Bolo de laranja is a citrus cake made with fresh orange juice and zest, baked in a tube or Bundt pan for a soft, moist crumb. It is widely prepared in Brazil and commonly served for breakfast, coffee breaks, or dessert.
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This quick and easy bolo de laranja recipe is perfect for orange lovers who enjoy a soft, fluffy cake with fresh citrus flavor.
Made with simple ingredients and finished with a light orange syrup, it pairs well with hot coffee for breakfast, dessert, or an afternoon treat.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Eggs: Bind the batter so the cake holds its shape.
- Granulated sugar: Sweetens the cake and supports a tender crumb.
- Avocado oil: Keeps the cake moist after baking; any neutral-flavored oil can be used, or substitute with unsalted butter or margarine.
- Fresh Orange juice: Adds flavor and moisture, keeping the batter soft.
- Orange zest: Intensifies the citrus aroma, making the cake taste fresh.
- All-purpose flour: Provides structure to prevent the cake from collapsing.
- Baking powder: Creates lift, allowing the cake to rise evenly.
How to Make Bolo de Laranja
Note: Full instructions are provided in the recipe card below.
- Orange Cake: In a large mixing bowl, whisk the eggs for 1 minute. Add the sugar and oil, whisking for 1 more minute. Add the orange juice, orange zest, flour, and baking powder, and whisk for 1 more minute.
- Pour the batter into a greased and floured 8 × 3 in (20 cm × 8 cm) tube pan. Bake in a preheated oven at 340°F (170°C) until a toothpick inserted in the center comes out clean, about 40 minutes.
- Orange Syrup: In a small bowl, combine the orange juice and sugar. Heat in the microwave for 2 minutes until boiling, or bring to a boil in a saucepan.
- With the cake still in the pan, pour the hot syrup over it. Let the cake rest in the pan for thirty minutes until the syrup is absorbed. Unmold while still warm and transfer to a serving plate.
Hint: If using self-rising flour, omit the baking powder.
Storage, Make Ahead, & Freezing
Storage: Keep the orange cake in an airtight container at room temperature for up to three days, or refrigerate for up to five days.
Make Ahead: Bake the cake 1 day in advance and store it, covered, until ready to serve.
Freezing: Wrap slices tightly and freeze for up to 2 months; thaw at room temperature before serving.
Camila's Tips & Variations
- Use any neutral oil: you can replace it with butter or margarine.
- Do not add extra baking powder: If your flour already contains leavening, skip it.
- Use fresh orange juice: Strain the juice for a cleaner flavor.
- Grease the pan well: Butter and flour help the cake release cleanly.
- Pour syrup while hot: The cake must be warm so it absorbs the syrup evenly.
Frequently Asked Questions
Why is my bolo de laranja dry?
The syrup was added after the cake cooled; pour it on while the cake is still hot.
How do I keep the cake from sticking to the pan?
How do I keep the cake from sticking to the pan?
How do I know when the cake is done?
Insert a knife in the center; if it comes out clean, the cake is ready.
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Recipe
Bolo de Laranja
Equipment
- 8× 3 in (20 × 8 cm) tube or
- Toothpick
Ingredients
Cake
- 185 g granulated sugar
- 210 ml fresh orange juice , strained
- ½ tablespoon orange zest
- 270 g all-purpose flour , sifted
- 1 tablespoon baking powder
- 2 large eggs
- 150 ml neutral oil
- ½ tablespoon vanilla extract
Syrup
- 220 ml fresh orange juice , strained
- 45 g granulated sugar
Instructions
- Cake: In a large mixing bowl, whisk the eggs for 1 minute. Add the sugar and oil, whisking for 1 more minute. Add the orange juice, orange zest, flour, and baking powder, and whisk for 1 more minute.
- Pour the batter into a greased and floured 8 × 3 in (20 cm × 8 cm) tube pan. Bake in a preheated oven at 340°F (170°C) until a toothpick inserted in the center comes out clean, about 40 minutes.
- Orange Syrup: In a small bowl, combine the orange juice and sugar. Heat in the microwave for 2 minutes until boiling, or bring to a boil in a saucepan.
- With the cake still in the pan, pour the hot syrup over it. Let the cake rest in the pan for thirty minutes until the syrup is absorbed. Unmold while still warm and transfer to a serving plate.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
