Okay, friends, let’s talk Bundt cakes. We’ve all been there, right? You spend time mixing the batter, carefully pouring it into that beautifully intricate pan, you bake it to golden perfection, and then comes the moment of truth… the flip. And oh, the heartbreak when half the cake stays stubbornly stuck in the pan, ruining that perfect shape! It feels like a baking disaster.

For years, I struggled with this same issue, convinced that Bundt pans were just designed to be tricky. But after much trial and error, I finally cracked the code! I discovered a simple, foolproof method for prepping a Bundt pan that ensures your cake slides out cleanly every single time. No more digging cake pieces out of the pan’s crevices!

This Orange Bundt Cake is one of my family’s absolute favorites, not just because it’s incredibly moist and bursting with fresh citrus flavor, but because it’s the recipe where I perfected my non-stick Bundt pan technique. It’s a game-changer you absolutely need in your baking repertoire. Say goodbye to stuck cakes and hello to effortless, beautiful results!

Why You’ll Adore This Foolproof Orange Bundt Cake

There are so many reasons this particular Orange Bundt Cake recipe has earned its permanent spot in my recipe box. It’s more than just a cake; it’s a reliable win in the kitchen.

Guaranteed Non-Stick: Seriously, the pan prep method I’m about to share is the key. You will confidently invert your cake and watch it slide out beautifully. It takes just a couple of extra minutes, and it makes all the difference in the world.
Bright, Citrusy Flavor: This isn’t just a hint of orange. We’re using both zest and juice to infuse every bite with vibrant, fresh orange flavor that feels like sunshine.
Perfectly Moist Texture: Thanks to ingredients like buttermilk and softened butter, this cake has a tender, moist crumb that stays delicious for days (if it lasts that long!).
Simple Ingredients: No fancy or hard-to-find items here. You likely have most of these pantry staples on hand already.
Crowd-Pleaser: The classic flavor combination and elegant Bundt shape make this cake perfect for everything from casual Sunday dessert to holiday gatherings or potlucks.

Gathering Your Ingredients for This Zesty Orange Bundt Cake

Let’s talk about the building blocks of this delicious cake. While the list might look familiar for a standard cake, each ingredient plays a vital role in achieving that perfect flavor and texture, especially the moisture and bright orange notes.

For the cake batter, you’ll need:

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Granulated Sugar: Provides sweetness and helps create a tender crumb structure.
Unsalted Butter, Softened: Creaming softened butter with sugar incorporates air, which is crucial for a light cake texture. Unsalted butter gives you control over the overall saltiness.
Large Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure and moisture. Make sure they are at room temperature for better emulsification.
Vanilla Extract: A classic flavor enhancer that complements the orange beautifully.
All-Purpose Flour: The foundation of the cake’s structure.
Baking Powder & Baking Soda: Our leavening agents! Baking powder provides the primary lift, while baking soda reacts with the acidic buttermilk to add extra rise and tenderness.
Salt: Balances the sweetness and enhances all the other flavors.
Buttermilk: This is key for moisture and tenderness. The acidity reacts with the baking soda. If you don’t have buttermilk, a simple substitute works wonderfully: mix 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5 minutes until it curdles slightly.
Zest of 1 Large Orange: Where most of the intense orange flavor comes from! Be sure to use a microplane or fine grater and only get the colored part of the peel, avoiding the bitter white pith.
Fresh Orange Juice: Adds moisture and a bright, tangy counterpoint to the sweetness. Freshly squeezed is best for the purest flavor.

And for that gorgeous finishing touch, the simple glaze:

Powdered Sugar (Confectioners’ Sugar): Forms the base of the glaze, dissolving easily for a smooth finish.
Fresh Orange Juice or Milk: The liquid component. Orange juice intensifies the citrus flavor, while milk creates a classic, sweet glaze. Use whichever you prefer!

Having all your ingredients measured and ready before you start mixing is always a good practice in baking. This ensures you don’t miss anything and helps the process go smoothly.

Crafting Your Never-Stick Orange Bundt Cake: A Detailed Guide

Now for the fun part – bringing this delicious cake to life! Follow these steps closely, paying special attention to the pan preparation, and you’ll be rewarded with a beautiful, perfectly released Bundt cake.

Prepare Your Pan with Precision (The Secret Step!): Start by preheating your oven to 350°F (175°C). Now, for the absolute most crucial step that prevents sticking: thoroughly grease every single part of your 10 to 12-cup Bundt pan. I mean every nook, cranny, and intricate design. Use softened butter or solid shortening (like Crisco) – not cooking spray alone. Use a pastry brush or even your fingers to really get it into all the details. Next, generously dust the entire greased surface with all-purpose flour. Tap the pan to ensure the flour coats everywhere the grease is, then invert it over the sink and tap out any excess flour. You want a thin, even coating of flour sticking to the grease. A baking spray specifically formulated with flour is an acceptable alternative, but I find the grease-and-flour method gives the most consistent results, especially with detailed pans.
Cream the Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat them together using an electric mixer on medium speed for 3 to 5 minutes. You’re looking for the mixture to become significantly lighter in color and fluffy in texture. This process incorporates air, which is vital for the cake’s lift.
Incorporate the Eggs and Vanilla: Add the large eggs one at a time to the creamed butter mixture. After each egg addition, beat well until it is fully incorporated before adding the next. This ensures the mixture stays emulsified and smooth. Stir in the vanilla extract, mixing until just combined.
Whisk Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking helps to distribute the leavening agents evenly and aerate the flour, contributing to a tender crumb.
Combine Wet Ingredients: In a small bowl, whisk together the buttermilk (or your milk and vinegar substitute, which should look slightly curdled by now), fresh orange zest, and fresh orange juice. This creates a flavorful liquid mixture.
Alternate Adding Dry and Wet: This technique is common in cake baking and helps create a smooth batter. Gradually add the whisked dry ingredients to the wet ingredients (the butter/sugar/egg mixture), alternating with the buttermilk mixture. Begin with a third of the dry ingredients, mix until just combined, then add half of the wet ingredients, mix, add another third of the dry, mix, add the remaining wet, mix, and finish with the remaining dry ingredients. Mix only until the ingredients are just incorporated. Be very careful not to overmix the batter once the flour is added, as this can develop the gluten too much, resulting in a tough cake.
Fill the Prepared Pan: Pour the cake batter evenly into your meticulously prepared Bundt pan. Use a spatula to gently spread the batter and smooth the top. Give the pan a gentle tap or two on the counter to help settle the batter and release any large air bubbles.
Bake Until Golden: Place the pan in the preheated oven. Bake for 45 to 55 minutes. The baking time can vary based on your oven and the specific Bundt pan size (10 or 12 cup). You’ll know it’s done when the top is golden brown and a long wooden skewer or toothpick inserted into the deepest part of the cake (usually near the center tube) comes out clean or with only a few moist crumbs attached. Avoid overbaking, which can dry out the cake.
Cool in the Pan (Crucial Step!): Once baked, remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for exactly 10 to 15 minutes. This cooling time is incredibly important! It allows the cake to firm up slightly away from the direct heat of the pan’s metal, making it less likely to break upon inversion. Don’t skip this step, and don’t let it cool for too long in the pan, or it can still stick.
Invert and Cool Completely: After the 10 to 15-minute rest in the pan, place a wire rack over the top of the Bundt pan. Holding both the pan and the rack securely, quickly and confidently invert the pan. The cake should release easily and land on the wire rack. Lift the pan off the cake. If you prepped the pan correctly in step 1, it should come away clean! Let the cake cool completely on the wire rack before proceeding to the glaze. Glazing a warm cake will result in the glaze melting and soaking into the cake rather than creating a nice drip and set layer.
Whisk the Glaze: While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of orange juice or milk. Continue whisking until smooth. Add more liquid, a teaspoon at a time, until you reach a thick but pourable consistency. You want it thick enough to coat but thin enough to drip nicely.
Glaze the Cooled Cake: Once the Bundt cake is completely cool (it’s essential for the glaze to set properly), place the wire rack with the cake over a piece of parchment paper or a plate to catch drips. Drizzle the prepared glaze over the top of the cake, letting it cascade down the sides and into the center hole. Let the glaze set for about 15-30 minutes before slicing and serving. The parchment paper makes cleanup a breeze!

Tips for Perfect Orange Bundt Cake Every Time

Even with a foolproof recipe, a few extra pointers can help ensure your Orange Bundt Cake turns out beautifully every single time you make it. Baking is a science, but these tips make it an enjoyable one!

Room Temperature Ingredients are Your Friend: Ensure your butter and eggs are at room temperature before you start. This allows them to emulsify properly with the other ingredients, creating a smoother batter and a more even, tender crumb structure. For butter, set it out about an hour before baking. For eggs, place them in a bowl of warm (not hot) water for 10-15 minutes.
Don’t Rush the Creaming: That 3-5 minutes of creaming butter and sugar isn’t just for mixing; it’s for aerating. This step is crucial for the cake’s texture, so be patient and beat until the mixture is truly light and fluffy.
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this compacts the flour and you’ll end up with too much, leading to a dry cake.
Know Your Oven: Oven temperatures can vary. Using an oven thermometer can help you ensure your oven is truly at 350°F (175°C) for accurate baking.
Testing for Doneness: While the skewer test is reliable, also look for the edges of the cake starting to pull slightly away from the pan and the top springing back gently when lightly pressed.
Cooling is Critical: Reiterate the 10-15 minute cooling time in the pan. It’s a sweet spot – enough time for the cake to firm up, but not so long that it welds itself to the pan.
Glaze Consistency: Adjust the glaze thickness by adding liquid (juice or milk) a tiny bit at a time. A little too much liquid can make it too thin to coat nicely. If it’s too thick, just add another splash of liquid. If it accidentally gets too thin, you can whisk in a tiny bit more powdered sugar.
Flavor Boost: For an even more intense orange flavor, you can steep the orange zest in the melted butter for a few minutes before adding it to the batter, allowing the oils to infuse. Just let the butter cool slightly before combining with other ingredients.

Serving Suggestions for Your Orange Bundt Cake

This Orange Bundt Cake is utterly delicious on its own, but a few additions can elevate it to an even more special dessert experience. Its bright flavor pairs wonderfully with simple accompaniments.

A simple dusting of powdered sugar: If you prefer a less sweet finish than the glaze, a light dusting of powdered sugar is elegant and lovely.
Fresh Berries: A handful of fresh raspberries, blueberries, or strawberries adds a beautiful pop of color and a complementary tartness that cuts through the sweetness of the cake and glaze.
Whipped Cream or Vanilla Ice Cream: A dollop of freshly whipped cream or a scoop of good quality vanilla bean ice cream is a classic pairing with moist cakes like this.
Citrus Supremes: Segments of orange (or grapefruit) with the pith removed make a sophisticated garnish and add extra fresh citrus flavor.
Other Baked Goods: If you’re creating a dessert spread, this Bundt cake sits nicely alongside other treats like Classic Chocolate Chip Cookies or maybe a fruit-forward option like Easy Peach Cobbler.

Your Orange Bundt Cake Questions Answered (FAQ)

Got questions about baking this delightful cake? Here are some common ones I get, especially regarding that all-important pan release!

How do I prevent my Bundt cake from sticking?

The number one most important step is the pan preparation detailed in Step 1 of the instructions. Generously grease every part of the pan with softened butter or solid shortening, then thoroughly flour it, tapping out the excess. Make sure you see a dull, floured surface everywhere. The second crucial step is the cooling time – letting the cake rest in the pan for exactly 10-15 minutes before inverting.

Can I use cooking spray instead of butter and flour?

Standard non-stick cooking spray doesn’t contain flour and often isn’t sufficient for the intricate designs of a Bundt pan. It can also leave a sticky residue over time. A baking spray specifically formulated with flour (it will usually say “baking spray with flour” on the can) is the best alternative if you don’t want to use the butter/shortening and flour method.

What if my cake still sticks?

First, don’t despair! It happens. If it only sticks in a small spot, you might be able to gently coax it out with an offset spatula. If it’s more widespread, let the cake cool completely. Sometimes a stuck cake will release better when fully cool. If it’s really stuck, you might have to accept that the shape is compromised, but the cake will still be delicious! For next time, revisit step 1 and ensure every single part of the pan was greased and floured thoroughly.

Can I make this cake ahead of time?

Yes! This Orange Bundt Cake stays moist and delicious for several days. You can bake the cake a day in advance, let it cool completely, and store it wrapped tightly at room temperature. Prepare the glaze just before you are ready to serve and glaze the cooled cake.

How should I store leftover Bundt cake?

Store any leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for 2-3 days. If it’s very warm and humid, you might choose to refrigerate it, but bring it back to room temperature before serving for the best texture.

Can I use a different type of citrus?

Absolutely! You can experiment with lemon, lime, or grapefruit zest and juice for a different citrus flavor profile. A lemon Bundt cake or a lime Bundt cake would be equally delicious, though the flavor intensity might vary depending on the specific fruit.

Why is buttermilk important in this recipe?

Buttermilk is acidic, and this acidity reacts with the baking soda in the recipe to produce carbon dioxide gas, which helps the cake rise and contributes to a light, tender crumb. It also adds moisture and a slight tang that enhances the overall flavor.

Enjoy Your Homemade Orange Bundt Cake!

There is something so satisfying about slicing into a perfectly moist, fragrant cake that you’ve made yourself. This Never-Stick Orange Bundt Cake delivers on all fronts – incredible flavor, wonderful texture, and the sheer joy of a successful, beautiful release from the pan. It’s a simple pleasure that brings a little brightness to any day.

Give this recipe a try and experience the magic of a Bundt cake that slides right out. I promise, once you master the pan prep, you’ll be making Bundt cakes all the time!

Let me know how yours turns out! Leave a comment below and tell me your favorite part about this Orange Bundt Cake. Happy baking!