Moist Orange Bundt Cake Recipe From Scratch

This post may contain affiliate links (disclosure). 

Do you want a slice of this super moist orange bundt cake?  This made from scratch orange bundt cake recipe is so easy and tastes amazing! You can taste the orange flavor in every bite!

Orange Bundt Cake Recipe

This epic orange bundt cake is so full of fresh orange flavor, it’s like tasting real orange in a soft moist sweet cake form! It smells like orange and tastes like orange, with the texture so tender, it just melts in your mouth!

Glazed Orange Bundt Cake Recipe

You can eat so much of this cake in one sitting, because those moist juicy orange slices make it impossible to stop.  The orange flavor is so addictive, all citrus fans will surely appreciate it!

Moist Orange Bundt Cake Recipe

If you’ve been searching for recipes of orange bundt cake, I’m sure you noticed that most of them are using boxed cake mix.  A box of yellow cake mix with a package of instant vanilla pudding mix with some orange juice thrown in :)  If using a boxed cake mix doesn’t give you a sense of accomplishment and a bragging rights to making an amazing orange bundt cake from scratch, this is your recipe!  This easy recipe makes a moist glazed orange bundt cake from scratch without a cake mix.  It’s so easy to make too, you won’t miss the convenience of the cake mix at all!

This cake has a deep orange flavor thanks to the orange juice and orange zest in the batter, plus the orange juice concentrate in the glaze.  The orange juice concentrate has concentrated orange flavor to the max! When you glaze the cake while it’s still warm, some of the glaze permeates the cake, making it super moist and injecting even more orange flavor inside.

Orange Bundt Cake Recipe Without Using A Cake Mix

This delicious orange bundt cake is made from the simple everyday ingredients: flour, butter, sugar, eggs, sour cream and fresh oranges (their juice and zest)!  You can use bottled orange juice too if you don’t feel like squeezing the oranges, but make sure you don’t skip adding the fresh orange zest because orange zest really adds amazing orange flavor! To zest an orange, just follow my tutorial on how to zest a lemon – it works the exact same way for any citrus fruits :)

Best Ever Orange Bundt Cake

If you are looking for more citrus flavored yum-yums, you’ll also love these:

Orange Bread With Cranberries

Cranberry Orange Sauce

Orange Chicken

Candied Lemon or Orange Slices

Lemon Loaf Cake

Click Here To Pin This Recipe

Moist Glazed Orange Bundt Cake

This made-from-scratch glazed orange bundt cake is so moist and full of orange flavor! Very easy recipe that anyone can make and it tastes amazing! You can taste the orange in every bite!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings


  • 2 sticks butter softened
  • 2 1/2 cups flour
  • 4 eggs
  • 1/2 cup sour cream
  • 3 tbsp grated orange zest from 3 oranges
  • 3/4 cup orange juice from approx. 3 oranges
  • 1 tsp vanilla extract
  • 2 cups sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt


  • 2 cups powdered sugar
  • 1/2 cup frozen orange juice concentrate thawed


  • Preheat the oven to 350F. Spray a nonstick Bundt pan with cooking spray.
  • Put the eggs in a medium bowl and mix. Add orange juice, orange zest, sour cream and vanilla to the egg and mix until combined.
  • Put flour, sugar, baking powder, baking soda, and salt in another large bowl. Add butter and mix with electric mixer on the lowest speed until combined and the mixture is crumbly. Add the egg mixture and mix with the mixer for several minutes until smooth.
  • Transfer the cake batter into the bundt pan and smooth out surface. Bake for 55 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 20 minutes, then invert it into a plate.
  • While the cake is cooling, make the glaze. To make a glaze, put powdered sugar and orange juice concentrate in a bowl and mix until smooth. Pour the glaze all over the orange bundt cake while it's still warm (right after you inverted the cake on a plate).
NEVER MISS A RECIPE!I publish a new recipe several times per week. Want the new recipes in your inbox? Sign up for FREE notifications!
Save This Recipe


Save this for later on your social media:

Get Melanie's FREE Recipes In Your Inbox!

Similar Posts


  1. Hello and thank you for this awesome cake.I made I loved it!
    It’s simply divine.Love the crispy edges and moistness of the rest of the cake.Wonderful and simple to make.Cheers,PGM

  2. Melanie,

    Thank you for the great recipe! My family loved how moist and flavorful it is. Also easy.

    I live in Colorado (~7000 ft) and made some adjustments. The adjustments were a shot in the dark based on general high altitude guidelines but they worked great so I thought I would share them here in case there are other mountain cooks using the recipe.

    Here goes:
    add 1 egg
    use 3/4 tsp baking powder
    use 1/4 tsp baking soda
    subtract 1 tsp sugar
    bake at 375 degrees F


  3. It looks wonderful and the batter tasted yummy ?. I had some leftover orange cream cheese from another dessert I made so I put it on top and baked it with the cake. Can’t wait to see how it tastes!

  4. I have been searching a long time for an orange bundt cake (that was moist!) like my grandmother made when I was growing up. She was a wonderful cook who followed the rule of “a little of this and a little of that”. Unfortunately, we miss so many of her unwritten recipes. The one I have of her orange cake is scribbled and incomplete. This recipe has brought back those fond memories of her forever standing in the kitchen adorned with her apron. This cake has the right amount of rich orange flavor, not too heavy in density, and a soft, moist texture. I will note for the “newbies” in baking that the prep time will take a little longer than listed (zesting and juicing from scratch, as well as measuring and mixing). I found the baking time to be around 50 minutes so I would watch bake time closely at the end. Three large oranges yielded the exact amount of 3/4 cup juice. If you buy small oranges go for extra. Also, you will have ample glaze for the cake (I even poked some wholes in the cake) so soak it good. The method in this recipe is easy to put together. I wouldn’t change any of the ingredients. Thank you for sharing the recipe Melanie…it is a definite keeper!

  5. I want to bake it tonight and take it to work tomorrow. Should I still glaze it right away?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe (only if you tried it, otherwise leave blank)