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Overhead shot of an orange bundt cake on a white plate on a white background
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Orange Cake (Torta de Naranja)

This delicious cake is moist and full of fresh orange flavor. It is soaked with citrus syrup and topped with an orange glaze and caramelized orange slices.
Course Cakes, Dessert, Sweets
Cuisine International, Latin American
Keyword Bizcocho de Naranja, Candied orange slices, Citrus fruits, Comfort food, Holidays, Torta de Naranja
Prep Time 30 minutes
Cook Time 1 hour
Caramelized oranges preparation and resting time 12 hours
Total Time 1 hour 30 minutes
Servings 16 portions

Ingredients

For the candied or caramelized oranges:

  • 2 large or 3 small oranges
  • 2 cups of sugar 400 grams
  • 2 cups of water 480 ml

For the orange cake:

  • 1 cup unsalted butter, room temperature 240 grams or 2 sticks
  • 1 1/2 cups of sugar 300 grams
  • 4 large eggs
  • 1/2 cup milk 120 ml
  • 1/4 cup of orange juice 60 ml
  • 3 cups of all-purpose flour 375 grams (1 cup=125 grams)
  • 2 tablespoons orange zest
  • 2 teaspoons of baking powder
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For the orange syrup:

  • 1 1/2 cups of orange juice 360 ml
  • Juice of one lemon
  • 1/2 cup sugar 100 grams

For the orange glaze or icing:

  • 3 tablespoons orange juice
  • 1 1/2 cups powdered sugar 170 grams (6 ounces)
  • 1 teaspoon orange blossom essence or orange essence optional

Instructions

For the caramelized oranges (can be prepared the day before and you will have more than you need for this recipe):

  • Slice the oranges (3-5 mm thick).
  • Bring water to a boil in a small saucepan, add the orange slices, and boil for 1 minute.
  • Strain the oranges and set aside.
  • Combine the 2 cups of sugar and 2 cups of water in a saucepan, stir, and bring it to a boil.
    Water and sugar boiling in a pot
  • Add the orange slices and simmer for 20 minutes. Turn off the heat and let them cool completely.
    Add the orange slices and simmer for 20 minutes.
  • Repeat the previous step of boiling the orange slices in the syrup and letting them cool down completely for a total of 4 times.
    Preparing candied orange slices in a black pot
  • Place the caramelized orange slices on a baking sheet (with a baking tray underneath) and let them sit overnight before using.
    Place the caramelized orange slices on a baking sheet (with a baking tray underneath)
  • They can be stored in the refrigerator for several weeks.

For the orange cake:

  • Preheat the oven to 175°C/350°F. Prepare a baking pan(s), grease it well with oil/butter and sprinkle with flour. For this recipe, you can use a 10-inch (25cm) bundt pan, or a 10-inch (25cm) round pan, or two 20cm (8-inch) round pans, or two rectangular loaf pans.
  • Sift the all-purpose flour with the baking powder and salt.
  • Place the room-temperature butter in the bowl of a stand mixer. Beat for about three minutes until the butter lightens in color.
    Mixing the butter
  • Then add the sugar and continue beating for another three minutes.
    Add the sugar to the butter mix and continue beating
  • Add the eggs, one at a time, and mix well in between adding each egg.
    Add the eggs, one at a time
  • Then add the milk, orange juice, vanilla extract, and orange zest. Beat for a couple of minutes until well combined. At this point, the mixture will look lumpy. Don't worry, it will be fine.
    Add the milk, orange juice, vanilla extract, and orange zest
  • Add the sifted flour mixture to the batter.
    Add the sifted flour mixture to the batter
  • Continue mixing until the batter is completely smooth.
    Continue mixing until the cake batter is smooth
  • Pour the batter into the prepared pan(s).
    Pour the batter into the greased cake mold
  • Bake the cake for approximately 55-60 minutes for 10-inch (25cm) pans, or 40-45 minutes for smaller round pans or rectangular loaf pans. The cake is done when it's golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool to room temperature.
  • Let the cake cool down for 15-20 minutes before removing it from the pan.
    An bundt cake in the baking mold after baking

For the orange syrup:

  • While the orange cake is baking, you can prepare the syrup, or you can also make it the day before. In a small saucepan, combine the orange juice, sugar, and lemon juice. Cook over low heat for about 5 minutes, or until the sugar is completely dissolved.
    Preparing an orange citrus simple syrup in a small pan

Adding the orange syrup to the cake:

  • Use a toothpick or skewer to poke holes in the cake, then add the orange syrup. This will give the cake a delicious touch of extra flavor and moisture. If you have time, put it in the refrigerator for a couple of hours so it's cold when you apply the icing. If you add the glaze/icing on a warm cake, it will melt.
    Use a toothpick or skewer to poke holes into the cake before adding the syrup

To prepare the glaze or icing:

  • In a small bowl, combine the powdered sugar, 3 tablespoons of orange juice, and the orange blossom essence. Stir until you have a thick, smooth mixture. If it's too thick, you can add an additional 1/2 tablespoon of orange juice until you reach the desired consistency.
    Preparing an orange sugar icing glaze in a small bowl

To decorate the cake:

  • Gently pour the icing over the completely cooled down cake and decorate it as desired. If you wish, you can add some orange zest on top of the icing.
    Decorating an orange bundt cake with sugar icing
  • Let the icing set a bit and then add the caramelized orange slices on top of the icing. You can add the orange slices whole or cut them into halves if you prefer.
    Decorating an orange bundt cake with candied orange slices