Orange Blossom Bundt Cake Recipe
This homemade Orange Blossom Bundt Cake is light, fragrant, and bursting with citrus flavor, thanks to fresh orange zest and a hint of orange blossom water. It’s finished with an orange ganache that adds a bright, tangy-sweet glaze to every slice. Perfect for spring gatherings or a refreshing dessert any time of year.
This Orange Blossom Bundt Cake Recipe is a show stopper because it is not only full of citrus flavor but it’s an attractive cake also.
This made-from-scratch Orange Blossom Bundt Cake recipe was inspired by spending too many hours in front of the Food Network on TV one Saturday afternoon. I love it when my hubby watches the Food Network. He loves to cook and gets in the mood from time to time. Although he prefers to bake, he does cook a good dinner recipe from time to time too. His Strawberry Cake recipe is one of the most popular cakes on the blog.
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Ingredients
Cake Ingredients
- Nonstick cooking spray or shortening to grease the pan
- 1 3/4 cups all-purpose flour
- 1/2 cup white cornmeal (stone-ground)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 tablespoons grated orange zest
- 2 teaspoons orange blossom water*
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
Ganache Ingredients
- 2 1/2 ounces heavy cream (a generous 1/4 cup)
- 6 ounces white chocolate chips
- 1 1/2 teaspoons grated orange zest
- 1 teaspoon orange extract
Making the cake
Prepare your Bundt pan
Prepare the Bundt pan first. I’m a little old-fashioned, and that is because “if it ain’t broke, don’t fix it.” I like using the old method of greasing and flouring a cake pan, and that includes my pretty Bundt pan. See How To Grease A Bundt Pan.
I happen to own a handy-dandy non-stick Bundt pan, but I don’t trust it. I have seen too many pictures of cakes stuck inside the pan. I recommend you grease and flour your non-stick cake pans.
Step 1
Preheat the oven to 350°
In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk together until well combined and set aside.
In another bowl, stir together the buttermilk, orange zest, and orange blossom water.
Substitution for Orange Blossom Water
*If you are not able to find Orange blossom water, you can substitute Blood Orange juice concentrate found in the health food section of the grocery store.
Step 2
Cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes.
Step 3
Reduce the speed and add in the eggs, one at a time. Add the flour mixture, alternately with the buttermilk mixture, and mix until just combined.
Step 4
Pour the batter into the prepared Bundt pan.
Bake on the middle oven rack until golden brown and just beginning to pull away from the edges, about 35 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes.
Making the Ganache
This Orange Cake is quite delicious without the Ganache and pretty too. But this White Chocolate Ganache is just as good as it looks, drizzled all over the cake with excess on the dish for scooping up.
Step 1
Bring the cream to a simmer in a large saucepan over medium heat. It should take about 3 minutes.
Step 2
While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl which will sit over the saucepan with the cream. Set the bowl over the cream, like a double boiler. This will allow the chips to begin melting.
Step 3
When the cream reaches a simmer, remove the bowl carefully and pour the cream over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring often to ensure even cooling.
Final Step
Invert your cake onto a pretty rimmed plate and drizzle the top with ganache.
It was really hard not to stick my finger in that icing! You want to drizzle the Ganache over the barely warm cake. I chose to drizzle the Ganache onto the cake on the serving platter because I know we want to scoop up that extra ganache with each slice of cake!
I simply had to throw myself a little tea party with a slice of Orange Blossom Cake. Invite some friends over. Take the good dishes out and share coffee, cake and conversation.
Orange Blossom Bundt Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup fine white cornmeal stone-ground
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk
- 2 tablespoons grated orange zest
- 2 teaspoons orange blossom water
- 10 tablespoons 1 1/4 sticks unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 2 tbsp shortening for greasing pan
- 1/4 cup flour for greasing and flouring the pan
Ganache Ingredients
- 2 1/2 ounces heavy cream a generous 1/4 cup
- 6 ounces white chocolate chips
- 1 1/2 teaspoons grated orange zest
- 1 teaspoon orange extract
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour your Bundt pan and set aside. (See my YouTube video for How To Prevent Bundt Cake From Sticking To Pan.)
- In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk together until well combined.
- In another bowl, stir together the buttermilk, orange zest and orange blossom water.
- Cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes.
- Reduce the speed and add in the eggs, one at a time. Add the flour mixture, alternately with the buttermilk mixture, and mix until just combined.
- Pour the batter into the prepared Bundt pan.
- Bake on the middle oven rack until golden brown and just beginning to pull away from the edges, about 35 to 40 minutes. Cool the cake in the pan on a cooling rack for 10 minutes.
- While the cake is cooling you can make the ganache. Bring the cream to a simmer in a large saucepan over medium heat. It should take about 3 minutes.
- While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl which will sit over the saucepan with the cream. Set the bowl over the cream, like a double boiler. This will allow the chips to begin melting.
- When the cream reaches a simmer, remove the bowl carefully and pour the cream over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring often to ensure even cooling.
- Invert your cake onto a pretty rimmed cake serving plate and drizzle the top with that yummy ganache.
- Serve and enjoy! This cake is delicious served slightly warm.
Notes
Nutrition
My Review of this cake
Everyone loved the cake and the icing. We all agreed, however, that the orange zest didn’t need to be in both the cake and icing for our taste. That being said, it disappeared quickly because it was delicious, moist, and such a pretty cake. This cake is a winner, and we will make it again.
More Homemade Cake Recipes
This sounds divine!! Yum!!!
That looks beautiful! Very “Floridian” – I can almost smell it through the screen!
I’m in love with this cake! I’ve never baked with Orange Blossom Water and I need to try this one ASAP. I, too, would love to stick my finger in all that lemon icing! A slice of that cake would be perfect with my morning cup of coffee.