I’m not really the type of person that can just throw things together when baking and magically have it taste good. Cooking, I can make this happen. Baking, well, let’s just say one time in college I made out-of-the-box brownies and they came out so hard we couldn’t cut through them. So, know that if I’m giving you a baking recipe I worked my butt off to make sure this would taste good. And, this ones tastes, like a dream. The frosting is to die for!
I set out to create something delicious, fresh and a little different. I picked orange because spring is just around the corner (well, now its pretty much here) and the color just made me happy. It took me two weekends to get this recipe right. My first one was just a bit too “done.” I tried lower baking temp the second time around and gave it a little more oven time to make sure it was cooked all the way through. This one turned out dense, moist and delicious!
You will need:
- A bundt cake pan. One like this one is good. You want to make sure the pan isn’t too dark or it will impact the color of the top of the cake. (You don’t have to make a bundt cake, but that’s what I used. In fact, I had to make more batter to actually fill out the pan.)
- Tooth picks/shish kabob sticks
- Dinner plate
- Handheld mixer
- Large bowl
- Frosting decorating bottles or decorating bags with stainless steel tips
Bundt Cake Tips
- Bundt cake is notoriously difficult to get out of the pan. Make sure to use the butter and flour combo below to ensure your cake comes out looking pretty. Another option I recently heard is that you can make a paste with a few table spoons of shortening, flour and a few table spoons of vegetable oil. Just make sure to get whatever you use into all the little crevasse of the cake.
- Use a light bundt cake pan. A dark pan causes the cake to brown more.
Orange Bundt Cake with Vanilla Cream Cheese Frosting
- 10 Tbsp. unsalted butter, softened
- 2 cups of sugar
- 1 1/4 cup buttermilk
- 1/2 cup fresh orange juice - About the juice from 2 oranges
- 1 package of vanilla pudding with no artificial colors or flavors You can find natural options at the grocery store too.
- 2 1/4 cups all-purpose flour
- 4 eggs at room temperature
- 2 1/4 tsp. baking powder
- 1 tsp. vanilla
- 1/2 tsp. orange extract
- 1 tsp. butter
- zest of three oranges
Cream Cheese Frosting Ingredients
- 8 oz cream cheese at room tempature
- 1 1/2 cups powdered sugar
- 1/4 cup melted butter, cooled
- 1 tsp. vanilla
- Preheat the oven to 350
- Combine your room temperature butter and sugar with a hand mixer until it is well blended. If your butter isn’t soft enough yet you can put it in the microwave for 30 seconds.
- Add in your eggs and vanilla and mix well.
- Add in your pudding, flour, baking powder and milk. Mix well.
- Add your fresh orange juice and orange zest. Mix well.
- Butter your entire bundt cake pan - make sure to get it into each and every crack. Then flour the pan and dump the excess.
- Bake at 325 for 55 minutes. Double check that it's done with a tooth pick.
- Wait until your cake cools to frost. About 30 minutes to 1 hour.
Cream Cheese Frosting Steps
- Combine cream cheese and butter. Mix well.
- Add in sugar and vanilla. Mix until everything is well combined and smooth.
Slice and enjoy!
Happy eating, friends!
For more delicious desserts, check out our desserts page.