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Simple Orange Blossom Bundt Cake

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Have you tasted the goodness which is Orange Blossom Cake? I had not until recently. It’s just as tasty as it is pretty with some surprising ingredients.


Orange Blossom Cake White Chocolate Ganache.intelligetndomestications.com

This made from scratch Orange Blossom Bundt Cake recipe was inspired by spending too many hours in front of the Food Network on TV one Saturday afternoon.

I love it when my hubby watches the Food Network. He loves to cook and gets in the mood from time to time. Although he prefers to bake, he does cook a good dinner recipe from time to time too. His Strawberry Cake recipe has been shared over 15 thousand times.

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Ingredients

Cake Ingredients

  • Nonstick cooking spray or shortening to grease the pan
  • 1 3/4 cups all-purpose flour
  • 1/2 cup white cornmeal (stone-ground)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 tablespoons grated orange zest
  • 2 teaspoons orange blossom water*
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 5 large eggs

Ganache Ingredients

  • 2 1/2 ounces heavy cream (a generous 1/4 cup)
  • 6 ounces white chocolate chips 
  • 1 1/2 teaspoons grated orange zest 
  • 1 teaspoon orange extract 

Making the cake

Prepare your Bundt pan

Prepare the Bundt pan first. I’m a little old fashioned and that is because “if it ain’t broke, don’t fix it” I like using the old method of greasing and flouring a cake pan and that includes my pretty Bundt pan.

So, if you happen to own a handy dandy non-stick Bundt pan, go ahead and spray it with non-stick spray rather than doing the grease and flour method.

Step 1

Preheat the oven to 350°

In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk together until well combined and set aside.

In another bowl, stir together the buttermilk, orange zest and orange blossom water.

Substitution for Orange Blossom Water

*If you are not able to find Orange blossom water, you can substitute Blood Orange juice concentrate found in the health food section of the grocery store.

Step 2

Cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes.

Step 3

Reduce the speed and add in the eggs, one at a time. Add the flour mixture, alternately with the buttermilk mixture, and mix until just combined.

Step 4

Pour the batter into the prepared Bundt pan.

Bake on the middle oven rack until golden brown and just beginning to pull away from the edges, about 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.

Orange Blossom Bundt Cake unfrosted
Orange Blossom Bundt Cake

Making the Ganache

This Orange Cake is quite delicious without the Ganache and pretty too. But that White chocolate ganache is just as good as it looks!

Step 1

Bring the cream to a simmer in a large saucepan over medium heat. It should take about 3 minutes.

Step 2

While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl which will sit over the saucepan with the cream. Set the bowl over the cream, like a double boiler. This will allow the chips to begin melting.

Step 3

When the cream reaches a simmer, remove the bowl carefully and pour the cream over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring often to ensure even cooling.

Final Step

Invert your cake onto a pretty rimmed plate and drizzle the top with ganache.

Orange Blossom Cake 2.intelligentdomestications.com

It was really hard not to stick my finger in that icing! You want to drizzle the Ganache over the barely warm cake.

Orange Cake without Ganache

Orange Bundt Cake dusted with powdered sugar
Orange Bundt Cake dusted with powdered sugar

Don’t want the Ganache? No problem This Orange Blossom Cake is really good without it. Dust it with a little powdered sugar for a real treat or not.

Orange Blossom Cake for your tea party.intelligentdomestications.com

I simply had to throw myself a little tea party with a slice of Orange Blossom Cake. Invite some friends over. Take the good dishes out and share coffee, cake and conversation.

Everyone loved the cake and the icing. We all agreed however that the orange zest didn’t need to be in both the cake and icing for our taste. That being said, it disappeared quickly because it was delicious, moist and such a pretty cake.

Yield: 12

Orange Blossom Bundt Cake

Orange Blossom Bundt Cake
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

  • Nonstick cooking spray, for pan
  • 1 3/4 cups all-purpose flour
  • 1/2 cup fine white cornmeal (stone-ground)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk
  • 2 tablespoons grated orange zest
  • 2 teaspoons orange blossom water
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 5 large eggs

Ganache

  • 2 1/2 ounces heavy cream (a generous 1/4 cup)
  • 6 ounces white chocolate chips 
  • 1 1/2 teaspoons grated orange zest 
  • 1 teaspoon orange extract 

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a Bundt pan with cooking spray or if your Bundt pan isn't nonstick, do the grease and flour method to be sure your cake won't stick.
  3. In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk together until well combined.
  4. In another bowl, stir together the buttermilk, orange zest and orange blossom water.
  5. Cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes.
  6. Reduce the speed and add in the eggs, one at a time. Add the flour mixture, alternately with the buttermilk mixture, and mix until just combined.
  7. Pour the batter into the prepared Bundt pan.
  8. Bake on the middle oven rack until golden brown and just beginning to pull away from the edges, about 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.
  9. While the cake is cooling you can make the ganache. Bring the cream to a simmer in a large saucepan over medium heat. It should take about 3 minutes.
  10. While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl which will sit over the saucepan with the cream. Set the bowl over the cream, like a double boiler. This will allow the chips to begin melting.
  11. When the cream reaches a simmer, remove the bowl carefully and pour the cream over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring often to ensure even cooling.
  12. Invert your cake onto a pretty rimmed plate and drizzle the top with ganache.
  13. Serve and enjoy!

Notes

This cake is good served warm!

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 374Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 114mgSodium 382mgCarbohydrates 45gFiber 1gSugar 27gProtein 7g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

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3 Comments

  1. I’m in love with this cake! I’ve never baked with Orange Blossom Water and I need to try this one ASAP. I, too, would love to stick my finger in all that lemon icing! A slice of that cake would be perfect with my morning cup of coffee.

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