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Orange Bundt cake baked to golden brown, dusted with icing sugar
Classic Hungarian orange bundt cake with soft crumb

Orange Bundt cake

Author: Flavelo
Recipes Cakes and Desserts
This Kuglof (Bundt cake) is a textbook example of a creamed batter. The goal is a dense but moist crumb. The acidity of the orange juice and the alkalinity of the baking powder react to produce carbon dioxide, which lightens the dough, while the fat (butter) and sugar ensure softness. The real flavour bomb lies not in the juice, but in the oil of the orange zest.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 10 servings
🔥 Calories 290 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bundt tin (22-24 cm)
  • Electric whisk
  • Sieve
  • Grater

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C (conventional). Thoroughly grease the Bundt tin with butter, then dust with flour. Tap out the excess.

Tip: If you put the buttered tin in the fridge for 5 minutes before flouring, the butter sets and forms a thicker, more even protective layer.
2 ✓

Grate the zest of the oranges directly onto the sugar. Cream the soft butter with the orange sugar and vanilla until pale and fluffy (approx. 5-6 mins).

Tip: The friction of the sugar crystals 'releases' the orange oil from the zest, creating a much more intense flavour than if you just stirred it in.
3 ✓

Add the eggs one by one. Beat for 1 minute with each until you get a uniform emulsion.

Tip: If the egg is cold, it can curdle the butter (the cream looks grainy). If this happens, a spoonful of flour helps restore the emulsion.
4 ✓

Sift together the flour, salt, and baking powder. Squeeze the juice of the oranges (approx. 50-80ml) and mix with the milk.

Tip: Don't worry if the acidic orange juice slightly curdles the milk; this won't show in the cake.
5 ✓

Using a wooden spoon or the lowest setting of the mixer, fold the flour mixture and the liquid into the butter base alternately (flour-milk-flour). Mix only until just combined.

Tip: Over-mixing strengthens the gluten in the flour, making the cake chewy instead of crumbly.
6 ✓

Smooth the batter into the tin and bake for 40-45 minutes. Check with a skewer.

Tip: If the top browns too quickly (due to the sugar content of the orange), cover with foil after 30 minutes.

Recipe FAQ

Why does the top crack?
This is normal for a Bundt cake, and even a desirable rustic feature. It indicates that the middle of the cake was still rising when the crust had already set.
Why did it turn out bitter?
You probably grated the white pith (albedo) of the orange as well. Only use the yellow, fragrant layer (flavedo)!

Ingredients

  • 300 g Plain flour (BL55)
  • 150 g Caster sugar
  • 150 g Butter (room temperature, soft)
  • 3 large Eggs (room temperature)
  • 100 ml Milk
  • 12 g Baking powder (approx. 2 tsp)
  • 2 whole Oranges (zest and juice)
  • 1 packet Vanilla sugar
  • 2 g Salt
  • 10 g Butter (for the tin)
  • 10 g Flour (for the tin)