Soft and moist milk bundt cake with a good orange scent in 5 minutes. Butter a 9-inch diameter bundt pan, measure the ingredients, turn the oven to 350°F static, and before you know it, the batter for your delicious milk bundt cake will be ready to pour into the pan and bake in the hot oven. Don’t believe it? Try it yourself. But the most surprising thing is not the speed of preparing this cake, but its taste, and it’s even better the next day. Having breakfast this morning with the milk bundt cake, scented with vanilla and orange zest, I noticed it tastes very similar to pound cakes, so much so that I thought of making a pound cake version, which I’m sure won’t disappoint my expectations. For now, however, let’s stick to the bundt cake, as we can always change its shape. It’s really excellent, which is why I want to share this wonderful recipe with you right away, a soft and light dessert, with few eggs and little sugar, soft and moist, pleasant to eat on its own or filled, or even for breakfast to dip in milk. Let’s see how to prepare it. I’ll leave you with other ideas for soft and moist desserts like this.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft and Moist Milk Bundt Cake in 5 Minutes
- 2 eggs
- 2 cups all-purpose flour
- 2/3 cup sugar
- 3/4 cup milk
- 1/3 cup sunflower oil
- q.b. vanilla
- zest of 1 grated orange
- 4 tsp baking powder
- butter and flour for the pan
- powdered sugar optional
Tools to Prepare the Milk Bundt Cake
- 1 Bowl
- 1 Electric beater
- 1 Bundt cake pan
- 1 Kitchen spatula
- 1 Grater
Steps to Prepare Grandma’s High Soft and Moist Milk Bundt Cake in 5 Minutes
Let’s start by preparing the greased and floured 9-inch diameter bundt pan. Weigh all the ingredients, and then preheat the oven to 350°F static mode, leaving the rack in the center of the oven, or a little lower.
Now in 5 minutes, we prepare the batter for our bundt cake, with a large bowl and electric mixers. Start by putting the eggs in the bowl with the sugar to which I have already added the vanilla, work at maximum speed for 2-3 minutes. Once you have a puffy and light mixture, add the milk, mix, then add the flour and mix quickly to incorporate it all. Here I realized I had forgotten the oil, which I added at this point by pouring it in a stream, working with the beaters. Finally, I added the baking powder and grated orange zest and incorporated quickly. If you want, you can add the oil before adding the milk, but since the result was fantastic as it was, I left the original version with my oversight.
Pour the batter into the prepared pan, using a silicone kitchen spatula to help, a scraper, and then bake in a hot static oven at 350°F for about 40 minutes. Always do the toothpick test before taking it out of the oven; if it comes out dry, then our bundt cake is ready.
Leave it for 2 minutes in the turned-off oven with the door open and then take it out. Put it on a platter, optionally sprinkle with powdered sugar before serving. It keeps soft and moist to the last slice as if it were just made, indeed, it’s even better the next day when all its aromas are released. It keeps under a glass dome for 4-5 days.
