Where Is My Spoon Recipes Sweet Recipes Cakes Moist Orange Bundt Cake
orange bundt cake
This post may contain affiliate links, see my Privacy Policy

Last Updated on 24/09/2019 by Adina


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 some cake 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



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 cake 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 the fluffiness and the softness of the orange bundt cake and the taste is even better!

I’ve made the orange cake 3 times in a short period of time already and loved it every time. Not to mention the kids, it is probably the perfect cake for them: soft, moist, sweet and it can be eaten from the hand.

They definitely like the layered cakes with fillings as well, but they are kind of messy to eat, in the end there are always hands that need to be washed and mouths that need to be wiped, tables that need to be cleaned and so on.

A Gugelhupf is a so called “clean” cake, which makes very suitable for a children gathering.

Otherwise the perfect cake 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 with some orange glaze: mix some icing sugar with some orange juice to get a paste and pour over the cake. You can use the glaze I’ve made for this other orange bundt cake.

Pretty easy, I just completely forgot it the last time I’ve made the orange bundt cake and took the pictures. By the time I remembered it, the cake was already dusted with icing sugar, so I let it be.

But by all means, do glaze the cake if you have the time, it does make the cake sweeter but also enhances the orange taste.


Orange Bundt Cake





I always buy fresh oranges to make this orange bundt cake. And because I use the orange zest as well, I try to buy organic oranges when possible.

Either organic or not, make sure you wash the oranges 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.



I usually bake this orange bundt cake in a 26 cm/ 10 inch bundt cake mold, Moist Orange Bundt Cake made of silicone. That requires no preparing 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 bundt cake 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 your cake pieces out of it instead of having a nice looking whole cake.

There is a simple method to prepare a bundt cake pan:

  • Butter very thoroughly the bundt pan 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 bundt pan.
  • After you have greased the pan, 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 the pan 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, that is quicker to clean than the floor…


Orange Bundt Cake



Flourless Chocolate Cake

Egg White Cake

Limoncello Cake with Lemon Glaze

Strawberry Rhubarb Cake with Greek Yogurt

Orange Bundt Cake with Chocolate and Raisins




orange bundt cake


orange bundt cake

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.


  • 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


  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 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.




You may also like


grace 24/02/2016 - 15:25

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. 🙂

Adina 26/02/2016 - 11:23

Thanks, Grace. 🙂 I love the citrus there too.

[email protected]'s Recipes 24/02/2016 - 17:20

The bundt turned out perfect, Adina. I love that moist yet light crumb. An excellent recipe!

Adina 26/02/2016 - 11:22

Thank you, Angie.

Anne|Craving Something Healthy 24/02/2016 - 21:52

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 🙂

Adina 26/02/2016 - 18:39

Thank you, Anne. I hope you try some of them. 🙂

Thao @ In Good Flavor 24/02/2016 - 22:15

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!

Adina 26/02/2016 - 11:21

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 25/02/2016 - 04:47

I can see how moist the cake is from the photo !!!

Adina 26/02/2016 - 11:20

It was really moist, sooo good! 🙂

Kathy @ Beyond the Chicken Coop 25/02/2016 - 14:51

Beautiful! I love the orange used in here. I’ll bet it adds such a brightness and delicious flavor.

Adina 26/02/2016 - 11:19

Thank you, Kathy. The orange flavor does come through.

Cheyanne @ No Spoon Necessary 25/02/2016 - 16:16

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!

Adina 26/02/2016 - 11:18

That’s the best thing about bundt cakes, they’re so simple and quick to make.

Monica 25/02/2016 - 18:05

I love an orange cake like this! There is just something magical about that orange in such a canvas. This looks beautiful!

Adina 26/02/2016 - 11:18

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 25/02/2016 - 18:42

Simply beautiful, you are such an amazing baker!
Pinned, so so so so so pretty!!!!!!

Adina 26/02/2016 - 11:17

Thank you, Evi, that’s so nice of you to say. 🙂

Kathryn @ Family Food on the Table 26/02/2016 - 14:43

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!

Adina 26/02/2016 - 18:01

Oh, that would be great Kathryn, I hope you will like it. 🙂

Marsha | Marsha's Baking Addiction 29/02/2016 - 21:37

This bundt cake looks absolutely delicious, so soft and moist! I love orange cake!

Adina 01/03/2016 - 08:34

Thank you, Marsha.

Kate 01/03/2016 - 03:52

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. 🙂

Adina 01/03/2016 - 08:35

I hope you do make it, Kate. Let me know if you liked it.

Lindsey 04/03/2018 - 23:43

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. ??‍♀️

Adina 05/03/2018 - 08:31

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.

Wayne 01/07/2018 - 17:23

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 01/07/2018 - 18:11

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

MasterRusk 05/12/2018 - 12:20

Such a beautiful cake! What lovely flavors ? MasterRusk

Adina 05/12/2018 - 13:00

Thank you.

brenda 30/01/2019 - 10:49

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 30/01/2019 - 11:36

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. 🙂

Monika 21/12/2019 - 21:04

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 22/12/2019 - 14:02

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!

Monika 19/01/2020 - 21:11

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 20/01/2020 - 09:06

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 22/01/2020 - 13:20

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 ….

Adina 22/01/2020 - 15:23

Catfish! I’ve never had that. I would love to try it!


Leave a Comment