This orange ring cake is a tender, buttery bundt cake perfumed with fresh orange zest and juice, baked in a 10-inch (12-cup) tube or bundt pan. The syrup poured over the warm cake keeps it moist for days, and the simple orange glaze adds a bright, tangy finish. It is a straightforward, reliable cake that works for brunch, dessert, or an afternoon snack.
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g / 2 sticks) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1/4 cup (60 ml) fresh orange juice (from about 1 large orange)
- 1 tablespoon finely grated orange zest (from about 2 oranges)
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
For the orange syrup:
- 1/3 cup (80 ml) fresh orange juice
- 1/4 cup (50 g) granulated sugar
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 to 3 tablespoons fresh orange juice
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch (12-cup) bundt or tube pan with butter or nonstick baking spray, making sure to get into all the crevices. Dust with flour and tap out the excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition. Beat in the orange juice, orange zest, and vanilla extract until combined.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix just until no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula. The pan should be about two-thirds full.
- Bake for 50 to 60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out with a few moist crumbs, or the center springs back when lightly pressed. The internal temperature should read about 200°F (93°C).
- While the cake bakes, make the syrup: combine the 1/3 cup orange juice and 1/4 cup sugar in a small saucepan. Heat over medium, stirring, until the sugar dissolves. Remove from heat.
- Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the rack. While it is still warm, brush the entire surface of the cake with the orange syrup, using all of it. Let the cake cool completely.
- For the glaze, whisk the powdered sugar with 2 tablespoons of orange juice until smooth. Add more juice, a teaspoon at a time, if needed to reach a drizzling consistency. Drizzle over the cooled cake. Let the glaze set before slicing.
Tips
- Pan prep is everything: A bundt pan needs thorough greasing. Use a pastry brush to apply softened butter or a baking spray that contains flour. After greasing, dust with flour and tap out the excess. This is the best defense against sticking.
- Room temperature ingredients: Bring the eggs and buttermilk to room temperature before starting. Cold ingredients can make the batter curdle and result in a denser cake.
- Check early: Ovens vary, and dark or nonstick metal pans brown faster. Start checking the cake at 45 minutes. If the top is browning too quickly, loosely tent it with foil.
- Don’t skip the syrup: The syrup is what keeps this cake moist. Brush it on while the cake is warm so it absorbs into the crumb. If the cake is fully cool, the syrup will just sit on the surface.
Serving Suggestions
Serve slices of this orange ring cake with a cup of black tea or coffee. It is excellent on its own, or with a dollop of lightly sweetened whipped cream and a few fresh berries. For a brunch spread, pair it with yogurt and fresh fruit. The citrus flavor also makes it a nice finish after a heavier meal.
Variations
- Lemon Ring Cake: Substitute lemon zest and lemon juice for the orange in the cake, syrup, and glaze.
- Orange-Poppy Seed: Stir 2 tablespoons of poppy seeds into the dry ingredients before mixing.
- Chocolate-Orange: Fold 1/2 cup (90 g) of mini chocolate chips into the finished batter. Use the orange syrup and glaze as written.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, so handle the cake gently.
Storage and Reheating
Store the unglazed or glazed cake at room temperature, covered tightly with plastic wrap or in a cake dome, for up to 3 days. The syrup keeps the cake moist. You can also wrap the cooled, unglazed cake tightly in plastic wrap and then foil, and freeze it for up to 3 months. Thaw overnight in the refrigerator before glazing and serving. To refresh a slice, microwave it for 10 to 15 seconds, or warm it in a 300°F (150°C) oven for about 5 minutes.
Frequently Asked Questions
Can I use a different pan? Yes. This batter makes about 10 cups. It fits a 10-inch (12-cup) bundt pan perfectly. You can also bake it in a 9×13-inch rectangle pan (14 cups) — the batter will be shallower, so start checking for doneness at 30 minutes. Or use two 9×5-inch loaf pans (8 cups each) — fill each about two-thirds full and bake for 45 to 55 minutes. In any pan, the batter should fill it no more than two-thirds full.
Why did my cake stick to the pan? The most common reasons are insufficient greasing, not letting the cake cool long enough (15 minutes is the sweet spot), or using a pan with a worn nonstick coating. Even if a piece sticks, you can often patch it together and hide it with the glaze.
Can I use bottled orange juice? Fresh orange juice is strongly recommended. Bottled juice often has a flat, cooked flavor and lacks the bright acidity that makes this cake taste fresh. The zest is also essential — it carries most of the orange aroma.
Can I make this cake ahead of time? Yes. The cake actually tastes better the day after baking because the syrup has had time to distribute through the crumb. Bake it, brush on the syrup, let it cool completely, and store it tightly wrapped at room temperature. Add the glaze no more than a few hours before serving.
My cake is dense in the middle. What went wrong? This usually means the batter was overmixed, which develops too much gluten, or the cake was underbaked. Mix only until the flour disappears, and always test the center with a toothpick. If the toothpick comes out clean but the cake feels heavy, the oven temperature may have been too low, so the cake rose slowly and then sank.
Can I reduce the sugar? You can cut the granulated sugar to 1 1/2 cups (300 g) without changing the structure much. The syrup and glaze also add sweetness, so you could reduce or skip the glaze if you prefer a less sweet cake.