Description
This Perfected Orange Bundt Cake is a moist, tender cake infused with fresh orange zest and juice, topped with a luscious cream cheese glaze that perfectly balances sweetness and citrus tang. Baked in a bundt pan, this cake offers a beautiful presentation and a delightful burst of bright orange flavor in every bite, ideal for a special occasion or a delightful afternoon treat.
Ingredients
Cake Ingredients
- 2 tablespoons (28g) cream cheese, softened (I used 4 squares of Kiri)
- 3/4 cup (85g) powdered sugar
- 1 to 2 tablespoons heavy cream
- 2 tablespoons freshly squeezed orange juice
- 1 1/2 (18g) tablespoons granulated sugar
- 1 1/3 cup (160g) all purpose flour (preferably weighed for accurate results)*
- 3 tablespoons (20g) cornstarch*
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (114g) unsalted butter, softened to room temperature
- 3/4 cup plus 2 tablespoons (175g) granulated sugar
- 1 1/2 teaspoons (3g) orange zest (may be increased for a stronger orange flavor)
- 1/2 teaspoon lemon zest (optional, but recommended)
- 2 large eggs (100g), at room temperature
- 1/2 teaspoon vanilla extract (or 1 teaspoon if using imitation vanilla flavoring)
- 1/4 cup (57g) sour cream*, at room temperature
- 1/2 cup (118ml) freshly squeezed orange juice (may be increased to 3/4 cup (177ml) for a stronger orange flavor. Omit the sour cream if doing so)
Instructions
- Preheat Oven and Prepare Pan: Adjust your oven rack to the lower middle position and preheat the oven to 350°F (180°C), or 325°F (160°C) if using a dark pan. Generously grease and flour a 6-cup bundt pan or spray it with non-stick cooking spray, then set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened butter on medium speed until creamy, about 1 minute. Gradually add the granulated sugar, orange zest, and lemon zest while mixing on medium-low. Increase speed to medium-high and beat for 4 to 5 minutes until the mixture is pale and fluffy.
- Add Eggs, Vanilla, and Sour Cream: Add eggs one at a time, beating well after each addition. Then mix in vanilla extract and sour cream until fully incorporated.
- Combine Batter: On lowest mixer speed, add one-third of the dry flour mixture and mix until mostly combined. Add half of the orange juice and lightly stir just until mixed in. Repeat by adding another one-third of the flour mixture, the remaining orange juice, and finally the last third of flour mixture. Mix until just combined for a smooth batter; avoid overmixing. Use a rubber spatula to gently fold the batter once more to ensure even mixing.
- Fill Pan and Bake: Pour the batter into the prepared bundt pan and smooth the surface. Bake for 25 to 30 minutes, or until a wooden skewer inserted near the center comes out clean or with a few moist crumbs, and the cake springs back when lightly pressed.
- Make Orange Syrup and Cool Cake: While the cake bakes, combine 1 1/2 tablespoons granulated sugar and 2 tablespoons freshly squeezed orange juice in a tiny saucepan over very low heat. Simmer until sugar dissolves and remove from heat. Once the cake is baked, poke tiny holes all over the top with a thin skewer and brush about one-third of the syrup onto the cake. Let cool in the pan for 10 minutes, then invert onto a wire rack placed on a serving platter. Brush the top and sides with remaining syrup and allow the cake to cool further, at least 40 minutes, before serving or glazing.
- Prepare Cream Cheese Glaze: In a medium bowl, whisk the cream cheese until smooth. Add the powdered sugar and whisk until lump-free. Gradually whisk in enough heavy cream (1 to 2 tablespoons) to achieve a thick but pourable consistency.
- Glaze the Cake and Serve: Pour the glaze evenly over the cooled (or slightly warm) cake and allow it to set. Optionally garnish with strands of orange peel. Cut into slices and serve.
- Storage: Store leftover cake in an airtight cake dome at room temperature for 3 to 4 days to maintain freshness.
Notes
- It’s best to weigh your flour and cornstarch for accuracy, especially when baking delicate cakes like this one.
- If you prefer a stronger orange flavor, increase the orange zest and orange juice accordingly, but omit sour cream if using the higher amount of juice to maintain batter consistency.
- A 6-cup bundt pan is ideal for this recipe; larger or smaller pans may affect baking times and texture.
- Ensure all ingredients, such as eggs, butter, and sour cream, are at room temperature for proper mixing and texture.
- Use fresh orange juice and zest for the best bright citrus flavor.
- The cream cheese glaze can be adjusted for thickness by adding more or less heavy cream.
- After glazing, allow the cake to set before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
