There's something magical about the scent of fresh orange filling your kitchen on a Sunday morning. Last month, Emily walked into the kitchen while I was testing this orange velvet bundt cake recipe and immediately declared it smelled like "sunshine in cake form" – honestly, I couldn't have described it better myself!
This gorgeous cake combines the rich, velvety texture of traditional red velvet with bright, zesty orange flavors that'll make your taste buds dance. The best part? It works beautifully whether you use regular flour or need the gluten-free option like I originally developed it for my neighbor who has celiac disease.
Speaking of neighbor favorites, if you're looking for more crowd-pleasing desserts, you'll want to check out my small batch chocolate chip cookies that disappear faster than I can make them!
Jump to:
- Why You Will Love This Orange Velvet Bundt Cake
- Orange Velvet Bundt Cake Ingredients You'll Need
- How To Make The Perfect Orange Velvet Bundt Cake
- Storage And Reheating Tips For Your Orange Velvet Bundt Cake
- Orange Bundt Cake Recipe Variations And Tips
- Orange Velvet Bundt Cake Frequently Asked Questions
- Recipes You May Like
- Final Thoughts On This Orange Velvet Bundt Cake
- Orange Velvet Bundt Cake
Why You Will Love This Orange Velvet Bundt Cake
- Quick prep time – Ready for the oven in just 20 minutes of active mixing
- Incredibly moist texture – The combination of fresh orange juice and coconut creates the perfect crumb
- Flexible dietary options – Works with both regular and gluten-free flour
- Beautiful presentation – That glossy orange glaze makes it look bakery-worthy
- Make-ahead friendly – Actually tastes better the next day (if it lasts that long!)
- Perfect for any occasion – From Sunday brunch to special celebrations
Orange Velvet Bundt Cake Ingredients You'll Need
For The Cake:
- 1½ cups dairy-free butter (3 sticks, room temperature for 20 minutes)
- 2½ cups granulated sugar
- 5 large eggs (room temperature)
- 1 teaspoon almond extract
- 2 tablespoons grated orange zest (no white bitter pith)
- 3¼ cups gluten-free all-purpose flour (spoon and level method)
- 1 teaspoon xanthan gum (omit if your flour already contains this)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup fresh squeezed orange juice
- ¾ cup shredded coconut
For The Orange Glaze:
- 2 tablespoons fresh squeezed orange juice
- 2 teaspoons fine grated orange zest
- 1¼ cups powdered sugar (sifted)
The secret to this orange velvet bundt cake is using fresh ingredients wherever possible. I learned this the hard way when I tried using bottled orange juice once – the flavor just wasn't the same!
How To Make The Perfect Orange Velvet Bundt Cake
Preparing Your Pan
- Preheat your oven to 350°F and position the rack in the center.
- Prepare your bundt pan by spreading a thin layer of shortening or dairy-free butter evenly over every nook and cranny of a 9 or 10-inch bundt pan.
- Coat with flour by adding gluten-free flour to the buttered pan, then tilt and tap to coat all surfaces evenly. Turn upside down and tap out excess flour.
Making The Cake Batter
- Cream the butter using a stand mixer with paddle attachment or handheld mixer for 1-2 minutes until light and fluffy.
- Add sugar gradually and continue creaming until the mixture looks pale and increased in volume.
- Incorporate eggs one at a time, beating well after each addition. Don't rush this step – it's crucial for the orange velvet bundt cake's texture!
- Scrape down the bowl sides and bottom as needed to ensure everything mixes evenly.
- Mix in almond extract and orange zest until just combined. The kitchen should smell amazing at this point!
Combining Dry And Wet Ingredients
- Sift together dry ingredients in a large bowl: flour, xanthan gum, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and orange juice to the butter mixture, beginning and ending with flour mixture. Mix just until combined.
- Fold in shredded coconut gently with a wooden spoon or rubber spatula.
Baking Your Orange Bundt Cake
- Transfer batter to prepared pan, spreading evenly and tapping gently to release air bubbles.
- Bake for 70-75 minutes until a cake tester inserted in the thickest part comes out clean or with just a few moist crumbs.
- Cool in pan for 10 minutes – this prevents the cake from breaking when you turn it out.
- Invert onto serving plate by placing a large plate on top of the pan, then flipping both together. Remove the pan carefully.
- Cool completely before glazing – I know it's tempting, but warm cake will make the glaze run off!
Making The Orange Glaze
- Whisk together orange juice, orange zest, and sifted powdered sugar until smooth.
- Drizzle evenly over the cooled cake, letting it cascade down the sides naturally.
Storage And Reheating Tips For Your Orange Velvet Bundt Cake
Store your finished orange velvet bundt cake covered in the refrigerator for up to 5 days, or at room temperature for 2-3 days. The flavors actually improve overnight as the orange essence mellows and melds with the cake.
For longer storage, wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw completely before adding the glaze.
If you need to reheat individual slices, 15-20 seconds in the microwave brings back that just-baked warmth without drying it out.
Orange Bundt Cake Recipe Variations And Tips
Want to switch things up with your orange velvet bundt cake? Here are some tricks I've learned through lots of testing (and a few failures):
- Make it a layer cake – Divide the batter between two 9-inch round pans and bake for 25-30 minutes
- Add mini chocolate chips – Fold in ½ cup for an orange-chocolate combination that's absolutely divine
- Try different citrus – Lemon or lime work beautifully with the same measurements
- Double the coconut – If you're a coconut lover like Emily, go for it!
- Make mini bundts – Perfect for individual servings, just reduce baking time to 25-35 minutes
The most important tip? Don't overbake this cake. It continues cooking slightly in the hot pan, so err on the side of slightly underdone rather than dry.
Orange Velvet Bundt Cake Frequently Asked Questions
Yes, you can substitute regular all-purpose flour 1:1 for the gluten-free flour and omit the xanthan gum entirely.
Store covered in the refrigerator for up to 5 days or at room temperature for 2-3 days. You can also freeze it (without glaze) for up to 3 months.
Absolutely! Regular unsalted butter works perfectly as a 1:1 substitute for dairy-free butter in this orange velvet bundt cake.
While fresh orange juice gives the best flavor, you can use store-bought 100% orange juice. Avoid orange juice concentrate or anything with added sugars for best results.
Recipes You May Like
- Perfect Orange And Cranberry Loaf Cake – Another citrus lover's dream that pairs beautifully with morning coffee
- Pumpkin Custard Pie – For when you want that same velvety texture with warm spice flavors
- Gluten-Free Apple Pie – Perfect if you're sticking with gluten-free baking adventures
Final Thoughts On This Orange Velvet Bundt Cake
This orange velvet bundt cake has become one of my most requested recipes, and I totally understand why. The combination of that gorgeous presentation, incredible flavor, and foolproof method makes it perfect for both novice and experienced bakers.
The fresh orange juice and zest really make all the difference – don't skip them for convenience! Trust me, once you taste the difference, you'll never go back to bottled juice for baking.
Give this recipe a try and let me know how it turns out for you. Don't forget to save it to Pinterest for your next special occasion!
Orange Velvet Bundt Cake
Equipment
- 9 or 10-inch Bundt Pan
- Stand Mixer or Hand Mixer
Ingredients
Orange Velvet Bundt Cake
- 1.5 cups dairy-free butter 3 sticks, room temperature for 20 minutes
- 2.5 cups granulated sugar
- 5 large eggs room temperature
- 1 teaspoon almond extract
- 2 tablespoons grated orange zest no white bitter pith
- 3.25 cups gluten-free all-purpose flour spoon and level method
- 1 teaspoon xanthan gum omit if your flour contains this or guar gum
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup fresh squeezed orange juice
- 0.75 cup shredded coconut
Orange Glaze
- 2 tablespoons fresh squeezed orange juice
- 2 teaspoons fine grated orange zest
- 1.25 cups powdered sugar sifted, more for thicker glaze, less for thin glaze
Instructions
- Preheat the oven to 350°F and position the rack in the center.
- Prepare your bundt pan by spreading a thin layer of shortening or dairy-free butter evenly over every surface of a 9 or 10-inch bundt pan.
- Coat the buttered pan with gluten-free flour, tilting and tapping to coat all surfaces evenly. Turn upside down and tap out excess flour.
- Using a stand mixer with paddle attachment or handheld mixer, cream the butter for 1-2 minutes until light and fluffy.
- Add sugar gradually and continue creaming until the mixture looks pale and increased in volume.
- Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
- Mix in almond extract and orange zest until just combined.
- In a large bowl, sift together the flour, xanthan gum, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and orange juice to the butter mixture, beginning and ending with flour mixture. Mix just until combined.
- Fold in shredded coconut gently with a wooden spoon or rubber spatula.
- Transfer the bundt cake batter to the prepared pan, spreading evenly and tapping gently to release air bubbles.
- Bake for 70-75 minutes until a cake tester inserted in the thickest part comes out clean or with just a few moist crumbs.
- Remove the cake pan from the oven and allow to cool in pan for 10 minutes.
- Place a large serving plate on top of the baking pan and turn upside down. Remove the pan carefully and allow the cake to cool completely on the serving plate.
- For the glaze: whisk together orange juice, orange zest, and sifted powdered sugar until smooth.
- Drizzle the glaze evenly over the cooled cake, letting it cascade down the sides naturally.
