OLIVE OIL ORANGE BUNDT CAKE

Olive Oil Orange Bundt Cake a moist & flavorful cake with bright orange citrus flavor! Homemade orange bundt cake made with olive oil & topped with a lovely cream cheese frosting.

Prep Time30

Cook Time48

Total Time1 20

Course: Cake, Dessert

Cuisine: American

Keyword: Olive Oil Orange Bundt Cake

Servings: pieces

Calories: 414kcal

Author: Jessica & Nellie

Ingredients

Cake:

2 ½ cup flour
1 tsp salt
¾ tsp baking powder
¼ tsp baking soda
1 ½ cup sugar
1 cup olive oil
2 eggs
2 yolks
1 ⅓ cup orange juice
1 cup milk
2 TBSP orange zest
1 tsp vanilla

Frosting:

1 cup cream cheese
⅔ cup powdered sugar
1 tsp orange extract
1 tsp vanilla
½ tsp salt
1 cup heavy cream

Garnish:

Orange slices
Fresh mint leaves

Instructions

Prep: Preheat the oven to 350 F. Spray a 9” springform tube pan or 9” springform or cake pan with baking spray. Set aside.
Cake batter: Next, in a small bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a separate large mixing bowl, whisk together the sugar and olive oil. Then, add in the eggs and whisk until fully incorporated.
After that, add in the orange juice, milk, orange zest, and vanilla extract. Whisk well until combined.
Lastly, pour in the flour mixture to the orange juice mixture and stir until just combined. Be careful not to over mix.
Bake: Proceed to pour the cake batter into the prepared baking pan and smooth it out into an even layer. Place into the preheated oven and bake for 48 minutes. Or until a toothpick can be inserted and come out clean or with just a few moist crumbs.
Once baked, remove the pan from the oven and place it onto a cooling rack to cool completely.
After the cake has cooled, release the springform pan sides and place the cake onto a cake stand. If using a bundt pan, flip over and invert onto a cake plate/stand.
Frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese, powdered sugar, orange extract, vanilla, and salt. Continue to beat on high speed for 2 minutes or until smooth and creamy. Scrape down the sides of the bowl as needed. Transfer the frosting to a different bowl, set aside.
Then, add the heavy cream to the stand mixer bowl. Use the whisk attachment to beat the heavy cream into stiff peaks.
Once the cream has stiffened, add the cream cheese mixture to the heavy cream and use a rubber scraper to gently fold them together until smooth and combined.
Use a rubber spatula or offset spatula to spread the frosting over the entire surface of the cake.
Garnish & serve: If you want to garnish the cake by placing orange slices and fresh mint on top that would add extra appeal to the cake. Slice and serve. Enjoy!

Notes

Bake times may vary if using a pan without a tube in the center. Be sure to check the center of the cake with a toothpick for doneness.

Storage: Cake may be stored in an airtight container in the fridge for up to 3 days.

Nutrition