Tillie Doyle
Orange layer cake can be baked in a bundt pan. The recipe for this cake involves mixing orange juice, orange zest, and sugar to create a crunchy glaze topping for texture. The cake batter is made by mixing together flour, baking soda, salt, eggs, sugar, oil, butter, and orange juice and zest. The pan is prepared by greasing it and baking spray, and the cake is baked for 50-60 minutes. Once the cake is done, it is glazed and served.
| Characteristics | Values |
|---|---|
| Can you bake an orange layer cake in a Bundt pan? | Yes |
| Type of cake | Traditional layer cakes, pound cakes, and sheet cakes |
| Cakes not suitable for Bundt pans | Chiffon cakes or whipped egg white-based cakes |
| Oven temperature | 325°F/160°C (350°F/180°C for light-colored pan) |
| Baking time | 50-60 minutes |
| Cooling time | 10 minutes in the pan, then 20 minutes on a wire rack |
| Glaze | Orange juice, orange zest, sugar, and butter |
| Storage | Room temperature for 3-4 days, fridge for 4-5 days, or freezer |
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What You'll Learn
Orange cake batter
To make the batter for an orange cake, you'll need to gather the following ingredients:
- Oranges
- Eggs
- Sugar
- Flour
- Baking soda/powder
- Butter or oil
- Milk
- Vanilla extract
- Salt
Some recipes also call for cornstarch, baking powder, and cream cheese for the frosting.
Start by preheating your oven to 350°F/180°C and greasing your Bundt pan. In a separate bowl, combine the flour, baking soda or powder, and salt, then set aside. Using a mixer, beat together the eggs and sugar on high speed until the mixture becomes pale and fluffy. With the mixer running on low speed, slowly add the butter or oil, followed by the orange juice and zest. Continue mixing until everything is combined. Finally, add the flour mixture and mix until just combined, being careful not to overmix.
For an extra punch of orange flavour, you can brush the surface of the cake with orange syrup while it's still warm. You can make this by mixing orange juice, orange zest, and sugar. You can also add orange extracts or essences to the batter, but fresh oranges typically provide enough flavour on their own.
When zesting your oranges, be sure to only grate the orange part and avoid the white layer underneath, as it can taste bitter. Freshly squeezed orange juice will also make your cake taste brighter and more citrusy.
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Preparing the bundt pan
Firstly, select a durable and well-designed bundt pan, preferably made of cast aluminium to limit excess browning. Nordic Ware is a trusted brand for reliable bundt pans. Before each use, ensure your bundt pan is clean and dry.
Next, it's time to grease your bundt pan. You can use butter, oil, or a non-stick cooking spray for this step. Some bakers also recommend using 'pan goo' or 'cake release', which can be made at home and is said to work better than butter or flour for achieving a clean release. You can also use a combination of fat (such as Crisco), butter, and flour, or a product like Baker's Joy. If using butter, be aware that it contains water, which may cause the cake to stick. If using oil, consider canola oil, which has been described as "magic" for achieving a clean release.
After greasing, lightly dust the pan with a fine, light, and even coating of flour or cocoa powder. Be sure to remove any excess cooking spray or dry matter lurking in the crevices of the pan, as this can cause residue to form around the rim. A classic 10-cup bundt pan should be filled no more than two-thirds to three-quarters full to allow room for the batter to rise.
Once your bundt pan is prepared, you can add your batter and proceed with baking your orange layer cake!
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Baking the cake
To bake an orange layer cake in a Bundt pan, you will first need to preheat your oven to 350°F/180°C (325°F/160°C if using a dark pan). Generously grease and flour a 6-cup, 10-cup, or 12-cup Bundt pan, or spray it with a non-stick cooking spray. Set aside.
In a medium bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt. Set aside. In a separate bowl, beat the butter on medium speed until creamy, about 1 minute. With the mixer running on medium-low speed, gradually add in the sugar, followed by the orange and lemon zest. You can also add vanilla extract and sour cream at this stage.
With the mixer on low speed, slowly add the eggs one at a time, followed by the vegetable oil or butter, being sure to combine thoroughly. Add the orange juice and continue mixing slowly until everything is combined. Finally, add the flour mixture in thirds, alternating with the wet ingredients, and mix until just combined, taking care not to overmix.
Pour the batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until the cake is set and the sides are pulling away from the pan. The cake is done when a cake tester or skewer inserted into the centre comes out clean. If the skewer comes away with cake batter, let the cake bake for another 5 to 10 minutes and test again.
Once baked, let the cake cool in the pan for 10 to 20 minutes, then invert it onto a wire rack or serving platter to cool completely. While the cake is still warm, you can brush it with an orange syrup for added moisture and flavour. You can also prick the warm cake all over with a skewer and pour over a glaze made with orange juice, orange zest, and sugar. This will create a crisp topping as the cake cools.
Your orange layer cake is now ready to be served!
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Making the glaze
To make the glaze, you will need orange juice, orange zest, and sugar. Some recipes also include butter, cream cheese, or heavy whipping cream. The type of sugar used will determine the consistency of the glaze. Granulated sugar will create a crunchy glaze, while powdered sugar will create a soft, pourable glaze.
To make a crunchy glaze, mix the orange juice, zest, and granulated sugar in a small bowl. If the glaze is too thin, add more sugar a little at a time until the desired consistency is reached. For a soft glaze, whisk the orange juice, zest, and powdered sugar in a medium bowl until smooth. If the glaze is too thick, add a small amount of lemon juice to thin it out.
Once the cake is baked and still warm, remove it from the pan and prick holes all over the surface with a skewer. Place a sheet of baking paper under a cooling rack, and put the cake on the rack. Pour the glaze over the cake, allowing it to drip down the sides. You can then move the rack and cake onto a fresh sheet of baking paper and pour any excess glaze from the first sheet back over the cake.
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Storing the cake
Storing a cake safely is essential to prevent it from going bad and to maintain its freshness. Here are some tips for storing an orange layer cake baked in a Bundt pan:
- Room Temperature Storage: The orange layer cake can be stored at room temperature for up to 3 days in an airtight container or wrapped tightly with plastic wrap. Keep it in a cool and dry place, away from direct sunlight or heat sources. If you plan to serve the cake within a day or two, this option is ideal as it ensures the cake stays soft and moist.
- Refrigeration: If you want to extend the cake's freshness, consider storing it in the refrigerator. It will keep the cake stable and fresh for a longer period. However, if you prefer room-temperature frosting, take the cake out of the refrigerator a few hours before serving and let it come back to room temperature. Remove any plastic wrap while the cake is still cold to avoid condensation forming on the cake.
- Freezing: If you have baked extra cake, you can freeze it for future enjoyment. Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. Label and date the cake before placing it in the freezer. It will stay fresh in the freezer for up to 3 months. When ready to serve, thaw the cake at room temperature for a few hours before serving.
Remember, the key to successful cake storage is to keep it in an airtight container or wrapped tightly to prevent it from drying out, and to choose a storage option that best suits your serving timeline and temperature preferences.
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Frequently asked questions
Yes, you can bake orange layer cake in a Bundt pan.
To bake an orange layer cake in a Bundt pan, you will need to cream together butter and sugar, add eggs, vanilla extract, orange zest, orange juice, and buttermilk, and then combine this with a mixture of flour, baking powder, and salt. Pour the batter into a greased Bundt pan and bake for 50-60 minutes at 350°F/180°C.
It is important to grease the Bundt pan generously with butter or a non-stick cooking spray to prevent the cake from sticking to the pan. You can also use a wire cooling rack to cool the cake before removing it from the pan. Additionally, alternating between adding dry and wet ingredients in thirds can help achieve a well-mixed batter and prevent overmixing.
