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.
I recently purchased my first Bundt cake pan and I was searching for the perfect cake recipe to bake with my my new pan with.
After hours searching on google, I came across this orange-yogurt cake recipe on Chef Dennis’s website and I thought it would be a good idea to use this recipe to test out my Bundt cake pan.
As usual, I had to modify the ingredients with what I had on hand but my God, this cake was the most delicious thing ever.
As a huge fan of one-bowl cake recipes, this was the dream.
The cake texture is on the dense side so it is pretty rich which makes it perfect with a cup of tea or coffee.
If you are looking for a super simple bundt cake recipe to try out, this recipe is perfect.
Tips for Success: Orange Bundt Cake Recipe
- 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.
- 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.
More tips for success
- Use the correct pan. This recipe was tested in a 10 cup Bundt pan. The other alternative pan to try is a 10 inch round pan (like the original recipe). You could also try with a 12 cup Bundt pan (let me know if this works for you).
- Weigh your ingredients. This recipe was developed and tested with a kitchen scale using the grams and table/teaspoon measurements. I highly recommend using a scale, as you are sure to get consistent results and a better cake. Baking is a science and measurements are really important to the success of a cake recipe.
- Do not over mix your batter. Mix your wet ingredients into your dry ingredients with a whisk or spatula until combined. Over mixing would lead to a tough cake.
Don’t over bake your cake. This cake takes about 40-45 minutes in the oven on 180 degrees. Mine took 43 minutes to bake. I would suggest checking your cake at the 40-minute mark and keep checking until your skewer inserted comes out clean.
WHAT ORANGES ARE BEST FOR THIS ORANGE BUNDT CAKE RECIPE?
Use fresh, ripe oranges for this recipe. Your oranges are the star ingredient in this recipe so you want to use the best oranges. If possible, use organic oranges. Sour, bitter or unripe oranges will negatively impact the flavour of your cake. If you can buy your oranges close to the day you would need them for baking to ensure they are still really fresh when you are ready to bake.
CAN I USE ANY OTHER ALTERNATIVE TO PLAIN YOGURT?
Greek youghut and sour cream are good alternatives to the plain yourghut in this recipe since they all have a similar consistency and play similar roles in baking. I would not recommend buttermilk as a substitute as its consistency is different to that of youghut. I haven’t tried it personally but I reckon you can make this recipe dairy free by using a dairy free yoghurt such as soy yoghut to replace the yoghurt in this recipe. If you try this recipe with any dairy free products, please let me know in the comments section how it went for you.
HOW TO MAKE A FLOUR-BASED CAKE RELEASER
Flour-based cake releasers are the best when baking bundt cakes and they work for me every-time. If you don’t have a flour-based cake releaser, you can make your own.
To make your own cake releaser, whip together 1 cup (250 grams) of plain flour, 1 cup (250 grams) of shortening, and 1 cup (250 grams) of vegetable oil. Store in a plastic tub and use it for other recipes.
If you have any questions about this recipe, please let me know and I would be happy to help out.
I hope you try this recipe and if you do, share your creation with me on Instagram by using the #yenumcakery or tagging me directly. Would love to see your cake!
Don’t forget to share with others as well using the buttons below
Easy Orange Bundt Cake Recipe
- 10 cup bundt pan
- 1½ cups (340 grams) plain yoghurt room temperature
- ⅔ cup (145 grams) vegetable oil
- 1½ cup (300 grams) sugar
- 3 large eggs
- zest of 1 medium orange
- 1 tsp dark rum
- 2 tbsp orange juice squeezed from orange
- 2½ cup (313 grams) plain flour sifted
- 2½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- Icing sugar for dusting
- Grease a 10-cup 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: yoghurt, 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.