This Italian Orange Cake is a delicious Bundt Cake that is light and soft, delicious served simple with a light dusting of powdered sugar as a breakfast or snack cake. Fancy it up with a dollop of whipped cream for dessert.
I have made quite a few Italian cakes on the blog, from Italian Fresh Cream Lemon Cake to a Chocolate Ricotta Cake to this delicious, Italian Orange Cake. As they say in Italian “Una più buona del’altra”, (one is better than the other.) This Italian Orange Cake is easy and simple and includes some healthy Greek Yogurt. I tend to use Greek Yogurt more now instead of buttermilk or sour milk, it seems to make baked goods moister.
Like most Italian cakes, a simple dusting of Powdered Sugar is all it needs. Italians are not big on frosting, especially sweet frostings, just ask the Italian.
How to make it
In a medium bowl whisk together the flour, baking powder, baking soda, baking powder, zest and salt.
Beat together the eggs and sugar until light.
Beat together the vegetable oil, yogurt and milk add the dry ingredients and combine.
Then add the egg mixture and beat until smooth and completely combined.
Pour into prepared pan and bake.
Let cool in the pan, remove to a wire rack or plate then dust with powdered sugar before serving if desired.
How to make a soft cake
I have been reading a bit on this since I find that Italian cakes are more dense and heavier than most homemade cakes. To tell the truth both of us prefer a cake with a lighter and softer crumb. So depending how you add your ingredients and of course the ingredients you choose can make all the difference.
For this cake I mixed the flour with the fat, what happens is the fat coats the flour so that no gluten is produced which mean a softer lighter cake. Then the wet ingredients are added. I also used vegetable oil which produces a moister cake.
If you have trouble with your cake falling then try using a bundt pan, apparently the batter has more space to grow and falling is less likely.
What is the best flour for a cake
The best flour for a homemade cake is cake or pastry flour, it is easily made at home. For every cup of all purpose flour remove 2 tablespoons and substitute with corn starch, be sure to sift them together so they are well combined.
What is the difference between zest and juice
The zest, the yellow or orange part of the peel only and not the white part which is quite bitter, consists of lemon oil, which is filled with the pure citrus flavour. Whereas the citrus juice, has the acidic, tart taste of the fruit. So depending on what you prefer you can either use one or both when baking. For this recipe I used zest. If you prefer the flavour of lemons rather than oranges that will work also, or even mandarin orange would be a nice change.
What is Chantilly Cream?
Chantilly cream is a combination of whipped cream and icing sugar, sometimes flavoured with vanilla or in this case a little orange zest would work perfectly. It is delicate and the perfect way to fancy up a cake for dessert. It is also used to fill pastries. It was supposedly invented by Francois Vatel, the master of ceremonies to the prince of Conde at the castle of Chantilly. He thought of adding sugar to whipped cream, and he also gave the name to the preparation.
How to store it
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days.
How to freeze it
Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving. Or you could freeze individual slices.
More Delicious Orange Recipes
Italian Orange Ricotta Cookies
So if you are looking for the perfect way to end the year. Why not with this Italian Orange Cake!? Enjoy.
Italian Orange Cake
Ingredients
- 1 cup + 3 tablespoons cake flour (154 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- zest from an orange
- 1/4 teaspoon salt
- 3 large eggs (room temperature)
- 3/4 cup sugar (150 grams)
- ¼ cup + 1 tablespoon vegetable oil (63 grams)
- 2 tablespoons greek yogurt (plain whole fat / room temperature)
- 1 ½ tablespoons milk (room temperature) I used 2%
*Room temperature remove from the fridge 45-60 minutes before using.
Instructions
- Pre-heat oven to 350° (180° celsius), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
- In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt.
- Beat together the eggs and sugar until light about 3-5 minutes.
- Beat together the vegetable oil, yogurt and milk, 2 minutes, then add the dry ingredients and combine. Add the egg mixture and beat for 2 minutes until smooth and completely combined.
- Pour into the prepared pan and bake for approximately 20-30* minutes. Check for doneness with a toothpick. Let the cake cool in the pan, then remove to a wire rack or plate, dust with powdered sugar before serving if desired or serve with a dollop of chantilly cream.
*This of course all depends on your stove might take more or less time.
Notes
Nutrition
Updated from February 24, 2016.
Retha says
This recipe has changed. I used to make this with the regular flour and olive oil and it seemed to come out better for me. I cannot find the old recipe to follow anymore, trying to do it from memory.
Rosemary says
Hi Retha, I think you might be thinking of this recipe https://anitalianinmykitchen.com/orange-olive-oil-cake/. Let me know.
Chioma says
What’s the equivalent using all-purpose flour instead of cake four. That’s not readily available where I am.
Rosemary says
Hi Chioma, if you have cornstarch you can make your own cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch sift together to combine. Or if not just substitute 1 for 1 of all purpose. Let me know how it goes.
CAROL Gentile says
The problem I have with your recipes is that you have quantities of flour, etc., that are really not for a “bundt pan” as you indicate. When you make a cake that calls for 1 1/2 cups flour, you have to assume it would be a 9″ round pan, not a bundt pan, which holds about 3+ cups flour. Perhaps in Canada (or Italy) they consider a 9″ round cake pan a “bundt pan”. I wish you would clarify what pan to use., ie., 9″ Layer Pan vs. 9″ Bundt Pan”. Thanks so much.
P.S.
I enjoy your column and delicious recipes.
Rosemary says
Hi Carol, thanks, I do say in the recipe instructions to use a 9 1/2-10 inch (26cm) bundt pan. Hope that helps.
Keri says
How many eggs did you use in the Cake. The eggs are left off the ingredents list on the recipe
Rosemary says
Hi Keri, I reordered the ingredients and it’s 3 eggs. (It did show after the vegetable oil). Thanks
Stephanie Scaturchio says
Hi. I make many of your recipes and just tried this one yesterday. I saw someone else had same problem as I did..where it did not rise in the middle like yours did. It also looked like it didn’t rise well in that center area when you cut into it. I do have an oven thermometer therefore it is not the temperature as you responded to that other person. I will try it again. The cake itself was not too sweet, and everyone liked it. We had it with strawberries and a mixture of a mascarpone cheese/heavy cream. Thank you.
Rosemary says
Hi Stephanie, thanks for letting me know, when I get back home in a few days I will make it again and let you know. 🙂
Priya says
Thank you for sharing this. I love this recipe and tried making the cake. Followed step by step instructions and exact measurements and used the same pan.My cake didn’t rise from the middle the way yours. Something that I did wrong?
Rosemary says
Hi Priya, Sorry to hear that, I had a problem like that and it was my oven that was not heating properly. Let me know.
Benita says
Hi Rosemary,
What is the diameter and height of the brioche pan you used? My local cookware shop has such a variety of sizes, I don’t know which one to buy for this cake.
For such a tall cake, did it take longer to bake?
Thanks from a new fan of your lovely website.
Rosemary says
Hi Benita, thanks so much, so the the pan is 18 x 9 centimeters. And I am pretty sure it didn’t take any longer to bake, but check after about 30-35 minutes. I tend to like higher cakes than larger cakes so I usually go for smaller but taller. Have a great Sunday.
Melania says
Instead of yogurt, can you substitute for buttermilk instead? Can I do the same instead of cream in your Lemom cream cake too?
Rosemary says
Hi Melania, unfortunately I made the recipe with yogurt so I can’t guarantee that buttermilk would work, you could try it if you want. And I wouldn’t substitute the buttermilk for the cream, because buttermilk has a sour taste. But again if you want to experiment! 🙂
C says
Hi
Your cake is lovely.. I tried it in a pandoro pan.. I would love the kind of pan you used could i ask you as the other readers did.. What kind of pan is it and where could we purchase it? The presentation is lovely.
Thank you
I appreciate it
Rosemary says
Thanks so much Catherine, the pan is called a brioche pan and amazon has them. Hope that helps. Have a great weekend.
Jeanne says
Just wondering
There is 3tablespoons of flour
Plus another cup
Are the 3 tablespoons for the pan
Rosemary says
Hi Jeanne no it’s a total of 1 cup and 3 tablespoons of flour. Hope that helps.
Jeanne says
Thank you
You always answer our questions
Rosemary says
Your welcome Jean. 🙂
Jeanne says
I’m making this cake to bring to my cousins for Christmas
Also ordered my pan from Williams Sonoma for $8
Minus free shipping and 20 per cent off
Will be in dec 23
Also sur la table was a little more pricey
Rosemary says
Hi Jeanne, great hope you enjoy it. That’s a great price. I miss all those stores. Have a wonderful Christmas.
jeanne says
sorry i made this cake for christmas it was great
i wanna make the puff pastry but waiting for my part for my food processor
is the sweet easter bread a cake i see theres no yeast
Rosemary says
Hi Jeanne, so glad you enjoyed the cake. The sweet Easter Bread isn’t a cake, more like a sweet bread. 🙂
Jane says
There is no orange juice in the recipe, only zest? Your cake is so tall in that pan, a regular 8 inch pan will hold it? Thanks.
Rosemary says
Hi Jane, no orange juice just zest, (the orange flavour is strongest from the zest) I used a quite deep 8 inch cake pan (just make sure you don’t fill it more than 2/3 full and it should be fine), I like my cakes high :). Hope that helps.
Christy says
Beautiful! I cannot wait to try this recipe, but I have to ask–where did you get that pan!? I would love to have one for when I make this delicious looking cake! In my initial online search, I haven’t found anything quite like it, with that angled bottom.
Rosemary says
Hi Christy, thanks I hope you enjoy it. The pan I purchased here in Italy, it was really cheap too!