need for this recipe

For the cake batter

Butter: Make sure it’s softened and not melted.
Granulated sugar: You can replace part of it with light brown sugar for a slightly deeper flavor.
Vanilla sugar: Adds sweetness and extra vanilla aroma. If you don’t have it, you can use more granulated sugar and a bit more vanilla extract or paste.
Eggs: Bind the batter together and give the cake structure.
Vanilla bean paste: Adds warmth and depth to the flavor. Vanilla extract works just as well or you can use ground vanilla.
Milk: Adds moisture and helps loosen the batter. Any milk works here, including plant based options like oat or almond milk.
Plain yogurt: Keeps the cake extra moist and soft. You can substitute with sour cream or Greek yogurt.
Freshly squeezed orange juice: Gives the cake its fresh orange flavor. Fresh juice is best here!
Orange zest: Adds a strong, natural orange aroma and flavor. Don’t skip it!
All purpose flour: Be careful not to overmix once it’s added to keep the cake soft.
Baking powder: Helps the cake rise and keeps it light. Make sure it’s fresh for the best result.

For the glaze

Powdered sugar: You should sift it if it’s lumpy.
Vanilla bean paste: Vanilla extract or ground vanilla works too.
Milk: Thins the glaze to the right consistency. You can adjust the amount depending on how thick or runny you want it.

Step by step instructions

1. Preheat the oven to 180°C.

2. Grease a bundt pan generously with butter and dust with flour.

3. Add the sugar, vanilla sugar and orange zest to a large bowl.

4. Using your hands, rub the orange zest into the sugar.

5. Add the softened butter and mix until well combined.

6. Add the eggs and vanilla bean paste and mix until fully combined and fluffy.

7. Mix in the yogurt.

8. Add the flour, baking powder and milk. Mix until just combined.

9. Lastly mix in the freshly squeezed orange juice.

10. Pour the batter into the prepared bundt pan.

11. Bake for about 45 minutes or until a skewer inserted into the center comes out clean.

12. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack and let it cool completely.

13. For the glaze, whisk together the powdered sugar, vanilla and milk. Add the milk gradually until you get a thick but pourable glaze.

14. Once the cake has completely cooled, pour the glaze over the top and enjoy!!!

Yield: 10

Author: Angie