Orange-Cardamom Bundt Cake

orange-cardamom bundt cake recipe
Photo: Marcus Nilsson
Prep Time:
35 mins
Total Time:
4 hrs 40 mins
10 to 12 Serves

This cardamom-scented sunburst of a Bundt cake gets a double dose of orange-liqueur-spiked syrup: It's soaked into the bottom via skewer-poked holes, and brushed on top to harden into a fine, crackly glaze that sets off the rays so well. Serve it for brunch or afternoon tea, it pairs especially well with a spiced cup of milky chai.



  • 2 sticks unsalted butter, room temperature, plus more for pan

  • 3 cups unbleached all-purpose flour, plus more for pan

  • ½ cup whole milk

  • 1 tablespoon grated orange zest, plus ½ cup fresh juice (from 2 oranges)

  • 1 teaspoon baking powder

  • ¾ teaspoon baking soda

  • 1 ½ teaspoons kosher salt

  • 1 ¼ teaspoons ground cardamom

  • 1 ½ cups sugar

  • 4 large eggs, room temperature

  • 1 tablespoon pure vanilla paste or extract


  • 1 stick unsalted butter

  • ½ cup orange liqueur, such as Cointreau or triple sec

  • cup sugar


  1. For the Cake: Preheat oven to 350°F. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a small bowl, stir together milk and orange juice. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom to thoroughly combine.

  2. Beat butter with sugar and orange zest on medium‐high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to medium‐low and beat in flour mixture, alternating with milk mixture, each in two additions. Transfer batter to prepared pan; smooth top with a spatula.

  3. Bake until cake is puffed slightly and a wooden skewer inserted into center comes out clean, about 45 minutes. Let cool in pan on a wire rack 15 minutes (do not turn off oven).

  4. For the Glaze: Meanwhile, in a small saucepan, cook butter over medium‐high heat until boiling. Remove from heat; carefully add liqueur (mixture will bubble). When bubbles subside, stir in sugar. Return to medium‐low heat and cook, stirring, until sugar has dissolved, about 1 minute. Remove from heat.

  5. Pierce holes in cake with skewer at 1‐inch intervals to bottom of pan. Brush half of glaze evenly over cake; let stand until fully absorbed, about 10 minutes. Invert cake onto a baking sheet. Brush remaining glaze evenly over top and sides.

  6. Return to oven and bake just until glaze is set and dry, about 5 minutes. Transfer to rack and let cool completely before slicing and serving. Glazed cake can be stored in an airtight container at room temperature up to 3 days.

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