Orange Olive Oil Bundt Cake

5 from 9 votes

Indulge in the zesty delight of Orange Olive Oil Bundt Cake. It boasts a lively rich flavors and a beautifully moist, dense texture.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Keyword: baked, bundt cake, cake, cakes, citrus, dairy-free, dessert, easter, easy, family-friendly, healthy, kid-friendly, olive oil, orange, spring, summer, sweet, sweets

Servings: servings

Calories: 421kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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