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Moist and Simple Orange Bundt Cake Recipe

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3.8 from 45 reviews

  • Author: Diane
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings

Description

This Moist and Simple Orange Bundt Cake is a delightful treat bursting with fresh orange flavor. Featuring a tender crumb enriched with butter and vegetable oil, it is perfectly balanced with tangy buttermilk and bright orange zest. Easy to prepare, this cake is baked to perfection in a bundt pan, creating an elegant dessert that's ideal for gatherings or a special family dessert.

Ingredients

Cake Ingredients

  • 1 cup butter (227g)
  • 2 cups sugar (400g)
  • ¼ cup vegetable oil
  • 3 large eggs, room temperature
  • 2 ¾ cups all-purpose flour (330g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp vanilla extract
  • 2 tsp orange zest (from one orange)
  • ½ cup orange juice
  • ¼ cup buttermilk, room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Thoroughly spray a 10-cup bundt pan with baking spray to ensure easy release after baking.
  2. Cream Butter and Sugar: In a bowl fitted with paddle attachment (hand or stand mixer), add the butter and sugar. Mix on low-medium speed for 2 minutes until light and fluffy.
  3. Add Oil and Eggs: Incorporate the vegetable oil and mix until combined. Then add eggs one at a time on medium speed, mixing well between each addition to ensure even incorporation.
  4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and kosher salt until evenly combined.
  5. Prepare Wet Ingredients: In a measuring cup, combine vanilla extract, orange zest, orange juice, and buttermilk.
  6. Combine Ingredients: Alternately add the dry and wet ingredients to the butter mixture in thirds, beginning and ending with the dry ingredients, mixing each addition until just combined to avoid overmixing.
  7. Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top gently.
  8. Bake: Bake for 50-55 minutes or until the cake is set and a toothpick inserted into the center comes out clean. The edges should slightly pull away from the pan.
  9. Cool and Remove from Pan: Let the cake cool in the pan for 15-20 minutes. Then invert the cake onto a cooling rack and allow it to cool completely.
  10. Optional Glaze: Once cooled, frost with your choice of orange glaze icing to enhance the citrus flavor and add a glossy finish.

Notes

  • Ensure eggs and buttermilk are at room temperature to help create a smooth batter and tender crumb.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
  • Use fresh orange zest and juice for the best flavor.
  • If you don't have a bundt pan, you can use two 9-inch round cake pans and adjust baking time slightly.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • For a dairy-free option, substitute butter with a plant-based alternative and use a dairy-free buttermilk substitute.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/moist-and-simple-orange-bundt-cake-recipe/