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overhead view of orange bundt cake sliced on a wire rack.
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4.46 from 31 votes

Moist Orange Bundt Cake

Orange bundt cake made with fresh orange juice and zest, this is an incredibly moist and tender cake bursting with flavor.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour
Course: Cakes
Cuisine: German
Servings: 12 -14
Calories: 280kcal
Author: Adina

Equipment

  • Bundt cake pan 24-26 cm/ 9.5 - 10-inch diameter

Ingredients

  • 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

Instructions

  • 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).

Notes

  1. A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
  2. You will need 2-3 medium-sized to large oranges.
  3. All-purpose flour works as well, but cake flour is better when making bundt cakes.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Cholesterol: 53mg | Sodium: 126mg | Fiber: 1g | Sugar: 16g