Easy Orange Cake Recipe: A Must-Try Among Orange Recipes

Get ready for an incredible flavor journey with this easy orange cake recipe. It delivers a wonderfully moist texture and a vibrant citrus aroma that will impress everyone. Our simple steps highlight the fresh zest of oranges, ensuring a delightful dessert for any occasion. This cake is a true stand-out among classic orange recipes, promising a treat you’ll want to bake again and again. Prepare to discover your new favorite citrus dessert.

Why You’ll Love This Easy Orange Cake Recipe

This fantastic Orange Cake Recipe simplifies baking, making it perfect for busy parents and beginners. You’ll truly adore this cake for many reasons:

• It bursts with an authentic, fresh citrus flavor, making it incredibly refreshing.
• The cake boasts an unbelievably moist and tender crumb that practically melts in your mouth.
• We use simple, accessible ingredients, meaning minimal fuss and easy preparation.
• It’s perfect for any occasion, from casual family dinners to elegant gatherings.
• This cake makes a great make-ahead dessert, perfect for planning parties or school lunches.

Ingredients for Your Zesty Orange Cake Recipe

Gather these simple ingredients to create your moist and flavorful Orange Cake Recipe:

• 2 ⅞ cups (350g) all-purpose flour, sifted
• 2 ½ teaspoons baking powder
• 4 large eggs
• 1 ½ cups (300g) granulated sugar
• 1 cup (240 ml) canola or vegetable oil
• 1 ¼ cups (300 ml) freshly squeezed orange juice
• Orange zest from 3-4 oranges (use the same oranges for the juice!)
• 1 teaspoon pure vanilla extract

Creating delicious orange cake recipes often starts with quality ingredients. This cake is no exception.

Notes & Substitutions

For an even lighter texture, substitute cake flour for all-purpose flour. For the oil, canola or grapeseed oil works best due to their neutral flavor. Always use freshly squeezed orange juice; it offers superior flavor compared to bottled varieties. You can experiment with lemon or lime juice and zest for a delightful citrus twist.

Understanding the science behind ingredient temperatures, America’s Test Kitchen explains the benefits of baking with room-temperature eggs.

Using room temperature eggs helps them emulsify better with sugar, leading to a lighter, fluffier cake texture.

Essential Equipment

You’ll need a few basic kitchen tools to bake this wonderful orange cake recipe:

• A 12-cup Bundt pan or two standard loaf pans (9×5 inch or 8.5×4.5 inch).
• An electric stand mixer with a whisk attachment or a handheld mixer.
• One large and one medium mixing bowl.
• A whisk and a rubber spatula.
• A zester or a fine grater for the orange zest.
• A wire cooling rack.

Step-by-Step Instructions

Follow these clear, easy steps to bake a perfectly moist orange cake recipe. This is one of those simple orange cake recipes you’ll master quickly!

1. Preheat and Prepare: Preheat your oven to 350°F / 180°C. Grease your chosen 12-cup (10-inch) Bundt pan or two standard loaf pans (9 x 5 inch or 8½ x 4½ inch) thoroughly. Set the pan aside.
2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour and baking powder. This ensures even distribution and helps the cake rise. Set this bowl aside.
3. Whip Eggs and Sugar: Use an electric mixer fitted with a whisk attachment, or a handheld mixer, to whisk together the large eggs and granulated sugar. Beat them on high speed for about 5 minutes until the mixture is pale, thick, and fluffy.
4. Add Wet Ingredients: With the mixer running on low speed, slowly pour in the canola or vegetable oil until it fully combines with the egg mixture. Next, add the freshly squeezed orange juice, orange zest, and pure vanilla extract. Continue whisking slowly just until all the wet ingredients are combined.
5. Fold in Dry Ingredients: Add the reserved flour mixture to the wet ingredients. Whisk gently on low speed, or fold with a rubber spatula, just until the dry ingredients are incorporated and no streaks of flour remain. Be careful not to overmix the batter;

   For a deeper dive into cake structure, consider the role of gluten in cake making.

   Overmixing develops gluten and can lead to a tough cake.

6. Bake the Cake: Pour the batter evenly into your prepared pan or pans. Transfer to the preheated oven. Bake for 50-60 minutes for the Bundt pan, or 40-50 minutes for loaf pans. Bake until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked. If the top starts browning too quickly, loosely cover the cake with aluminum foil.
7. Cool Completely: Once baked, remove the cake from the oven. Allow the cake or cakes to cool completely in the pan on a wire rack for about 10-15 minutes before inverting them onto the wire rack. Let them cool completely on the wire rack before slicing and serving.

Pro Tips for the Perfect Orange Cake Recipe

Achieve the best results with these helpful baking tips:

• Do not overmix the batter. Overmixing develops gluten, which makes your cake dense and tough. Mix just until combined.
• Always use fresh, room temperature ingredients. They combine more easily and create a smoother batter.
• Zest your oranges before juicing them. It is much easier to get the zest from whole, firm fruit.
• Test for doneness with a toothpick. If it comes out clean, the cake is ready.
• Cover the cake loosely with foil if you notice the top browning too quickly during baking.
• Cool your cake completely before slicing. This prevents crumbling and ensures a cleaner cut for all your orange recipes.

Serving Suggestions, Storage, and Variations

This easy orange cake recipe is delicious on its own, but you can elevate it further. Serve it plain, or drizzle it with a simple orange glaze for extra citrus punch. Garnish slices with fresh orange segments or delicate strands of homemade candied orange peel. Store any leftover cake at room temperature in an airtight container for up to 3-4 days to maintain its freshness. For longer storage, wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw frozen cake overnight in the refrigerator before serving.

Delicious Variations

• Simple Orange Glaze: Whisk together 1 cup powdered sugar with 2-3 tablespoons of fresh orange juice until smooth. Drizzle over the cooled cake.
• Poppy Seed Delight: Add 2 tablespoons of poppy seeds to the dry ingredients for a lovely texture and visual appeal. This adds another dimension to classic orange recipes.
• Chocolate Chip Fusion: Fold in ½ cup of mini chocolate chips with the dry ingredients for a sweet, decadent twist.
• Warm Spices: Introduce a pinch of ground cardamom or nutmeg (about ¼ teaspoon) to the dry ingredients for a subtle, aromatic warmth.

Nutrition Information

Here’s an estimated nutritional breakdown for this delicious orange cake:

Disclaimer: Nutritional values are approximate and may vary based on specific ingredients and serving sizes. These estimates are for one of the 2.2 loaves.

Frequently Asked Questions (FAQ)

• Can I use store-bought orange juice for this orange cake?
  Yes, you can use a good quality store‑bought orange juice, but freshly squeezed juice usually gives a brighter, more natural citrus flavor in orange cakes. Choose 100% pure orange juice with no added sugars or artificial flavors so the cake tastes zesty rather than overly sweet.​
• How do I prevent a dry orange cake?
  To avoid a dry orange cake, mix the batter only until the wet and dry ingredients are just combined, since overmixing can develop too much gluten and make the crumb tough. Start checking for doneness at the minimum bake time and remove the cake as soon as a toothpick comes out with a few moist crumbs instead of waiting until it’s completely dry.​
• Can this recipe be made gluten-free?
  Yes, this orange cake can often be made gluten‑free by substituting a reputable 1:1 gluten‑free all‑purpose flour blend that includes xanthan gum or another binder. Texture may be slightly different from a traditional cake, but many modern 1:1 gluten‑free flours are formulated to work well in cakes and other bakes with minimal adjustments.​
• How long does orange cake last?
  When stored in an airtight container at cool room temperature, an orange cake typically stays moist and fresh for about 3–4 days. For longer storage, refrigerate it for up to a week or freeze well‑wrapped slices for up to several months, thawing at room temperature before serving.​
• Can I prepare the batter in advance?
  It is best to bake the orange cake batter right after mixing because the baking powder and/or baking soda begin reacting as soon as they contact the liquid ingredients. Letting the batter sit too long can cause the leavening power to fade, leading to a cake that rises less and bakes up dense instead of light and tender.​

Conclusion

This easy orange cake recipe is a true winner, delivering incredible flavor and a perfectly moist texture every time. It stands out among beloved orange recipes for its simplicity and vibrant taste. We encourage you to try this delightful dessert, bake it for your loved ones, and savor every bite. Please share your baking results and leave a review; we love hearing about your kitchen successes!

Easy Orange Cake

A vibrant, moist orange cake made with fresh orange juice and zest. This easy Bundt cake bursts with citrus flavor and makes a perfect dessert for any occasion.

Print Recipe Pin Recipe

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 ⅞ cups all-purpose flour, sifted
• 2 ½ teaspoons baking powder
• 4 large eggs
• 1 ½ cups granulated sugar
• 1 cup canola or vegetable oil
• 1 ¼ cups freshly squeezed orange juice
• orange zest from 3-4 oranges
• 1 teaspoon pure vanilla extract

Equipment

• Bundt pan or loaf pans
• Electric mixer (stand or handheld)
• Mixing bowls (large and medium)
• Rubber spatula
• Whisk
• Zester or fine grater
• Wire cooling rack

Method

 

1. Preheat your oven to 350°F / 180°C. Grease a 12-cup Bundt pan or two loaf pans (9×5 inch or 8.5×4.5 inch).
2. In a medium bowl, whisk together sifted flour and baking powder. Set aside.
3. In a large bowl, beat eggs and sugar with a mixer on high speed for 5 minutes until pale and fluffy.
4. With mixer on low, gradually add oil. Then add orange juice, zest, and vanilla. Mix just until combined.
5. Gently fold in dry ingredients using low speed or a spatula. Do not overmix.
6. Pour batter into the pan(s). Bake for 50-60 mins (Bundt) or 40-50 mins (loaf) until a toothpick comes out clean.
7. Let cake cool in the pan for 10-15 mins, then invert onto a wire rack and cool completely before slicing.

Notes

For best flavor, always use fresh orange juice and zest. You can substitute cake flour for a lighter crumb or add a pinch of cardamom for a spiced twist. To prevent dryness, avoid overmixing and monitor bake time carefully.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com