This blender orange olive oil Bundt cake is a tender, fragrant dessert inspired by traditional Mediterranean home baking. Fresh orange juice and zest bring bright citrus flavor, while olive oil and yogurt create a moist, delicate crumb. Everything comes together quickly in a blender, making this cake perfect for both last-minute guests and relaxed family gatherings.

Why You’ll Love This Recipe

• It uses simple, everyday ingredients with big flavor payoff
• The blender method saves time and minimizes cleanup
• Olive oil keeps the cake moist for days without butter
• Fresh orange juice and zest give it a naturally vibrant taste
• It works beautifully for casual snacking or elegant entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bundt Cake
Nonstick spray or canola oil, for greasing the pan
3 large eggs
1 cup (200 g) granulated sugar
1/2 cup (120 ml) olive oil
1/4 cup (58 g) plain yogurt
Zest of 1 large orange
3/4 cup (175 ml) fresh orange juice
1 tablespoon (15 ml) vanilla extract
1 2/3 cups (208 g) all-purpose flour
3 1/2 tablespoons (28 g) cornstarch
1/4 teaspoon baking soda
1 tablespoon (14 g) baking powder
1/4 teaspoon salt

For the Orange Olive Oil Glaze (optional)
1 3/4 cups (210 g) powdered sugar
Zest of 1/2 orange
1/4 cup (60 ml) fresh orange juice
1 teaspoon olive oil

Directions

Preheat your oven to 350°F (180°C). Generously grease a Bundt pan with nonstick spray or canola oil, making sure all the crevices are well coated.

In a blender, add the eggs, granulated sugar, olive oil, yogurt, orange zest, orange juice, and vanilla extract. Blend for about 30 seconds, until the mixture is smooth and fully emulsified.

In a large mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Pour in half of the blended wet mixture and whisk for about 1 minute. Add the remaining wet mixture and whisk just until no dry flour remains, being careful not to overmix.

Pour the batter evenly into the prepared Bundt pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and allow it to cool completely.

To make the glaze, whisk the powdered sugar, orange zest, orange juice, and olive oil in a medium bowl until smooth. Drizzle the glaze over the cooled cake before serving.

Servings and timing

Servings: 10 to 12 slices
Prep time: 15 minutes
Blending and mixing time: 5 minutes
Baking time: 35 to 40 minutes
Cooling and glazing time: 30 minutes
Total time: approximately 1 hour 25 minutes

Variations

You can replace plain yogurt with Greek yogurt for a slightly denser texture. For a deeper citrus flavor, substitute half of the orange juice with mandarin juice. A pinch of ground cardamom or cinnamon added to the dry ingredients will give the cake a warm, aromatic note. If you prefer a lighter finish, skip the glaze and dust the cake with powdered sugar instead.

Storage/Reheating

Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days. Allow refrigerated slices to come to room temperature before serving. This cake can also be frozen without the glaze for up to 2 months; thaw overnight in the refrigerator and glaze before serving.

FAQs

Can I make this cake without a blender?

Yes, you can whisk the wet ingredients vigorously in a bowl, but the blender helps achieve a smoother, well-emulsified batter.

What type of olive oil works best?

A mild or light olive oil is ideal so it doesn’t overpower the orange flavor.

Can I use bottled orange juice?

Fresh orange juice is recommended for the best flavor, but bottled juice can work in a pinch.

Why is cornstarch used in the batter?

Cornstarch helps create a softer, more tender crumb by reducing the overall gluten structure.

Can I bake this in a regular cake pan?

Yes, you can use a 9-inch round or loaf pan, adjusting the baking time as needed.

How do I prevent the cake from sticking to the pan?

Make sure the Bundt pan is thoroughly greased, especially around detailed edges.

Is the glaze necessary?

The glaze is optional. The cake is moist and flavorful even without it.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind it affects both sweetness and texture.

Does this cake taste better the next day?

Yes, the flavors deepen as it rests, making it even more delicious the following day.

Can I add nuts to the batter?

Finely chopped almonds or walnuts can be folded in gently at the end if desired.

Conclusion

This blender orange olive oil Bundt cake is a celebration of simple ingredients and timeless flavors. Moist, fragrant, and easy to prepare, it’s the kind of recipe you’ll return to whenever you want a reliable, crowd-pleasing dessert that feels both comforting and special.

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