Orange Bundt Cake ~ Bolo de Laranja

This Orange Bundt Cake with a vanilla cake base and a subtly orange glaze is so moist and utterly delicious! If you think you don't like orange flavored desserts, this will change your mind!!!!

Get ready for an unexpected and delicious new cake! This Orange Bundt Cake, or Bolo de Laranja in Portuguese, is moist, tender, and sweet with vanilla and subtle orange flavors. The orange zest bring the orange essence without the tart or tang. On top, a sweet 2 ingredient glaze that just perfect this amazing dessert.

The wonderful thing about this cake is that it's fresh and bright, so it's great for breakfast, brunch, afternoon tea or coffee, or of course, dessert!

Jump to:

• Bolo de Laranja is a staple here in Brazil
• Simple Ingredients and Substitutes
• Simple Equipment You'll Need with Options
• Tips for this Recipe
• How to Make this Orange Bundt Cake Recipe
• Make the Orange Glaze
• Variations on Orange Cake
• Orange Bundt Cake FAQs
• Related Recipes
• Orange Bundt Cake Recipe ~ Bolo de Laranja

Bolo de Laranja is a staple here in Brazil

Cakes and other heavy desserts are not typical in Brazil, at least not for dinner dessert. So, many of the cakes that are most popular feature fruit, such as orange, lime, banana, or guava, and can be part of a brunch or afternoon coffee. Bolo de Laranja is one of these traditional cake recipes. I thought I hated orange-flavored desserts, but no joke, it has become one of our favorite things! By the way, have you tried Cake with Lime ~ Bolo de Limão or the traditional Brazilian Carrot Cake? They are both amazing!

Simple Ingredients and Substitutes

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Orange Bundt Cake Ingredients

• All purpose Flour, unbleached - Regular AP flour is fine, you do not need cake flour or anything special. I have not yet tested this recipe with Gluten Free flour options. However, when I do bake with Gluten Free Flour, I use Bob's Red Mill Gluten Free All Purpose Flour and add xanthan gum according to the GF flour package instructions for cakes.
• Salt - Kosher salt or table salt is fine.
• Baking Powder & Baking Soda - Uses both baking powder and baking soda to help the cake rise. If you only have one of these, then sub the other with it.
• Unsalted Butter, softened - Butter is a key ingredient in this cake recipe for both texture and flavor. Yo0u can use salted butter.
• Sugar - Regular white granulated sugar is best for this recipe.
• Eggs, large - You can use white or brown eggs in this recipe. Because you will need to whip up the egg whites separately, you will not want to use bulk egg product.
• Vanilla extract - This brings such great vanilla flavor to complement the lime.
• Whole milk - You can substitute with 1% or Skim milk, as well as non-dairy milk.
• Fresh Oranges - regular oranges are best, but you can use red oranges, or other smaller varieties, just make sure to use more of them.
  • Orange Zest (from 2-3 fresh oranges) - The zest is what brings the beautiful lime flavor without the sour aftertaste.
  • Orange Juice - fresh is best, but you could substitute a good quality store bought orange juice if needed.

Orange Glaze Ingredients

• Butter, salted - Many recipes for Brigadeiros call for unsalted butter. However, I am a big fan of little salt with my sweet, so I opt for salted. You can use either.
• Sweetened Condensed milk - The sweet condensed milk is the thick, sweet glaze base. It's also the base of brigadeiros. If you don't have this, you can substitute evaporated milk, but you will want to also add in sugar. Start with a teaspoon and add until you get to the desired sweetness.
• Fresh Orange - You can likely get this amount for the glaze from the oranges you prep for the cake. You will need primarily the zest, but also a bit of juice. The zest will give your glaze amazing lime flavor without the sourness.

See recipe card for quantities.

Simple Equipment You'll Need with Options

You will need 2 mixing bowls: 1 medium bowl for the dry ingredients. A second large mixing bowl for the wet ingredients, starting with creaming the butter and sugar.

For the limes, you will need a grater or microplane to zest the lime.

To beat the butter and sugar, I recommend either an Electric Hand Mixer or a Stand Mixer. You could certainly mix by hand with a whisk or spoon.

To bake the cake, you need a 12-cup Bundt pan or tube pan with 3.5 inch or deeper sides. You can also use a 12-cup rectangle cake pan.

A traditional bundt pan works too. Rectangle or even two 9" cake pans for a layered cake will work.

Tips for this Recipe

• TIP #1 - Zesting the orange should always be done prior to juicing it. It is very difficult to zest a wet of flimsy orange. I love using a microplane to zest the lime because it's effortless.
• Tip #2 - You may have extra zested oranges. You can slice them for a snack, a fruit salad, or for another recipe, like Pork Ribeye Roast with Garlic Ginger Orange Sauce! Or juice them and save the juice for another recipe or to just drink!
• Tip #3 - If you store the zested orange in the refrigerator, make sure it's in an airtight container so it doesn't dry out. Then be just to use it within the next 4-5 days.

How to Make this Orange Bundt Cake Recipe

Preheat the oven to 350 F degrees. Measure all ingredients. Take butter out to soften. Grease a 4-quart cake tube or bundt pan (see notes for other pan types and cooking times).

Zest and juice oranges.

Whisk together the flour, salt, baking powder, and baking soda. Set aside.

Using a hand mixer or stand mixer on medium speed, beat the butter and sugar until light and fluffy.

Reduce mixer speed to low.

Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.

Cool the cake in the pan for 15 minutes. Then, gently run a knife around the outside of the cake inside the pan and flip the cake out into your hands and gently place it right side up onto a serving platter to continue cooling.

Make the Orange Glaze

In a saucepan, add the butter, sweetened condensed milk, and the orange juice and zest. Over low heat, stir to combine as the butter melts and everything comes together. Do not overheat, as the glaze can start to clump on the bottom of the pan. Remove from the heat and let cool. It can still be warm when poured over the cake, just not hot.

Pour over the orange bundt cake and let it drip down the sides. You can pour as much or as little as you like and save the rest to warm up later and let people pour over their slice.

Variations on Orange Cake

Here are a couple other variations on this delicious recipe.

• Other Citrus - You can swap in any other citrus that you want! Lime, lemon, and tangerine would all be delicious.
• Add Ginger - add a teaspoon or two of ground ginger for a more warm and spicy flavor.
• Orange Chocolate Chip - Add chocolate chips coated in flour (the flour helps prevent them from sinking to the bottom of the cake) into the batter before baking.

Orange Bundt Cake FAQs

Can I use store-bought orange juice instead of fresh in this recipe?

Fresh orange juice will have the best flavor, however, in a pinch, you can use store-bought juice. Just be sure to use a high-quality, all-natural orange juice that doesn't contain any added preservatives or sweeteners.

Can I use orange extract instead of fresh orange zest?

Fresh orange zest is preferred for the best flavor, however, you can use orange extract if you don't have fresh orange zest on hand. Be sure to use it sparingly, as a little goes a long way. For the cake, I may only add ½ teaspoon. For the glaze, ¼ teaspoon to start and if it tastes like it needs more, then add more.

How long will this Orange cake last?

You can make this Orange Bundt cake ahead of time. If you have already glazed it, then cover it and store it in an airtight container in the refrigerator for up to 3 days. If you have not yet glazed it, once it has cooled completely, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to serve, bring the cake to room temperature, warm the glaze and pour it all over.

Can I freeze this Orange Bundt Cake?

You can also freeze the cake for up to 3 months. Be sure to completely cool the cake first, then wrap it in an airtight container.

Can I use a different type of flour in this recipe?

This Orange Cake recipe uses all-purpose flour, but you can use cake flour or pastry flour. Just keep in mind that the texture of the cake may be slightly different than if you used all-purpose flour. I have not yet tested this recipe with Gluten Free flour options. However, when I do bake with Gluten Free Flour, I use Bob's Red Mill Gluten Free All Purpose Flour and add xanthan gum according to the GF flour package instructions for cakes.

Related Recipes

Looking for other yummy Brazilian-inspired dessert recipes? Check these out: