Orange Budt Cake Recipe – Sharmis Passions

Orange Bundt Cake is one of those simple bake that taste so fresh and soft. It is made with flour, butter, sugar, orange juice and zest then baked in bundt mold which gives pretty shape. The cake turn out moist and flavorful with a nice citrus kick. It looks very pretty when serving and feels special even though it very simple to make.

This recipe is eggless so it suitable for everyone. It not need any special ingredient and comes together very quickly. The flavor of orange really shine in the cake and I feel it a good choice for tea time or when you want bake something light but still tasty. Even a beginner in baking can try this recipe as it is very forgiving and easy to follow.

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About Orange Bundt Cake

Orange Bundt Cake is a cake made using fresh orange juice and zest along with flour and butter. The bundt pan makes it look cute and stylish but if you don’t having one you can always bake in any normal tin too. The cake texture are soft, spongy and with mild tangy flavor from the orange.

This cake is different from usual vanilla cake because of citrus taste. Butter and sugar together makes it light and rich while orange zest bring out strong aroma. It is eggless but still rise well because of baking soda and baking powder. Each bites feel refreshing and not overly sweet which makes it perfect for evening snack.

There are many variations you can try with this base recipe. I baked with lemon juice once and it come out very refreshing. You can even add cocoa powder and make chocolate orange version. If you eating eggs then this recipe can also be done with egg substitution.

I usually bake Orange Bundt Cake on lazy weekend. It is quick, not very messy and comes out looking neat in the bundt shape. Kids also like it because of small bundt pieces which easy for them to hold and eat.

Orange Bundt Cake Ingredients

• Maida – I have used plain maida flour which makes the cake soft and light. You can also try with wheat flour if you prefer but I feel cake will turn little dense with it.
• Butter – I have taken soft butter and beaten with sugar until creamy. You can replace with oil if needed but I like butter flavor more in this cake.
• Powdered sugar – I have used heaped powdered sugar here. It blends quickly and gives the right sweetness. You can reduce or increase little based on your taste.
• Baking soda and baking powder – You can see I have added both for good rising. It makes the cake fluffy and soft. Always check that they are fresh.
• Orange juice – I have used fresh squeezed juice only. You can use any sweet orange, avoid the packed juice because it doesn’t give the same flavor.
• Orange zest – I usually grate zest from fresh orange. It adds strong citrus aroma and taste. You can skip if you don’t like but I feel it really lifts the cake flavor.
• Milk – I have boiled and cooled milk before adding. It gives moisture and balance to the tangy orange juice. You can even add little more if you feel batter too thick.

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How to make Orange Bundt Cake Step by Step

1.Beat butter and sugar together until creamy..Whisk flour, baking powder and baking soda together and set aside.

2.Add milk to butter mixture,whisk it well then add flour mixture. Whisk it well without any lumps.

3.Then add fresh orange juice and whisk to form a  smooth creamy flowing batter. Then orange zest, give a quick mix. Preheat oven at 180 deg C for 10 minutes.

4.The batter will be flowing but spoonable. Grease your pan with oil.

5.Spoon the batter into the bundt pan till ¾th of the center stick. Bake in preheated oven for 12-15 minutes or until the top turns golden. Cool down for few mins then slowly invert and remove the cakes.

Serve as a snack!

Expert Tips

• Zesting orange – I have used small grater to take zest. I don’t grate the white part as it gives bitter taste. You can always zest just before baking for freshness.
• Mixing batter – I usually fold the flour gently after mixing wet ingredients. If you whisk too much cake may become dense. You can just mix until no lumps.
• Baking time – I have noticed the timing depends on oven and pan size. I usually check from 12 minutes with toothpick. You can keep an eye after that.
• Bundt pan size – I have filled batter only ¾th in the bundt mold. You can also try other shapes but don’t overfill else it may overflow while baking.
• Cooling – I usually let the cake sit for few minutes before unmolding. You can invert slowly once edges are loosened, else cake may break.

Serving and Storage

Serve Orange Bundt Cake with tea, coffee or just as a snack for kids. It is small, light and looks pretty in the bundt shape so also good to keep for evening get together or kids parties. You can store this cake in airtight box for 2 days at room temperature. I have also stored in fridge for 4-5 days, just warm little before eating. The texture stays good and soft.

FAQS

1.Can I make this without bundt pan?

Yes, you can use round or square tin also. I have tried in both and it works fine.

2.Can I use wheat flour?

Yes, you can, but cake will be bit heavy and dense. I usually prefer maida for soft texture.

3.Can I replace butter with oil?

Yes, you can use neutral oil. But I have always liked the butter flavor in this cake better.

4.Do I really need orange zest?

You can skip if you don’t like strong citrus, but I feel zest is what gives cake its best aroma.

5.Can I double this recipe?

Yes, you can double easily. I have done it for bigger pan but make sure to bake evenly.

If you have any more questions about this Orange Cake Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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