Sunshine on a Plate: Strawberry Orange Bundt Cake Recipe

Is there anything more delightful than a vibrant, flavorful cake that looks as good as it tastes? This Strawberry Orange Bundt Cake is exactly that – a stunning centerpiece that’s perfect for brunch, dessert, or any occasion where you want to impress. The bright citrus notes of orange perfectly complement the sweet, juicy strawberries, creating a symphony of flavors that will dance on your taste buds. Plus, the beautiful bundt shape makes it an absolute showstopper. Get ready to bake a cake that will have everyone asking for seconds (and the recipe!).

## Why You’ll Love This Strawberry Orange Bundt Cake

Before we dive into the recipe, let’s talk about why this cake is so special:

* **Flavor Explosion:** The combination of fresh strawberries and orange zest creates a unique and incredibly delicious flavor profile. It’s sweet, tangy, and utterly irresistible.
* **Beautiful Presentation:** Bundt cakes are inherently elegant, and this one is no exception. The addition of fresh strawberries adds a pop of color that makes it even more visually appealing.
* **Moist and Tender:** The use of oil and buttermilk in the batter ensures a moist and tender crumb that will stay fresh for days.
* **Easy to Make:** Despite its impressive appearance, this cake is surprisingly easy to make. The steps are straightforward, and the recipe is very forgiving.
* **Perfect for Any Occasion:** Whether you’re hosting a brunch, celebrating a birthday, or simply craving a sweet treat, this cake is a guaranteed crowd-pleaser.

## Ingredients You’ll Need

Here’s a list of everything you’ll need to create this masterpiece. Don’t be intimidated by the length of the list; most of these ingredients are pantry staples.

**For the Cake:**

* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 1 tablespoon orange zest
* 1 teaspoon vanilla extract
* 1 pound fresh strawberries, hulled and chopped
* 1/4 cup all-purpose flour (for coating the strawberries)

**For the Orange Glaze (Optional):**

* 2 cups powdered sugar
* 1/4 cup orange juice
* 1 tablespoon orange zest

## Equipment You’ll Need

* Bundt pan (10-12 cup capacity)
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Zester
* Cooling rack

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own Strawberry Orange Bundt Cake.

**Step 1: Prepare the Bundt Pan**

This is arguably the most crucial step to ensure your cake releases perfectly. Generously grease your bundt pan with shortening or baking spray that contains flour. Make sure to get into all the nooks and crannies. Alternatively, you can grease the pan with butter and dust it with flour, tapping out any excess.

**Step 2: Preheat Oven and Whisk Dry Ingredients**

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.

**Step 3: Cream Butter and Sugar**

In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This process can take several minutes, but it’s essential for creating a tender crumb. The mixture should be pale yellow and noticeably lighter in texture.

**Step 4: Add Eggs**

Beat in the eggs one at a time, mixing well after each addition. This allows each egg to emulsify properly into the batter. Then, stir in the orange zest and vanilla extract. The orange zest adds a bright, citrusy aroma and flavor to the cake, while the vanilla extract enhances the overall sweetness.

**Step 5: Alternate Dry and Wet Ingredients**

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser, less tender texture.

**Step 6: Prepare the Strawberries**

Gently toss the chopped strawberries with the 1/4 cup of flour. This helps to prevent them from sinking to the bottom of the cake during baking. The flour coating absorbs excess moisture from the strawberries and provides a bit of grip for the batter to hold them in place.

**Step 7: Fold in Strawberries**

Gently fold the floured strawberries into the batter. Be careful not to overmix, as this can cause the strawberries to bleed into the batter, creating a streaky appearance. Fold just until the strawberries are evenly distributed.

**Step 8: Pour Batter into Bundt Pan**

Pour the batter into the prepared bundt pan, spreading it evenly. Gently tap the pan on the counter to release any air bubbles.

**Step 9: Bake the Cake**

Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes, as baking times can vary depending on your oven.

**Step 10: Cool the Cake**

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set slightly, making it easier to remove from the pan without breaking.

**Step 11: Prepare the Orange Glaze (Optional)**

While the cake is cooling, prepare the orange glaze (if using). In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice if needed to reach your desired consistency.

**Step 12: Glaze the Cake**

Once the cake is completely cool, drizzle the orange glaze over the top. Let the glaze set before serving.

## Tips for Success

* **Room Temperature Ingredients:** Make sure your butter, eggs, and buttermilk are at room temperature. This helps them to emulsify properly, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Grease the Bundt Pan Thoroughly:** This is essential for preventing the cake from sticking to the pan. Use shortening or baking spray that contains flour, and make sure to get into all the nooks and crannies.
* **Cool Completely Before Glazing:** Glazing a warm cake can cause the glaze to melt and run off. Make sure the cake is completely cool before drizzling the glaze over the top.
* **Use Fresh, Ripe Strawberries:** The quality of the strawberries will directly impact the flavor of the cake. Choose fresh, ripe strawberries that are firm and plump.

## Variations and Additions

* **Lemon:** Substitute lemon zest and lemon juice for the orange zest and orange juice for a lemon-flavored glaze.
* **Poppy Seeds:** Add 2 tablespoons of poppy seeds to the batter for a subtle crunch and visual appeal.
* **Chocolate Chips:** Fold in 1 cup of mini chocolate chips for a decadent twist.
* **Nuts:** Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for added texture and flavor.
* **Cream Cheese Frosting:** Instead of the orange glaze, frost the cake with a cream cheese frosting for a richer, more decadent treat.

## Serving Suggestions

This Strawberry Orange Bundt Cake is delicious on its own, but here are a few serving suggestions to elevate it even further:

* **With a scoop of vanilla ice cream or whipped cream:** The cool, creamy texture complements the warm, flavorful cake perfectly.
* **With fresh berries:** Serve alongside a bowl of fresh strawberries, raspberries, or blueberries for a beautiful and delicious presentation.
* **With a cup of coffee or tea:** This cake is the perfect accompaniment to a warm beverage.
* **As part of a dessert buffet:** This cake makes a stunning centerpiece for any dessert buffet.

## Storage Instructions

* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.
* **Freezer:** Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

## Strawberry Orange Bundt Cake Recipe

**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

**For the Cake:**

* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 1 tablespoon orange zest
* 1 teaspoon vanilla extract
* 1 pound fresh strawberries, hulled and chopped
* 1/4 cup all-purpose flour (for coating the strawberries)

**For the Orange Glaze (Optional):**

* 2 cups powdered sugar
* 1/4 cup orange juice
* 1 tablespoon orange zest

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in orange zest and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
6. Toss chopped strawberries with 1/4 cup flour.
7. Gently fold floured strawberries into the batter.
8. Pour batter into prepared bundt pan and spread evenly.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.
11. Prepare the orange glaze (if using) by whisking together powdered sugar, orange juice, and orange zest until smooth.
12. Drizzle glaze over cooled cake. Let glaze set before serving.

## Nutrition Information (Approximate per serving)

* Calories: 350-450
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 75-100mg
* Sodium: 200-300mg
* Carbohydrates: 45-60g
* Sugar: 30-40g
* Protein: 4-6g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

## Conclusion

This Strawberry Orange Bundt Cake is a delightful treat that’s perfect for any occasion. With its bright flavors, beautiful presentation, and moist, tender crumb, it’s sure to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will bring sunshine to your table! Enjoy!