CLASSIC ORANGE BUNDT CAKE

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This classic bundt cake that is pack with orange flavour are made with fresh orange juice and zest. Soft and fluffy with a melt-in-the-mouth texture, beautiful in bright orange colour and flavour. This orange bundt cake recipe is the easiest cake recipe ever!

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You are going to love this cake recipe if you love citrus like me! This cake recipe is one of our favourite cake recipe so far. I have made it so many times and it never disappoint us! A foolproof cake recipe if you ask me!

If you think bundt cakes are overall dense in texture so they could hold the shape in the bundt pan, you are wrong! Perhaps, this cake is one of lightest cake I have ever made. It is soft, light and buttery, moist in texture with a delicate crumb and has a pleasant citrus fragrance from the fresh orange.

This summery orange bundt cake is so classic and super easy to make. If you crave for a cake and want to make something quick and delicious, this is the one to go for. It suits baker at all levels! If this is your first cake to make, I’m sure you will nail it!

You may also like CHOCOLATE BUNDT CAKE WITH RASPBERRY GLAZE

Or AGAR AGAR STRAWBERRY AND CHERRY COCONUT JELLY CAKE

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INGREDIENTS TO MAKE CLASSIC ORANGE BUNDT CAKE

Dry ingredients – self raising flour, corn flour, raw sugar, salt, orange zest

Wet ingredients – softened unsalted butter, large eggs, milk of your choice and fresh orange juice.

HOW TO MAKE CLASSIC ORANGE BUNDT CAKE

Preheat oven to 170°C, grease the cake pan. In a large bowl, mix in all the dry ingredients. Whisk to combine, add orange zest and whisk well. Set aside.

In a large mixing bowl, beat softened unsalted butter on medium high speed using a hand mixer until butter becomes light and creamy. About 2-3 minutes.

Add one egg at a time, beat on low speed for 30 seconds once you add each egg.

Add milk with half of the dry ingredients and use a spatula to stir to combine the mixture before beat on low speed for a quick 30 seconds.

Add the remaining dry ingredients, stir to combine. At this stage the batter will be very thick. Pour fresh orange juice and beat one medium speed for 1 minute until mixture is well incorporated. Do not overbeat.

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Immediately pour cake batter into the greased pan, smooth the top using a spatula and transfer to the preheated oven and bake for 50 minutes at 170°C or until toothpick inserted and comes out clean.

Remove the cake from the oven and let’s it cool in the pan for 10-15 minutes. Run a sharp knife along the edge of the pan and gently remove the cake and let’s cool completely. Sprinkle with icing sugar and serve with fresh orange. Slice and enjoy!

HOW TO STORE LEFTOVER BUNDT CAKE

You can keep the remaining cake in an airtight container at room temperature for 2 days. If you keep them in the refrigerator in an airtight container, they will last up to 5 days.

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Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

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RECIPE

This classic bundt cake that is pack with orange flavour are made with fresh orange juice and zest. Soft and fluffy with a melt-in-the-mouth texture, beautiful in bright orange colour and flavour. This orange bundt cake recipe is the easiest cake recipe ever!



CLASSIC ORANGE BUNDT CAKE
Prep time: 20 minutescooking time: 50 minutesserve: 12 (LARGE BUNDT CAKE)

INGREDIENTS:

Dry ingredients
– 2 cups, 226g self raising flour
– 1/4 cup, 30g corn flour
– 1 1/2 cup, 360g raw sugar
– 1/2 tsp salt
– 1 – 1 1/2 tbsp orange peel, from 2 oranges
Wet ingredients
– 2/3 cup, 151g softened unsalted butter
– 4 large eggs (room temperature)
– 1/2 cup, 125ml milk
– 3/4 cup, 177ml fresh orange juice
Sprinkle with icing sugar
Extra fresh sliced oranges to serve



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INSTRUCTIONS

– Preheat oven to 170°C, grease the cake pan. In a large bowl, mix in all the dry ingredients. Whisk to combine, add orange zest and whisk well. Set aside.
– In a large mixing bowl, beat softened unsalted butter on medium high speed using a hand mixer until butter becomes light and creamy. About 2-3 minutes.
– Add one egg at a time, beat on low speed for 30 seconds once you add each egg.
– Add milk with half of the dry ingredients and use a spatula to stir to combine the mixture before beat on low speed for a quick 30 seconds.
– Add the remaining dry ingredients, stir to combine. At this stage the batter will be very thick.
– Pour fresh orange juice and beat one medium speed for 1 minute until mixture is well incorporated. Do not overbeat.
– Immediately pour cake batter into the greased pan, smooth the top using a spatula and transfer to the preheated oven and bake for 50 minutes at 170°C or until toothpick inserted and comes out clean.
– Remove the cake from the oven and let’s it cool in the pan for 10-15 minutes. Run a sharp knife along the edge of the pan and gently remove the cake from the pan and let’s cool completely. Sprinkle with icing sugar and serve with fresh orange. Slice and enjoy!
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