Dessertscelebratingsweets5.0
Orange Cake
This homemade Orange Cake is bursting with the flavor of fresh oranges. A combination of orange zest and orange juice make this cake extra moist and flavorful. This bundt cake can be enjoyed for breakfast, dessert, or alongside a cup of afternoon tea.
👥 14 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- measuring cup
- spatula
- microwave
📝 Preparation Steps
1
Cake:
2
Preheat oven to 350°F with a rack in the center of the oven. Set aside a 12-cup bundt pan (don't grease it just yet).
3
In a large bowl whisk flour, baking powder, baking soda, and salt. Set aside.
baking powder1 teaspoon
4
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, sugar, and orange zest on medium speed for ⏱️ 2-3 minutes, until light and fluffy. Add eggs one at a time, followed by vanilla extract. Beat until combined, scraping the sides and bottom of the bowl as needed.
large eggs3
5
In a liquid measuring cup combine orange juice and buttermilk.
buttermilk1 cup
6
Add one third of the dry ingredients to the sugar/egg mixture, beat until just combined. Add half of the buttermilk, beating until just combining. Repeat adding half the remaining flour, all the remaining buttermilk, then the last bit of flour, beating between each addition. Stir with a rubber spatula to make sure it is completely combined.
buttermilk1 cup
7
Thoroughly grease a 12-cup bundt pan (I use nonstick spray with flour in it). Pour the batter into the pan and smooth into an even layer. Bake for ⏱️ 40-50 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for ⏱️ 30 minutes (don't invert it yet). Proceed with syrup as you approach the end of the ⏱️ 30 minute cool time.
8
Syrup:
9
Combine orange juice and sugar in a microwave safe bowl or glass measuring cup. Cook until the juice begins to bubble. Carefully remove it and stir until the sugar is dissolved.
10
After ⏱️ 30 minutes of cooling, carefully invert the cake directly onto a cooling rack. Place a large piece of parchment paper or foil under the rack to catch any drips of syrup.
11
Spoon or brush the syrup onto the cake. The cake should still be a bit warm so it will soak up the syrup. Allow the cake to cool completely before proceeding with the icing.
12
Icing:
13
Using a hand mixer or stand fitted with the paddle attachment, beat butter and powdered sugar until combined. Add milk, zest, and extract, beating until smooth and combined. Adjust the consistency of the frosting by adding more powdered sugar to thicken or more half and half to thin it out. Drizzle or spread the icing on top of the cooled cake (I placed it in a ziptop bag with the corner snipped for easy application). Grate some additional orange zest over the top, if desired.
powdered sugar (sifted if lumpy)1 cup
Nutrition Facts
calories
445 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
42 g
sodium Content
198 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
63 mg
carbohydrate Content
63 g
saturated Fat Content
8 g
unsaturated Fat Content
11 g
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