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Moist Orange Bundt Cake
4.5 from 62 votes

Moist Orange Bundt Cake

The Moist Orange Bundt Cake is made by combining beaten egg yolks, sugar, vanilla, oil, fresh orange juice, and zest with sifted cake flour, baking powder, and salt. Folded in egg whites provide lift and a tender crumb. The batter is baked in a buttered and floured bundt pan to produce a cake with bright orange flavor and a soft texture, optionally dusted with powdered sugar or finished with an orange or cream cheese glaze.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 12 -14 slices
Calories: 280 kcal
Course: Cake
Cuisine: German

Ingredients

  • 4 large egg
  • 1 cup granulated sugar 7 oz/ 200 g
  • 1 teaspoon vanilla extract
  • ¾ cup + 2 tablespoons neutral oil like canola, 200 ml
  • ¾ cup + 2 tablespoons orange juice 200 ml, Note 2, freshly squeezed
  • 2 teaspoons orange zest
  • 2½ cups cake flour 10.5 oz/ 300 g, Note 3
  • 3 teaspoons baking powder
  • ⅛ teaspoon salt fine sea salt
  • powdered sugar for dusting

Instructions

    Cup of Yum
  1. Prepare the bundt pan: Preheat the oven to 180°C/ 360°F/ 180°C. Butter and flour the bundt pan (Note 4).
  2. Egg whites: Separate the eggs. Beat the egg whites until stiff. Set them aside. 4 large eggs
  3. Make cake batter: 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.1 cup granulated sugar / 200 g + 1 teaspoon vanilla extract + ¾ cup + 2 tablespoons neutral-tasting oil/ 200 ml + ¾ cup + 2 tablespoons freshly squeezed orange juice / 200 ml + 2 teaspoons orange zest
  4. Add dry ingredients: Mix and sieve the flour, baking powder, and salt over the egg mixture. Fold in carefully.2½ cups cake flour / 300 g + 3 teaspoons baking powder + ⅛ teaspoon fine sea salt
  5. Add the egg whites and carefully fold in as well.
  6. Bake: Pour the mixture into the prepared dish and bake for 50 minutes. Make the skewer test: it should come out clean.
  7. 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.
  8. Dust: Let the cake cool completely and dust it with powdered sugar or cover it with glaze just before serving (Notes 5 and 6).

Notes

  • Use a kitchen scale for precise ingredient measurement to achieve the best baking results.
  • Fresh oranges are needed to provide juice and zest, which are key to the cake’s flavor.
  • Butter and flour the bundt pan thoroughly to prevent the cake from sticking, especially in pan details.
  • Cake flour is preferred for a tender crumb, but all-purpose flour can be used as a substitute.
  • Optional glazes include a simple orange juice and powdered sugar glaze or a cream cheese glaze flavored with orange zest.

Nutrition Information

Serving 1slice Calories 280kcal (14%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 1g (5%) Polyunsaturated Fat 12g (71%) Cholesterol 53mg (18%) Sodium 126mg (5%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 12 -14 slices

Amount Per Serving

Calories 280

% Daily Value*

Serving 1slice
Calories 280kcal 14%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 1g 5%
Polyunsaturated Fat 12g 71%
Cholesterol 53mg 18%
Sodium 126mg 5%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.