Orange Velvet Bundt Cake

You know that feeling when you bite into something so good, you immediately want to make it again? That's exactly what happened when I first made this orange velvet bundt cake last spring.

I'd been searching for a cake that could work for both Mother's Day brunch and Amy's spring birthday party, and I wanted something different from the usual chocolate or vanilla. Bradley had been asking for something with orange after we visited a citrus farm in Florida, and honestly, I couldn't get the idea out of my head.

This cake turned out to be everything I hoped for. The combination of fresh orange juice, orange zest, and a touch of coconut creates this incredibly moist texture that makes every slice feel special. John calls it "sunshine cake" because it just makes people happy when they see it on the table.

What I love most is how the recipe came together after I tweaked a traditional velvet cake to highlight those bright citrus flavors. The gluten-free and dairy-free adaptations don't compromise anything – it's just as tender and flavorful as any bundt cake you'd find at a fancy bakery. If you're looking for another show-stopping dessert, you might also enjoy my vegan chocolate sheet cake that's become a family favorite.

Jump to:

• Why You'll Love This Orange Velvet Bundt Cake
• Ingredients For Orange Velvet Bundt Cake
• How To Make Orange Velvet Bundt Cake
• Storage And Reheating Your Orange Velvet Bundt Cake
• Tips And Variations For Orange Bundt Cake
• Orange Velvet Bundt Cake FAQs
• Recipes You May Like
• Final Thoughts
• Orange Velvet Bundt Cake

Why You'll Love This Orange Velvet Bundt Cake

• Incredibly moist texture thanks to fresh orange juice and dairy-free butter that creates the perfect crumb
• Ready in 90 minutes from start to finish, including cooling time before you add the glaze
• Bright citrus flavor that's not too sweet but perfectly balanced with a hint of almond extract
• Beautiful presentation with that classic bundt shape and glossy orange glaze dripping down the sides
• Gluten-free and dairy-free without sacrificing any of the flavor or texture you'd expect from a traditional bundt cake
• Make-ahead friendly because this cake actually tastes better the next day after the flavors have time to develop

Ingredients For Orange Velvet Bundt Cake

For The Cake:

• 1½ cups dairy-free butter (3 sticks, room temperature)
• 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 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)

I learned through testing that using fresh orange juice instead of concentrate makes a huge difference. Amy helped me juice oranges one Saturday morning, and we discovered that it takes about 3-4 medium oranges to get one cup of juice. The fresh citrus flavor is so much brighter.

The coconut adds this subtle sweetness and helps keep the cake moist without making it feel heavy. John was skeptical about the coconut at first, but after one bite, he admitted it was genius.

How To Make Orange Velvet Bundt Cake

Preparing Your Pan

1. Preheat your oven to 350°F and position the rack in the center of the oven.
2. Take a thin layer of shortening or dairy-free butter and spread it evenly over every single crevice of your 9 or 10-inch bundt pan – this step is super important and I can't stress this enough.
3. Dust the greased pan with gluten-free flour, tapping out any excess, then set the pan aside while you prepare your batter.

Making The Cake Batter

4. Using a stand mixer with the paddle attachment (or a handheld mixer works great too), cream the dairy-free butter for 1-2 minutes until it's light and fluffy.
5. Add in the granulated sugar and mix for another minute, then add the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
6. Scrape down the sides and bottom of the bowl – I do this at least twice because bits of butter love to hide down there.
7. Mix in the almond extract and orange zest until everything is combined and fragrant.
8. In a separate large bowl, sift together the gluten-free flour, xanthan gum, baking powder, baking soda, and kosher salt – sifting really helps prevent lumps.
9. Add the dry ingredients into your mixing bowl along with the fresh squeezed orange juice, mixing on low speed until just combined.
10. Fold in the shredded coconut using a spatula, making sure it's evenly distributed throughout the batter.

Baking Your Orange Bundt Cake

11. Transfer the bundt cake batter to your prepared pan, spreading it evenly and gently tapping the pan on the counter to release any air bubbles.
12. Bake for 70-75 minutes until a cake tester or toothpick inserted into the center comes out clean – my oven takes exactly 72 minutes but yours might vary slightly.
13. Remove the cake pan from the oven and let it sit for exactly 10 minutes – not longer, not shorter, this timing is crucial for easy removal.
14. Place a large serving plate on top of the baking pan and carefully turn everything upside down in one smooth motion, then gently remove the pan.
15. Allow the cake to cool completely on the serving plate before adding the glaze – I know it's tempting but warm cake will make the glaze too runny.

Making The Orange Glaze

16. In a medium bowl, whisk together the fresh orange juice, orange zest, and sifted powdered sugar until smooth and glossy.
17. Drizzle the glaze evenly over the cooled cake, letting it cascade down the sides naturally – I use a spoon and work my way around the entire cake.
18. Let the glaze set for about 15-20 minutes before slicing, then serve and watch everyone's faces light up.

The first time I made this, I got impatient and added the glaze too early. The whole thing just melted right off the cake. Bradley thought it was hilarious, but I learned my lesson about patience that day.

Storage And Reheating Your Orange Velvet Bundt Cake

Store any leftover cake covered at room temperature for up to 2 days. Honestly, this cake tastes even better on day two after the flavors have had time to really develop.

For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. The cold actually makes the texture more dense and fudgy, which some people prefer.

If you want to freeze this cake, wrap the unglazed cooled cake tightly in plastic wrap and then again in aluminum foil. It'll keep in the freezer for up to 3 months.

When you're ready to serve a frozen cake, thaw it overnight in the refrigerator, then bring it to room temperature before adding fresh glaze. The texture comes right back like it was just baked.

I've also found that individual slices freeze beautifully. Wrap them separately and you can pull out just what you need for a quick dessert when unexpected guests drop by.

Tips And Variations For Orange Bundt Cake

Use room temperature ingredients. I can't emphasize this enough – cold eggs and butter don't mix properly and can result in a dense cake. I usually take my eggs out about 30 minutes before baking.

Don't overmix the batter. Once you add the flour, mix just until combined. Overmixing develops the gluten (even in gluten-free flour) and can make your cake tough instead of tender.

Grease that pan like your life depends on it. The number one complaint I hear about bundt cakes is sticking. Use shortening instead of butter for greasing because it doesn't have water content that can cause sticking.

Try different citrus combinations. I've made this with half orange and half lemon juice for a more tart version that Amy absolutely loved. You could also try adding a tablespoon of lime zest for something different.

Add a cream cheese frosting instead of glaze. Sometimes I make a dairy-free cream cheese frosting instead of the simple glaze when I want something richer for special occasions.

Toast the coconut first. If you want more coconut flavor, toast the shredded coconut in a dry pan for 2-3 minutes before adding it to the batter. It adds this amazing nutty depth.

Make it regular instead of gluten-free. If you're not avoiding gluten, use 3¼ cups of regular all-purpose flour and skip the xanthan gum completely.

Want to know something funny? The first time I made this cake, I forgot to add the coconut entirely. It was still delicious, but John noticed something was different. Now I keep a sticky note on the recipe card that says "DON'T FORGET THE COCONUT" in all caps.

Orange Velvet Bundt Cake FAQs

Recipes You May Like

• Carrot Cake Muffins – Another wonderful citrus-kissed dessert that's perfect for brunch or afternoon snacks
• Yuzu Lemon Crinkle Cookies – If you love citrus desserts, these bright and tangy cookies will become your new obsession
• Vegan Chocolate Sheet Cake – When you need a crowd-pleasing cake that's just as moist and delicious as this bundt cake

Final Thoughts

This orange velvet bundt cake has become one of those recipes I turn to whenever I need something special but don't want to spend all day in the kitchen. The fresh orange flavor combined with that tender, moist crumb makes every slice feel like a celebration.

What I love most is how this cake brings people together. Whether it's a lazy Sunday brunch with family or a special occasion dessert, it always gets rave reviews. Amy loves helping me zest the oranges, and Bradley has learned that if he sees this cake cooling on the counter, something good is happening.

The gluten-free and dairy-free adaptations mean everyone can enjoy it, which matters so much to me. No one should miss out on homemade cake because of dietary restrictions.

I hope you'll try this recipe and make it your own. Maybe add a little more coconut if that's your thing, or experiment with different citrus combinations. That's what homemade cooking is all about – taking a good recipe and making it perfect for your family.

Don't forget to save this recipe to Pinterest so you can find it easily when you need it. And if you make it, I'd love to hear how it turned out for you!

Happy baking!

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