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.
Deb says
I made this orange cake today and used a bundt pan. I am not sure why it turned out rather dense though. It isn’t light and crumbly, but it has a dense crumb. I am not sure what to make of it, as I have never had such an outcome in more than 40yrs of baking. Not saying it is bad, just strangely dense. Lots of good orange flavor as i was given a lot of freshly picked oranges with a deep orange colored zest which lent to a naturally tinted cake. I will make it again one day soon, just to see if there is any difference in r crumb texture. Thank you for sharing this recipe!
Erren's Kitchen says
You’re welcome! I’m glad you tried the recipe, and it’s wonderful to hear that the orange flavor was rich. The density of a cake can be influenced by various factors. Here are some suggestions to help troubleshoot and achieve a lighter texture in your next attempt:
Mixing Technique: Overmixing the batter can lead to a denser texture. Ensure you mix until just combined after adding the flour, as overmixing can develop the gluten in the flour, resulting in a dense crumb.
Ingredient Measurements: Double-check the measurements of your ingredients, especially the flour. Too much flour can make the cake heavy. Using a kitchen scale for precision might be helpful.
Room Temperature Ingredients: Make sure your eggs and other refrigerated ingredients are at room temperature before mixing. This helps with better incorporation and aeration.
Baking Soda: Check the expiration date of your baking soda. Using expired or insufficient leavening agents can affect the rise and texture of the cake.
Oven Temperature: Ensure your oven is properly calibrated and preheated. Baking at the correct temperature is crucial for the cake to rise properly.
Oil and Butter: The combination of oil and melted butter contributes to moisture in the cake. Make sure the oil and butter are well incorporated into the batter.
Give these considerations a try, and it might help you achieve the desired light and crumbly texture. Let us know how it turns out next time!
Peggy says
My mother made this cake all the time for special occasions sadly when she passed we could not find the recipe I have been looking a long time I will be making this soon, can’t wait! Thank you
Erren's Kitchen says
We are so happy you found it! Please come back and let us know how it turns out after you make it!
Ronald F. Cardamone says
will this recipe work in a 13 x 9 glass baking dish? if so what is the cook time thanks
Erren's Kitchen says
Yes, you can adapt this recipe to a 13 x 9 glass baking dish. The cooking time for a 13 x 9-inch pan will be approximately 30 to 40 minutes, but it’s essential to check for doneness using a cake tester or toothpick. Insert it into the center of the cake, and if it comes out clean or with a few moist crumbs (not wet batter), then the cake is ready.
Keep in mind that oven temperatures may vary, so start checking around the 30-minute mark and adjust the time accordingly. Additionally, you can cover the top with aluminum foil if it browns too quickly.
Hope you enjoy making and indulging in this delicious orange cake! If you have any more questions or need further assistance, feel free to ask.
Peggy says
I have been looking for this recipe!
Erren's Kitchen says
We are glad you found it!
Mary says
I love how your recipe sounds but I want to make it for a special occasion now. I have a 9 inch springform cake and I want to just dust the top with powdered sugar. I’ll definitely make it with the glaze another time. What do you think?
Erren's Kitchen says
Hi Mary! Absolutely, adapting the recipe for a special occasion in a 9-inch springform cake and dusting the top with powdered sugar sounds like a great idea! Skipping the glaze and opting for a dusting of powdered sugar will give the cake a simple and elegant finish, perfect for a special occasion. The subtle sweetness from the powdered sugar will complement the flavors of the cake beautifully.
For the 9-inch springform cake, you may want to adjust the baking time. Keep an eye on the cake and use a cake tester or toothpick to check for doneness. When it comes out clean, your cake should be ready.
Enjoy your special occasion, and I hope the cake turns out wonderfully! If you have any more questions or need further assistance, feel free to ask. Happy baking!
Nicole says
Can you freeze this cake?
Erren's Kitchen says
You absolutely can! 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.
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.
Hope that helps, Nicole! 😊
Danielle Dodson says
I made this recipe into cupcakes after having too many oranges and so glad that I did! I reminds me of a sponge that I would get in Italy, very light and airy. Love it!
Erren's Kitchen says
We love that, Danielle! Cupcakes are such a great idea! Thank you for letting us know! 🥰 So glad you love the recipe.
Renee says
I was not expecting this to be so good! I’m not a huge orange person, but I had a to use up. WOW, I was pleasantly surprised. So good I’ll be making it again. I added some bourbon vanilla to the icing ….chef’s kiss!
Erren's Kitchen says
I’m delighted to hear that you were pleasantly surprised by the outcome of the orange cake, especially as someone who isn’t a huge fan of orange flavors. The addition of bourbon vanilla to the icing sounds like a fantastic touch – it’s always fun to experiment with flavors and make a recipe your own. It sounds like you’ve found a winning combination!
Natalie says
I made this cake for my Mom’s birthday – she requested an orange cake and it was delicious!!! I added a tiny bit of orange extract to make it extra orangey. I made the icing and had tons left over so with the left over icing, I added more butter to it and a spoon of cream cheese and whipped it up real good and got an incredible fluffy orange buttercream that I swirled over the cake (Nothing Bundt Cake style) The whole family loved it and the flavor only got better after a couple of days. Thank you!!!
Erren's Kitchen says
That sounds absolutely delightful! I’m thrilled to hear that the orange cake was a hit for your Mom’s birthday and that you were able to put your own creative spin on it with the extra orange extract and the homemade fluffy orange buttercream. It’s wonderful that the whole family enjoyed it, and it’s true that certain flavors tend to develop and improve over time, making it even more delicious after a couple of days. Thanks so much for sharing your experience!
Mary says
No baking powder?? I used a teaspoon was that why the batter wasn’t fluffy but dense ???
Erren's Kitchen says
Hi Mary! It’s possible that using baking powder when it’s not called for in the recipe could have affected the texture of the cake. Baking powder is a leavening agent that helps the cake rise and become fluffy. However, in this particular recipe, it calls for baking soda, which is another leavening agent. If you added baking powder in addition to the baking soda, it might have led to over-leavening, resulting in a dense texture. Baking soda reacts with the acid in the orange juice to create carbon dioxide gas, which helps the cake rise. Adding extra leavening agents can disrupt this balance.
For the best results, I recommend following the recipe as written, without adding any extra baking powder. If you have concerns about the density of the batter, also make sure that you’re not overmixing the batter, as overmixing can lead to a dense cake. If you prefer a fluffier texture, you might want to try the recipe again without the additional baking powder, and follow the instructions closely. I hope this helps, and happy baking!
Marge Kalb says
This is the second time I made this cake. Really delicious and moist and not overly sweet. I also appreciated all of the tips for making this a great cake. The directions were very precise. Will definitely make again.
Erren's Kitchen says
Marge, that is so wonderful to hear! Thank you for letting us know and thank you for trying out our recipe! 😊
Kathryn Viau says
I will make this cake again. I included an orange cranberry compote or chocolate sauce and vanilla ice cream. My company licked the bowl.
Erren's Kitchen says
Wow, Kathryn! Those sounds like wonderful additions! We are so happy you loved it!