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The Best Orange Bundt Cake with Orange Glaze

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Tender orange bundt cake made with orange juice and fresh orange zest, topped with a deliciously zesty orange glaze.
Servings 12 Slices
Author Mandy Merriman - Baking with Blondie

Equipment

  • bundt pan

Ingredients

Orange Bundt Cake

  • 1/2 cup buttermilk room temperature
  • 2/3 cup sour cream room temperature
  • 4 large egg whites room temperature
  • 1/3 cup vegetable oil
  • 1/4 cup freshly squeezed orange juice
  • zest from 1 whole orange (about 2 Tablesoons)
  • 2 teaspoons orange extract *optional, but certainly adds a lot more flavor
  • 1 Tablespoon vanilla
  • 1-2 drops orange gel coloring
  • 1/4 cup all purpose flour
  • 1 15.25oz White Cake Mix I used Duncan Hines Brand

Zesty Orange Glaze

  • 3 Tablespoons orange juice
  • 1 cup powdered sugar
  • 1 teaspoon orange zest

Garnish

  • sliced fresh oranges & orange zest

Instructions

For the Orange Bundt Cake

  • Preheat oven to 325 degrees and prep bundt pan with a swipe of shortening and dust of flour (or baking spray, etc). Set aside.
  • In a large bowl, hand whisk together all the ingredients except for the cake mix, flour. Sift in the flour and cake mix and gently stir to combine.
  • Spread into the prepared bundt pan. Bake for 27-32 minutes until the cake is baked through completely, let cool in the pan for 30 seconds, then flip the bundt cake out onto a wire rack to cool completely..

For the Orange Glaze and Assembly

  • Whisk together all the ingredients in a small bowl. If it's looking too thin, add in 1/2 cup of powdered sugar. If it's looking too thick, add in 1 teaspoon of lemon juice. A more thin glaze will be more translucent and a thicker glaze will be more white, so it's up to you!
  • Add on the glaze with a spoon or squeeze bottle. Sprinkle on more zest if desired, then place on orange slices for decoration.