Made with fresh orange juice, zest, and a crunchy orange glaze topping, this Ultimate Orange Cake recipe packs a citrus punch in every bite.
Love citrus cakes? Check out my Lemon Drizzle Cake while you’re here!
You Choose The Cake Size
This recipe can be made as a Bundt cake, two loaf cakes, or individual cakes using a muffin pan. Baking times are provided for all three options.
This easy-to-make orange cake is tender, moist and bursting with fresh orange flavor. It’s topped with a crunchy glaze for added texture and is sure to become a regular favorite!
Why This Recipe Works
- Using fresh orange juice as well as zest in both the cake and glaze packs this cake with amazing orange flavor.
- The crunchy glaze adds a different texture that takes this cake to a whole new level.
- Using oil as well as butter makes a super moist cake with a buttery flavor that can’t be beat.
Fresh Orange Juice Is Best
To make this recipe, I used an entire bag of small oranges. The end result was worth the effort, as the cake had a delightful orange flavor. I strongly advise using fresh oranges while making this recipe. The use of fresh juice is crucial to achieving that vibrant citrus flavor.
How to Enhance Flavor & Avoid Bitterness in Orange Cake
Make your orange cake sing with sunshiney flavor! Here’s how to unlock the vibrant taste and avoid bitterness:
- Zest magic: Use a microplane or fine grater to get just the zest (colored part) of the orange peel. This packs the most fragrant citrus punch. Avoid the white pith underneath, which can be bitter.
- Ditch the pith: Before using the zest (colored part of the peel), remove as much white pith as possible with a sharp knife. Embrace the blanch: Boiling the whole orange or peel mellows bitterness. Try blanching for a few minutes, then discarding the water and using the softened peel.
Step By Step Instructions
In a medium bowl, combine the flour, salt, and baking soda. Set aside.
In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
Add the oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined.
Add flour mixture mix until just combined (being careful not to overmix).
Add batter to a prepared greased pan and bake until a cake tester comes out clean.
While the cake bakes, make the glaze by mixing orange juice, orange zest, and sugar.
When the cake is done and is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the glaze.
The juice will sink into the cake and the sugar will form a lovely, crisp topping.
Even Better The Next Day
With this recipe, the orange flavor becomes stronger with time, giving you a citrus burst in every bite. For the ideal texture, leave the cake to rest in an airtight container for 8 hours at room temperature before serving.
Storage & Freezing Instructions
Storage: Once the cake is completely cooled and glazed or iced, store it in an airtight container or wrap it tightly with plastic to keep it fresh.
The cake can be stored at room temperature for up to 3 days. Keep it cool and dry, away from direct sunlight or heat sources.
Freezing: If you want to freeze the cake for later consumption, it’s best to freeze it before glazing or icing to maintain the texture and freshness.
Wrap the cooled, unglazed cake securely with plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn and odors from seeping in.
Label the wrapped cake with the freezing date for easy reference. The cake can be frozen for 2-3 months without compromising quality.
Thawing: To thaw the frozen cake, remove it from the freezer and let it defrost in the refrigerator overnight.
Once thawed, you can glaze or ice the cake if desired. If using a crunchy sugar glaze, you can apply it to the slightly warm, thawed cake.
Important Note: The freezing and thawing process may affect the texture of the glaze or icing. If you’re concerned about the appearance, you can opt for glazing or icing the cake after thawing. However, glazed and iced cakes should still taste delicious after freezing.
Tips For Best Results
- This recipe uses oil and butter, but you can use them interchangeably on your preference.
- It’s important to beat your eggs well for a light and fluffy result. You’re looking for them to reach the ribbon stage.
- I highly recommend using fresh oranges for this cake. Using fresh juice is key to getting that bright citrus flavor.
- For the zest, it’s much easier to zest the oranges before juicing.
- Be sure to only zest the orange portion of the peal as the white will be bitter.
- If the top of the cake browns quickly while baking, cover loosely with aluminum foil.
- Once glazed, let the cake cool completely before serving. It’s even better the next day!
- For More Vibrant Color, add some orange food coloring to the batter to achieve a bright orange color. This step is totally optional.
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Let’s Make Ultimate Orange Cake
Ingredients
For The cake
- 2½ cups all-purpose flour sifted
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 4 large eggs
- 1½ cups granulated sugar
- ½ cup canola oil
- ½ cup butter melted
- 1¼ cups freshly squeezed orange juice 3-4 large oranges
- 2 tablespoons orange zest plus more to taste*
For a Crunchy Sugar Glaze
- ⅓ cup fresh orange juice 1-2 orange
- 2 teaspoons orange zest
- 1 cup granulated sugar
For an Icing Glaze
- ⅓ cup fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon melted butter
- 2 cups powdered sugar
Instructions
- Begin by preheating the oven to 350°F/180°C and greasing the pan.
- In a separate medium-sized bowl, combine the flour, baking soda, and salt, then set it aside.
- Next, using a mixer fitted with the whisk attachment, beat together the eggs and sugar on high speed until the mixture becomes pale and fluffy, which should take about 5 minutes.
- With the mixer running on low speed, slowly add the oil and then the butter, being sure to combine thoroughly. Add the orange juice and zest and continue mixing slowly until everything is combined. Finally, add the flour mixture and mix until just combined, taking care not to overmix.NOTE: depending on the brand of flour you use, the batter may be quite wet.
- Add batter to the prepared pan. Bake 50 to 60 minutes for a 12-cup/10-inch bundt pan until a cake tester inserted into the center comes out clean (see recipe notes for more pans and cooking times).
- Allow to cool for 30 minutes in the pan before turning out onto a cooling rack.
For The Crunchy Glaze (Applied to Warm Cake)
- In a small bowl, mix together the orange juice, zest, and sugar and mix well until combined.
- Place a sheet of baking paper under the cooling rack to catch any glaze that drips off the cake. While the cake is still warm, remove it from the pan, prick the cake all over with a skewer, and then pour over the glaze.
- Place a second sheet of baking paper next to the cooling rack and move the cooling rack over to the clean paper.
- Use the original sheet of paper to pour any excess glaze that drips off the cake back onto the cake. Repeat this step as needed to make sure the cake is thoroughly glazed.
- Set the glazed cake aside to set the glaze and finish cooling. As the glaze sets, the juice will sink into the cake, and the sugar will form a lovely, crisp topping.
For A Soft Icing Glaze
- Allow the cake to cool completely.
- Combine the orange juice, zest, butter and sugar in a small bowl and stir until well mixed and smooth. In case the icing is not easily pourable, you may heat it in the microwave for about 30 seconds. If the consistency is still too thin, gradually add more sugar until it reaches the desired thickness.
Tips + Notes
- To avoid sticking to the pan, allow the cake to cool in the pan for 30 minutes.
- With this recipe, the orange flavor becomes stronger with time, giving you a citrus burst in every bite. For the ideal texture, leave the cake to rest in an airtight container for 8 hours at room temperature before serving.
- As this recipe uses oil instead of butter for extra moisture, it’s important to beat your eggs well for a light and fluffy result.
- I highly recommend using fresh oranges for this cake. Like my Lemon Drizzle Cake, fresh juice is key to getting that bright citrus flavor.
- For the zest, it’s much easier to zest the oranges before juicing. Be sure to only zest the orange portion of the peal as the white will be bitter.
- If the top of the cake browns quickly while baking, cover loosely with aluminum foil.
- Once glazed, let the cake cool completely before serving. It’s even better the next day!
Nutrition Information:
This recipe was updated in 2021 to add a video.
Samantha says
This ia a great recipe, but something is really wrong with the ingredients list. The list of ingredients doesn’t match with the instructions and the additional tips. This recipe definitely needs baking powder. I added 1 teaspoon of baking powder in addition to the baking soda and it worked well. Next time I’ll test to skip either the butter or the oil to see how it turns out. It seems too much to have both.
Erren Hart says
Hi Samantha, Thank you for taking the time to try the Ultimate Orange Cake recipe and for sharing your feedback! I’m glad to hear you enjoyed the recipe overall.
About the missing baking powder: This recipe uses baking soda along with the natural acidity from the orange juice to help the cake rise. However, I appreciate your suggestion of adding baking powder for extra lift. I’ll consider testing that variation and possibly updating the post.
Regarding the use of both butter and oil: The recipe incorporates both to achieve a balance of moisture and flavor. But I understand that some people might prefer using one or the other. It would be interesting to hear how the cake turns out when you try it with just one of the fats.
If you could provide more details on what seemed mismatched between the ingredients list, the instructions, and the additional tips, it would help me make sure the recipe is as clear as possible for everyone.
Thanks again for your valuable input!
Danna Sulvinski says
Tastes great, but it stuck to the pan, I greased and floured. Sad looking but tasty.
Erren Hart says
Hi Danna, I’m glad to hear that the flavor of the cake was a hit, but I’m sorry it didn’t come out of the pan smoothly. Sticking can be really frustrating, especially when you’ve taken the step to grease and flour the pan.
There are a few things you might try next time for better results:
Make sure your pan is in good condition. Old or scratched pans can cause sticking.
You could also try using parchment paper on the bottom of the pan, in addition to greasing and flouring.
Sometimes, letting the cake cool for a bit before attempting to remove it can also help.
Thank you for your feedback; it helps me understand where the recipe might need extra tips or clarifications. I hope you’ll give it another try with these suggestions. Happy baking!
Louise says
I give this one star as there are no precise measurements. A very frustrating recipe all directions but no amounts!!
Erren Hart says
Hi Louise, The measurements are in the recipe card at the bottom of the article. The is a ‘recipe’ button at the top of the post in the blue box with the summary.
Susan Banjavich says
Loved this recipe.
Made it today.
I’m going to make it for my women’s group.
I’ll print your recipe and info to hand out if that’s ok.
Erren Hart says
That’s wonderful to hear, Susan! Your kind words and feedback are really appreciated!
Emily says
This recipe was so good! I used it to make two 9 inch round cakes and a mini smash cake for my baby. They all turned out so tasty. For the frosting I just adapted the icing glaze to have less orange juice and zest and added some vanilla and almond milk. This made a thick icing type frosting. Everyone loved it!
Erren Hart says
Hi Emily, I’m so happy to hear that you enjoyed the recipe and got creative with it! Making two 9-inch round cakes and a mini smash cake sounds like a wonderful idea, and I’m glad they all turned out well. Your frosting adaptation sounds like a fantastic twist. It’s wonderful to hear that everyone loved the thick icing-style frosting – your personal touch definitely added to the overall enjoyment. Thanks for sharing your success and creative adjustments! Your experience will undoubtedly inspire others to give this recipe a try with their unique twists.
Sharron Marlow says
this was so easy and tasted so good.. would highly recommend.
Erren Hart says
I’m so glad to hear that you enjoyed the recipe and found it easy to make! Thank you for your recommendation. If you have any questions or need more recipes, feel free to ask!
Bayan says
It didn’t rise well and stayed gummy from the inside 🙁
Erren Hart says
Hi Bayan,
I’m sorry to hear that your orange cake didn’t turn out as expected. There could be a few reasons for this issue. One possibility is that the baking powder might have been expired or not properly mixed into the batter. Another reason could be that the batter was overmixed, which can result in a dense and gummy texture.
To troubleshoot for next time, make sure to use fresh baking powder and gently fold the dry ingredients into the wet ingredients until just combined. Also, ensure that your oven is properly preheated and that you don’t open the oven door too frequently while the cake is baking, as this can affect the rise.
If you decide to try the recipe again, these adjustments might help you achieve a better result. Remember, baking can sometimes be a bit of trial and error, but with practice, you’ll get the hang of it. Don’t hesitate to reach out if you have any more questions or if you need assistance with any other recipes!
Vanessa says
very wet batter….did not rise… needed more flour…baked fast on outside/top…used foil….but cake stayed gummy inside…. beautiful on outside…(we ate crust only)
Erren Hart says
Hey there, Vanessa. I’m sorry to hear about your cake trouble. Since many people have had success with this recipe, there may be a few tweaks that might make it work for you too. Different flours can make the batter turn out more wet or dry. The way you measure the flour can also make a big difference. Sometimes, the weather (like if it’s really humid) or where you live (like if it’s high up in the mountains) can also change how a recipe turns out. If you try it again and the batter seems too runny, you can add a little more flour.
If the outside baked fast but the inside stayed gummy, your oven might be too hot or not baking evenly. Using foil was a smart move! If the cake didn’t rise, the baking soda might be old, or it could be that the batter got mixed too much. Maybe try a bit more flour or check your oven’s temperature with an oven thermometer. Again, I’m sorry for your trouble with the recipe, but I hope this helps if you want to try again with a little experimenting!
Alexa says
I was wondering if adding poppy seeds is alright? Or will it effect the cake in some sort of way?
Erren Hart says
Absolutely! Adding poppy seeds is perfectly fine and will add a nice texture and flavor to the cake. Enjoy! 🍰🍃
Amy M says
I loved this recipe and everyone at work loves it too- it is the most asked for item that I bake!
Question – can I freeze the cake? thanks!
Erren Hart says
Absolutely! I recommend freezing the cake without the glaze. Just cool the cake completely, then wrap it tightly in plastic or aluminum foil. Place in a freezer-safe container and store in the freezer for up to 3 months. To thaw, place the frozen cake on your counter for a few hours. Then glaze before serving.