Caramel Orange Bundt Cake: Perfect & Easy

Posted on May 9, 2025

Oh, the dreaded bundt cake disaster! You know the one. You pour your beautiful batter into that intricate pan, bake it to perfection, your kitchen smells heavenly, and then… you try to turn it out. Instead of a flawless, gorgeous cake ready for glazing, half of it stays stubbornly cemented to the pan. It’s heartbreaking, isn’t it? I’ve been there more times than I care to admit.

But what if I told you there’s a simple, foolproof secret to getting a pristine release every single time? That gorgeous, intact cake you dream of isn’t just for professional bakers. With the right preparation, you can say goodbye to broken bundt cakes forever and enjoy every single crumb of this absolutely divine Caramel Orange Bundt Cake. It’s moist, bursting with fresh orange flavor, and crowned with a luscious, drippy caramel glaze that takes it completely over the top.

This isn’t just a recipe; it’s your ticket to bundt cake confidence. Get ready to bake a showstopper that tastes even better than it looks!

Why You’ll Absolutely Adore This Caramel Orange Bundt Cake

Beyond the sheer triumph of a perfectly released cake, this Caramel Orange Bundt Cake offers so much to love. It’s a cake that feels both comforting and a little bit special.

Incredible Flavor Combination: The bright, zesty notes of fresh orange marry beautifully with the rich, sweet depth of the homemade caramel glaze. It’s a match made in dessert heaven.
Guaranteed Clean Release: Seriously. I’m sharing the exact method that eliminates sticking. Follow it, and you’ll flip that pan with confidence.
Perfectly Moist and Tender: Thanks to key ingredients like buttermilk and butter, the cake itself is incredibly soft and moist, never dry or crumbly.
Impressive Presentation: Bundt cakes just look fancy, don’t they? The intricate pattern combined with the drippy caramel glaze makes for an effortlessly elegant dessert.
Surprisingly Simple: Don’t let the stunning result fool you. The cake batter comes together easily with standard pantry ingredients, and the glaze is a breeze to whip up.

Gathering Your Ingredients for Your Perfect Bundt Cake

Creating this delightful Caramel Orange Bundt Cake starts with bringing together a few simple ingredients. Each one plays a vital role in building the cake’s structure, flavor, and tender texture. Think of these components as building blocks for your edible masterpiece!

For the cake itself, we’re focusing on classic baking staples enhanced by that vibrant citrus punch:

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Granulated Sugar: Provides sweetness and helps create a tender crumb structure when creamed with butter. You’ll need 1 and 1/2 cups.
Unsalted Butter: Softened butter is crucial for creaming properly with the sugar, incorporating air for a lighter cake. Using unsalted allows you to control the salt level. You’ll need a full cup, which is equivalent to two sticks.
Large Eggs: Three large eggs add richness, bind the ingredients together, and contribute to the cake’s structure. Ensure they are at room temperature for best results when beating into the creamed mixture.
Vanilla Extract: A teaspoon of vanilla enhances all the other flavors, adding a layer of warmth and sweetness that complements both the orange and the caramel.
Zest of 1 Large Orange: This is where the main orange flavor comes from! Make sure to use fresh orange zest – it contains aromatic oils that provide a much more intense citrus punch than juice alone in the batter. Avoid the white pith, which can be bitter.
All-Purpose Flour: The primary dry ingredient, providing the cake’s structure. 2 and 1/2 cups is the perfect amount for this recipe.
Baking Powder and Baking Soda: These leavening agents work together with the buttermilk to give the cake its lift and tender texture. You’ll need 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
Salt: Just 1/2 teaspoon of salt balances the sweetness and enhances all the other flavors. Don’t skip it!
Buttermilk: This acidic liquid reacts with the baking soda, creating a tender, moist crumb. It also adds a subtle tang that works beautifully with the orange. You’ll need 1 cup.
Orange Juice: A quarter cup of orange juice adds moisture and reinforces the orange flavor, especially since we’re relying on zest for the primary citrus note in the batter. Freshly squeezed is best for the brightest flavor, but bottled works in a pinch.

And let’s not forget that irresistible caramel glaze:

Unsalted Butter: The base of our rich caramel glaze. 1/2 cup (one stick) is perfect.
Packed Light Brown Sugar: Provides the classic caramel flavor and gorgeous golden color. Packing the sugar ensures you have the correct amount.
Milk or Light Cream: Helps create a smooth, pourable glaze. Use whatever you have on hand.
Vanilla Extract: Swirling in vanilla at the end adds warmth and rounds out the caramel flavor.
Pinch of Salt: A tiny bit of salt makes the sweetness of the caramel pop and enhances its complexity.

Making Your Caramel Orange Bundt Cake: A Detailed Guide

Ready to transform these simple ingredients into a stunning and delicious cake? Follow these steps carefully, paying special attention to the pan preparation and cooling times – these are your secret weapons against the dreaded stick!

Prepare Your Oven: Start by getting your oven ready. Preheat it to 350 degrees F (175 degrees C). Using an oven thermometer is a great way to ensure your oven is at the correct temperature, as inconsistent heat can affect baking time and cake texture.
Master the Pan Prep (Your Secret Weapon!): This is THE most critical step for a clean release. You need to be incredibly generous and thorough here. Use softened butter (not melted liquid butter, which can pool) and apply it with a pastry brush or even your fingers, making sure to get into every nook, cranny, and detailed groove of your 10 or 12 cup bundt pan. Don’t miss any spots! Once buttered, add a few spoonfuls of all-purpose flour to the pan. Turn and tap the pan, rotating it to ensure the flour adheres to all the buttered surfaces. The butter acts like glue, holding the flour in place to create a non-stick layer. Once fully coated, invert the pan and firmly tap out any excess flour over the sink or trash. You want a thin, even coating, not clumps of flour.
Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together using an electric mixer (or a sturdy whisk and some elbow grease) until the mixture is visibly lighter in color, fluffy, and airy. This creaming process incorporates air into the batter, which helps the cake rise and contributes to a tender texture. This is a foundational technique used in many baked goods, like when you make classic sugar cookies or even delicious caramel swirl cookie bars.
Incorporate Wet Ingredients (Except Buttermilk/Juice): Add the three large eggs to the creamed butter and sugar mixture, beating them in one at a time until fully incorporated after each addition. Don’t rush this; adding them slowly helps maintain the emulsification. Once the eggs are in, stir in the vanilla extract and the fragrant orange zest. Mix just until combined.
Whisk Together Dry Ingredients: In a separate medium bowl, combine the 2 and 1/2 cups of all-purpose flour, baking powder, baking soda, and salt. Whisk these together thoroughly. This step ensures the leavening agents and salt are evenly distributed throughout the flour, so you don’t end up with pockets of leavener.
Combine Wet Ingredients: In a small bowl, whisk together the buttermilk and orange juice until they are fully blended. This is your liquid component, which adds moisture and activates the leavening.
Combine Wet and Dry (Carefully!): Now, we bring the wet and dry mixtures together with the creamed base. The key here is to alternate additions, starting and ending with the dry ingredients. Add about a third of the dry ingredients to the large bowl, mix on low speed until just combined. Then, add half of the wet ingredients (buttermilk/juice mixture), mix until just combined. Repeat with another third of the dry ingredients, then the remaining wet ingredients, and finally the last third of the dry ingredients. Mixing until “just combined” means stopping as soon as you no longer see streaks of dry flour. Overmixing at this stage can develop too much gluten, resulting in a tough cake. A few small lumps are fine.
Fill the Prepared Pan: Gently pour the batter evenly into your meticulously prepared bundt pan. Use a spatula to smooth the top surface of the batter. Giving the pan a gentle tap or two on the counter can also help settle the batter and remove any large air pockets.
Bake the Cake: Place the filled pan in your preheated oven. Bake for 55 to 65 minutes. The bake time can vary depending on your oven, so start checking around the 55-minute mark. The cake is done when a wooden skewer or toothpick inserted into the deepest part of the cake (avoiding the center tube) comes out clean, with no wet batter attached (a few moist crumbs are okay).
Cool in the Pan (The Crucial 10 Minutes!): Once baked, remove the cake from the oven and place it on a wire rack. Let the cake cool in the pan for exactly 10 minutes. This short cooling time allows the cake structure to firm up slightly, pulling away from the sides of the pan just enough for release. Do NOT leave it in the pan longer than 10 minutes, as condensation can build up and cause the cake to stick.
Release the Cake: After the crucial 10 minutes, place the wire rack over the top of the bundt pan. Holding the pan and the rack together firmly, carefully and confidently invert them. Set the rack down and lift the bundt pan straight up and away from the cake. If your pan preparation in step 2 was thorough, the cake should release cleanly and smoothly! Let the cake cool completely on the wire rack before glazing.
Make the Caramel Glaze: While the cake is cooling on the rack, prepare your gorgeous caramel glaze. In a medium saucepan over medium heat, melt the 1/2 cup of unsalted butter.
Simmer the Glaze: Stir the packed light brown sugar and the 1/4 cup of milk or cream into the melted butter. Bring the mixture to a gentle boil, stirring constantly to prevent burning. Once boiling, reduce the heat to low and let it simmer for just 1 minute, stirring occasionally. This short simmer helps the sugar dissolve fully and the glaze thicken slightly.
Finish the Glaze: Remove the saucepan from the heat. Stir in the teaspoon of vanilla extract and the pinch of salt. Let the glaze sit for about 5 to 10 minutes, stirring occasionally, until it has cooled slightly and thickened to a pourable, slightly syrupy consistency. It will continue to thicken as it cools, but you want it warm enough to drizzle.
Glaze the Cooled Cake: Once the Caramel Orange Bundt Cake is completely cool to the touch (this is important so the glaze doesn’t melt and soak in completely), carefully drizzle or pour the warm caramel glaze over the top. Allow it to cascade down the sides, filling the crevices of the bundt design. You can use a spoon to guide the glaze or just pour it evenly over the top center.
Let the Glaze Set: Allow the glaze to set slightly for about 15-20 minutes before slicing. This gives the caramel a chance to firm up a bit, creating that lovely, slightly chewy exterior while remaining soft underneath.

Expert Tips for Bundt Cake Success

Baking a perfect bundt cake is incredibly rewarding. Here are a few extra tips to ensure your Caramel Orange Bundt Cake turns out beautifully every time:

Don’t Skimp on the Pan Prep: I know I’ve emphasized this, but it’s the most important tip! Use softened butter, get into every single detail, and flour generously, tapping out the excess. Some people prefer using a baking spray that contains flour, and while convenient, the butter and flour method is generally the most reliable for intricate bundt pans.
Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth batter and a tender, well-risen cake. If your butter isn’t soft enough, you can cut it into cubes and let it sit for 30-60 minutes, or gently warm it in the microwave for just a few seconds (be careful not to melt it!).
Measure Your Flour Correctly: Spoon your flour into your measuring cup and level it off with a straight edge (like a knife). Don’t scoop directly from the bag, as this compacts the flour and you’ll end up using too much, resulting in a dense cake.
Do Not Overmix: Once you start adding the dry and wet ingredients alternately, mix only until just combined. Overmixing develops gluten, which can make your cake tough.
Check for Doneness Accurately: Rely on the skewer test rather than just the time. Ovens can vary, and even a few minutes too long can dry out the cake.
Respect the Cooling Time: The 10 minutes in the pan is vital. Any less, and the cake might be too fragile; any more, and it might stick due to condensation.
Adjust Glaze Consistency: If your caramel glaze is too thick after cooling slightly, you can gently warm it over low heat or add a tiny splash more milk or cream (a teaspoon at a time) to reach the desired pourable consistency. If it’s too thin, let it cool longer, or you can gently simmer it for another 30 seconds, stirring constantly.

What to Serve With Your Caramel Orange Bundt Cake

This cake is absolutely delicious on its own, but if you want to elevate the serving experience, consider pairing it with:

A dollop of freshly whipped cream or a scoop of vanilla ice cream.
A simple garnish of extra orange zest or a few candied orange slices (make sure they are non-alcoholic).
Alongside a warm cup of coffee or tea.

Your Bundt Cake Questions Answered (FAQ)

Got questions about baking this Caramel Orange Bundt Cake or bundt cakes in general? Here are some common ones I hear:

Why did my bundt cake still stick?

The most common culprit is insufficient pan preparation (Step 2) or not following the 10-minute cooling rule in the pan (Step 10). Double-check that you buttered every crevice generously and dusted evenly with flour, tapping out excess. Also, ensure you didn’t leave the cake in the pan longer than 10 minutes. Sometimes, older bundt pans, pans with very intricate designs, or those with scratches can also contribute to sticking, even with perfect prep.

Can I use orange extract instead of zest and juice?

While you could use orange extract, the flavor won’t be the same. Fresh orange zest contains oils that give a bright, natural orange flavor that extract can’t replicate. The juice adds necessary liquid. For the best flavor, stick to fresh zest and juice if possible.

What if I don’t have buttermilk?

No problem! You can easily make a buttermilk substitute. For 1 cup of buttermilk, measure 1 cup of milk (dairy or non-dairy) and stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it looks slightly curdled. Then, use it as directed in the recipe.

Can I add mix-ins to the batter?

Absolutely! This cake base is sturdy enough for gentle additions. You could fold in 1/2 to 1 cup of mini chocolate chips or finely chopped nuts (like pecans or walnuts) into the batter before pouring it into the pan. If you love adding chocolate chips to your baking, this cake welcomes them! They’re also fantastic in classic chocolate chip cookies.

How do I store leftover bundt cake?

Once completely cool and the glaze has set, store the cake in an airtight container at room temperature for 3-4 days. If you need to store it longer, you can wrap individual slices or the entire cake (unglazed is best if freezing) tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw at room temperature before serving or glazing.

Can I use a different size bundt pan?

This recipe is written for a standard 10 or 12 cup bundt pan. Using a significantly smaller pan might result in overflow, while a much larger one might yield a shorter cake and require adjustments to baking time. It’s best to stick to the recommended size for optimal results.

Enjoy Your Homemade Masterpiece!

There is truly nothing like the satisfaction of turning out a perfectly baked bundt cake. The combination of bright orange and sweet caramel in this Caramel Orange Bundt Cake is simply irresistible. Whether you’re baking it for a special occasion or just because, it’s sure to bring smiles.

Now that you know the secret to a clean release, I hope you feel empowered to bake beautiful bundt cakes with confidence! Give this recipe a try, and let me know how it turns out in the comments below. Happy Baking!