Indulge in this moist and fluffy orange Bundt cake made with fresh citrus juice, a hint of lemon zest, and a white chocolate glaze. This easy-to-follow recipe is perfect for any occasion and includes a sweet syrup that boosts the orange flavor in every bite. Full instructions, baking tips, tools used, and serving suggestions included!
Easy Orange Bundt Cake Recipe with White Chocolate (Video)
Course: DessertDifficulty: Medium10
servings20
minutes30
minutes320
kcal50
minutesThis orange Bundt cake is the kind of dessert that brings sunshine to your table, no matter the season. With a soft, fluffy crumb and the tang of fresh citrus, it’s a wonderfully balanced treat that’s easy to prepare at home. You’ll need basic baking equipment like a stand or hand mixer, a medium mixing bowl, a whisk, a rubber spatula, a Bundt cake pan (greased and floured), a small saucepan (for the syrup), and a cooling rack. The addition of white chocolate glaze takes this humble cake to the next level, making it perfect for serving guests or treating yourself with a cup of tea. Ready to impress your tastebuds? Let’s get baking!
Ingredients
- Dry ingredients:
150 g all-purpose flour
3 tbsp cornstarch
1 ½ tsp baking powder
½ tbsp baking soda
Pinch of salt
- Wet ingredients:
120 g unsalted butter (room temperature)
175 g sugar
2 large eggs
1 tsp vanilla extract
Zest of ½ lemon
Zest of 1 orange
150 ml freshly squeezed orange juice (divided)
- For the syrup:
2 tbsp freshly squeezed orange juice
20 g sugar
- For the glaze:
100 g white chocolate
2 tbsp neutral oil (like sunflower or canola)
- Optional for decoration:
Candied orange peel or fresh zest
Directions
- Preparation
Start by combining your dry ingredients in a bowl. Add 150 g of flour, 3 tablespoons of cornstarch, 1½ teaspoons of baking powder, ½ tablespoon of baking soda, and a pinch of salt. Mix well and set aside. In a separate bowl, cream 120 g of room-temperature butter with 175 g of sugar using a mixer until the sugar is fully incorporated. Add one egg and beat until smooth, then add the second egg and continue mixing. Incorporate the vanilla extract, zest of half a lemon, and zest of one orange. Gradually pour in half of the 150 ml orange juice, mixing continuously. Add half of the dry ingredients, mix until combined, then add the remaining juice, followed by the rest of the dry mix. Blend everything until smooth and lump-free.
- Baking
Preheat your oven to 180°C (356°F). Lightly grease and flour a Bundt cake pan. Pour the batter into the pan, smoothing the top. Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. If the toothpick has no wet batter on it, the cake is ready. Let it sit in the pan for 5–10 minutes before transferring it to a cooling rack upside-down. - Finishing Touches
While the cake is still warm, prepare the syrup. In a small saucepan, combine 2 tablespoons of freshly squeezed orange juice and 20 g of sugar. Warm gently over medium heat until the sugar dissolves. Using a toothpick, poke small holes all over the bottom of the cake to help it absorb the syrup. Brush the syrup generously onto the cake using a pastry brush. Allow it to cool for about 10 minutes, then turn the cake over and brush the rest of the syrup evenly over the top and sides. - Serving
Prepare the glaze by gently melting 100 g of white chocolate with 2 tablespoons of neutral oil. You can do this over a double boiler or in a microwave in short intervals, stirring in between. Once smooth, drizzle the glaze over the cooled cake while it’s still on the rack, letting the excess drip off. Finish by decorating with orange peel or zest if desired. Once the glaze is fully set (about an hour), transfer the cake to a serving plate. Slice and enjoy with a hot beverage or as a light dessert after a meal.
