Orange poppy seed bundt cake is the perfect treat now that Mother’s Day is just around the corner! As long (and cold) as this winter has been, I feel like I was putting up Christmas lights and making turkey just yesterday. But now spring has sprung, and it’s time for bright, beautiful colors and flavors!
Since I am in charge of the food for my church’s monthly Mom’s support group, I decided to try some new flavors that would dazzle the ladies’ eyes and taste buds. This orange poppy seed bundt cake is a stunning centerpiece for your next brunch or afternoon tea! And you know what? You could make it for your mom on Mother’s Day, too!
Why Orange Poppy Seed Bundt Cake Is Perfect for Spring
Spring is all about fresh, vibrant flavors, and this orange poppy seed bundt cake brings them to life. Its zesty citrus notes paired with the subtle crunch of poppy seeds make it a standout dessert for brunches, teas, or any spring celebration.
Step 1: Soak the poppy seeds
Start with a cup of buttermilk and 3 tablespoons of poppy seeds. These need to soak for 30 minutes so that their tough outer shell will soften. Then, during the baking process, their unique flavor is seeped up into the orange poppy seed bundt cake. You should be able to find them in the spice section of your nearby market. If not, you can order them on Amazon.
Mix the poppy seeds well so that every one is coated in buttermilk. Then, in a separate bowl, combine 3 cups of all-purpose flour with 1 teaspoon of salt and 1 1/2 teaspoon of baking powder. Mix it together and set it aside while the poppy seeds soak.
Step 2: Prepare the Batter Base
Meanwhile, prepare an electric mixer with the paddle attachment. I use my KitchenAid Mixer with the paddle attachment that has a scraper on one side. This ensures that all the batter gets mixed thoroughly. And it keeps my arm from getting tired!
Combine 2 cups of sugar and 1 cup of vegetable oil. Beat these on medium speed and add in 4 eggs, one egg at a time.
Step 3: Add the Orange Flavor
Turn the mixer speed down to medium-low and add 1/2 cup of orange juice. You will also need 1/2 teaspoon of orange extract and 1 full teaspoon of vanilla extract. You should be able to find orange extract in the spice or baking aisle of your local supermarket. If not, you can buy it here.
Step 4: Combine the Dry and Wet Ingredients
Now turn off the mixer and grab the bowl of flour and the poppy seeds that you set aside earlier. Pour 1/3 of the flour mixture, mix it, and then add 1/3 of the poppy seeds and mix it.
Alternate between the flour and the poppy seeds, mixing in between each time. I like to do this part by hand with a spatula because it is important not to overmix the bundt cake. You want to keep lots of air in the orange poppy seed bundt cake so that it is light and fluffy.
Step 5: Bake the Bundt Cake
Grease or spray a bundt pan with shortening or cooking spray, and pour the poppy seed batter inside. Bake at 350 degrees for about an hour or until an inserted toothpick comes out clean. Those new Nordic bundt pans make an awesome looking cake too!
Step 6: Cool the Cake Before Frosting
When the orange poppy seed bundt cake is done baking, set it aside for at least 30 minutes before inverting it. This will keep the edges intact and keep the bundt cake from breaking.
Step 7: Make the Frosting
While the orange poppy seed bundt cake cools, prepare the orange frosting. Using a hand mixer, beat together 4 ounces of cream cheese and 1/2 cup of softened butter. It should be full of air with a puffy, cloud-like texture.
Add in 3 cups of powdered sugar a little at a time, beating thoroughly in between each addition. If you want extra orange flavor, pour in 1 tablespoon of orange juice or some orange zest.
Step 8: Frost and Decorate the Cake
When the orange poppy seed bundt cake is completely cooled, drizzle the orange frosting on top. Let it pour down the sides and middle and pool on the plate below. I like to decorate the top with orange slices to brighten the cake even more.
Why This Cake Will Be a Hit
The inside of the orange poppy seed bundt cake should be light, fluffy, and bursting with orange flavor! It is a lovely piece of cake to serve with afternoon tea or for a special brunch. I am in charge of my church’s once-a-month Mom’s Chair meeting (kind of like a MOPS program), and I am thinking of taking this cake. I think the ladies would enjoy the flavor and presentation, and they could easily cut off as big or as small of a piece as they prefer.
If you need some other dessert ideas, check out my most popular pistachio coconut pudding cake and no-bake strawberry cheesecake. If those don’t tickle your fancy, there are even more ideas on my recipe index and my Pinterest boards. Happy cooking, y’all!
