Classic Orange Bundt Cake

1 hr 10 min

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!

Classic Orange Bundt Cake
Recipe details
  • 12  SLICES
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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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

  • Icing for dusting
  • Extra fresh sliced oranges to serve

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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