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This Orange Bundt Cake is light, moist and full of fresh orange juice and zest flavor; baked in a rose shaped Bundt pan for a lovely sculpted look.
The orange Bundt cake of my dreams!
What you Need to Make Orange Bundt Cake:
Orange juice Vegetable
All purpose flour
Jam for topping
Let’s Make it!
Whisk the dry ingredients except sugar in one a bowl. Whisk the wet ingredients plus sugar with an electric mixer. Combine wet & dry ingredients . Pour batter into two prepared greased bundt pan. Bake. Pour some warmed jam on top. Serve and enjoy! Tips for Making the Best Orange Cake:
Use a pastry brush to get into the crevices of the when greasing it with baking spray. rose shaped bundt cake Using fresh orange juice as well as zest in both the cake and glaze packs this cake with amazing orange flavor. For the zest, it’s much easier to zest the oranges before juicing. The easy jam glaze (we love apricot), adds a different texture and takes this cake to a whole new level.
More Cake Recipes:
Apple Caramel Cake
Pumpkin Cake Roll
If you make this Orange Bundt Cake recipe or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook group!
1 cup granulated sugar
3 large eggs
1 1/2 cups orange juice
3/4 cup oil
3 cups flour
3 teaspoon baking powder
1 teaspoon vanilla extract
1/3 cup milk
1 whole lemon zest
1 whole orange zest
3-4 tablespoons of peach Jam to topping- optional
Preheat oven to 350° Coat a 10-cup bundt pan with a baking spray and set aside. In a large bowl, whisk together the flour and baking powder well and set aside. With an electric mixer on medium speed, beat in eggs, orange zest, lemon zest and vanilla extract until bubbly. Add sugar and beat well until light and fluffy. Pour the orange juice and beat some more. Add oil and milk and continue beating. Then add the dry ingredients over the already mixed batter with the mixer on low. Beat just until it comes together. Do not overmix the batter! Spread batter in the prepared Bundt pan. Bake until a wooden pick inserted in the center comes out with only a few crumbs clinging to it. Every oven in different, but mine took 50 minutes. Cool pan on a rack 10 minutes, then invert cake onto a serving plate. Warm up few tablespoons of peach jam and drizzle over the cake, if you like. Serve and enjoy!
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Serving Size: 1
Amount Per Serving: Calories: 258 Total Fat: 16g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 47mg Sodium: 146mg Carbohydrates: 49g Fiber: 1g Sugar: 23g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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