Ingredients
Ingredients:
For the Cake:
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3 cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup unsalted butter, softened
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½ cup vegetable oil
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2 ¾ cups granulated sugar
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5 large eggs, room temperature
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1 tablespoon orange zest (from 2 medium oranges)
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1 tablespoon fresh orange juice
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1 teaspoon vanilla extract
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½ teaspoon almond extract (optional for complexity)
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1 cup buttermilk, room temperature
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Orange food coloring (optional, 2–3 drops for velvety hue)
For the Orange Glaze:
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1 ½ cups powdered sugar, sifted
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2–3 tablespoons fresh orange juice
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½ teaspoon orange zest
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1 teaspoon melted butter (optional for richness)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan generously, or use baking spray with flour. Make sure all ingredients—especially the eggs, butter, and buttermilk—are at room temperature. This ensures better mixing and a more even bake.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This helps ensure your dry ingredients are well-distributed and prevents clumping.
In a large mixing bowl, beat the butter, oil, and sugar together on medium speed until light and fluffy—about 4–5 minutes. The combination of butter and oil gives a moist and tender crumb while maintaining richness.
Add the eggs one at a time, beating well after each addition. Then stir in the orange zest, orange juice, vanilla extract, and almond extract if using. The mixture should smell fragrant and citrusy.
Add the flour mixture to the batter in three additions, alternating with the buttermilk (beginning and ending with the flour). Mix just until combined after each addition. Avoid overmixing to keep the cake tender.
If desired, add a few drops of orange food coloring at this point to achieve a soft orange hue typical of “velvet” cakes.
Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan on the counter a couple of times to remove air bubbles.
Bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely tent with foil during the last 20 minutes.
Let the cake cool in the pan for 15–20 minutes. Then carefully invert onto a wire rack to cool completely before glazing. A fully cooled cake ensures the glaze adheres beautifully and doesn’t melt.
In a small bowl, whisk together the sifted powdered sugar, orange juice, zest, and melted butter (if using) until smooth. Adjust the consistency with more juice or sugar as needed—it should be thick yet pourable.
Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides. Let it set for at least 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 470
- Sugar: 38g
- Sodium: 220mg
- Fat: 24g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg