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Moist Orange Bundt Cake

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Tender orange bundt cake or orange Gugelhupf made with fresh orange juice and orange zest.

A very simple and quickly made orange bundt 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.

Orange Bundt Cake

Moist orange cake from scratch

This Orange Bundt Cake is probably better than any cake mix you could ever buy and probably just as quick to stir together. I wouldn’t really know about that because I have never even touched a mix box but I can imagine that you would still have to add some liquid to the mix and do some stirring.

So why put so many additives and chemicals in your and your child’s body when you can have a much better product by just spending 5 or 10 minutes more in the kitchen. It’s worth it! I love its fluffiness and softness and the taste is even better!

I’ve baked this recipe three times in a short period of time already and I loved it every time. Not to mention the kids, it is perfect for them: soft, moist, sweet and it can be eaten from the hand. They definitely like the layered desserts with fillings as well, but they are kind of messy to eat. A Gugelhupf is a so-called “clean” cake, which makes it very suitable for children’s gatherings.

Otherwise the perfect recipe for a lazy Sunday afternoon. Stir it together and bake it in the morning, dust it with some icing sugar when cold, and enjoy it with your coffee in the afternoon.

You could even glaze it: 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 bundt cake. It does make it sweeter but also enhances the orange taste.

Orange Bundt Cake

Ingredients

Oranges:

  • I always buy fresh oranges. And because I use the zest as well, I try to buy organic oranges when possible.
  • Either organic or not, make sure you wash them with hot water and rub them dry before you zest them.

Baking powder:

  • There is a difference between the German and the American baking powder, the first being single-acting meaning that it is made of a mixture of heat-activated acid and baking soda.
  • The American version is a double-acting baking powder, meaning that it reacts both at room temperature to moisture and when heated. This double-acting quality makes the batter rise before it is baked and also in the oven.
  • So when baking with German baking powder one golden rule is to never let the batter lay around for too long, it is meant to go directly to the oven the minute you are finished with the stirring. Make sure the oven is preheated.

How to prepare a bundt cake for baking?

I usually bake this in a 26 cm/10-inch bundt cake mold made of silicone. That requires no preparation of the pan at all. Just pour the batter into it, bake, get it out of the pan in just about 3 seconds, that’s it!

If all you have is a traditional form, no worries. 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.

There is a simple method to prepare the pan:

  • Butter it very thoroughly including all the nooks and crannies of the pan. Make sure every inch of the pan is well greased. If the butter is very very soft you could use a brush to grease the pan.
  • After you have greased it, coat it with flour.
  • Take about ¼ cup or so of flour, sprinkle it in the pan and start shaking and turning the bundt pan, so that the flour coats the insides of the pan, including all the nooks and crannies as well.
  • 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 properly coated with flour, turn it around and start shaking and patting it gently on the bottom and on the sides to remove the excess flour. Again, do this over the kitchen sink, which is quicker to clean than the floor…

Orange Bundt Cake

MORE BUNDT CAKES?

PIN IT FOR LATER!

orange bundt cake
orange bundt cake sliced on a blue platter and a slice on a plate behind.

Moist Orange Bundt Cake

Yield: 12-14
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Tender orange bundt cake or orange Gugelhupf made with fresh orange juice and orange zest, a perfect Sunday cake, easy and quick to make.

Ingredients

  • 4 eggs (medium Germany, large US)
  • 200 g/ 1 cup/ 7 oz sugar
  • 2 teaspoons vanilla sugar or 1 teaspoon pure vanilla extract
  • 200 ml/ 3/4 cup + 2 tablespoons/ 6.7 fl.oz vegetable oil
  • 200 ml/ 3/4 cup + 2 tablespoons/ 6.7 fl.oz freshly squeezed orange juice
  • 2 teaspoons orange zest
  • 300 g/ 2 ½ cups/ 10.6 oz all-purpose flour
  • 3 teaspoons baking powder
  • icing sugar for dusting

Instructions

  1. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Butter and flour a Gugelhupf/bundt cake/ring form (24-26 cm/9.5 - 10-inch diameter). Read the blog post for more information on preparing a bundt cake pan.
  2. Separate the eggs.
  3. Beat the egg whites with an electric mixer until stiff.
  4. Beat the egg yolks, sugar, and vanilla sugar or vanilla extract until pale and fluffy.
  5. Slowly add the oil and continue beating until combined.
  6. Add the orange juice and zest.
  7. Mix and sieve the flour and baking powder over the egg mixture. Fold in carefully.
  8. Add the egg whites and carefully fold in as well.
  9. Pour the mixture into the prepared dish and bake for 45 minutes.
  10. Make the skewer test: it should come clean out of the cake.
  11. Let the cake in the pan for about 15 minutes, release it from the form by gently going around the edges with a small butter knife, and then turn it onto a plate.
  12. Let the cake cool completely and dust with icing sugar or cover with some orange glaze just before serving.
Nutrition Information:
Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 280Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 53mgSodium: 126mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 4g

Nutrition information isn’t always accurate.

Monika

Sunday 19th of January 2020

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

Adina

Monday 20th of January 2020

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. :)

Monika

Saturday 21st of December 2019

Dear Adina, 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

Adina

Sunday 22nd of December 2019

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!

brenda

Wednesday 30th of January 2019

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

Adina

Wednesday 30th of January 2019

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. :)

MasterRusk

Wednesday 5th of December 2018

Such a beautiful cake! What lovely flavors ? MasterRusk

Adina

Wednesday 5th of December 2018

Thank you.

Wayne

Sunday 1st of July 2018

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.

Adina

Sunday 1st of July 2018

29 minutes sounds like very little time, maybe the temperature was too high, that would make the cake dry as well.

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