Orange Cake Recipe

If you’re dreaming of a cake that’s irresistibly moist, tangy, and bursting with citrus flavor, this Orange Cake will soon become your go-to treat. Each bite is fluffy, fragrant, and intensely orangey thanks to plenty of fresh juice and zest. Whether you serve it naked or with a sweet glaze, this Orange Cake stands out as a sunny slice of happiness for any occasion.

this Recipe

Ingredients You’ll Need

This recipe uses simple, classic ingredients that transform into something truly special. Each one plays a key role in creating the light crumb, golden color, and bright citrus punch that make Orange Cake unforgettable.

• All-purpose flour: Provides the cake with its structure, keeping things soft but sturdy.
• Sugar: Adds sweetness and also helps the cake stay moist.
• Baking powder: A generous scoop ensures your Orange Cake rises beautifully.
• Salt: Just a pinch to round out and highlight all the flavors.
• Eggs: Bind everything together and add a delicate richness.
• Vegetable oil: Keeps the crumb tender and ultra-moist—oil is the secret to a plush texture!
• Fresh orange juice: The star of the show, infusing the cake with zesty citrus flavor and a lovely aroma.
• Orange zest: Packed with essential oils, it brings a natural depth and extra brightness.
• Milk: Softens the batter and results in a lighter, airier crumb.
• Powdered sugar (for glaze): Dissolves easily and gives a beautiful, glossy finish.
• Extra orange juice (for glaze): Kicks up the citrus factor in the optional drizzle on top.

How to Make Orange Cake

Step 1: Prepare Your Oven and Pan

Set the stage for baking success by preheating your oven to 180°C (350°F). Grease and flour your cake pan thoroughly—this ensures your Orange Cake pops out perfectly golden with no sticky surprises.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This even distribution will guarantee your cake rises consistently and has a light, uniform crumb throughout.

Step 3: Beat the Wet Ingredients

In a separate bowl, beat together eggs, oil, freshly squeezed orange juice, fragrant orange zest, and milk until you have a smooth, sunny mixture. The juice and zest team up for a bright, natural citrus essence that defines this Orange Cake.

Step 4: Combine and Create the Batter

Gradually add the dry ingredients to your wet mixture, gently stirring as you go. Mix just until combined to keep your cake soft and tender—be careful not to overmix here!

Step 5: Bake to Perfection

Pour the beautiful, aromatic batter into your prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean. Your kitchen will smell absolutely divine at this point!

Step 6: Cool and Glaze (Optional)

Let your cake cool completely in the pan—anticipation is tough but worth it. For a glossy finish, whisk powdered sugar and orange juice together until smooth, then drizzle over the cooled cake for that extra bit of citrus sparkle.

How to Serve Orange Cake

Garnishes

Dress up each slice with a scattering of freshly grated orange zest, a few thin slices of candied orange, or a delicate dusting of powdered sugar. These simple touches amplify the cake’s sunshiney look and flavor.

Side Dishes

Serve Orange Cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh fruit salad. These sides bring creaminess or a cool contrast, perfectly complementing the cake’s bright citrus notes.

Creative Ways to Present

Turn this Orange Cake into a showstopper by layering it with orange curd or mascarpone cream, or bake the batter in a bundt pan for a dramatic centerpiece. Miniature loaves or cupcakes make for lovely, portable treats at picnics or brunch tables.

Make Ahead and Storage

Storing Leftovers

Store any leftover Orange Cake in an airtight container at room temperature for two to three days. The flavors meld and deepen over time, so the cake often tastes even better on day two!

Freezing

For longer storage, this cake freezes beautifully. Wrap slices or the whole (unglazed) cake tightly in plastic wrap and foil, then freeze for up to three months. Simply thaw at room temperature when you’re ready to enjoy.

Reheating

If you like your cake slightly warm, pop individual slices in the microwave for 10-15 seconds. This softens the crumb and brings out the cake’s fragrant orange aroma all over again.

FAQs

Can I use bottled orange juice instead of fresh?

You can, but fresh orange juice gives a brighter, more natural citrus flavor to Orange Cake. Bottled juice may make the cake taste less vibrant, so fresh is always best if possible.

Can I make this cake dairy-free?

Absolutely! Simply substitute your favorite plant-based milk, like almond or oat, for the regular milk. The rest of the recipe will work the same and still deliver a moist, wonderful cake.

What size pan should I use for this recipe?

A standard 9-inch round or square cake pan works perfectly for Orange Cake. If you prefer a loaf or bundt pan, just keep an eye on baking time, as it may need a little adjustment.

Is the glaze necessary?

The glaze is totally optional, but it does ramp up the citrus zing and adds a pretty, glossy finish. The Orange Cake is still delicious on its own or with a simple dusting of powdered sugar.

Can I add nuts or chocolate chips?

Yes! Chopped walnuts, pecans, or even a handful of mini chocolate chips fold in easily for a fun texture or flavor twist without overpowering the delicate orange notes.

Final Thoughts

This Orange Cake truly shines as an easy, crowd-pleasing dessert that fills any day with sunshine. I can’t wait for you to try it and share its cheerful, citrusy magic with your favorite people!