Super Soft ACE Bundt Cake: the breakfast that lifts your spirits! Incredibly soft and fragrant, what better way to start a wonderful day than with a hot cappuccino and a slice of wholesome homemade cake?
This is not just a simple bundt cake, but the quintessence of softness combined with an irresistible aroma and flavor.
The ACE Bundt Cake (Orange, Carrot, and Lemon) is a perfect pantry cake for breakfast or a snack, combining the sweetness of grated carrots with the energy and aroma of fresh citrus fruits.
Thanks to a few simple precautions and the use of oil, this bundt cake remains extremely moist and soft for days.
This cake is exceptionally soft and moist for days, due to the expert use of seed oil instead of butter, providing an unmatched texture. Additionally, I chose erythritol as a sweetener to make it ideal for those looking for sugar alternatives, while keeping the flavor intact. If you prefer, you can easily replace erythritol with the same amount of granulated sugar!
Forget dry cakes: its texture is so “super soft” it melts in your mouth! Easy to prepare, it’s a triumph of taste and health to start the day with a smile.
With its beautiful color and intense aroma of fresh citrus, it’s the perfect choice for an energetic breakfast, a healthy snack for children (even to take to school!), or as a delicious and light dessert.
It’s a real pampering rich in vitamins!
It can be baked in a traditional oven, a convection oven, or an air fryer: all methods are described in the recipe.
Who wants a slice? Find the complete recipe here!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Super Soft ACE Bundt Cake
- 2 1/2 cups all-purpose flour
- 9 oz carrots (peeled weight)
- 3 eggs (At room temperature.)
- 1 1/4 cups erythritol (Can be replaced with an equal weight of granulated sugar.)
- 1/2 cup vegetable oil (sunflower)
- 3 fl oz orange (Filtered Juice + Zest of 1 orange, only the orange part)
- 1 3/4 fl oz lemon (Filtered Juice + Zest of 1 lemon, only the yellow part.)
- 1 packet baking powder
- 1 pinch salt
- to taste erythritol (powdered sugar)
- to taste oil (release spray)
Tools
- Pan
- Air Fryers
- Bowl
- Electric beaters
- Food scales
Steps
Super Soft ACE Bundt Cake
Grate the orange and lemon peels using a fine grater.
Place the peels in the sunflower seed oil (120 g) and let them infuse for 5 minutes.
Peel the carrots (250 g) and finely grate them in a mixer.
Squeeze and filter the juices (3 fl oz Orange, 1 3/4 fl oz Lemon).
In a large bowl, place the eggs and Erythritol.
Use the electric beaters and whisk for at least 10 minutes until you get a light, fluffy, and foamy mixture.
Combine the oil with the grated peels, the respective orange and lemon juices, the grated carrots, and the pinch of salt.
Gently fold in with a spatula.
Sift the all-purpose flour and baking powder together. Gradually incorporate the sifted flour into the wet mixture. Mix all ingredients well, working the batter as little as possible.
Pour the batter into a 9.5-inch bundt pan previously greased and floured.
Let’s bake…
Static Oven 350°F 40 – 50 minutes. Convection Oven 325°F 165°C40 – 45 minutes. At 10 minutes from the end, perform the toothpick test.
Or
Air Fryer 320°F 30 – 40 minutes Use suitable pan; Note: times and temperature may vary depending on the air fryer model. If the surface darkens too quickly, cover with a sheet of aluminum foil and lower to 300°F but still do the toothpick test at 10 minutes from the end.
Remove from the oven and leave it in the pan for 10 minutes before turning out onto a wire rack.
Let it cool completely, then sprinkle with vanilla powdered sugar.
Cut a slice and enjoy your delicious ACE cake!
Tips
Ensure the eggs are out of the fridge for at least two hours.
Room temperature eggs incorporate much more air and whip up better with Erythritol (or sugar), ensuring a more stable and fluffy base mass.
Beat the eggs and Erythritol (or sugar) for all 10 minutes indicated. They must triple in volume and become almost white. This is the main secret for a tall and soft cake, especially when using only oil.
The carrots need to be finely blended, almost like a puree. If pieces are too large, they tend to settle at the bottom.
When adding the liquid ingredients (oil, juices, carrots) and then the dry ones, mix slowly with a spatula, with movements from bottom to top. If you mix too energetically, you’ll lose the precious air incorporated during the egg beating.
Strictly avoid opening the oven door before the first 35 minutes of baking are up. The thermal shock would deflate your bundt cake irreparably.
Leave the bundt cake in the pan for the 10 minutes indicated after baking. This allows the structure to stabilize before being unmolded.
Curiosity
Almond or Hazelnut Granules if you want a crunchy note.
Lightly toast in a pan and sprinkle over the cake for a crunchy contrast that pairs well with the carrot.
Or…
Storage
It keeps for 3-4 days under a cake dome or in an airtight container, away from heat sources. After the first day, the softness is maintained thanks to the ricotta. It can be kept for 5-6 days, but it will tend to dry out a bit and become more compact due to the cold ricotta. We recommend taking it out of the fridge at least 30 minutes before enjoying it.
It keeps for 3-4 days under a cake dome or in an airtight container, away from heat sources. After the first day, the softness is maintained thanks to the ricotta. It can be kept for 5-6 days, but it will tend to dry out a bit and become more compact due to the cold ricotta. We recommend taking it out of the fridge at least 30 minutes before enjoying it.
FAQ (Questions and Answers)
Instead of powdered sugar for covering the bundt cake, what can I use?
Mix the powdered sweetener with juice a little at a time until you get a thick but flowing glaze. Pour over the cold bundt cake.
Erythritol powder tends to dissolve more slowly than sugar, so mix well and use little liquid.
