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!
Servings: 12 People
Calories: 288kcal
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)
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!
Nutrition
Calories: 288kcal