Go Back
Piece of Orange Bundt Cake (Bolo de Laranja) on a plate with the rest of the cake in background. There are orange slices on the side of the plate and a fork on the plate.
Print Pin

Orange Bundt Cake Recipe ~ Bolo de Laranja

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 subtle orange glaze that just perfect. This cake is that it's fresh and bright, so it's great for breakfast, brunch, afternoon tea or coffee, or of course, dessert!
Course Dessert
Cuisine American, Brazilian
Keyword brazilian cakes, cakes, Orange, vanilla cake, yellow cake
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Servings 20 slices
Author Carrie Tyler

Ingredients

Orange Cake

  • 3 cups All purpose Flour unbleached
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 cup Unsalted Butter softened
  • 2 cups Granulated White sugar
  • 4 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Whole milk
  • 1 tablespoon Orange Zest from 1-2 Fresh oranges
  • 1 tablespoon Orange Juice

Orange Glaze

  • 14 ounces Sweetened Condensed Milk
  • 2 tablespoons Butter salted
  • 2 teaspoons Lime zest from 1 fresh orange
  • 1 teaspoon Lime Juice

Instructions

  • Preheat the oven to 350 F degrees. Measure all ingredients. Take butter out to soften. Zest and juice oranges. Grease a 4-quart cake tube or bundt pan (see notes for other pan types and cooking times).
  • 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. Add the eggs, one at a time, mixing well after each. Mix in the vanilla, orange juice, and orange zest.
  • Reduce mixer speed to low. Alternate adding and mixing in the flour and the milk... ⅓ of the flour, ½ milk, ⅓ flour, ½ milk, last ⅓ of the flour.
  • Transfer the batter to the prepared pan, and spread evenly. 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 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.

Notes

Baking times in 350 F degree oven (To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done)
For a 4-quart rectangle cake pan - 40-50 minutes.
For cupcakes - bake for 18-20 minutes