Cara Cara Orange Bundt Cake - How Do I Cook This?

This moist and rich bundt cake has loads of orange flavor! One taste, and no matter where you are or what the season, it's summer again.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Author Just a Little Bit of Bacon


Bundt Cake

  • 2 sticks (8 oz) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 3 cups (15 oz) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp table salt
  • 3/4 cup fresh orange juice, from a cara cara orange (1 1/2 - 2 oranges)
  • grated zest of one orange

Orange Glaze

  • 3 cups confectioners' sugar
  • 2 tbsp fresh orange juice, from a cara cara orange
  • 2-3 tbsp buttermilk
  • grated zest of one orange


  1. Preheat oven to 350F.
  2. Prepare the bundt pan: Brush the surface of the pan carefully with butter, being sure to get into every corner. Then dust liberally with flour, tapping to remove the excess.
  3. To make the cake: Add the butter and sugar to the mixer and beat until light and fluffy. Add the eggs, one at a time, mixing in between each addition. Scrape down the bowl with a rubber spatula as needed.
  4. Whisk together the flour, baking powder, and salt in a medium bowl. Mix together the orange juice and zest.

  5. Reduce the mixer speed to low. Add the flour mixture and orange juice in turns; add about one-third of the flour, followed by half of the orange juice, mixing only until just incorporated after each addition. Repeat using another one third of the flour and the remaining half of the orange juice, followed by the last third of the flour. Beat until just barely mixed together; then take it off the mixer and use the spatula to get the last bits of flour.
  6. Scrape the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the middle comes out clean. Remove from oven and let the cake rest for about 10 minutes. Then loosen the cake from the edges of the pan, banging on outside of the bundt pan with the wooden end of a spatula to make sure it has released. Carefully turn it onto a cooling rack and let the cake slide out of the pan.
  7. Once the cake has cooled completely, mix together the glaze ingredients until smooth. The glaze should flow thickly from a spoon, if needed add the third tablespoon of buttermilk. Then spoon the glaze over the top of the cake, bringing the spoon back and forth from the outside to the middle of the cake.

Recipe Notes

Adapted from King Arthur Flour - Orange Bundt Cake with Bourbon Glaze.

When getting organized to make this, zest both oranges first and set aside the zest for the cake and for the glaze.