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–+ servings
A close up picture of the finished orange cake on a white platter.
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5 from 5 votes

Orange Creamsicle Bundt Cake

This Orange Creamsicle Bundt Cake is a fluffy and moist orange cake. It’s an easy homemade cake that’s perfect year round.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: bundt cake, orange
Servings: 10 people
Calories: 513kcal
Author: An Easy Budget Recipes Original!
Cost: $5.56

Equipment

  • bundt pan
  • handheld mixer
  • rubber scraper
  • large mixing bowl
  • measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • wire rack

Ingredients

FOR THE CAKE:

  • 1 ½ cup granulated sugar
  • ½ cup salted butter softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange food coloring optional
  • ¼ cup plain Greek Yogurt
  • ½ cup orange juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

FOR THE FROSTING:

  • 3 cups powdered sugar
  • ¼ cup orange juice
  • 1 teaspoon orange food coloring
US Customary - Metric

Instructions

PREP THE OVEN AND PAN:

  • Move the oven rack to the middle position and preheat the oven to 350 degrees F.
  • Grease and lightly flour a standard-sized bundt pan.

MAKE THE CAKE BATTER:

  • Cream the butter and sugar together in a large mixing bowl with a handheld mixer on medium-high speed for 1-2 minutes.
  • Beat in the eggs and vanilla extract until the eggs are fully incorporated into the creamed sugar.
  • Add the food coloring if desired, Greek yogurt, and orange juice. Beat the mixture again until the batter is smooth and homogenous.
  • Beat in the flour, baking soda, and baking powder until the dry ingredients are fully incorporated into the batter.

BAKE AND COOL THE CAKE:

  • Pour the cake batter into the prepared bundt pan.
  • Bake the cake for 45 minutes, or until a toothpick can be cleanly removed from the center of the cake.
  • Allow the cake to cool for 10 minutes in the pan. Turn the cake out onto a cooling rack. Cool the cake completely for another one hour and 50 minutes before preparing the frosting.

MAKE THE FROSTING:

  • Whisk together the powdered sugar, orange juice, and food coloring until smooth.

TO FINISH:

  • Frost your cake as desired, serve, and enjoy!

Notes

  • You can store this cake for up to five days on the counter or in the fridge if it is kept in an airtight container.
  • We used bottled orange juice in this recipe, but you can also use freshly squeezed orange juice. It does not have any impact on the final flavor of the cake.
  • If you do not have Greek yogurt, you can also use sour cream.

Nutrition

Serving: 1slice | Calories: 513kcal | Carbohydrates: 97g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 212mg | Potassium: 154mg | Fiber: 1g | Sugar: 67g | Vitamin A: 416IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg