Orange Olive Oil Bundt Cake
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Orange Olive Oil Bundt Cake
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. Make Ahead, Gluten-free, Vegan + Dairy-free Option
Why Orange Olive Oil Bundt Cake?
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!
What Exactly Is a Bundt Cake?
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!
Jump to:
- Why Orange Olive Oil Bundt Cake?
- What Exactly Is a Bundt Cake?
- Ingredients for Orange Olive Oil Bundt Cake
- Citrus Glaze for Bundt Cake
- Is This Olive Oil Bundt Cake Beginner Friendly?
- Tips for the Best Olive Oil Bundt Cake
- Why You Will LOVE This Orange Olive Oil Bundt Cake?
- Perfect Occasions For A Slice Bundt Cake
- Why Do People Like Olive Oil Cake?
- Everything You Need To Know About Flour
- Can I Make This Bundt Cake Vegan?
- What To Serve Homemade Orange Olive Oil Bundt Cake With?
- Orange Olive Oil Bundt Cake Q + A's
- More Delicious Cake Recipes to Try Next!
- MADE OUR RECIPE(S)?
- Orange Olive Oil Bundt Cake
Ingredients for Orange Olive Oil Bundt Cake
You don't need any special ingredients for this orange bundt cake. Here are the ingredients:
- Flour. I use organic flour from Bob's Red Mill.
- Butter. Use salted butter for the best richness. You can also use unsalted so your cakes taste sweet, not too salty if you prefer to control the amount of salt.
- Sugar. I use organic sugar. Coconut sugar will also work.
- Orange zest and juice. Choose a heavy, juicy orange that's sweet and bold.
- Olive oil. Use high-quality olive oil, you'll really taste it in the cakes.
- Vanilla extract. Pure vanilla will give you the best flavor.
- Baking powder and soda. These help your bundt cakes become soft and light.
- Almond Milk. You can easily make your own, no soaking necessary! Or, another plant-based or regular milk will also work here.
Citrus Glaze for Bundt Cake
To tie your pretty bundt cake together, make a simple orange glaze. All you need it:
- Powdered sugar. This ensures that your glaze is smooth and shiny, not gritty.
- Cream cheese. This should be softened at room temperature. It ensures that your glaze is smooth.
- Orange juice. The highlight of the glaze. For extra citrus flavor.
- Almond milk. Or any non-dairy milk you like.
Is This Olive Oil Bundt Cake Beginner Friendly?
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!
Tips for the Best Olive Oil Bundt Cake
Here are a few tips to make sure your bundt cake comes out perfectly the first time:
GREASE THE PAN
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.
ROOM TEMP BUTTER
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.
DON'T OVER-MIX!
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 IT COOL!
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.
Why You Will LOVE This Orange Olive Oil Bundt Cake?
- Bold zesty flavors
- Moist + Tender
- Travel-Friendly! This bundt cake is conveniently packable!
- Lusciously rich and OH SO flavorful
- It's the PERFECT tasty dessert!
Perfect Occasions For A Slice Bundt Cake
These events are a great excuse to eat cake!
- Birthdays
- Anniversaries
- Barbecues
- Potlucks
- Kids Sleepovers
- Holiday Gatherings
- Graduations
- Baby Showers
- Dinner Parties
- Actually, any time is a good time for cake, right? Bake away for a little weekday pep-up!
Why Do People Like Olive Oil 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?
Everything You Need To Know About Flour
CAKE FLOUR VS. ALL-PURPOSE FLOUR.
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.
CAN I MAKE THIS BUNDT CAKE RECIPE GLUTEN-FREE?
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.
Can I Make This Bundt Cake Vegan?
If you're looking to replace regular eggs with a vegan option in your bundt cake recipe, there are a few options to consider. Here are some common egg substitutes that work well in baking:
- Flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it forms a gel. This can be used to replace 1 egg in your recipe.
- Applesauce: Use ¼ cup of unsweetened applesauce to replace 1 egg. This works especially well in recipes that call for only 1 or 2 eggs.
- Mashed banana: Use ¼ cup of mashed ripe banana to replace 1 egg. This works well in recipes that have a mild flavor, as the banana can add a subtle sweetness.
- There are several brands of vegan egg substitutes available in supermarkets, such as Just Egg, Bob's Red Mill Egg Replacer, and Ener-G Egg Replacer. These products are designed to mimic the texture and function of eggs in baking recipes and great if you want to go egg-free!
What To Serve Homemade Orange Olive Oil Bundt Cake With?
This Orange Olive Oil Bundt Cake recipe is indulgent and amazing all on its own, but if you're looking to add a little something extra, here are some more fun ideas for what to serve with the best homemade lemon cake -
Mocktails: A colorful drink like this Grapefruit Aperol Spritz Mocktail, Citrus Honey Mint Mocktail, or Mango Strawberry Smash Mocktail complements the cake beautifully or Frozen Pineapple Margarita Mocktail for a tropical twist!
Fresh berries: The bright and juicy flavors of strawberries, blueberries, raspberries, or any seasonal berries make a perfect match-- Plus they add a refreshing touch and a burst of vibrant color.
Toasted nuts: Sprinkle some toasted almonds, pecans, or walnuts on top of the cake for added crunch and a nutty flavor profile.
Ice cream: The contrast between cold ice cream and cake can be a winning combination. Try my No-Churn Vanilla Ice Cream or No-Churn Blueberry Protein Ice Cream and my personal fave The Best Strawberry Shortcake Ice Cream
Coffee or tea: A cup of coffee or tea can be a great way to round out the flavors of the cake. The bitterness of the coffee or tannins in the tea can help balance out the sweetness of the cake. Try my decadent Iced Caramel Latte [with Coffee Ice Cubes] or Dirty Chai Maple Iced Latte or get coconut-y with this Toasted Coconut Honey Latte
Orange Olive Oil Bundt Cake Q + A's
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 California Olive Ranch or 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. Also, omit the eggs and replace with a great egg-replacer option (see post for details) and substitute the cream cheese with vegan cream cheese or vegan butter.
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!
Absolutely! If you would love to make this cake 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.
More Delicious Cake Recipes to Try Next!
If you loved this Orange Olive Oil Bundt Cake recipe then you have to try these delicious cake recipes next!
- Vegan Banana Cake with Maple Buttercream
- Peanut Butter + Jelly Cake
- Lemon Ginger Bundt Cake
- Vanilla Yogurt Cake
- Festive Sugar Cookie Cake
- Fluffy Vegan Vanilla Oreo Cake
- Vegan Carrot Cake + Orange-infused Frosting
- Vegan Banana Oatmeal Sheet Cake
- Strawberry Shortcake Birthday Cake
- Perfect One-Bowl Lemon Birthday Sheet Cake
- Lemon Coconut Cake
- Cinnamon Sugar Peach Cobbler Dump Cake
- Chocolate Birthday Cake
- Best Vegan Chocolate Cake
MADE OUR RECIPE(S)?
If you tried this Orange Olive Oil Bundt Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @shanikagrahamwhite on Instagram. I love hearing from you!
Orange Olive Oil Bundt Cake
Ingredients
BUNDT CAKE:
- 3 cups organic all-purpose flour
- ½ cup salted butter, softened at room temp. (You can use unsalted butter and add ½ teaspoon salt to the batter)
- 1 ½ cups organic cane sugar
- 1 ½ tsps baking powder
- 2 Tbsps orange zest
- Pinch of Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor; See Notes for homemade option!)
- 4 large organic eggs, at room temp.
- 1 navel orange, freshly-squeezed
- 2 tsps vanilla extract
- ¾ cup Extra virgin olive oil
- ½ cup dairy-free "buttermilk" (You'll need almond milk + 1 tablespoon lemon juice; You can also use whole milk or your fave plant-based milk, if desired)
ORANGE CREAM CHEESE GLAZE:
- 2 cups organic powdered sugar, sifted
- 4 oz. cream cheese, softened at room temp.
- ½ orange, freshly-squeezed
- 1-2 Tbsps Almond milk, if needed
Instructions
TO MAKE BUNDT CAKE:
- Begin by preheating the oven to 375 degrees Fahrenheit. Lightly grease (with butter or oil) and LIGHTLY flour a standard Bundt cake pan.
- In a large bowl, whisk together the flour, baking powder, orange zest, and Desert Lover Blend, until combined. Set aside.
- In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3minutes.
- Add in the eggs (one at a time), orange juice, vanilla, olive oil, and the milk, followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes. NOTE: The batter should be thick, yet easy to stir.
BAKE THE CAKE:
- Scoop the batter evenly into the Bundt cake pan and bake for 45 minutes to 1 hour, or until a toothpick or butter knife comes out clean when tested all around the cake.
- Remove cake from the oven and let it cool completely in the pan before removing the cake and placing it onto a cake stand or dish. NOTE: Let it cool for at least 1-2 hours in a cool place.
TO MAKE THE ORANGE GLAZE:
- In a bowl, add the softened cream cheese and beat until fluffy, about 1 minutes. Add the powdered sugar, orange juice, and milk, mixing together until the glaze is smooth and combined. NOTE: Add 1-2 Tbsps of milk at this point, if needed. Glaze should be thick + velvety, but able to slowly run off whisk.
- Once the cake has cooled completely and is on the cake stand or dish of your choice, generously drizzle orange cream cheese glaze atop the entire cake.
- Slice and enjoy with your favorite scoop of vanilla ice cream or whipped cream.
- Bon Appetit!
Tips & Tricks
- STORAGE: 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.
- FLOUR: You can always just use cake flour for this recipe for a fluffier texture.
- MAKE AHEAD: You can always 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).
- DAIRY BUTTERMILK: You can substitute the dairy-free milk with dairy buttermilk. Simply add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens. NOTE: Because heavy cream thickens a lot more, you'll need this amount.
- SPICE MIX [SUBSTITUTE FOR DESSERT LOVER BLEND]: 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon allspice.
Nutrition
DID YOU MAKE THIS recipe?
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LOVE THIS RECIPE?
LET US KNOW!
I made this cake for a holiday party last night. I personally don't love traditional, thick, sugary icing and have always enjoyed an olive oil cake. So this felt like the perfect thing! Everyone loved it and it was pretty easy to make. No finicky ingredients and whole, full citrus flavors. The slices were smaller and plentiful which was perfect for a heavy app eating situation. No one wants to be the one to cut a slice of cake, only to eat a bite. These bundt slices felt almost snackable and less indulgent, in a good way.
If you're debating on using cane sugar vs. coconut sugar (per the swaps in the notes) I went with coconut because I had it on hand. This of course made for a darker cake compared to the gorg photos so next time, I want to try cane sugar! Thank you Shanika for this recipe. It will be a staple for me for many years to come! xx
Hi Allison! Wow! I'm SO happy that you enjoyed this cake recipe! I definitely agree that a more snack-able like cake works so perfectly! Thanks so much for giving it a try! 🙂
These look so good and just perfect for a brunch!!! I have to try this recipe!
These are so cute and sound scrumptious! I'll have to look for non-dairy buttermilk.
Oh YUM!!! These are so pretty. I love individual desserts so much. They're so fun to make.
Thanks so much, Silvia! Individual desserts are THE best! I so agree!
These look so cute and perfect for a tea time bite. This could be my Valentine Tea time Party platter.
For sure, Veena!
These are so cute! I love a nice light citrus cake in spring time, so I will keep these in mind.
Thanks so much, Dannii! I definitely hope that you get a chance to give them a try!
These little cakes are adorable and sound so incredibly tasty. Love! Great hearing about how you started your site too. Great leap of faith! Love the site!
Thanks so much, Valentina! They really are tasty for sure! Yes, it definitely was a great leap of faith that's necessary sometimes! Thanks for the compliment! 🙂
Could I substitute with regular buttermilk?
Hi Alia! Yes, you certainly can!