Orange bundt cake made with fresh orange juice and zest, this is an incredibly moist and tender cake bursting with flavor.
A straightforward, quick cake for times when you crave something sweet but don't have the time or the patience to be in the kitchen for a long time. Just squeeze some oranges, mix a few ingredients, and bake.
And if you are a fan of oranges and are looking for more orange desserts, check out the Orange Polenta Cake, another fantastic moist cake.
Table of contents
Why will you love this recipe?
- The crumb: Absolutely the best crumb ever. Have a look at those pictures! Soft, moist, and so enticing.
- Fast: Beats any cake mix you could ever buy, and it's probably just as quick to stir together.
- This is a so-called “clean” cake, which makes it very suitable for picnics/potlucks/children's parties, meaning you will not need a plate or a fork, you can eat it from the hand.
- The perfect recipe for a lazy Sunday afternoon. Stir it together and bake it in the morning, dust it with some icing sugar when cooled, and enjoy it with your coffee in the afternoon.
- You will need 2-3 medium-sized to large oranges to get the amount of juice you need.
- It is preferable to use organic oranges because you will also need the zest.
- Either organic or not, wash them with hot water and rub them dry before you zest them.
- I recommend using cake flour for making this orange cake, it's more delicate, and it will make the cake fluffier.
- However, if you cannot find it, all-purpose flour will work fine.
- I love using oil to make bundt cakes and muffins; I think it makes them even moister and helps them keep moist for longer.
- Make sure you use neutral-flavored oil like canola or vegetable oil. Don't use olive oil or sunflower oil; you will be able to taste them, and that is not what you want when you make this cake.
Other ingredients: large eggs, granulated sugar, baking powder, vanilla extract, icing sugar, a pinch of salt.
How to prepare a bundt cake for baking?
Silicon mold: I usually bake bundt cakes in a 26 cm/10-inch bundt pan made of silicone. That requires no preparation of the pan at all. Just pour the cake batter into it, bake, get it out of the pan in just about 3 seconds; that’s it!
Regular bundt cake pan: No worries if all you have is a traditional form. That is not difficult to work with either but keep in mind that although these pans are called non-stick, if you don't prepare them carefully, everything will stick to them anyway, and you can then scrape the pieces out of it instead of having a nice looking whole Gugelhupf.
- Butter the form very thoroughly, including all the nooks and crannies of the pan. Make sure every inch of the pan is well greased.
- Take about ¼ cup or so of flour, sprinkle it in the pan, and start shaking and turning the pan so that the flour coats its insides, including all the nooks and crannies again.
- Do that over the kitchen sink so that the flour will not get on the working surface or all over the floor.
- When the pan is adequately coated with flour, turn it around and start shaking and patting it gently on the bottom and sides to remove the excess flour. Again, do this over the kitchen sink, which is quicker to clean than the floor.
Step-by-step baking instructions
- Preheat the oven and prepare the pan as instructed above.
- Wash, dry, and zest the oranges. Halve and juice them. Measure the juice and set it aside.
- Separate the eggs.
- Whisk the egg whites with the mixer until stiff (1).
- Beat the egg yolks, sugar, and vanilla extract in a large bowl until pale and fluffy (2).
- Slowly add the oil and combine (3).
- Pour in the juice and mix again (4).
- Mix the flour, baking powder, and salt in a separate bowl.
- Sift them over the egg mixture and fold in carefully with a spoon (5).
- Fold in the egg whites as well; make sure you don't overmix the cake batter (6).
- Pour the batter into the prepared pan (7) and bake in the preheated oven for about 50 minutes (8).
- Check with a cake tester or a toothpick; it should come out clean.
- Rest in the pan for about 15 minutes, then invert cake onto a wire rack and let cool before sprinkling it with powdered sugar.
- You can sprinkle the cooled cake with icing sugar or glaze it.
- Simple orange glaze: mix some icing sugar with some orange juice to get a paste and pour over it. You can use the glaze I've made for this other orange raisin bundt cake. It does make it sweeter but also enhances the orange taste.
- Cream cheese glaze: mix 115 g/ 4 oz cream cheese with 4 tablespoons soft butter, ½ to 1 teaspoon orange extract (to taste), 1 tablespoon orange zest, and 100 g/ 1 cup icing (powdered) sugar until smooth. You should have a thick yet slightly runny consistency. Add more icing sugar to thicken it or a little orange juice to make it thinner, as required.
- A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
- Make sure you read the instructions on preparing a bundt cake pan properly.
- Use a rubber spatula to spread the batter evenly in the pan, ensuring that the center is not higher than the edges. This will help the cake rise properly.
You can try lemon, lime, blood orange, or even grapefruit. Or check out these fantastic Lemon Drizzle Cake, Orange Drizzle, and Lime Drizzle Cake.
Measure the baking powder correctly and ensure that the baking powder is not too old.
Preheat the oven in time and bake as soon as you finish stirring the batter, within 2-3 minutes. If it sits and waits for the oven to get hot (or if the oven is not preheated correctly), the baking powder will lose its power, and the baked good will not rise.
You can use a 22-23 cm/ 8.5-9 inches cake pan or springform or a 30 cm/ 12 inches loaf pan.
The baking time might vary accordingly but not too much; make sure to check.
Unglazed cake: if it's only sprinkled with icing sugar, you can keep it in an airtight container for 3-4 days, a bit longer if you keep it in the fridge.
Glazed cake: refrigerate it in an airtight container for up to 5 days.
Freeze only an unglazed cake. Wrap it well in cling film and place it in an airtight container, a freezer bag or wrap it in an extra layer of aluminum foil. It is best when consumed within 2-3 months.
Defrost in the fridge, allow it to reach room temperature on the counter, and then glaze and serve.
More bundt cake recipes
- Flourless Chocolate Cake
- Egg White Cake
- Limoncello Cake with Lemon Glaze
- Strawberry Rhubarb Bundt Cake
- Orange Bundt Cake with Chocolate and Raisins
- Bailey's Bundt Cake
Moist Orange Bundt Cake
- Bundt cake pan 24-26 cm/ 9.5 - 10-inch diameter
- 4 eggs large
- 200 g granulated sugar 1 cup/ 7 oz
- 1 teaspoon pure vanilla extract
- 200 ml neutral-tasting oil like canola ¾ cup + 2 tablespoons/ 6.7 fl.oz
- 200 ml freshly squeezed orange juice ¾ cup + 2 tablespoons/ 6.7 fl.oz, Note 2
- 2 teaspoons orange zest
- 300 g cake flour 2 ½ cups/ 10.5 oz, Note 3
- 3 teaspoons baking powder
- ⅛ teaspoon fine sea salt
- icing sugar for dusting
- Preheat the oven to 180°C/ 360°F.
- Butter and flour the bundt pan (Note 4).
- Separate the eggs.
- Beat the egg whites with an electric mixer until stiff.
- Beat the egg yolks, sugar, and vanilla extract until pale and fluffy.
- Slowly add the oil and continue beating until combined.
- Add the orange juice and zest.
- Add dry ingredients: Mix and sieve the flour, baking powder, and salt over the egg mixture. Fold in carefully.
- Add the egg whites and carefully fold in as well.
- Bake: Pour the mixture into the prepared dish and bake for 50 minutes. Make the skewer test: it should come out clean.
- Rest: Let the cake in the pan for about 15 minutes, release it from the pan by gently going around the edges with a small butter knife, and then turn it onto a plate.
- Dust: Let the cake cool completely and dust it with icing sugar or cover it with glaze just before serving (Notes 5 and 6).
- A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
- You will need 2-3 medium-sized to large oranges.
- All-purpose flour works as well, but cake flour is better when making bundt cakes.
- Prepare bundt pan: Butter the form very thoroughly, including all the nooks and crannies of the pan. Sprinkle it with about ¼ cup flour. Start shaking and turning the pan to coat it with flour, including all the nooks and crannies. Turn it around over the sink and start shaking and patting it gently on the bottom and sides to remove the excess flour.
- Optional orange glaze: Mix 100 g/ 1 cup icing sugar with 1 tablespoon orange juice and stir to get a smooth paste; it should be thick yet slightly pourable. Add a little more liquid if necessary.
- Optional cream cheese glaze: Mix 115 g/ 4 oz cream cheese with 4 tablespoons soft butter, ½ to 1 teaspoon orange extract (to taste), 1 tablespoon orange zest, and 100 g/ 1 cup icing (powdered) sugar until smooth. You should have a thick yet slightly runny consistency. Add more icing sugar to thicken it or a little orange juice to make it thinner, as required.
oh man, do i love a bundt cake! this one looks SUPER moist and i would love the notes of citrus running through it! lovely. 🙂
Thanks, Grace. 🙂 I love the citrus there too.
Angie@Angie's Recipes says
The bundt turned out perfect, Adina. I love that moist yet light crumb. An excellent recipe!
Thank you, Angie.
Anne|Craving Something Healthy says
Oh my goodness I am dying over all of your orange recipes - especially this bundt cake! Pinning all of them so I can try them before orange season is over 🙂
Thank you, Anne. I hope you try some of them. 🙂
Thao @ In Good Flavor says
Cakes with decorated with rich, super sweet frosting are beautiful, but I scrape most of the frosting off when eating them. This orange bundt cake is gorgeous, and the simple dusting of powdered sugar is perfect!
That is probably the reason I forget about the frosting so often, I usually scrape it off as well, I find it most of the time too sweet. The kids love it though..., they wouldn't mind eating it with a spoon probably. 🙂
Marvellina @ What To Cook Today says
I can see how moist the cake is from the photo !!!
It was really moist, sooo good! 🙂
Kathy @ Beyond the Chicken Coop says
Beautiful! I love the orange used in here. I'll bet it adds such a brightness and delicious flavor.
Thank you, Kathy. The orange flavor does come through.
Cheyanne @ No Spoon Necessary says
Bundt cakes are one of my favorites, so simple yet seriously delicious, so yours is totally calling my name! This looks perfectly soft and moist and I LOVE the orange flavor going on! Cheers, dear!
That's the best thing about bundt cakes, they're so simple and quick to make.
I love an orange cake like this! There is just something magical about that orange in such a canvas. This looks beautiful!
Thank you, Monica, this has been one of my favorite cakes to bake and eat lately. It's changing all the time, but at the moment it has a top spot in my heart. 🙂
Evi @ greenevi says
Simply beautiful, you are such an amazing baker!
Pinned, so so so so so pretty!!!!!!
Thank you, Evi, that's so nice of you to say. 🙂
Kathryn @ Family Food on the Table says
What a beautiful cake! And I love that it's one that the kids can eat with their hands and not make such a mess everywhere 🙂 We'll have to bake this up over the weeknd!
Oh, that would be great Kathryn, I hope you will like it. 🙂
Marsha | Marsha's Baking Addiction says
This bundt cake looks absolutely delicious, so soft and moist! I love orange cake!
Thank you, Marsha.
That cake looks absolutely fabulous Adina! And I love that it is dairy free!! Perfect for my family, I'm making this one for sure. 🙂
I hope you do make it, Kate. Let me know if you liked it.
I made this recipe tonight and it was a super fail. I did the substitution for the German baking soda. The only thing I did differently that the directions was baked the cakes in mini bundt pans. It came out pretty sponge-y and stuck to the pans even with a cooking spray coating on them. ??♀️
So sorry to hear that, Lindsey, I cannot really imagine what went wrong. My cake was not spongey at all, you can see in the pictures how fluffy it was. I never use cooking spray, so I cannot say how that works, the best way I know of preparing a bundt pan is to thoroughly butter and flour it, this way I have never had anything sticking to it, you just have to make sure that you get into all the creases with the butter and flour. You did bake the mini-cakes for a shorter period of time than instructed in the recipe, I hope?
I have just noticed that you used baking soda!! It is not baking soda, it is baking powder. The two things cannot be exchanged, each of them has a different effect on the batter!!! If you substituted the baking powder with the cream of tartar and baking soda mixture, that should have been ok, but I suppose it is always hard to tell from afar and when using different products in different countries.
That is the main reason I always mention Dr. Oetker in my recipes, at least I know that this brand is exactly the same in Germany as it is elsewhere.
Mine over baked in 29 minutes and didn't have the orange flavor I needed it to have. I'd maybe add some crushed pineapple to add moisture and more orange next time.
29 minutes sounds like very little time, maybe the temperature was too high, that would make the cake dry as well.
Such a beautiful cake! What lovely flavors ? MasterRusk
I covered my orange cake with chocolate ganache it was amazing. A couple of days before I made the cake I created sugared orange rinds and left them out to dry to top my ganache with it came out so beautifully my hubby actually took a picture of it NOW THATS A FIRST lol
Wow! That sounds like a really impressive cake with the chocolate ganache and especially the sugared orange rinds. I would love to see a picture. If you ever post it somewhere send me a link. 🙂
I don't think I will ever get tired of your recipes ... 🙂 I am starting to get addicted to them 🙂 I just feel that I have to try each and every of your recipes .... thank you <3
Monika, this is one of the nicest comments I have ever read on my blog. Thank you. It is nice we have a similar taste when it comes to food and I hope you will like every recipe you try. I wish a Merry Christmas!
Dear Adina, I just made today your Orange Bundt Cake and I little upgraded your recipe ... I followed your recipe to the letter with some little changes ... as I love the combination of ginger, orange, almonds, and white chocolate, I made some changes ... increased the eggs to 6, used 200 g of soft butter instead of oil, added 100 g of crystalized ginger soaked in brandy and also 100 g of sour cream .... I must say that it turned out fantastic .... the texture, the orangy gingery brandy taste .... finally I glazed it with white chocolate almond ganache .... 🙂 it''s my favorite recipe from now on .... 🙂 thank you
Hi Monika. So glad to read this. It sounds like an amazing recipe, I should try it myself (and maybe post it 🙂 ). I especially love the crystalized ginger, I have a soft spot for it. 🙂
You are my inspiration and the well of great ideas .... and I love it 🙂 thank you ... today I received a catfish so I'm gonna browse your fish recipes .... 🙂 ps. btw, that soaked crystalized ginger in brandy was really a good idea ... it added to the bundt cake a heavenly taste ....
Catfish! I've never had that. I would love to try it!
Thank you for this recipe. It is absolutely scrumptious! I first made it three weeks ago and again yesterday. Perfect result both times. Yesterday, I made 1.5x the recipe and produced 1 bundt cake and 1 loaf cake, both cooked in identical time for my oven (42 mins). I love cakes and sweets, but I find the majority of recipes out there are far too sweet and I frequently use only half of the recipe amount of sugar. However, this recipe is beautifully sweetened for my taste, no adjustments needed! It remains moist for days, and I have received compliments from every person who ate it. One friend described it as eating an orange cloud ?
Oh, wow, Emma. Thank you so much. I had a shitty time today and this comment just saved the day! 🙂
I followed the directions to a T however I felt that mine was a little dry, airy and crumbly. I guess I expected it to be denser. I realized that this may be because I am at 5280 altitude. Thoughts?