Orange Cake

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Author: yumenjoy
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Comments: 13
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Overall Rating: 4.9 / 5.0
Orange Cake
⏱️ cook time 2 hours 10 minutes (includes cooling and setting time)
🍽️ servings 8
⚡ Difficulty easy

intro

A bright, moist citrus cake with soft tender crumb, zesty fresh orange flavor, and sweet tangy glaze, ideal for cozy treats and casual gatherings.

Ingredients

All-purpose flour 240g (2 cups, spooned and leveled)
Unsalted butter 113g (1/2 cup, softened to room temperature)
Granulated sugar 200g (1 cup)
Large eggs 3, room temperature
Navel oranges 2 medium (yields 3 tbsp zest + 160ml / 2/3 cup fresh juice)
Whole milk 120ml (1/2 cup, room temperature)
Baking powder 1.5 teaspoons
Fine sea salt 1/2 teaspoon
Vanilla extract 1 teaspoon
Powdered sugar 120g (1 cup, for glaze)

Steps

1

Prep oven and bakeware

Preheat your oven to 175°C (350°F). Grease a 22cm (9-inch) round cake pan with a thin layer of butter, then line the pan bottom with cut-to-fit parchment paper to prevent sticking. Zest both navel oranges, squeeze out 160ml (2/3 cup) of fresh juice, and set zest and juice aside separately.

Step 1
step1：Prep oven and bakeware
2

Whisk dry ingredients

In a medium mixing bowl, combine 240g all-purpose flour, 1.5 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Whisk vigorously for 30 seconds until the ingredients are evenly blended and no lumps remain, then set the dry mixture aside.

Step 2
step2：Whisk dry ingredients
3

Cream butter and sugar

In a large mixing bowl, use a hand mixer (or stand mixer) on medium speed to beat 113g softened unsalted butter and 200g granulated sugar for 3-4 minutes, until the mixture turns pale, light yellow, and fluffy with a soft, whipped texture. Pause halfway to scrape down the sides of the bowl with a spatula to ensure even mixing.

Step 3
step3：Cream butter and sugar
4

Mix the cake batter

Add the 3 room-temperature eggs one at a time to the creamed butter mixture, beating on low speed for 30 seconds after each egg is fully incorporated. Stir in 2 tablespoons of the reserved orange zest and 1 teaspoon vanilla extract. Alternate adding 1/3 of the dry flour mixture and 1/2 of the 120ml room-temperature whole milk, mixing on low speed just until no dry flour is visible. Fold in 120ml of the reserved fresh orange juice until evenly distributed, taking care not to overmix.

Step 4
step4：Mix the cake batter
5

Bake until golden

Pour the finished batter into the prepared pan, and smooth the top into an even layer with a spatula. Bake on the middle oven rack for 32-35 minutes. Test doneness by inserting a wooden toothpick into the cake center: it should come out with 2-3 small moist crumbs attached, with no wet batter. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely to room temperature (approximately 1 hour).

Step 5
step5：Bake until golden
6

Prepare orange glaze

While the cake cools, make the glaze in a small bowl: whisk together 120g powdered sugar, the remaining 1 tablespoon of orange zest, and 2 tablespoons of reserved fresh orange juice until completely smooth. Adjust consistency as needed: add 1 teaspoon more juice if the glaze is too thick to pour, or 1 tablespoon more powdered sugar if it is too runny.

Step 6
step6：Prepare orange glaze
7

Glaze and serve cake

Once the cake is fully cooled, set the wire rack holding the cake over a baking sheet to catch drips. Pour the orange glaze evenly over the top of the cake, letting it naturally drip slightly down the sides. Let the glaze set for 15 minutes at room temperature, then slice the cake into 8 equal wedges to serve.

Step 7
step7：Glaze and serve cake

Tips

1.Always use room temperature butter, eggs, and milk for the batter: cold ingredients will not emulsify smoothly, leading to a curdled batter and a dense, uneven cake crumb.
2.Avoid overmixing the batter once you add the flour: overmixing develops wheat gluten, which results in a tough, chewy cake instead of the desired soft, tender crumb. Stop mixing as soon as no dry flour streaks are visible.
3.Never pour glaze on a warm cake: the heat will melt the sugar in the glaze, causing it to slide completely off the cake instead of setting into a smooth, sweet-tangy top layer.

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Orange Cake:Frequently Asked Questions

1.Why did my fresh orange cake turn out dry instead of moist like the recipe promises? ▾
The most common culprits are overmeasured flour (spoon flour into your measuring cup and level it with a knife, don’t pack it), overbaking, or overmixing the batter once flour is added, which develops tough, drying gluten. For the best moist crumb, start checking doneness 5 minutes before the listed bake time, and stop mixing as soon as no dry flour streaks remain.
2.Can I use bottled orange juice instead of fresh navel orange juice for this cake? ▾
Bottled juice works in a pinch, but it won’t deliver the same bright, fresh citrus flavor, as most bottled options have added preservatives that create a muted, processed taste. If you must use it, pick 100% not-from-concentrate chilled juice, and add 1 extra teaspoon of fresh orange zest to bump up that bright, zingy navel orange flavor.
3.Do I need to use room temperature butter and eggs for this recipe? ▾
Yes, room temperature ingredients are non-negotiable for that soft, tender, evenly risen crumb. Cold butter won’t cream properly with granulated sugar to build that light, air-filled base, and cold eggs can curdle the batter or lead to dense, uneven baking. Let both sit on the counter for 30 to 45 minutes before mixing for best results.
4.How do I zest navel oranges without adding bitter white pith to the cake? ▾
Use a microplane zester held at a shallow angle against the orange peel, applying light, even pressure as you pull it across the surface. Stop as soon as you hit the pale white pith under the bright orange outer layer—that pith is very bitter and will throw off the cake’s flavor if added in large amounts. One medium navel yields roughly 1 tablespoon of perfect zest.
5.Can I make this cake ahead of time for a casual gathering? ▾
Absolutely! This cake stays beautifully moist for 3 to 4 days when stored correctly. Bake it, let it cool completely, wrap it tightly in plastic wrap (hold off on adding the tangy glaze until serving day), and keep it in an airtight container at room temperature. Add the glaze about an hour before guests arrive for the freshest, brightest flavor.
6.Why does my cake sink in the middle after I take it out of the oven? ▾
A sunken middle usually stems from one of three easy-to-fix missteps: underbaking so the center structure never fully sets, opening the oven door too early (wait until the last 10 minutes of bake time to peek), or overmixing the batter which creates unstable large air bubbles that collapse as the cake cools. Check doneness gently to avoid this.
7.Can I add mix-ins like chocolate chips or nuts to this orange cake? ▾
Definitely! This bright, moist orange base pairs beautifully with most add-ins. Toss ½ cup of white chocolate chips, dark chocolate chunks, or toasted chopped pecans or walnuts in a pinch of all-purpose flour before folding them into the finished batter—this keeps them from sinking to the pan bottom. Stick to ½ cup total so you don’t weigh down the tender crumb.
8.What’s the best pan to use for this moist fresh orange cake? ▾
You can use a standard 9-inch round cake pan, 9x5 loaf pan, or 12-cup Bundt pan for this recipe, just adjust bake time to match the pan size (loaf and Bundt pans need a few extra minutes). No matter which you choose, grease it thoroughly with softened butter and line the bottom with parchment paper to prevent the soft cake from sticking.
9.How do I get the tangy orange glaze to set properly instead of running off the cake? ▾
Wait for the cake to cool completely to room temperature before adding glaze—if the cake is even slightly warm, the glaze will melt and slide right off. Mix the glaze to a thick, pourable consistency, like heavy honey, using fresh orange juice and powdered sugar, adjusting with extra juice or sugar as needed. Let it set 15 minutes before serving.
10.Can I use a sugar substitute instead of granulated sugar to make a lower-sugar version? ▾
You can swap granulated sugar for a 1:1 baking-focused granulated sugar substitute, like an erythritol blend made for baking, without ruining the moist texture. Note that it may slightly alter the citrus flavor balance and leave a faint cooling aftertaste with some brands. Avoid liquid sweeteners like honey, which throw off the wet-dry ratio and make the cake gummy.
11.Why does my orange glaze sometimes taste bitter? ▾
Bitter glaze almost always comes from accidentally including bits of white orange pith when prepping your navel oranges, either in the zest or the juice. Make sure you only zest the bright outer peel, and avoid squeezing oranges too hard when juicing, as that presses bitter compounds out of the pith and seeds to ruin that bright, sweet-tangy glaze flavor.
12.Can I freeze this orange cake to enjoy later? ▾
Yes, this cake freezes incredibly well for up to 3 months. Let it cool completely, skip the glaze, wrap it tightly in two layers of plastic wrap and a layer of aluminum foil to prevent freezer burn, and label it with the date. Thaw it overnight in the fridge, bring it to room temperature, and add fresh glaze right before serving for that just-baked taste.
13.Why does the recipe specify navel oranges instead of other orange varieties? ▾
Navel oranges are ideal here because they’re naturally seedless, have a bright, perfectly balanced sweet-tart citrus flavor, and have plenty of aromatic, oil-rich zest that gives the cake its signature fresh taste. If you don’t have navels, Valencia oranges work as a substitute, but avoid bitter Seville oranges or mild mandarins that won’t match the flavor profile.
14.How do I tell when the cake is perfectly done so it stays moist? ▾
Skip the old ‘clean toothpick’ test for this moist cake—if your toothpick comes out completely clean, you’ve already overbaked it. Insert a toothpick into the center 5 minutes before the listed bake time; it should come out with 2 to 3 soft, moist crumbs attached, not wet batter. The edges will also pull slightly from the pan, and the top will spring back when gently touched.

Comments (13)

3 days ago

OMG this is the best orange cake I’ve ever made! It was so easy even with my terrible baking skills, and it came out perfectly moist — no dry crumbs at all! I brought it to my neighborhood potluck last weekend and everyone was begging for the recipe. My kids even asked for seconds before they finished their first slice. 10/10 will make again!

2 days ago

Did you use fresh squeezed orange juice or the store-bought kind? I’m making this for my mom’s birthday this weekend and don’t want to mess it up!

yesterday

Great question! We strongly recommend fresh squeezed orange juice for the brightest, most authentic orange flavor, but high-quality no-pulp store-bought works in a pinch! Hope your mom loves the cake 😊

5 days ago

Super easy to follow recipe, but my cake stuck a little to the bottom of the pan even when I greased it. Any tips? The flavor was incredible though, so I’m definitely not giving up on this one! The fresh orange zest really hits different, no artificial taste at all.

3 days ago

Oh no, sorry about the sticking! Try lining the bottom of your pan with a circle of parchment paper next time, it makes removing the cake totally foolproof. So glad you loved the flavor!

1 week ago

Game changer! I was tired of dry, bland citrus cakes that taste like artificial flavoring, and this one is exactly what I’ve been looking for. The orange glaze soaks in just enough to keep every bite moist without making it soggy. Made it for my family dinner after Sunday church and everyone raved.

2 hours ago

Made this last night and it was SO good, but I’m crunched for time when I make it again for book club tonight! The total time says 2 hours 10 minutes, most of that is cooling right? Can I stick it in the fridge to speed up the cooling process so the glaze sets faster?

30 minutes ago

I did that last week! Popped it in the fridge for 45 minutes after letting it cool on the counter for 20, and the glaze set perfectly. No sogginess or weird texture at all!

5 minutes ago

Great call from Mia! You can absolutely speed up cooling in the fridge — just make sure you let the cake rest at room temp for 15-20 minutes first so you don’t shock the warm cake, which can make it dense. Enjoy book club!

2 weeks ago

I added a handful of white chocolate chips to the batter on a whim and oh my gosh, it was chef’s kiss. The sweet creamy chocolate pairs so well with the bright orange flavor. My roommate ate three slices in one sitting lmao.

1 week ago

Wait that sounds insane, I’m definitely stealing that hack for when I make this this weekend! Did you fold them in dry or toss them in flour first so they don’t sink?

2 days ago

I’ve been making orange cake for 40 years and this recipe is the new go-to for my grandkids’ visits. So moist, the fresh orange flavor really shines, and it’s simple enough that I don’t have to pull out all my fancy baking equipment. Even my picky teenage grandson ate two slices!

yesterday

Disclaimer: I am not a baker at all. I burn toast on a regular basis. But this recipe was so straightforward that even I pulled it off! It came out perfectly moist, the glaze was the perfect amount of sweet-tart, and my partner thought I bought it from a fancy bakery. Win!

5 minutes ago

That makes us so happy to hear! This recipe is designed for bakers of all skill levels, so we’re thrilled it worked out even if you’re still mastering toast 😉

1 week ago

Made this for my office potluck and it was gone in 10 minutes. People were coming back to the break room to see if there were any leftover slices. Only note: I wish I made a double batch! I barely got a bite for myself.

5 days ago

Same thing happened when I brought it to my kid’s soccer team snack day! I made a 9x13 instead of a round cake and it still vanished. Doubling the recipe is 100% the move.

3 days ago

We love hearing that! If you do make a double batch, just add 10-15 minutes to the bake time and test with a toothpick in the center to make sure it’s cooked all the way through. Next time save yourself a slice first!

30 minutes ago

SO good. I was worried the orange flavor would be too weak because I’ve had so many citrus cakes that taste like plain vanilla with a hint of orange, but this one is bold and fresh. The texture is so tender, almost melt-in-your-mouth. I’ve already sent the recipe to three of my friends.

5 days ago

Took me a second to zest all the oranges but it was 100% worth the effort. Don’t skip the fresh zest, people! That’s what makes the flavor pop so much more than any boxed mix I’ve ever tried. Even with the zesting it was still way easier than I thought it would be.

3 days ago

Totally agree! I almost skipped zesting because I was feeling lazy, and I’m so glad I didn’t. The little flecks of orange in the cake make it look so pretty too!

2 days ago

I made the regular version for my family last month and it was incredible, 5 stars for sure! Quick question though: has anyone tried making this with gluten free all purpose flour? My sister has celiac and I want to make it for her birthday dinner next week, but I don’t want it to turn out dense or weird.

yesterday

I made it with a 1:1 GF baking flour last week and it turned out exactly the same! No weird texture, just as moist and flavorful as the regular version. Just make sure you don’t overmix the batter.

30 minutes ago

Great tip from Sam! We’ve tested this with a few different 1:1 gluten free flour blends and it works perfectly as long as you don’t overstir the batter — overmixing is what makes GF bakes tough and dense. Hope your sister has a wonderful birthday!

3 days ago

I messed up the glaze the first time I made this — added way too much powdered sugar so it was super thick and cloyingly sweet. Tried again yesterday, followed the measurements exactly, and it was perfect. Pro tip: measure your ingredients, don’t eyeball it like I did the first time lmao. The cake itself was still amazing even with the bad glaze, that’s how good the base recipe is!

2 days ago

We’ve all been there with eyeballed measurements! So glad you gave it another shot and it worked out — the tang from the fresh orange juice in the glaze really balances the sugar best when the ratios are right. Great tip for other bakers!

1 week ago

Meal prepped this for the week as a little treat for my work lunches and it’s held up perfectly! I kept it in an airtight container on the counter and it was still moist on day 4. No need to refrigerate it, which is a huge win for me since my work fridge is always overflowing. Such a great, easy dessert to have on hand!