prep time: 30 min | bake time: 40 min | total time: 1 hr 30min
I love baking Bundt cakes because the pan does most of the decorating for you. This eggless Orange Bundt Cake is soft, moist, and packed with fresh orange flavor from real orange juice and zest.
The cake has a tender crumb and a bright citrus flavor, finished with a simple orange glaze that adds just the right amount of sweetness. It’s easy to make, naturally eggless, and can also be made dairy-free with a few simple swaps.
The best orange flavor comes from using both fresh orange juice and zest. The zest contains concentrated citrus oils, while the juice adds fresh acidity and flavor. For an even stronger citrus aroma, rub the orange zest into the sugar before mixing the batter. This helps release the oils from the zest.
For this cake, I used a 12-cup Bundt pan, perfect for this recipe’s batter size and ensuring even baking. When selecting your Bundt pan, here are some quick tips:
Preheat the oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly with softened butter, then lightly spray with oil, making sure to coat all the ridges and the center tube.
In a bowl, rub the orange zest into the sugar with your fingers to release the zest’s natural oils.
In a bowl – mix the milk, vinegar, and orange juice. Add the zested sugar to the milk mixture and whisk to combine. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Finally, add the melted butter and mix until the batter is smooth.
Pour the batter evenly into the prepared pan. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 30 minutes before flipping it onto a serving plate.
Combine orange juice and powdered sugar to create a smooth, glossy glaze. Once the cake has cooled, drizzle the glaze evenly over the top, letting it drip down the sides.
Yes. This recipe is completely eggless.
Yes. Use unsweetened dairy-free milk and dairy-free butter. The glaze can also be made with dairy-free butter.
The cake is done when it’s firm to the touch and a toothpick or cake tester inserted into the center comes out clean. Baking times can vary depending on your oven, so it’s a good idea to start checking around 45 minutes.
Certainly! You can add a teaspoon of ground cinnamon, nutmeg, or even a splash of orange liqueur (like Grand Marnier) to give the cake a more complex flavor.
The vinegar reacts with the baking soda to help the cake rise. If you don’t have vinegar, you can substitute with lemon juice or another acidic ingredient, but don’t skip this step entirely.
Freshly squeezed orange juice is strongly recommended for the best flavor.
The pan may not have been thoroughly greased, especially around the grooves and center tube. Let the cake cool for about 30 minutes before carefully inverting it.
If you loved this Orange Bundt Cake leave a rating and review below and try some of our other Bundt cake recipes:
9 Responses
please can I use oil instead of butter
Hi Faith
Yes you can use oil instead of butter.
hi , What size tin can i use instead of bundt pan as i dont have one . Thank you
Hello, could I use gluten-free flour?
Hello
I haven’t tested this recipe with gluten-free flour yet, but you can try using Bob’s Red Mill Gluten-Free 1:1 Baking Flour as a substitute. It’s designed to replace all-purpose flour in a 1:1 ratio, so the quantity would remain the same. Let me know how it turns out if you try it -I’d love to hear!
hi Just wondering if I can reduce the sugar. If can how low can I reduce?
Hi
Great question—yes, you can definitely reduce the sugar a bit (30-40g) if you prefer a less sweet version. I wouldn’t recommend going lower than half the original amount, as it can start to affect the texture and structure of the cake.
I had made this cake today ,the taste is awesome and the cake is so soft and fluffy.
Hi Sumira
That is lovely! Thank you for the feedback.