Skip to content

Fresh Orange Bundt Cake

This orange bundt cake gifts eaters with a huge burst of fresh orange flavor, and is the perfect brunch addition. Of course, people also love this cake topped with ice cream for dessert.

fresh orange breakfast cake orange bundt cake orange cake recipe

Fresh Orange Bundt Cake (Cake for breakfast = yes)

There’s rarely a lack of citrus fruits at our grocery stores, whether it’s 81F or -18F outside.  I totally did write -18F, not a typo. Try not to be jealous of me, come January.

Because of the all-season abundance of citrus fruits pretty much everywhere I’ve lived, my sometimes distracted brain starts wondering why oranges are especially trendy in winter. I know it’s technically a winter fruit. And the December orange rage probably has to do with the absence of other fresh fruits. [Giving you the side eye, Watermelon.]

Anyways, we joyfully oblige the orange splendor every winter and make most of it all. Hello, The Best Mimosa Recipe and 30-Minute Asian Orange Beef — these recipes turn out extra fabulous due to freshly squeezed oranges. You can’t beat freshly squeezed.

That’s why we’ve loaded this Fresh Orange Bundt Cake with freshly squeezed orange juice and zest. Both inside the cake and drizzled all over. If  someone in your life is a fan of oranges, make this cake for them. A forkful of this fresh orange cake is a burst of sweet sunshine on the tastebuds…

orange cake, orange bundt cake with icing
Orange bundt cake is tender and flavorful

How to make fresh orange bundt cake

  • You’ll need about 6 large oranges: three for the freshly squeezed juice, a bit more for the glaze, and all six oranges for freshly grated zest. If you’ve got a sidekick in the house, hand them the zester. Zesting is rather fun and cathartic. And actually, it doesn’t take long if you’ve got a good zester. A good zester is less than 20 bucks and So. Worth. It. You’ll use it on everything from zesting citrus to chocolate to cheese.
  • Use real buttermilk, room temp. I sometimes make my own buttermilk with milk and lemon, but if you can get buttermilk at the store, it’s easy and ideal for this recipe.
  • Use a whole tablespoon of pure vanilla extract. That can sound like a bit much, but it’s totally not. Vanilla extract brings such amazing flavor to this cake.
  • Go XL when it comes to the eggs. Four extra large eggs go into this orange beauty. You can do five large eggs, if that’s what you have.
  • Be sure your baking soda and powder are fresh. I replace mine every few months to ensure the correct texture and rise of baked goods. You can always recycle the old baking soda into the fridge to keep your fridge fresh. But just say no to using old baking soda or powder in any baked goods.fresh orange breakfast cake orange bundt cake orange cake recipe

Why we love this orange breakfast cake

  • This orange bundt cake is, once again, a burst of sweet sunshine in your mouth
  • It’s dense, moist, and delicious with your favorite cuppa in the morning
  • It’s also irresistible with a scoop of vanilla bean ice cream in the evening
  • It’s a hit at brunch potlucks and holiday gatherings
  • You can make it ahead of time, freeze it, and serve it when you’re ready
  • The orange glaze is SUPER awesome and uses only 2 ingredients

Bonus: you can eat this cake all year round.

Try our 3-ingredient buttery shortbread:


Fresh Orange Breakfast Bundt Cake

5 from 5 reviews

Cake before noon? Absolutely. Especially when it’s loaded with fresh orange juice, orange zest, and buttermilk. This orange bundt cake gifts eaters with a huge burst of fresh orange flavor, and is the perfect brunch addition. Of course, people also love this cake topped with ice cream for dessert.

  • Prep Time: 30 min
  • Cook Time: 43 min
  • Total Time: 1 hour 13 minutes

Yield: 10


For Cake:
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt (not table salt)
1 cup unsalted butter (2 sticks) softened just to room temp
2 1/2 cups granulated sugar, divided
4 extra large eggs, room temp
1/3 cup fresh orange zest, from approx 6 oranges
3/4 cup freshly squeezed orange juice, from approx 3 oranges, divided
3/4 cup buttermilk, room temp
1 TB pure vanilla extract
For Orange Glaze Topping:
1 cup powdered sugar
1.5 TB freshly squeezed orange juice


  1. Preheat oven to 350F with rack on lower middle position. Grease a standard bundt pan and set aside.
    In a large bowl, use a hand whisk to thoroughly combine the flour, baking powder, baking soda, and salt. Set aside.
  2. In bowl of stand mixer fitted with paddle attachment, cream the butter and 2 cups of granulated sugar on medium speed, 5 min or until light and fluffy. Beat in eggs one at a time until each is combined. Add orange zest, beating just until well incorporated; scrape down sides as needed.
  3. In a bowl, combine 1/4 cup of fresh orange juice, buttermilk, and vanilla extract. Gently fold buttermilk half of buttermilk mixture into the egg mixture, followed by half of the flour mixture; repeat with other half of buttermilk and flour mixtures, until all batter is gently folded together. Batter should be just combined but not over mixed; be sure to fold by hand with rubber spatula.
  4. Scrape all of batter into greased bundt pan and smooth top evenly. Bake 40-43 min or just until toothpick inserted in center comes out almost clean, with few tender crumbs attached. Let cake cool at least 15-30 minutes before removing.
  5. While the cake is baking, heat remaining 1/2 cup sugar with remaining 1/2 cup orange juice in microwaveable bowl and microwave 1 min or so, until sugar dissolves. Gently remove cake from bundt pan and invert onto a serving plate (I use a super sharp knife to gently loosen sides, before inverting. Then I give the pan a few strong pats, upside down, to pop the cake out.) Slowly drizzle sugar/orange mixture over cake and allow entire cake to cool completely.
  6. For Orange Glaze Topping: combine glaze ingredients and whisk until smooth (if needed, add another drop or two of orange juice for desired consistency.) Drizzle over top of cake. Finished cake can be kept airtight at moderate room temp for 1-2 days.


This recipe goes a lot quicker if you juice and zest the oranges before starting with the recipe.
For best results, make cake the night before, so it has time to cool overnight and set up nicely.
Cake can be kept airtight in fridge for several days; let come to room temp before serving.

If you enjoyed this recipe, please come back and give it a rating ♡


  • Serving Size: 1
  • Calories: 545
  • Sugar: 43.1 g
  • Sodium: 184.7 mg
  • Fat: 28.8 g
  • Carbohydrates: 67.5 g
  • Protein: 5.7 g
  • Cholesterol: 133.2 mg
  • Category: brunch, dessert
  • Method: bake
  • Cuisine: American

Keywords: orange bundt cake, orange breakfast cake, orange cake

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Cakes for Breakfast or Dessert:

  1. Easy Blueberry Sour Cream Cake Recipe
Easiest Blueberry Sour Cream Cake

2 Honey Pear Cake Recipe (No Refined Sugar)

Fresh Pear Cake with Honey

3. Easy One-Bowl Apple Cake Recipe

Super Easy Apple Cake in a Pan

4. Lemon Olive Oil Yogurt Cake

Lemon Loaf Cake

Add a comment

Recipe rating


    • melissa

    This looks and sounds delicious! I’m off soon so I’ll be baking a lot lol

    • Marjie Mare

    This looks moist and delicious. Yes for having cake for breakfast, I am in.

    • Mosaic Art

    omg this looks so so good!!! I am definitely gonna make it soon, i can’t wait!!! Delicious!!!

    • Razena

    I love orange cake and this is making happy that I bought oranges yesterday. When I travelled in Italy I became accustomed to seeing cake for breakfast so yes please, a few slices with my tea will be lovely 🙂

    • Millie

    You had me at cake for breakfast! I can’t wait to try it this weekend!

    • Rose Ann Sales

    It looks so great when sliced! And oranges are my favorite.

    • Nikki Wayne

    Oh I’m so jealous. Oranges are quite expensive in our area. Sad.

    • JBMatt

    Oh wow, this cake is so decadent! Well worth the time of zesting and squeezing oranges! Love the results of the orange syrup glazing. I made my buttermilk with 2% milk and white vinegar and I only had 4 large eggs. My cake has great soft, yet dense, texture. Our house smells like an orange grove!

      • chewoutloud

      That smell is sooo incredible, right?! 🙂 So so happy to hear you all loved this cake. Thank you!

    • Mary

    I used this recipe very good. It made the house smell real good and I used home grown oranges so it was all completely home made. Thank you for sharing this recipe.

      • chewoutloud

      So very happy to hear you all liked this cake, Mary 🙂 🙂 You’re so welcome!

    • Fatima nd

    I wish you mentioned the microwave thing before the part where you mentioned putting it in the oven.I made it and added the sugar and 1/2 cup of sugar within the main mixture i thought it was a mistake or something.anw hope it turns out just fine!

    • Nati

    This is exactly what I was looking for! Thank you, it sounds delicious, original and easy enough for me not to ruin it 😉

    • Geraline Batarra

    That looks so yummy and cute. I love orange too, may it be a candy or juice, anything with orange really craves me.

    • Courtney

    Omg can we say yum?!? I just love all things orange! Must give this cake a try!

    • Stephanie Jeannot

    My favorite part of the holidays is baking. I love the scent of fresh pastries, cookies or cake baking int he oven. Such a delight. Can’t wait til next week.

    • dearmummyblog

    We love oranges at breakfast time! So this Breakfast Cake sounds amazing!

    • Kelli

    I’ve re-read this recipe 3 times and can’t figure out why the granulated sugar is divided. Where does the 1/2 cup go? I’m ready to make it!

      • chewoutloud

      Thanks, Kelli, for the catch! I updated the recipe to reflect correct changes! Enjoy and hope you guys love it. Merry Christmas!

        • Kelli

        Ooh, great! Thanks!

    • Christa Anne

    I just got my first bundt pan. Adding this delicious looking recipe to the list of things to make!

    • Bree L.

    Saving this for Christmas dinner! I know my family will enjoy this cake!

    • Bree L.

    Saving this for Christmas dinner I think my family would really enjoy this delicious cake!

    • Tima (@MTMEblog)

    What a delicious treat for the holidays. Who knew that the orange glaze would be so easy to make.

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week