If you’ve ever had a dry orange cake and wondered what all the fuss was about — let this one change your mind. This Moist Orange Bundt Cake is soft, fluffy, and bursting with fresh orange flavor. There’s no frosting here, no complicated layers — just a simple, citrusy bundt cake that speaks for itself.
Made with real orange juice and zest, this cake stays moist for days and needs nothing more than a dusting of powdered sugar or a quick glaze. It’s the perfect anytime cake — for brunch, snacking, gifting, or when you want something sweet that isn’t over-the-top.
This was one of those recipes that came together when I had more oranges than I could juice and very little time to fuss. I didn’t want a heavy cake with butter or layers. I wanted something quick, fragrant, and simple — but still bakery-worthy.
I’ve made this cake more times than I can count now — for brunches, when guests show up unexpectedly, or when I just need something cozy and citrusy in the afternoon. And that orange syrup? It’s what makes this cake stay so moist for days. No frosting needed, no mixer drama. Just zest, juice, mix, and bake.
It’s the kind of cake you make once and memorize — because your family’s going to keep asking for it.
Why you’ll love this orange cake
- No mixer needed – Just a whisk and two bowls.
- Super moist – Oil + orange juice + syrup make this ultra-soft.
- All the citrus flavor – Fresh juice and zest in the batter and syrup.
- Frosting-free – Just a glaze or powdered sugar — no decorating needed.
Ingredients and substitutes
- All-purpose flour – Gives the cake structure. Do not use cake flour here; we want a sturdier crumb.
- Sugar – Regular granulated sugar keeps the cake light and sweet.
- Baking powder + baking soda – The combo ensures a tall, fluffy rise.
- Salt – Balances the sweetness.
- Eggs – Room temperature for best results.
- Vegetable oil – Keeps the crumb moist and tender. You can substitute melted butter, but it won’t be quite as soft.
- Fresh orange juice – Use freshly squeezed juice for real flavor. Bottled juice lacks brightness.
- Orange zest – Adds concentrated citrus aroma. Don’t skip it!
- Vanilla extract – Optional, but rounds out the flavor.
- Orange extract – Optional, for extra citrus intensity.
Step-by-step: Ultimate Orange bundt cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 175°C (350°F). Grease and flour a 12-cup bundt pan thoroughly, making sure to get into all the crevices.
Pro tip: You can also use a 9-inch round cake pan or two 7-inch round pans for this recipe.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Set aside.
Step 3: Whip the Wet Ingredients
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the eggs with sugar until light and foamy. Slowly drizzle in the oil while mixing continuously, then add the vanilla extract if using.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture in two additions. Stir just until incorporated. Then add the orange juice and gently fold it in. Be careful not to overmix.
Step 5: Bake the Cake
Pour the batter into the prepared bundt pan. Smooth the top and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Pro tip: Oven times may vary slightly, so start checking at the 30-minute mark.
Step 6: Cool and Prepare the Syrup
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Meanwhile, heat the orange juice and sugar in a small saucepan until reduced to about half. Let the syrup cool slightly before using.
Step 7: Soak and Finish
While the cake is still warm, pour the orange syrup evenly over it while it’s still in the pan. Let it soak for a few minutes, then carefully invert the cake onto a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.
Serving and Storage
- Serve with tea or coffee, as breakfast, dessert, or a sweet snack.
- Store at room temperature in an airtight container for up to 3 days.
- Freeze slices or the whole cake (unglazed) for up to 2 months. Wrap well and thaw at room temp.
Variations You Can Try
- Add 1–2 tbsp poppy seeds for an orange poppyseed version
- Use blood oranges for a ruby-colored glaze
- Make it spicy with ½ tsp ground cardamom or cinnamon
- Bake it in a 9-inch round or 2×7″ pans for a shorter, unfrosted snack cake
- Add a vanilla or almond glaze if you want it sweeter on top
Orange Cake (Bundt Cake Recipe)
Indulge in the sweet sensation of the perfect treat that will leave your taste buds craving for more. Our orange cake recipe is a culinary delight. A masterpiece of flavors that will transport you to a sun-kissed orchard with each bite. This delicious dessert is not your ordinary cake; it is an extraordinary creation that embodies moistness, fluffiness, and a burst of fresh citrus goodness. Whether you are a novice baker or a seasoned pro, this recipe is your passport to creating a cake that will impress your friends and family.
Video
Ingredients
- 1 ¾ cups (220 g) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Orange zest
- 1 cup (240 ml) Fresh orange juice (from about 2-3 large oranges)
- ¾ cup (180 ml) Vegetable oil (or any neutral-flavored oil)
- 1 ¼ cups (250 g) Granulated sugar
- 3 large Eggs
- 1 tsp Pure vanilla extract (optional)
- 1 cup (240 ml) Orange juice
- 2 tbsp White sugar
Method
- Preheat Oven – Preheat your oven to 350°F /175°C / Gas Mark 4. Grease and flour a 12-cup bundt pan.
- Dry Ingredients – Whisk the flour, baking powder, baking soda, salt, and orange zest in a large mixing bowl. Set aside.1 ¾ cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, 1 tsp Orange zest
- Wet ingredients – Whip the eggs with sugar until light and foamy in a stand mixer bowl with the whisk attachment. Gradually add the oil, followed by the vanilla extract, beating continuously.¾ cup Vegetable oil , 1 ¼ cups Granulated sugar, 3 large Eggs, 1 tsp Pure vanilla extract , 1 cup Fresh orange juice
- Dry to wet – Gradually add the dry ingredients into the wet mixture, followed by the orange juice. Be careful not to overmix; stir until the flour is incorporated.
- Bake – Pour the batter into the prepared cake pan. Place in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool – Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Orange syrup – Heat the orange juice and sugar until reduced to almost half in a saucepan. Cool for a few minutes, then pour over the cake while still warm.2 tbsp White sugar, 1 cup Orange juice
- Dust – Leave in the pan for a few minutes. Then, transfer the cake to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
💡 Tips for Success
- Always zest before juicing — it’s nearly impossible to zest a squeezed orange!
- Don’t overmix the batter — this can make the cake dense.
- Grease your bundt pan generously — use a baking spray or brush with melted butter and flour.
- Let the cake cool fully before glazing or slicing.
🍽️ Serving and Storage
- Serve with tea or coffee, as breakfast, dessert, or a sweet snack.
- Store at room temperature in an airtight container for up to 3 days.
- Freeze slices or the whole cake (unglazed) for up to 2 months. Wrap well and thaw at room temp.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Always zest before juicing — it’s nearly impossible to zest a squeezed orange!
- Don’t overmix the batter — this can make the cake dense.
- Grease your bundt pan generously — use a baking spray or brush with melted butter and flour.
- Let the cake cool fully before glazing or slicing.
more recipes with oranges
- Orange Macarons with Orange Curd
- Frosted Orange Birthday Cake
- One Bowl Almond Orange Cake
- Orange cantaloupe smoothie
- Orange Curd Filling (No-Fail Recipe)
- Fruity Orange Marmalade: No-Pectin
Troubleshooting
| Issue | Likely Cause | Fix |
|---|---|---|
| Cake sticks to the bundt pan | Pan not greased/floured enough | Use baking spray with flour or grease + dust with flour thoroughly |
| Cake is dry | Overbaked | Check at 30 mins; remove when a few moist crumbs stick to the toothpick |
| The cake is too sweet or flat | Juice was too sugary or weak | Use freshly squeezed juice + zest and reduce bottled juice slightly |
| The cake sunk in the center | Overmixed or underbaked | Mix just until combined, and don’t open the oven early |
- Basic Vanilla Cake with Many Different Variations
- White Chocolate Cupcakes
- Flourless Chocolate Cake
- Raspberry Swirl Cake
- Apricot Cake
Frequently asked questions
Absolutely! While using freshly squeezed orange juice will provide the most vibrant citrus flavor, you can substitute it with store-bought orange juice. Just make sure to choose a high-quality juice without any added sugars or artificial flavors.
Yes! A 9×5-inch loaf pan works well. You can also use two 8-inch round pans, though bake time will vary.
Absolutely. Full-fat Greek yogurt is the best substitute.
No, it’s optional. The orange zest and juice give plenty of natural flavor, but a small amount of extract adds a bakery-style boost.
Absolutely! This orange bundt cake freezes wonderfully, making it a great option for make-ahead desserts. Once the cake has completely cooled, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator or at room temperature.
Bundt pans need thorough greasing — especially in detailed crevices. Try brushing with butter and dusting with flour, or use a baking spray with flour.
Absolutely! With a few simple substitutions, you can easily adapt this orange bundt cake recipe to be gluten-free. Swap out the all-purpose flour for a gluten-free flour blend that is suitable for baking. Additionally, ensure that all other ingredients, such as baking powder and vanilla extract, are also gluten-free. By making these adjustments, you can enjoy a moist and fluffy orange cake while accommodating dietary restrictions.
more bundt cakes
- Cranberry Bundt Cake
- Strawberry Bundt Cake
- Moist Chocolate Bundt Cake
- Devil’s Food Bundt Cake
- Classic Vanilla Bundt Cake (Butter Pound Cake)
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Thank you for sharing your recipes with all of us.
This is such a great-looking cake, it looks amazingly delicious and very yummy too! Everything just looks perfect! The texture and fluffiness make this so enticing and very tempting! Kids will definitely love this!