Prepare to indulge in a heavenly slice of Orange Olive Oil Bundt Cake! This cake boasts an irresistibly soft and moist texture, thanks to the goodness of rich olive oil, and bursts with the invigorating zest of orange and the tang of freshly squeezed orange juice. Whether you're aiming to impress at a bake sale, elevate your brunch game, or simply satisfy your dessert cravings, get ready to enjoy a slice of pure joy with this Orange Olive Oil Bundt Cake recipe. Gluten-free + Dairy-free Option
There's something so comforting about this timeless olive oil bundt cake recipe. It strikes the perfect balance between being wonderfully light and incredibly moist, making each bite oh-so-satisfying. Plus it's perfectly balanced with a bright + zesty orange flavor.
Lately, I've been enjoying the use of olive oil in cake-like desserts. Whether it's my go-to classic Olive Oil Cake or this delightful Apple Cinnamon Olive Oil Cake, I've uncovered a secret ingredient combo that's pure genius: Olive oil + butter-- Trust me, you'll wholeheartedly appreciate this combo. I use it in this drool-worthy Lemon Blueberry Olive Oil Cake too! It adds great moisture and fat to the batter which equals an extra dose of fluffiness + softness while elevating the flavor game in ways you won't want to miss. Seriously, give it a whirl, and thank me later. If you're a lover of cake, then our Best Cake Flavors for Any Occasion list is one to check out!
Overall, this orange cake is just the right amount of sweetness, fluffiness, softness and includes a beautiful marriage of orange + olive oil, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! And It's not just delicious but also completely packable! So, if you're on the hunt for a delicious baked treat that can keep up with your on-the-go lifestyle, look no further!
A bundt cake is a special kind of cake that's baked in a round pan with a fancy fluted design. The pan's shape gives the cake a really cool and unique appearance, making it a great dessert for special occasions or when you want to impress your guests. Plus, bundt cakes are usually a bit denser and moister than regular cakes, so they're super satisfying and yummy. If you've never tried making a bundt cake before, I highly recommend giving it a go with this recipe or one of my other favorites is this Sweet Potato Bundt Cake with Maple Glaze - it's a fun way to elevate your baking game!
You don't need any special ingredients for this orange bundt cake. Here are the ingredients:
To tie your pretty bundt cake together, make a simple orange glaze. All you need it:
Absolutely! No baking experience? No problem! You can still create an impressive and delicious bundt cake that will wow your guests. It's a great cake to start with! Don't worry; I'll guide you through it! Whether you're a seasoned baker or a beginner, this cake is sure to impress and bring some zesty sweetness to your day!
Here are a few tips to make sure your bundt cake comes out perfectly the first time:
Make sure you thoroughly grease the bundt pan. I also recommend adding a light coating of flour to make sure your cake slides easily out of the pan, however, when not using flour----just ensure that you butter the pan generously.
Use room-temperature butter so it whips up light and fluffy with the sugars. Otherwise, you may get lumps of butter in the cake batter.
Once you combine the dry and wet ingredients, avoid over-mixing the cake batter. Just mix until the batter comes together smoothly. It will be thick and rich.
Let the cake cool completely: After you've baked the cake, let it cool completely in the pan before you try to remove it. This will help it keep its shape and prevent it from falling apart.
I like to double down on the orange flavor of this bundt cake by adding a simple orange glaze on top. All you need to make it is powdered sugar, fresh orange juice, and some almond milk. You can use any kind of dairy-free milk you like. To make your own, try this recipe for easy Creamy Cashew Milk.
These events are a great excuse to eat cake!
Well, for starters, it's all about that moist, melt-in-your-mouth texture that olive oil brings to the table. And let's not forget the cool, slightly fruity note it adds – a flavor that's like a little surprise in every bite. Plus, it's kind of a healthier choice, swapping out the butter for some good ol' heart-healthy fats. You can play around with it too – sweet or savory. I personally love the fact that, unlike regular cake, olive oil cake bakes up to be loftier and stays moist longer. There's a lot to like what can I say?
When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
If you would love to make this bundt cake recipe gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Yes! Bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The orange glaze can also be made prior and tightly sealed and stored in the fridge as well. When ready to serve, let the glaze and cake sit at room temperature for 30 minutes to an hour (15-20 minutes for the glaze until it's easy to stir).
It's always important to use a high-quality oil that gives you the most robust flavor. I love using EVOO (aka Extra virgin olive oil) for the best chemical stability when it comes to baking or cooking, however, you can also use regular olive oil. I enjoy using Brightland's oils which come in various flavor profiles like basil, chili oil, etc. which adds so much flavor.
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 10-15 minutes before removing it and slicing it. Secondly, the issue could be that the pan wasn't greased well with the right base.
Absolutely! Simply omit the butter for a dairy-free butter alternative.
Yes, you can definitely use a normal cake pan instead of a bundt pan for the Orange Olive Oil Bundt Cake. However, keep in mind that using a different type of pan might affect the baking time!
If you make this Orange Olive Oil Bundt Cake, be sure to tag me on Instagram @orchidsandsweettea!