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Orange Cake

Course Dessert
Prep Time 40 minutes
Cook Time 1 hour
Servings 12

Ingredients

Orange Cake

  • 2 cups granulated sugar 14 oz
  • 4 tbsp orange zest from about 2 oranges
  • 2 2/3 cups allpurpose flour 11.8 oz
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup unsalted butter 8 oz, plus more for greasing the pan
  • 4 large eggs
  • 1/2 cup sour cream 4 oz
  • 1/4 cup orange juice 2 oz
  • 1/2 cup milk 4 oz

Orange Syrup

  • 1/2 cup orange juice 4 oz
  • 1/2 cup sugar 3.5 oz
  • Peel of one orange

Orange Glaze

  • 1/3 cup cream cheese 2.5 oz
  • 1 tbsp unsalted butter 0.5 oz
  • 3/4 cup powdered sugar
  • 3 tbsp orange juice
  • 2 tbsp orange zest for decoration

Instructions

Orange Bundt Cake

  • Preheat the Oven: Set your oven to 350°F (325°F if using a convection oven).
  • Prep the Pan: Grease a 12cup bundt pan with 12 tbsp of softened butter, ensuring it's wellcoated. Dust with flour, making sure it covers all areas, especially if your pan has intricate designs.
  • Make Orange Sugar: Mix the orange zest with the granulated sugar, rubbing it between your fingers to release the oils.
  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda.
  • Beat the Butter and Sugar: In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. Add the orange sugar and beat on mediumhigh until fluffy and pale, about 2 more minutes.
  • Add Eggs and Wet Ingredients: Add eggs one at a time, beating well after each. Mix in the sour cream and orange juice on low speed.
  • Combine Mixtures: Gradually add half the dry ingredients, then the milk, and finally the remaining dry ingredients, mixing on low speed until just combined. Finish with a spatula to avoid overmixing.
  • Bake: Pour the batter into the prepared bundt pan and spread it evenly. Bake for 5565 minutes, covering with foil if it browns too quickly. It's done when a toothpick inserted comes out clean.

Orange Syrup

  • Prepare the Syrup: While the cake bakes, bring the sugar, orange juice, and orange peel to a boil in a small saucepan. Turn off the heat once the sugar dissolves.
  • Apply the Syrup: Let the cake rest for 5 minutes after baking. Poke holes in it with a fork, remove the peel from the syrup, and pour the syrup over the cake. Let it absorb for 15 minutes before flipping the cake onto a cooling rack or plate. Allow it to cool completely.

Orange Glaze

  • Make the Glaze: Beat the cream cheese and butter with a mixer for 30 seconds. Add powdered sugar and beat for another 30 seconds. Mix in the orange juice.
  • Adjust Consistency: Add more orange juice for a thinner glaze or more powdered sugar for a thicker one.
  • Decorate: Drizzle the glaze over the cooled cake and sprinkle with orange zest.

Notes

Storage

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 2030 minutes before serving.
 

Notes

  • Cornstarch: Adds a fluffy, soft texture to the cake.
  • Room Temperature Ingredients: Make sure milk, eggs, and sour cream are at room temperature.
  • Butter: Should be softened to 72°F.
  • Syrup Variation: Substitute half the orange juice with 1/4 cup orange liqueur if desired.
  • Oranges: About 4 medium oranges needed for the entire recipe.
  • Alternate Glaze: Mix 1 cup powdered sugar with 23 tbsp orange juice for a simple glaze.
  • Sour Cream Substitute: Use fullfat Greek yogurt if preferred.
  • Orange Sugar Tip: Pulse sugar and zest in a food processor for convenience.
  • Oven Temperature: 350°F for conventional ovens, 325°F for convection ovens.
  • Pan Alternatives: Use a 9×13” pan, two 8.5”x4.5” loaf pans, or two 9inch round cake pans.