Orange Cake Recipe: Craving something sweet, zesty, and utterly comforting? This orange cake recipe hits all the right notes. Imagine a moist, fluffy cake infused with the fresh tang of oranges, topped with a light glaze that adds just the right amount of sweetness.
Whether you’re baking for a family gathering, a special event, or simply to treat yourself, this orange cake brings sunshine to your plate.
This guide will walk you through each step so even beginners can bake it to perfection.
Why You’ll Love This Orange Cake
There are cakes, and then there are cakes. This orange cake stands out because of its vibrant citrus flavor, delicate crumb, and versatility. You can enjoy it plain, glaze it with an orange drizzle, or even layer it with cream cheese frosting for a more indulgent treat. It’s the kind of dessert that doesn’t need a special occasion—it creates the occasion.
Here’s why people can’t get enough:
- Fresh, zesty flavor from real oranges—not artificial flavorings.
- Simple ingredients, most of which are pantry staples.
- Soft and moist texture that stays fresh for days.
- Kid-friendly and adult-approved—everyone loves it.
- Freezer-friendly, so you can make ahead and save time later.
Whether you’re a seasoned baker or new to the kitchen, this recipe is incredibly forgiving and delivers a consistent result every time.
Ingredients You’ll Need
Let’s break down everything you need for this delicious cake.
For the Cake Batter
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon orange zest (from 1 large orange)
- ½ cup (120ml) freshly squeezed orange juice
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
For the Orange Glaze (Optional)
- 1 cup (120g) powdered sugar
- 2-3 tablespoons orange juice
- 1 teaspoon orange zest (for extra zing)
These ingredients come together to make a bright, flavorful cake with the perfect balance of sweet and citrus.
Tools and Equipment Required
Before diving in, make sure you have the following tools on hand:
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Citrus zester or grater
- Citrus juicer
- Sieve for flour
- 8 or 9-inch round cake pan or loaf pan
- Parchment paper (optional but recommended)
- Wire rack for cooling
- Spatula
Having everything ready makes the baking process smoother and more enjoyable.
Preparing the Ingredients
Preparation is key. Start by taking your butter and eggs out of the fridge so they can reach room temperature—this helps everything mix more evenly. Zest the oranges before juicing them (trust me, it’s way easier). Sift the flour to make sure your batter is lump-free and light.
Also, pre-measure your dry and wet ingredients separately to keep things organized. Once you’ve prepped everything, you’re ready to start baking!
How to Make Orange Cake – Step by Step Guide
Step 1 – Preheat and Prep
Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray and line it with parchment paper for an easy release. If you’re using a loaf pan, make sure to grease the corners thoroughly.
Step 2 – Mix Wet Ingredients
In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed. This should take about 3–4 minutes until the mixture is pale and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the orange zest, orange juice, and vanilla extract.
Step 3 – Sift and Add Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, alternating with milk. Start and end with the dry ingredients. Mix gently until just combined—don’t overmix!
Step 4 – Combine and Pour Batter
Pour the batter into your prepared cake pan. Tap the pan lightly on the counter to release any air bubbles and smooth out the top with a spatula.
Step 5 – Bake the Cake
Place the pan in the oven and bake for 35–45 minutes, depending on your pan and oven. Start checking at the 35-minute mark. Insert a toothpick in the center; if it comes out clean, your cake is done.
Once baked, let the cake cool in the pan for 10–15 minutes. Then, transfer it to a wire rack to cool completely.
Making the Orange Glaze
This orange glaze is optional but highly recommended. It takes the cake from delicious to unforgettable with just a few ingredients and a couple of minutes.
How to Make the Glaze:
- In a small bowl, whisk together 1 cup of powdered sugar and 2–3 tablespoons of fresh orange juice.
- Add 1 teaspoon of orange zest for extra flavor and texture.
- Mix until the glaze is smooth and pourable. If it’s too thick, add more juice one teaspoon at a time.
- Once the cake has cooled completely, drizzle the glaze over the top using a spoon or a piping bag.
The glaze sets in about 10–15 minutes, forming a shiny, slightly crisp finish. It enhances both the look and taste of your cake!
Cooling and Serving Tips
It might be tempting to slice into your cake right away, but letting it cool is key to getting the best texture. When it’s too hot, the cake can crumble or fall apart. Follow these steps:
- Cool the cake in the pan for about 10–15 minutes after baking.
- Transfer it to a wire rack to cool fully—this helps prevent sogginess on the bottom.
- Once cool, glaze it and allow the glaze to set for about 15 minutes.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of Earl Grey tea or coffee for a cozy treat.
- For brunch, serve alongside fresh fruit or Greek yogurt.
This cake is perfect for any time of day—from breakfast to dessert!
Tips for a Perfect Orange Cake
Want your orange cake to be the best orange cake? Here are some pro tips to elevate your baking game:
- Use fresh orange juice: Bottled juice won’t give you the same bright, zesty flavor.
- Room temperature ingredients: This helps everything blend more smoothly.
- Don’t overmix: Once the dry ingredients go in, mix just until combined.
- Check doneness properly: Oven times vary. Use the toothpick test!
- Cool before glazing: Applying glaze to a warm cake can make it melt and run.
Bonus tip: Add a few tablespoons of Greek yogurt or sour cream for an even richer texture.
Variations to Try
The best thing about this orange cake recipe? It’s a solid base for creativity. You can tweak it to your taste or mood.
Here are a few fun variations:
- Chocolate Orange Cake: Add ½ cup of mini chocolate chips or drizzle melted dark chocolate on top.
- Orange Almond Cake: Replace part of the flour with almond flour for a nutty flavor.
- Layer Cake Version: Double the recipe, slice into layers, and fill with orange curd or cream cheese frosting.
- Orange Poppy Seed: Add 1 tablespoon of poppy seeds for a little crunch and visual interest.
With just a few changes, you get an entirely new flavor profile while keeping that irresistible orange essence.
Storing the Cake
Here’s how to keep your orange cake fresh for days—or even weeks!
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Fridge: Keeps well for up to a week. Let it come to room temp before serving for best texture.
- Freezer-Friendly: Wrap slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Pro Tip: If you’re freezing the cake, skip the glaze and add it fresh after thawing for the best appearance and taste.
Nutritional Information
Here’s a rough estimate per serving (based on 10 slices):
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Carbohydrates | 40g |
| Sugars | 25g |
| Fat | 15g |
| Saturated Fat | 9g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 150mg |
Note: Nutritional values vary depending on specific brands and optional additions.
FAQs about Orange Cake Recipe
1. What type of oranges are best for making orange cake?
The best oranges for making orange cake are usually those that are naturally sweet and juicy. Navel oranges are a popular choice due to their sweetness and lack of seeds. Valencia and blood oranges are also excellent options, offering a slightly different flavor profile and color to your cake.
2. Can I use orange juice from a bottle instead of fresh oranges?
Yes, you can use bottled orange juice as a substitute for fresh orange juice. However, for the best flavor, look for a high-quality, pure orange juice without added sugars or preservatives. Keep in mind that fresh orange zest is still recommended to capture that vibrant citrus aroma.
3. What can I substitute for orange zest in the recipe?
If you don’t have oranges to make fresh zest, you can substitute with a small amount of orange extract or orange oil. A little goes a long way with these ingredients, so start with a few drops and adjust to taste. Alternatively, lemon or lime zest can also provide a delightful citrusy note.
4. How do I ensure my orange cake is moist?
To ensure your orange cake stays moist, avoid overbaking it. Keep an eye on the cake as it bakes and perform a toothpick test in the center to check for doneness. Also, incorporating ingredients like sour cream, yogurt, or buttermilk can help maintain moisture in the cake.
5. Can this recipe be made gluten-free?
Absolutely! To make a gluten-free orange cake, substitute the regular flour with a gluten-free flour blend. Make sure to look for a blend that is meant for baking, as it will likely include a mix of flours and xanthan gum, which helps mimic the texture of gluten-based cakes.
6. How long does orange cake last and how should it be stored?
Orange cake can last up to a week when stored properly. Keep it in an airtight container at room temperature for the first few days; if you wish to keep it longer, refrigerate it. For the best texture and flavor, let the cake come to room temperature before serving if refrigerated.
Final Thoughts
This orange cake recipe is one of those go-to bakes you’ll find yourself making again and again. It’s cheerful, bursting with citrusy flavor, and ridiculously easy to make. Whether you’re baking for a crowd or enjoying a quiet weekend at home, this cake brings joy in every bite.
Try it once, and it just might become your signature dessert.
