Ciambella all’arancia

This Ciambella all’arancia (Italian Orange Bundt Cake) will steal your heart. It’s soft, fluffy, and bursting with fresh orange flavor! The kind of homemade cake Italians enjoy for breakfast with coffee or as a sweet afternoon treat.

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I love this cake because is so easy to make and the result is a light, fragrant cake that fills the kitchen with the smell of oranges.

It’s the kind of recipe you make once and keep coming back to because it’s easy, reliable, and always brings a smile.

If you’ve never made a ciambella cake recipe before, then ciambella all’arancia is the perfect one to start with. It’s simple, sunny, and full of that cozy Italian vibe that makes mornings a little brighter.

Ciambella all’arancia Step by Step Recipe

First things first. Preheat your oven to 350°F (180°C). While it warms up, grease and flour your bundt pan.

That’s the pretty round one with a hole in the middle. If you do it now, the cake won’t stick later, trust me, that part matters!

Now grab a big bowl. Crack in the eggs, add the sugar, the orange zest, and a tiny pinch of salt. Start mixing at high speed until it looks pale and fluffy, like soft orange clouds.

You’ll see the color lighten and the mixture grow a little foamy. That’s your sign it’s ready.

Next, pour in the orange juice, oil, and a few drops of orange extract if you’re using it. Give it a quick mix, just enough to blend everything.

Tip: Don’t overdo it; this ciambella all’arancia cake likes to stay tender and soft.

Place a strainer right over the bowl and add the flour and baking powder. Tap it gently so it rains down into the bowl like a little floury snowfall. This keeps the batter light and airy.

Use a spatula to fold everything together. Go slowly, scraping the sides and bottom until there’s no dry flour left. A few tiny lumps? No problem, they’ll disappear while baking.

Pour the batter into your pan and smooth the top a bit.

Pop it in the oven and bake for about 45 minutes, or until a toothpick poked in the center comes out clean (or with just a crumb or two).

When it’s done, take the pan out and let it rest for about 5 minutes, just enough time to grab a coffee and admire that lovely orange smell filling your kitchen.

Then gently flip it out onto a rack and let it cool completely.

Once it’s cool, dust it with powdered sugar. And there you have it, your soft, sunny Ciambella all’arancia.

Simple, fragrant, and so good with a cup of coffee in the morning (or honestly, anytime).

Litle Baking Tips & Notes

• Use fresh oranges because their juice and zest make all the difference!
• If you don’t have a bundt pan, a regular round cake pan works fine too (just check a few minutes earlier).
• Don’t worry if your cake cracks a little on top, that’s totally normal for ciambella and part of its charm.
• It keeps well for a couple of days at room temperature, just cover it so it stays soft.
• And if you want to make it extra special, try a little glaze made with powdered sugar and orange juice… so simple and so good!

That’s the magic of Italian home baking: simple ingredients, no stress, and a cake that makes everyone smile.

Whether you enjoy your slice with a cappuccino in the morning or a little espresso in the afternoon, this ciambella all’arancia always feels like a small treat from the heart.

If you love easy, homemade recipes like this one, come hang out with me on TikTok — I share quick videos, kitchen moments, and little behind-the-scenes clips while cooking in my Italian kitchen.

More Italian Recipes

• Torta 7 Vasetti
• Torta Margherita
• Sporcamuss Pugliesi

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