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Aperol Spritz Bundt Cake

RECIPE: Aperol Spritz Bundt Cake
Emily Connor
Cook Time:
50 mins
Prep Time:
30 mins

Chef notes

If an Aperol spritz — the Venetian cocktail made from Aperol, prosecco and soda water  — is the drink of summer, then this Aperol Spritz Bundt Cake is definitely the cake of summer. 

In this recipe, Aperol is featured in two ways: in the cake itself to add verve and complexity to the tried-and-true duo of orange and olive oil, and in the eye-catching glaze that drips down its sides. It’s a flavor pairing that makes so much sense — Aperol’s bitterness nicely complements the earthy olive oil and bright citrus notes while balancing the cake’s sweetness. 

The finished cake towers tall with a wonderfully tender crumb, and its bold, vibrant flavors are all kinds of fun. With its saturated Aperol-stained glaze, it definitely makes a statement.

Notably, it’s the type of cake that’s easy enough to bake on a weekday yet glam enough for a party. A drink pairing of Aperol spritzes is a no-brainer, of course! Bonus: the cake’s taste and texture are best a day or two after it’s baked, making it the ideal make-ahead dessert for fuss-free summer get-togethers. 

Technique Tip: The secret to the brightest, most vibrantly colored glaze? Boil down Aperol to a thin syrup in a saucepan, let it cool, then mix it with powdered sugar. If you’re short on time, you can simply mix together Aperol (straight from the bottle) with powdered sugar; the glaze will be lighter in color but still delicious.

Ingredient Notes: While the recipe calls for easy-to-find navel oranges, Cara Cara, Valencia, blood and other varieties can be used. And while the amount of zest may seem like a typo, it’s not! A generous amount lends the cake a bright, zingy freshness that’s special. When making this cake, plan to use at least four large navel oranges for the batter and glaze, and more if using smaller varieties.  



For the cake
  • 3/4 cup granulated sugar
  • cups light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • teaspoons kosher salt
  • 5 large eggs, pulled straight from the fridge
  • cups all-purpose flour
  • cups extra-virgin olive oil
  • 3-4 tablespoons orange zest (from 3-4 large navel oranges)
  • 1 cup freshly squeezed orange juice
  • 1/3 cup Aperol
For the glaze
  • 1/3 cup Aperol
  • 1 cup confectioners' sugar
  • 1 teaspoon orange zest
Fulfilled by



Place oven rack in middle position and heat the oven to 350 F. Evenly coat a 12-cup Bundt cake pan with oil and dust it with flour, tapping out the excess.


In the bowl of a stand mixer fitted with the whisk attachment, combine sugars, baking powder, baking soda and salt. Add the eggs and mix on low speed until just moistened, then increase speed to high and beat until thick, fluffy and lighter in color, 5 to 7 minutes (longer if using a hand mixer). This aerates the batter, which is important for its light, tender texture and height!


On low speed, beat in the flour alternately with the extra-virgin olive oil, beginning and ending with the flour. Scraping down the bowl with a rubber spatula, as needed. Stop mixing when the flour is no longer visible. The batter will be thick and fudge-like in texture. Add the orange zest, orange juice and Aperol and mix on low speed until just incorporated.


Use a rubber spatula to fold the batter a few times, scraping the bottom and sides of the bowl, as well as any zest clinging to the whisk. Then transfer the batter into the prepared pan and smooth it so that it’s even.


Bake for 45 to 55 minutes, or until a paring knife or toothpick inserted into the center of the cake comes out clean.


To make the glaze: in a small saucepan over medium-high heat, bring the Aperol to a boil, then lower heat and simmer until reduced by half (3 to 4 minutes, so watch closely!), yielding about three tablespoons. (Tip: Pour the syrup into a glass measuring cup to check the amount.) Cool the syrup in the refrigerator or, alternatively, place the glass measuring cup in an ice bath (if you’re short on time).


In a small bowl, stir together the powdered sugar, Aperol syrup and orange zest until thick yet pourable. Add more Aperol straight from the bottle or orange juice, if needed, to loosen the glaze, or powdered sugar to thicken.


When the cake is fully cooled, pour the glaze evenly over the top of the cake, letting it drip down the sides. Let the glaze fully set before serving. Store the cake in an airtight container for up to a week.