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Food & Home

Mini Olive Oil Orange Bundt Cakes


We love this simple, not-too-sweet olive oil orange cake recipe from NYC’s Baked bakery. We opted to make 10 mini cakes (cause they’re the perfect size for gifting), but this amount of batter will also make one 10-inch bundt cake.

Makes 10 mini cakes

for the cakes:

2 tablespoons butter

3 cups + ¼ cup all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

4 large eggs, separated

2 cups organic sugar

1 cup plain yogurt

¾ cups good-quality extra-virgin olive oil

freshly grated zest of 2 oranges

1 teaspoon vanilla extract

for the glaze:

2 cups organic confectioner’s sugar

½ cup fresh orange juice

1. Preheat the oven to 350°F.

2. Butter 10 mini bundt cake molds (4 1/8-inch x 2-inch), dust them with flour, and knock out the excess flour.

3. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

4. In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

5. Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.

6. In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.

7. Pour the batter into the prepared pans and bake for 20-25 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely.

8. While the cakes cool, make the glaze. Whisk together the confectioner’s sugar and orange juice until the glaze is thick but pourable. If it is too thick, add a few more drops of orange juice. If it is too thin, add a few more tablespoons of confectioner’s sugar.

9. Gently loosen the sides of the cakes from the pan and turn out onto the rack.

10. Drizzle the glaze along the crown of the bundts, allowing it to drip down the sides. Decorate with edible flowers (or whatever decorations you like), and allow the glaze to set before serving.