I’m sure that from the first time you try this ORANGE BUNDT CAKE, it will become one of the softest cakes you’ve ever tried.
Besides being tall, super soft, and fragrant, it is also so quick to prepare that I recommend turning on the oven even before starting the steps to make it.
A tip I give you, if as I imagine you will be pleasantly surprised by the goodness and cloud-like texture of this bundt cake, is to use this recipe as a ‘base’ bundt cake, simply replacing the orange juice with water.
If you’re interested in an egg-free version, you can find it here: water cake.
Before moving on to the step-by-step RECIPE, here are four of my cake and bundt cake recipes that might interest you:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 7 Minutes
- Portions: serves for 9-inch mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for making the ORANGE BUNDT CAKE
- 3 eggs (medium)
- 3/4 cup sugar
- 6 tbsp vegetable oil (I use sunflower oil)
- 7/8 cup orange juice
- grated zest of half an orange (with edible peel)
- 2 cups all-purpose flour
- 1 packet baking powder (16 g)
- as needed powdered sugar (to sprinkle on top)
Tools
- Electric mixers
- Bundt cake pan
Steps to make the ORANGE BUNDT CAKE
First, turn on the oven in static mode to 350°F because this bundt cake is made in just a few minutes, just the time it takes for the oven to heat up completely.
In a large bowl, break the eggs, add the sugar, and the grated zest of half an orange, then turn on the electric mixers at maximum power for about two minutes or until you get a very light and frothy mixture.
Reduce the speed of the mixers to medium power and add the vegetable oil; once well incorporated, also add the orange juice.
Finally, add the flour in several additions, and lastly, add the baking powder (preferably sifted). Continue mixing with the electric mixers until the powders are very well incorporated.
All that remains is to butter and flour the 9-inch bundt cake pan and pour the mixture you have obtained into it.
Bake in a preheated static oven at 350°F for about 30 minutes; to be sure it is well cooked, do the wooden skewer test: it should come out completely dry.
Let your orange bundt cake cool before removing it from the pan, otherwise you risk breaking it.
If you want, sprinkle with powdered sugar on the surface and… taste! This ORANGE BUNDT CAKE has an unbeatable softness!
Tips and Storage
Try adding plenty of chocolate chips, directly on the surface of the batter once poured into the mold, you’ll get an out-of-this-world orange and chocolate bundt cake!
For a gluten-free version, you can easily use a ready-made gluten-free flour mix.
The orange bundt cake keeps perfectly soft and fragrant for two to three days under a glass dome.
FAQ (Frequently Asked Questions)
Is it possible to make this orange bundt cake gluten-free?
Yes, of course. Try using a ready-made gluten-free flour mix, or half rice flour and half potato starch (making sure it is indeed gluten-free)
What can orange juice be replaced with?
You can simply replace the orange juice with water; obviously, the orange flavor will only come from the grated zest, but you’ll get a very soft bundt cake that you can customize as you like.
