This Orange Vanilla Bundt Cake is moist, fragrant with orange zest, and finished with a simple vanilla cream cheese frosting sprinkled with mini chocolate chips. It’s a classic crowd-pleaser and also adaptable to gluten-free baking.
I have a soft spot for cake, and this Orange Vanilla Bundt Cake ranks among my favorites. It originated from a Spanish recipe called Bizcocho de Naranja that a coworker, Diego, brought to our office lunch coop. His version was simple, tender and incredibly moist. I adapted it to a bundt, added a cream cheese frosting, and finished it with mini chocolate chips — the result is irresistible.
Diego’s original Bizcocho de Naranja is straightforward: orange, eggs, oil (or butter), yogurt, flour, sugar and a leavening agent. What I added was almond extract and a cream cheese frosting to brighten and deepen the flavor profile, and I swapped the baking vessel from a 9×13 pan to a decorative bundt so the cake looks as good as it tastes. For those who need it, I also include a gluten-free version using a cup-for-cup gluten-free flour blend.
The cake relies on everyday pantry ingredients, and the bright orange — rind included — gives it a fresh citrus lift. The almond extract is a small addition but makes a noticeable difference, enhancing the vanilla and orange notes. Mini chocolate chips on top of the cream cheese frosting add texture and a touch of chocolate that complements the citrus.
If you don’t have a decorative bundt pan, this batter works well in a 9×13 pan too. Diego served his with vanilla ice cream, which is a lovely alternative to frosting — the cold ice cream and warm orange cake are a perfect match. For my version, the cream cheese frosting adds tang and richness; I don’t skimp when spreading it on.
This cake is versatile: it’s delightful with a morning latte, a midday snack, or a late-night treat paired with milk. Slice a modest piece or be indulgent — it’s that kind of cake.
Below is a clear, streamlined recipe including both the traditional and gluten-free ingredient lists, simple instructions, and notes with Diego’s original Spanish measurements so you can make it either way.
Orange Vanilla Bundt Cake
Ingredients
Traditional Version
- 1 cup sugar
- 1 orange, chopped into very small pieces (peel kept on)
- 3 eggs
- ½ cup softened unsalted butter
- ¼ cup canola oil
- 1 (5.3 oz) container plain Greek yogurt
- 2 cups all-purpose flour
- 1½ tablespoons dry yeast (or substitute 1 tablespoon baking powder)
- ¼ teaspoon salt
- 1 teaspoon almond extract
- ¾ cup mini chocolate chips
- 1 tub cream cheese frosting (or homemade lemon cream cheese frosting)
Gluten-Free Version
- 1 cup sugar
- 1 orange, chopped into very small pieces (peel kept on)
- 3 eggs
- ½ cup softened unsalted butter
- ¼ cup canola oil
- 1 (5.3 oz) container plain Greek yogurt
- 2½ cups gluten-free all-purpose flour blend (cup-for-cup)
- 1½ tablespoons dry yeast (or substitute 1 tablespoon baking powder)
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
- 1 tub cream cheese frosting (or homemade lemon cream cheese frosting)
Instructions
- Preheat oven to 350°F (175°C).
- In a stand mixer, combine the sugar, chopped orange (with peel) and eggs. Beat on medium-high for about 3 minutes until well combined.
- Add almond extract, softened butter, canola oil and Greek yogurt. Mix on low-medium for about 45 seconds.
- Add the remaining dry ingredients (flour, yeast or baking powder, salt) and mix on low-medium for 20 seconds until just combined.
- Prepare a bundt pan (or 9×13 pan) by greasing and flouring thoroughly to prevent sticking.
- Pour half the batter into the pan, fold half the mini chocolate chips into the remaining batter, then pour the rest over the first layer.
- Bake: 38–40 minutes for a 9×13 pan; 45–50 minutes for a bundt pan. A toothpick inserted in the center should come out clean and the cake should be golden.
- Cool, then spread cream cheese frosting over the cake and sprinkle with remaining mini chocolate chips.
Notes
Diego’s original Bizcocho de Naranja uses similar ingredients and proportions. His traditional Spanish method blends the whole orange (peel on) with the sugar and eggs, then adds oil (or butter), yogurt and flour. He served it unfrosted with vanilla ice cream — a delicious alternative.
Substitute for dry yeast: if you prefer not to use yeast, replace the yeast with 1 tablespoon baking powder. This works well, especially for those with yeast sensitivities.
Frosting or ice cream: either is excellent. Frosting adds richness and tang, while a scoop of vanilla ice cream is a lighter, classic accompaniment.
Nutrition
Enjoy this Orange Vanilla Bundt Cake with friends and family. Disfruta este pastel!