Moist and Delicious Orange Bundt Cake Recipe

12 Servings
1 hr 40 min

This moist and delicious orange Bundt cake recipe is possibly the best cake recipe I have ever made in my seven years of home baking; full of orange flavour and super easy to put together.


Tips for Success



  • Grease your Bundt pan thoroughly. The worst thing that can happen is for your cake to get stuck to your pan after all the hard work! Use a flour based cake releaser or baking spray and make sure you get into every curve in your pan. Don't forget to grease the middle part of the bundt pan as well.
  • Your oranges matter a lot As oranges are the star ingredient of the recipe, it makes sense to use the best of the best. Check that your oranges are fresh and really juicy. If you can, buy your oranges close to the day of baking to ensure it is really fresh when you use it.
  • All your ingredients should be at room temperature. This is important because it allows your cake to rise properly and bake evenly. Using cold ingredients can affect the final result of your cake. Bring out the yoghurt, eggs and all other wet ingredients to room temperature before you begin baking.

Moist and Delicious Orange Bundt Cake Recipe

Recipe details

  • 12  Servings
  • Prep time: 15 Minutes Cook time: 40-45 Minutes Total time: 1 hr 40 min
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Ingredients


  • 11/2 cups (340 grams) plain yoghurt room temperature
  • 2/3 cup (145 grams) vegetable oil
  • 11/2 cup (300 grams) sugar
  • 3 large eggs
  • zest of 1 medium orange
  • 1 tsp dark rum
  • 2 tbsp orange juice squeezed from orange
  • 21/2 cup (313 grams) plain flour sifted
  • 2½ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • Icing sugar for dusting

Instructions


Grease your bundt pan with a flour-based cake releaser. Preheat your oven to 180°c or 350°f.
In a jug, whisk all your wet ingredients: yogurt, oil, eggs, dark rum, and orange juice.
In another bowl, mix together your dry ingredients: sugar, orange zest, baking powder, baking soda, salt, and plain flour.
Make a well in the dry ingredients and pour your wet ingredients into the dry ingredients and mix with a spatula or whisk until you get a smooth batter. Don’t over mix.
Pour your batter into your prepared tin and bake in your preheated oven for 40-45 minutes or until a skewer inserted comes out clean.
Once your cake is done, remove from the oven and allow to cool in the tin for 15 minutes before removing from the pan to finish cooling down.
Once your cake is completely cool, dust some icing sugar on it to decorate.

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Comments

  • Penny Petrich Penny Petrich on Sep 11, 2020

    Can you pleấ repót with Amểicn meấủmént?

  • Jas Jas on May 13, 2021

    This is simply the best. I made it for my mom's 88th birthday. The cake was moist, flavourful and had a wonderful texture. This will be a staple in my kitchen. Thanks.

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