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.
George Amyoony says
I am wondering if this cake is good to cut into thinner layers, so I can alternate between cheesecake, and cake?
Erren's Kitchen says
Hi George. It should be possible to do so. Here are some general tips for cutting a cake into layers:
Cooling: Ensure that both the cheesecake and the orange cake are completely cooled before attempting to cut them into layers. This helps in achieving clean and neat cuts.
Chilling: Consider chilling the cakes in the refrigerator before cutting. This can make them firmer and easier to handle.
Tools: Use a long, sharp knife for a clean cut. You might want to dip the knife in hot water and wipe it clean between cuts to make smoother slices.
We hope that helps! Please let us know how it turns out!
Mo Freeman says
Made in Australia with our available plain flour – was way too runny- added another cup of flour and 1/2 teasp baking powder.. Baked for 55 mins. Cracked on top – might use 170 – 175 C next time. Yet to taste it.
Erren's Kitchen says
It sounds like you made some adjustments to accommodate the flour you have available in Australia, and it’s great that you were proactive in modifying the recipe based on the consistency of the batter. The cracked top could be due to the higher temperature or possibly overmixing, but adjusting the baking temperature for the next time is a good idea.
Tasting it will be the ultimate test! I hope the flavors are delightful despite the visual imperfections.
Ruth says
ahmazing cake, ahmazing flavours. I made it yesterday for church and it flew out of the kitchen. I usually bake all my cakes the day before and let them sit overnight on my counter top. I find it enhances the flavour off any cake, this one certainly didn’t disappoint. The orange flavour is perfect it was moist and delicate. It rose really well and was just delicious. I served it with a dollop of chantilly cream. Definitely on the best recipes list! Can’t wait to try more of your recipes 🙂 thanks so much!
Erren's Kitchen says
That’s fantastic to hear! Your comment is full of enthusiasm, and I’m so glad to know that the Ultimate Orange Cake was a hit at church. It sounds like your baking expertise and the overnight resting paid off, enhancing the flavors and texture of the cake.
Serving it with chantilly cream is a delightful touch, and I’m thrilled that you enjoyed the orange flavor and the overall result. Your positive feedback is greatly appreciated, and I hope you find more recipes on this platform that you love just as much. Happy baking, and thanks for sharing your success with us! 😊
Carol Keys says
Amazing fresh squeezed orange flavor! Everyone who tasted it thought it was delicious! Can this recipe be made into a lemon version using the same amounts of lemon rather than orange?!,
Erren's Kitchen says
I’m glad to hear that you enjoyed the fresh orange cake! Yes, you can definitely adapt this recipe to make a lemon version. Here’s how you can do it:
Lemon Cake Base: Instead of using orange juice and zest, replace them with freshly squeezed lemon juice and lemon zest. You can use the same quantities as the original recipe.
Lemon Glaze/Icing: For the glaze or icing, simply substitute lemon juice and lemon zest for the orange juice and zest in the same quantities mentioned in the recipe. This will give your lemon cake a delightful citrus flavor.
Keep in mind that lemons and oranges have different flavors, so your lemon version will have a different taste profile, but it should be equally delicious. Enjoy your lemon cake! Please let me know how it comes out!
Nikki says
I don’t normally leave comments but THIS CAKE WAS THE BEST ORANGE CAKE I’VE EVER HAD! I was concerned as the batter was very liquid-y but I trusted the method and it came out great. It’s not bitter or stodgy and the sugar crackling on top complimented it so well. I’ve already had multiple requests to make it again.
Erren's Kitchen says
I’m thrilled to hear that you loved the orange cake, and I appreciate you taking the time to leave a comment! It’s wonderful that the cake turned out great for you and that you trusted the method, even when the batter didn’t seem right. The crisp sugar glaze on top does indeed add a delightful contrast to the cake’s flavor and texture.
It’s fantastic to hear that you’ve received multiple requests to make it again. This cake is undoubtedly a crowd-pleaser. Enjoy baking and sharing it with your friends and family!
Leif Tilden says
Great recipe. Don’t hold back on the zest. I also add some grated ginger for a little kick.
Erren's Kitchen says
Thank you for trying out the recipe! We’re glad you enjoyed it. You’re absolutely right about the zest – it adds a wonderful burst of citrus flavor. And adding grated ginger for a bit of a kick sounds like a fantastic idea! It’s a great way to enhance the depth of flavors.
Abhay Yakkanti says
Hi, my cousins made this recipe for me and I really liked it. I wanted to make it for my friend only to find out they want an Ice Cream cake. Could I serve this with ice Cream?
Erren's Kitchen says
Absolutely, you can serve this with ice cream! You can serve a slice of the orange cake alongside a scoop of vanilla, orange, or even a complementary flavor like lemon or raspberry ice cream. It’s a delightful combination that your friend is sure to enjoy!
Cathy Rice says
perfect cake and easy to follow instructions.
Erren's Kitchen says
Thank you so much for your kind words! I’m thrilled to hear that you found the cake perfect and the instructions easy to follow. It’s always great to know when a recipe hits the mark. Happy baking 🍰
El Murni says
I just baked this yesterday and it was amazing! I only reduced the sugar a little bit (about 3 tbs) & added around 3 tbs zest. Will totally bake this again. Thank you!
Erren's Kitchen says
That’s fantastic to hear! Your adjustments to reduce the sugar and add zest sound like great personalizations to the recipe. I’m delighted you enjoyed it, and I appreciate your feedback.
James says
Thanks for the recipe.
Erren's Kitchen says
You’re very welcome! I hope you enjoyed it!