Orange Poppy Bundt Cake — Bake-Ahead Batches

Tangy buttermilk, fragrant orange zest and plenty of poppy seeds add deep flavor to this moist, tender-crumbed cake.

Related To:

Orange Poppy Bundt Cake

A Bundt is the perfect cake to make when you want a beautiful showstopper without the fuss of frosting, layers or intricate decorations. It emerges from its namesake pan looking golden and gorgeous every time; a simple glaze makes the cake even more mouthwatering. But the key to a perfect Bundt is to make sure its interior is just as wonderful as the outside. With so little adornment, there are fewer ways to hide mistakes. Turns out, the secret to a light-textured, moist and flavorful cake is all in the mixing technique.

Well, to be specific, it’s all in the way you cream the butter and sugar. Sure, sweet butter, tangy buttermilk, fragrant orange zest and plenty of poppy seeds add deep flavor, but proper technique is the key to a fine, tender crumb.

Creaming the butter refers to the mixing of the butter and sugar, and it’s one of the most-important steps in cake making. A recipe will often instruct bakers to cream the butter and sugar for three to five minutes. That may seem like a long time, especially when the changes in the mixture are hard to see, but it is in fact important. Creaming the butter and sugar together actually aerates the batter. Properly aerated butter leads to a light and fluffy cake. (This becomes even more important when baking something like a pound cake, which doesn’t traditionally include chemical leaveners.) Just be sure to start with room-temperature butter and to scrape down the bowl occasionally.

Get the Recipe: Orange Poppy Bundt Cake

Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She is the author of The New Sugar and Spice (Ten Speed Press), a baking cookbook combining family stories and food history with recipes that reimagine dessert as a more balanced mix of sugar and spice. Her second book, Gluten Free for Good (Clarkson Potter), comes out in August 2016. She blogs about dessert at Love, Cake.

Next Up

This Shapeshifting Cake Batter Is the Ultimate Party Trick

With this genius base recipe, if you can make one cake flavor, you can make six — and just by adding, never subtracting or swapping.

How to Freeze Cake

A complete guide on freezing layer cakes, bundt cakes, wedding cakes and more.

Peaches Aren’t the Only Fruit You Can Grill — and These 5 Desserts Prove It

Give everything from berries to mango a major flavor upgrade.

Bake Your Cake and Eat It Too: A Lighter, Naked Chocolate Cake with Fruit

Stick to your New Year's resolutions and enjoy the process of doing so, with the help of this lightened-up chocolate cake.

A Comprehensive Guide to Baking at High Altitudes

Did you know you should you use less baking soda at higher altitudes?

10 Baking Questions We Hear All the Time (That You Won't Like the Answers To)

Do you really need to abide by all these finicky baking rules? Let us give it to you straight.

What's the Difference Between Glass and Metal Baking Pans?

You’ll want to read this before making your next batch of brownies.

Why Did My Cake Sink In the Middle? (And How to Fix It)

You might be making one of these seven common mistakes.