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Orange Vanilla Bundt Cake

Published: · Modified: by · 28 Comments

Yield 12 People
Cook 38 minutes
Prep 20 minutes
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This Orange Vanilla Bundt Cake is moist, flavorful and infused with orange zest! Top this cake with a quick and easy vanilla frosting and sprinkle on those mini chocolate chips! It's a total crowd pleaser and such a pretty bundt cake. I even provide you with a gluten-free version!

Orange Vanilla Bundt Cake topped with cream cheese frosting and mini chocolate chips, sitting on a glass cake dish.

Cake is a weakness of mine....kinda like it is with Moose Finbar in Jumanji: Welcome to the Jungle. Except I don't blow up and die like he does. Just saying! But seriously, cake and I have an amazing relationship. We love each other, a lot. And this Orange Vanilla Bundt Cake is one of my absolute favorite cake recipes ever!

Glass cake dish containing an Orange Vanilla Bundt Cake topped with cream cheese frosting and mini chocolate chips sitting on a marble table.

Actually, this cake is originally referred to as Bizcocho de Naranja. Remember that lunch coop I told you I was a part of at my office? Oh...yes you do...remember when I posted this Hubbard Squash Soup and these Southwest Meatballs. Yeah, I knew you would remember! Yeah you! Well, this Orange Vanilla Cake (my new name for it)  came from that lunch coop and oh my goodness...it's amazing. Diego made this cake and he's from Spain. His recipe is called "Bizcocho de Naranja" and it's a simple classic Spanish recipe. He brought this cake to lunch coop and we all loved it! It's crazy moist and super flavorful. So I asked him for the recipe and he gave it to me. But I switched it up just a little bit because well, that's what I like to do!

Orange Vanilla Bundt Cake sitting on a white plate.

So how did I change it up exactly? A couple of ways actually. For one, I made a gluten-free version of Bizcocho de Naranja. When Diego brought this into the lunch coop, he had it in a 9x13 cake pan with no frosting and served it with vanilla ice cream instead. I wanted to turn this into a bundt cake and add a cream cheese frosting and THEN add the mini chocolate chips on top! And I didn't serve this one with vanilla ice cream but I totally could have! Frosting and ice cream go so well together!

And this bundt pan mold...guys!!! Let me share...

Side view of an Orange Vanilla Bundt Cake sitting on a white plate on a marble table, red tablecloth on table.

So pretty, right? I LOVE this mold! This bundt mold is called the Nordic Ware Platinum Collection Heritage Bundt Pan and it's so easy to bake with....I'm talking a clean release from the mold! No crumbles or breaks in my cake!

Side view of an Orange Vanilla Bundt Cake sitting on a white plate.

So back to Diego and this Bizcocho de Naranja which I'm now calling Orange Vanilla Bundt Cake. The cake calls for simple ingredients that you have in your kitchen. What makes this cake POP is the almond extract (I totally added this extra ingredient) and the fresh orange.

Oh and those mini chocolate chips on top of that cream cheese frosting. Huge shout out to mini chocolate chips!

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Orange Vanilla Bundt Cake topped with cream cheese frostings and chocolate chips.

I get a little heavy-handed when it comes to adding on that cream cheese frosting. I think frosting should freely drip so that I can eat it with my fork. And there is nothing wrong with doing that. No judging here. Especially when it comes to cake....and frosting!

A slice cut out of an Orange Vanilla Bundt Cake topped with cream cheese frostings and chocolate chips.

I do also like to eat my cake like the rest of the world and actually slice myself a piece. And put it on a plate. Sometimes..., although that's not always required.

A piece of Orange Vanilla Bundt Cake sitting on a white lace plate topped with cream cheese frostings and chocolate chips, fork on side of plate.

This Orange Vanilla Bundt Cake is good for breakfast with my latte. It's also good for a snack before lunch, with another latte. Sometimes, it's perfect for lunch and it's ALWAYS perfect at night after dinner when I'm in my jammies on my couch wearing my fuzzy socks with a glass of milk.

A piece of Orange Vanilla Bundt Cake sitting on a white lace plate topped with cream cheese frostings and chocolate chips, sliced bundt cake on a glass cake holder.

And don't be fooled...this is a small slice. I've been known to eat up to 3 slices of this cake a night. It's ok, because there's no judging here. This is a safe place! When it's that good you eat it and you enjoy every single bite!

A piece of Orange Vanilla Bundt Cake sitting on a white lace plate topped with cream cheese frostings and chocolate chips, fork on side.

Shout out to Diego for sharing his cake recipe! In honor of Diego's traditional recipe, I put his original version in the notes section of the recipe card. And don't worry...if you don't have this bundt mold, you can use a regular 9x13 cake pan, like this one here. And I do highly recommend serving this cake with vanilla ice cream. The vanilla ice cream and orange in this cake pair beautifully!

Oh - and if you're gluten-free, you can totally make a gluten-free version of this cake! And yep, I tell you how in the recipe card below.

Enjoy my friends and happy sweet eats with this cake. For all my Spanish friends, Disfruta este pastel!

Glass cake dish containing an Orange Vanilla Bundt Cake topped with cream cheese frosting and mini chocolate chips sitting on a marble table.

Orange Vanilla Bundt Cake

This Orange Vanilla Bundt Cake is moist, flavorful and infused with orange zest! Top this cake with a quick and easy vanilla frosting and sprinkle on those mini chocolate chips! It's a total crowd pleaser and such a pretty bundt cake. I even provide you with a gluten free version!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Spanish
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 50 minutes
Servings: 12 People
Calories: 288kcal
Author: Amanda Mason

Ingredients

Traditional Version

  • 1 cup sugar
  • 1 orange
  • 3 eggs
  • ½ cup softened butter, unsalted
  • ¼ cup Canola Oil
  • 1 container (5.3 ounces) Plain Greek Yogurt
  • 2 cups All Purpose Flour
  • 1 + ½ Tablespoons dry yeast (see my note on using a substitute)
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • ¾ cups mini chocolate chips
  • 1 tub Cream Cheese Frosting, or use my recipe for my Homemade Lemon Cream Cheese Frosting! The link to that recipe is in the notes!)

Gluten-Free Version

  • 1 cup sugar
  • 1 orange, chopped into super small pieces with peel on
  • 3 eggs
  • ½ cup softened butter, unsalted
  • ¼ cup Canola Oil
  • 1 container (5.3 ounces) Plain Greek Yogurt
  • 2.5 cups Bob's Red Mill Gluten Free Flour
  • 1 + ½ Tablespoons dry yeast (see my note on using a substitute)
  • ¼ teaspoon salt
  • ¾ cups mini chocolate chips
  • 1 tub Cream Cheese Frosting, (or use my recipe for my Homemade Lemon Cream Cheese Frosting! The link to that recipe is in the notes!)

Instructions

  • Preheat your oven to 350F.
  • In a standing mixer, blend for 3 minutes the sugar, the orange (cut in super small pieces with the peel, don't peel it!) and the 3 eggs at mid-high speed.
  • Add the almond extract, softened butter, Canola Oil and Greek yogurt and mix for 45 seconds at a low-medium speed.
  • Add the remaining ingredients (except the frosting and mini chocolate chips) and mix for 20 seconds at low-medium speed.
  • Prepare a bundt pan or a 9x13 cake pan with some butter and flour to ensure no sticking occurs. If you are using a bundt mold, you want to ensure the dish is coated well so no sticking and crumbles occur.
  • Pour half the mix into the pan. 
  • Next, add half the chocolate chips into the wet mixture.
  • Place your pan into the oven and bake for 38-40 minutes if using a cake pan. If using the bundt pan, it will take about 45-50 minutes to cook. You'll know it's done when a toothpick placed into the cake comes out clean and the cake turns a nice golden color. 

Notes

If you want Diego's Spanish version exactly how he prepares this cake, here it is!
Bizcocho de Naranja
Ingredients:
  • 250 g Sugar
  • 1 full orange
  • 3 eggs
  • 100 g sunflower oil or butter
  • 1 yoghurt (no flavor, just a white one)
  • 250 g flour
  • 1 + ½ tablespoon yeast (or alternative)
  • a little amount of salt.
  • Chocolate chips (dark one better)
Directions:
1. Blend for 3 minutes the sugar, the orange (cut in pieces with the peel, don't peel it!) and the 3 eggs at mid-high speed.
2. Add the rest of the ingredients (except the chips, flour, yealt and salt) and mix for some seconds at low-medium speed
3. Add the rest of the ingredients (except the chips) and mix for 20 seconds at low-medium speed
4. Prepare a baking recipient with some butter or flour. Put the mix on it (until it fills 50% of the height). You can add some chocolate chips during the proccess. Add some gran sugar and more chips on top.
5. Introduce in the pre-heated ove to 350F (180C) for 25 minutes. 
 
 
Frosting or Ice Cream?
This is where it gets fun! Diego served this cake with vanilla ice cream and no frosting but I added my Homemade Lemon Cream Cheese Frosting to this cake! The recipe can be found here:
https://recipesworthrepeating.com/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/
 
Yeast
Let's talk about using yeast for a minute. My daughter is allergic to yeast so I substitute out the yeast and use 1 Tablespoon of baking powder! Easy Peasy!

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Nutrition

Calories: 288kcal
Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

 

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About Amanda Mason

Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

Reader Interactions

Comments

    5 from 2 votes (1 rating without comment)

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  1. Marisa Franca @ All Our Way

    What a beautiful bundt cake. I simply love the shape the pan gives the dessert. It certainly would be the star on any dessert table. I have to get that pan and I'm keeping your recipe.

    Reply

    • Amanda Mason

      Thank you! I hope you enjoy it!

      Reply

  2. Analida @ ethnicspoon.com

    The cake looks fantastic! I have always loved the flavors or orange and chocolate together! Thanks for sharing a great recipe!

    Reply

    • Amanda Mason

      Thanks!! Enjoy!!

      Reply

  3. Tamara Andersen

    5 stars
    Wow! That mold turns out a gorgeous bundt cake! I love the flavors you've put together here, but the almond in the cake is soooo appealing. Beautiful!

    Reply

    • Amanda Mason

      Thank you!! Yes, the almond is a key ingredient!!

      Reply

  4. Anne Murphy

    That is beautiful! And the orange vanilla sounds so delicious! (And thanks for his original recipe, too - I love to see where things come from, so to speak, even as I tweak them!)

    Reply

    • Amanda Mason

      Absolutely! Yes - his original is amazing and my tweaks are great, too!! Regardless, you will love this!!!

      Reply

  5. Nicoletta @sugarlovespices

    I have that same pan and I love it! I know how delicious this cake is. I make a similar version and I have it at breakfast as well, like you said 😉 . Yours is so pretty with the frosting and the chocolate chips!

    Reply

    • Amanda Mason

      Thank you! Now I'm not feeling as guilty for eating this for breakfast now that I know others do too!

      Reply

  6. Carrie | Clean Eating Kitchen

    I love the flavors in this cake! That tin is so pretty too, a great way to present it!

    Reply

    • Amanda Mason

      Thanks! Yes, remember that you can make it in a 9x13 pan, too!

      Reply

  7. Ashley @ Big Flavors from a Tiny Kitchen

    This cake looks so nice and tender. That cream cheese frosting sounds fantastic, and those mini chocolate chips are the perfect topping!

    Reply

    • Amanda Mason

      Thanks! This one is super delish!

      Reply

  8. Andrea @ The Petite Cook

    This cake looks incredible! I love that it pretty easy to make, will have to try it soon!

    Reply

    • Amanda Mason

      Super easy to make!

      Reply

  9. Gloria @ Homemade & Yummy

    I think bundt cakes are awesome. No fancy decorating needed. They look cool and taste delicious.

    Reply

    • Amanda Mason

      My thoughts exactly!!!

      Reply

  10. Ben Myhre

    This looks tasty and hats off to Diego

    Reply

    • Amanda Mason

      Diego's just amazing, as well as his cake!!!

      Reply