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Brazilian Orange Cake: The Best Orange Cake I’ve Ever Had

This Brazilian orange cake recipe is a bittersweet dessert that pairs particularly well with a freshly brewed cup of coffee. Needless to say that this cake will be your next favorite afternoon tea recipe!

Brazilian orange cake Pinterest graphic

Easy Brazilian orange cake recipe

We Brazilians have a sweet tooth–I’m sure of that!

We love nibbling cakes in the afternoon preferably with a cup of coffee or, who knows, some tea.

At home, my grandma used to bake this orange Bundt cake for us as it was her favorite cake–but we all loved it.

And I since received so many positive reactions on our Brazilian carrot cake recipe, I decided to also share the secret to the best orange cake recipe–at least for me, of course!

As far as taste goes, this cake has a prominent orange flavor that lingers in your mouth ranging from sweet to slightly bitter. Thank the orange glaze for the sweet touch.

The texture might be similar to an orange pound cake–it’s light and orangy.

However, if you like your cake very moist and nicely sweet, you might be better off with this Brazilian coconut cake–it’s d-e-l-i-c-i-o-u-s.

Pssst: In the next weeks, I’ll share one of my favorite Brazilian recipes–lime cake recipe here. You won’t want to miss it!

Brazilian orange cake on a pan

What you will need for this glazed orange cake:

Hand getting a piece of Brazilian orange cake
This Brazilian orange cake was one of my family’s favorite recipes for an afternoon tea!

Tips for a perfect Brazilian orange cake

  • Break the eggs separately in an apart little bowl, one by one, before adding them to the batter. This way you make sure all eggs added are still good.
  • Wash thoroughly the oranges before zesting them.
  • This recipe for orange Bundt cake calls for a glaze, but you could also make an orange caramel instead (1 cup sugar, 1/2 cup orange juice and cook until it thicks a little) or top with whipped cream.
  • Before preparing this incredible cake, be sure to read all the instructions in advance so that you can prepare the ingredients, such as soften the butter, juice and zest the orange, etc.

Orange cake with olive oil instead

As I mentioned above, this is my grandma’s original recipe and it calls for butter. If you would like to bake an orange olive oil cake instead, that can also work.

The rule of thumb for swapping a liquid fat for a solid fat like butter is to use 75 percent of the amount of butter. So if the recipe calls for 2 cups of butter, like this one, you would use 1 1/2 cups oil for an orange olive oil cake.

The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender for far longer than cakes made with butter.

So why am I using butter? Flavor. Cakes made with butter often taste better than oil cakes.

If you’re indeed baking an orange olive oil cake, beat the egg whites until they are stiff for a lighter and moist orange cake recipe.

Hand getting a piece of Brazilian orange cake

For how long can I keep this Brazilian orange cake?

For the best moisture, keep your cake at room temperature for up to 4-5 days–use this fabulous cake dome for that–or for up to 10 days in the fridge.

Good to know: cakes made with butter harden in the fridge, so it is best to keep them at room temperature.

How to make this easy orange cake recipe

Orange cake batter

Preheat the oven to 350°F/180°C.

Grease with baking spray and dust a 12-cup (10-inch/25 centimeters) Bundt cake pan with flour. Shake off the excess of flour and set aside.

In a large mixing bowl, mix the softened butter, sugar, and salt using an electric mixer. Set the speed on medium and continue mixing until it is a soft mixture. You don’t want to overmix it, though.

Add the orange zest and the eggs, and mix it well.

Brazilian orange cake on a cake stand

Add half of the flour and half of the orange juice and mix until incorporated. Add the remaining amounts of both ingredients and mix.

Decrease the speed to low and add the baking powder and baking soda to the flour mixture. Mix it just until incorporated.

Transfer the soft batter to the prepared cake pan.

Bake it for 40-45 minutes or until the toothpick comes out clean.

Let the cake cool for about 15 minutes before removing it from the pan. Then, transfer it to a cooling rack. (Congrats, you’ve just baked the best orange cake recipe in the world: my grandma’s!)

Meanwhile, make the orange glaze.

Brazilian orange cake with glaze
It’s covered with a delicious orange glaze!

Orange glaze

Warm the orange juice in the microwave for about 30 seconds so that it is easier to pour the mixture with the powdered sugar.

In a medium bowl, mix the powdered sugar and orange juice using a spatula or fork.

Slowly pour a thin layer of the glaze over the cooled cake and give it a few minutes to set. Garnish with orange zest.

Serve it with a cup of freshly brewed coffee and enjoy!

Did you like this Brazilian orange cake recipe so far? Share it with a friend who might like it too!

Brazilian orange cake Pinterest graphic
Brazilian orange cake with glaze

Brazilian Orange Cake

Yield: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This Brazilian orange cake recipe is a bittersweet dessert that pairs particularly well with a freshly brewed cup of coffee. Needless to say that this cake will be your next favorite afternoon tea recipe!

Ingredients

Orange cake batter

  • 2 cups (460 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 1 teaspoon salt
  • Zest from 3 oranges
  • 5 whole eggs, at room temperature
  • 4 cups (512 grams) all-purpose flour, sifted
  • 2/3 cup (160 milliliters) fresh orange juice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda

Orange glaze

  • 2 cups (256 grams) powdered sugar
  • 1/3 cup (60 milliliters) orange juice
  • Zest from 1/2 orange for garnish, optional

Instructions

Orange cake batter

  1. Preheat the oven to 350°F/180°C.
  2. Grease with baking spray and dust a 12-cup (10-inch/25 centimeters) Bundt cake pan with flour. Shake off the excess of flour and set aside.
  3. In a large mixing bowl, mix the softened butter, sugar, and salt using an electric mixer. Set the speed on medium and continue mixing until it is a soft mixture. You don't want to overmix it, though.
  4. Add the orange zest and the eggs, and mix it well.
  5. Add half of the flour and half of the orange juice and mix until incorporated. Add the remaining amounts of both ingredients and mix.
  6. Decrease the speed to low and add the baking powder and baking soda to the flour mixture. Mix it just until incorporated.
  7. Transfer the soft batter to the prepared cake pan.
  8. Bake it for 40-45 minutes or until the toothpick comes out clean.
  9. Let the cake cool for about 15 minutes before removing it from the pan. Then, transfer it to a cooling rack. Meanwhile, make the orange glaze.

Orange glaze

  1. Warm the orange juice in the microwave for about 30 seconds so that it is easier to pour the mixture with the powdered sugar.
  2. In a medium bowl, mix the powdered sugar and orange juice using a spatula or fork.
  3. Slowly pour a thin layer of the glaze over the cooled cake and give it a few minutes to set. Garnish with orange zest.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1023Total Fat: 50gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 238mgSodium: 449mgCarbohydrates: 136gFiber: 3gSugar: 85gProtein: 12g

Make the recipe?

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