Orange Bundt Cake: The Best Cake You Will Ever Have

Last week, my friend invited me over and baked me a freshly made Orange Cake from Mary Berry’s recipe. Let me tell you—it was one of the best cakes I've ever had. With the festive season just around the corner, I knew I had to bake something equally delicious. I had my heart set on making a Bundt cake, but as I searched for the perfect recipe, I found that none seemed to suit my Bundt tin.

Now, I'm more of an intuitive cook than a precise baker. Baking feels too much like science for me, and I’m just not the type to measure every ingredient down to the gram. But after some research (and a lot of trial and error), I found that a simple 1-1-1 ratio of flour, sugar, and butter works wonders for a basic vanilla cake. From there, I combined several different orange cake recipes to come up with this beauty—and let me tell you, it turned out so well that now I’m expectedto make this cake for every family gathering. Talk about pressure!

But honestly, no exaggeration—this is one of the best cakes you will ever have. It’s light and fluffy, with just the right amount of gooeyness and tangy orange flavor. Perfect for any occasion.

Orange Bundt Cake Ingredients:

• 250g Self-Raising Flour

• 250g Caster Sugar

• 250g Butter

• 4 Eggs

• 150ml Vegetable Oil

• 1/4 Teaspoon Baking Powder

• Zest from 2 large oranges

• Juice of 1 1/2 large oranges

For the Glaze:

• Juice from 1 1/2 oranges

• 4 Tablespoons of caster sugar

Instructions:

1. In a mixing bowl, combine the butter, sugar, and orange zest. Mix until everything is well combined.

2. Crack in the eggs, one at a time, and mix well after each addition.

3. Add the juice from 1 1/2 oranges, then mix again until fully incorporated.

4. Stir in the vegetable oil and continue mixing until smooth and well combined.

5. Sift the flour and baking powder into the batter, and mix until smooth.

6. Make sure your batter is nice and smooth—no lumps!

7. Prepare your Bundt tin by generously buttering it and then dusting it with a light layer of flour. This will help prevent the cake from sticking when it comes out.

8. Pour the batter into the prepared Bundt tin.

9. Preheat your oven to 155°C (or 310°F) and bake for 1 hour and 15 minutes. You’ll know it's done when a skewer or toothpick comes out clean.

10. While the cake is baking, make the glaze. Simply juice 1 1/2 oranges into a bowl, then stir in the caster sugar until dissolved.

11. Once the cake is fully baked, carefully remove it from the oven and let it cool for just a few minutes. Then, while it's still warm, pour the glaze over the top and let it soak in.

Top Tip:

Make sure to store the cake in an airtight container to lock in moisture—otherwise, it might dry out a little!

If you're wondering where I got my Bundt tin, you can grab the same one here.

Trust me—run to your kitchen, make this cake, and thank me later! It’s a crowd-pleaser for sure, and I guarantee it will become a staple at your family gatherings.