Home · Recipes · Desserts & Baking · Cake Recipes · Bundt Cakes Orange Buttermilk Bundt Cake Author: Maryanne CabreraPublished: Apr 6, 2017Updated: Sep 25, 2023 View Recipe13 ReviewsThis post may contain affiliate links. Read our disclosure policy. This moist and flavorful orange buttermilk bundt cake is suitable for breakfast and even better as an afternoon pick-me-up with an iced coffee. Table of Contents Reasons to Try This RecipeButtermilk Cake IngredientsHow to Prep Bundt Cake Pan for BakingOptions for Other Baking PansMore Orange Cake RecipesOrange Buttermilk Bundt CakeView moreView less The slightly sweet, slightly bitter orange zest pairs wonderfully with the sour, tangy buttermilk. And when you eat this with a cold brew coffee, it is truly heavenly and magical! Reasons to Try This Recipe This orange buttermilk bundt cake is an easy, straightforward recipe that uses staple kitchen ingredients. You likely have all the ingredients needed! Easily adjust and customize this recipe to your liking. Orange zest can be swapped out for lemon zest, lime zest, grapefruit zest, or a combination of different citrus zests. Citrus is a great flavor that can be enjoyed year round. Buttermilk Cake Ingredients This simple straightforward bundt cake recipe uses kitchen staple ingredients: flour, baking powder, salt, sugar, butter, and eggs. The flavor comes from orange zest and buttermilk. Orange Zest : Wash and scrub your oranges well to remove any commercial wax. Use a microplane zest or similar grater to extract the flavorful rind of the orange. Any orange variety will do. Or, use your choice of citrus. Lemon, lime, or a combination of lemon-lime-orange are delicious options! Buttermilk : Low-fat or reduced-fat buttermilk are most commonly available. Buttermilk has a slightly sweet, tangy flavor. It adds moisture and depth of flavor to baked goods. Make “homemade buttermilk” buy combining one cup cow’s milk with one tablespoon acid (such as vinegar or lemon juice). How to Prep Bundt Cake Pan for Baking Use these recommended bundt pan practices to ensure perfectly unmolded bundt cakes. It is important to butter and flour the pan. Yes, even if you use a non-stick bundt pan! You may use non-stick baking spray for ease. However, I suggest and prefer the classic method listed below: Begin with room temperature, softened butter. Ideally, the butter should have the consistency of mayonnaise. Use your fingers (or gloved fingers) or a pastry brush to coat the bundt pan with a generous layer of butter. Make sure to get into all the cracks and crevices of the pan! Sprinkle a couple tablespoons of flour into the greased pan. Evenly distribute the flour by shaking and tilting the pan. Tap and swirl pan to move flour all over the greased areas. Invert pan. Tap and discard any excess flour. The prepared buttered and floured pan should look like the image above. This is my favorite bundt cake pan to use. I love its clean shape, but most of all, I love how easy it is to unmold the cake from the pan. Options for Other Baking Pans This orange buttermilk cake is baked in a 10-cup capacity bundt pan. It’s the same pan used for banana bundt cake, orange blossom bundt cake, and eggnog bundt cake. However, there are several options if you don’t have a similar sized pan! This recipe can make: Angel food cake tube pan like the one used in this banana crumb cake. Two 9×5-inch loaf cakes. Adjust baking time to about 45-50 minutes to bake two loaf pans. Two 9-inch square pans. Adjust baking time, about 40 minutes. More Orange Cake Recipes Orange Almond Cake Orange Marmalade Cake Blood Orange Olive Oil Cake Orange Buttermilk Bundt Cake 5 from 2 votes This moist and flavorful orange buttermilk bundt cake is suitable for breakfast and even better as an afternoon pick-me-up with an iced coffee.Yield: 10-inch bundt cake Prep Time: 15 minutes minutesCook Time: 1 hour hourTotal Time: 1 hour hour 15 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe Equipment10-cup bundt cake pan Ingredients▢ 3 cups all-purpose flour (390 g)▢ 1 Tablespoon baking powder▢ 2 teaspoons fine sea salt▢ 1 ½ cups granulated sugar (300 g) ▢ 5 teaspoons finely grated orange zest▢ 1 cup unsalted butter (227 g) softened, room temperature▢ 4 large eggs room temp▢ 1 cup low-fat buttermilk room tempOrange Glaze:▢ 1 cup powdered sugar▢ ½ teaspoon pure vanilla extract▢ 1 Tablespoon whole milk, or heavy cream (add more depending on desired consistency)▢ 1 teaspoon finely grated orange zest▢ pinch of fine sea salt Instructions Preheat oven to 350 degrees F. Generously butter and flour bundt cake pan. Tap out any excess flour. Set aside.In a large bowl, whisk together flour, baking powder, and salt. Set aside.In another bowl, combine sugar and orange zest. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream butter and sugar mixture until smooth. Scrape down bowl as needed.Add eggs one at a time, ensuring each egg is incorporated before adding the next. Add dry flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.Pour batter into prepared bundt cake pan. Level batter. Bake for 60-70 minutes until cake springs back to touch and toothpick inserted in cake comes out clean.Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and allow to cool to room temperature.To make orange glaze: whisk together powdered sugar, vanilla, milk, orange zest, and salt. Whisk until smooth. If glaze is too thick, add another tablespoon of milk. Drizzle over cooled bundt cake. Notes I used this 10-cup capacity bundt cake pan The sweetened dried orange slices used to garnish is from Trader Joe’s I used this microplane zester/grater All images and text ©The Little Epicurean NutritionCalories: 416kcal | Carbohydrates: 60g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 548mg | Potassium: 94mg | Fiber: 1g | Sugar: 36g | Vitamin A: 568IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Dorothy at Shockingly Delicious says: April 7, 2017 This is a gorgeous cake! I want a piece all through the day! Yum! Reply
Katerina @ diethood .com says: April 8, 2017 Such a pretty cake!! I bet its absolutely delicious!! Reply
Des @ Life's Ambrosia says: April 8, 2017 This is a gorgeous cake! I don’t think orange desserts get enough love! Reply
Milena | craftbeering.com says: April 8, 2017 I’d argue that eating this cake is as effective as meditating. I can totally swing it..given that my cake turns out anything close to this one:) Reply
Ashlyn @ Belle of the Kitchen says: April 9, 2017 I love all the flavors of this cake and the presentation is simply beautiful! Reply
WENDY FIESER says: May 7, 2018 Excellent texture in this cake Go a little heavier with the orange zest and/or add orange juice in place of some of the buttermilk. Reply
nick says: April 5, 2020 Excellent recipe – I zested one VERY LARGE (think almost grapefruit size) and two blood oranges and used it all – I do think 10 minutes is a little too short a time to cool. I lost a tip of one of my crowns from an intricate bundt mold….but that is a minor point. Well done! I’d give the 5 stars! Reply