Question 1

Does Orange Bundt Cake need Refrigeration?

Accepted Answer

No, this cake is fine to sit out at room temperature in an airtight cake container or cake dome. Because of the buttercream frosting, I would refrigerate after 2-3 days.

If refrigerating, it is best to move the cake to the kitchen counter 2-3 hours before serving to give the cake a chance to warm and soften.

Question 2

Why isn't there orange juice in the orange bundt cake recipe?

Accepted Answer

We find that the flavor of fresh orange juice tends to bake out of cakes as they bake. You will get a lot more flavor from orange zest. We also recommend an additional boost of flavor, either from orange jello powder as we used in the recipe, or orange extract. (See notes for more details.)

Some of our orange cake recipes call for orange juice concentrate. While we like this for our orange layer cakes, we didn't have the same luck with today's bundt cake. The texture wasn't as nice.

Question 3

Can Orange Bundt Cake be Frozen?

Accepted Answer

Yes, this recipe is perfect for freezing. When tightly wrapped, it will freeze for up to three months.

After baking, allow to cool to room temperature (or slightly warm). Then, wrap tightly with plastic wrap, followed by aluminum foil. (If you are only freezing for a few days, you can skip the foil.)

For extra support, we often place our cakes on foil-covered cake circles before wrapping.

To Thaw: Since bundt cakes are larger than layer cakes, we like to move the wrapped cakes to the refrigerator the day (or night) before.

Then, the next morning, we move the kitchen counter. You can remove the wrapping once there is no longer condensation forming on the wrapping.

Question 4

What can we used instead of Orange Jello powder

Accepted Answer

We tried this cake recipe with orange extract as well (1 Tablespoon) rather than jello powder and it is very good also. The jello powder version that we are sharing today just had a bit more orange flavor, and was a touch softer as well (possibly because of the additional sugar in the jello.)

We also use lime jello in our recipe for Margarita Cupcakes. We find that it is a good option for an additional boost of flavor when extracts are either difficult to find or not quite strong enough.

Another option is to brush the outside with flavored simple syrups (as we did with our lemon bundt cake. You can do a variation of this for orange cakes and more.)

Pound Cakes and Bundt Cakes