- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
An orange cake recipe that is easy to make and results in a super moist and rich cake. You can use your favourite buttercream icing recipe to make this into a celebration cake, though it is gorgeous as is!
479 people made this
- 110g butter
- 150g caster sugar
- 2 tablespoons grated orange zest
- 2 egg yolks
- 125g self-raising flour
- 125ml fresh orange juice
- 2 egg whites
- 1 pinch salt
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Grease one 20cm round cake tin. Sift flour and set aside.
- Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
- In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon mixture into prepared tin.
- Bake in preheated oven for 35 to 40 minutes, or until a skewer inserted into cake comes out clean.
Reviews & ratingsAverage global rating:(87)
Reviews in English (71)
This cake is delicious - very zesty! It took the zest of 4 oranges and I used the juice straight from the oranges too. When I next make it I will double the ingredients to make into 2 sandwich tins and assemble together with some yummy icing. Highly recommended, thanks for a great recipe-02 Jul 2011
Even though I had to bodge this recipe because I didn't have enough sugar or oranges, and even though my cake tin was the wrong size (a bit larger than required), this cake turned out beautifully! Really light, moist and absolutely delicious. Will definitely make again. I don't think it needs a whole 150g. of sugar so I'll still use less than that next time.-07 Apr 2011
Altered ingredient amounts.I ran out of caster sugar! I used about 95g of caster sugar (all I had left) and made it up to c. 130g with light brown muscovado. I also only had some rather old, dry oranges so I didn't put in as much zest or juice. The cake still turned out beautifully though!-07 Apr 2011
Moist Orange Cake Recipe
TRADITIONAL BRITISH RECIPE: This is probably the best Orange Cake I've ever make. The recipe is incredibly easy, although Oil, not Extra virgin Oilive Oil, but Vegetable Oil, is used.
My british mom gave me this traditional recipe.
I have very simple tastes when it comes to sweets, I like to make my own cakes, with few simple ingredients. Perhaps it is because I do not often have the patience to spend hours putting together elaborate desserts, but when I am in the mood to bake something, it can usually be put together quickly and without too many fancy ingredients.
This kind of Orange cake came to the UK from morocco, where Vegetable Oil is very much used in cakes.
This recipe will make a super moist Orange Cake, so moist that it's rarely served with frosting.
It takes just minutes to get into the oven, and will keep fresh for several days – in the unlikely event it lasts that long!
Best Orange Cake
Oh, how I love baking cakes. Since my kids were little, I always let them choose their ultimate cake flavor. They would come up with some highly creative, interesting ideas! Since my daughter loves all things fruit, she always asks for a fresh fruit cake.
She was turning 10 and requested a homemade orange cake with orange cream cheese frosting. I emailed my sister-in-law, who is an incredible cake baker, and she sent over this recipe. I have tweaked it over the years but it the perfect orange cake recipe.
This fluffy Orange Cake made with fresh orange juice and orange zest gives it that perfect amount of orange flavor. The frosting is a combination of sweet cream butter, cream cheese, powdered sugar, and orange zest. You can completely cover the cake with frosting for a traditional cake or if you love the look of a naked cake, just do a nice “crumb coat” on the outside of the cake. This makes a beautiful naked orange cake!
To make this Orange Cake extra special, I used a Blood Orange Olive Oil from the Queen Creek Olive Oil . This infuses the cake with a light fragrant blood orange flavor. You can buy straight from their website HERE .
- Preheat oven to 180c. Grease a 20cm ring cake tin and line with baking paper
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition, then beat a further two minutes. Gradually add the flour. Alternating with the orange juice, zest and fold into the mixture. Place the mixture into the prepared tin and bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely before icing.
- To make the icing, cream the butter and then slowly beat in the orange juice and icing sugar until the mixture is smooth and thick. If you prefer a runny icing, add a little more orange juice. Spread the icing over the top of the cake
How to make the perfect orange cake?
Before telling you how to make this awesome orange cake, there are a few things that you have to keep in mind. Measure the ingredients properly and as per the recipe below. Adding more liquid or using large eggs instead of medium size eggs will change the texture of the cake.
Also, make sure that your oven is preheated.
The ingredients are simple, eggs, orange, milk, sugar, flour, baking powder, oil, butter, and salt. Taste the orange juice before adding it to the batter. Sometimes the orange will look good, but it will taste bitter if it was left outside for long, so it’s better to taste the orange before using it in this recipe.
In a bowl, sift all the dry ingredients except the sugar, this makes the orange cake crumbs tender, and the batter will have fewer lumps.
In a different bowl, add the oil, butter, and sugar and beat well, then add the eggs, one at a time and beat until the eggs are combined. Then, add the milk and the orange juice and the orange zest and mix well.
Add the dry ingredients to the wet and mix well. Pour the batter in the prepared baking pan and bake in the middle shelve of the oven for 40 to 45 minutes.
The cake is ready when golden, and a skewer inserted in the middle of the cake comes out clean.
It was shared with my by my friend Cherie who is married to a Portuguese man with a major penchant for the orange cake of his country. I realize it hasn’t even been a week since I posted a Lemon Pound Cake recipe, but I don’t often hear anyone complain about too much cake. Cherie bakes it regularly and it’s a treat I look forward to when I pop by for play dates – our sons were born on the same day in the same hospital!
It leans slightly more toward bitterness than the tartness you might expect from citrus desserts – this is owing to the lashings of zest beaten into the batter. Don’t worry, it’s not bitter-bitter, just enough to be intriguing.
It’s a sponge cake of sorts, with egg whites folded in at the last minute to lighten the batter, but with more moisture than the airy sponge cakes you may have had. Both the zest and juice of three oranges are involved, so it is wonderfully orange-y.
Make sure to bring all of your ingredients to room temperature before you bake – cold eggs or oranges will cause the butter to seize up.
Serve with a dusting of confectioners’ sugar, a fluffy dollop of whipped cream, or a scoop of softened vanilla ice cream. Leftovers freeze well!
INGREDIENTS FOR ORANGE BUNDT CAKE
I always buy fresh oranges to make this orange bundt cake. And because I use the orange zest as well, I try to buy organic oranges when possible.
Either organic or not, make sure you wash the oranges with hot water and rub them dry before you zest them.
There is a difference between the German and the American baking powder, the first being single-acting meaning that it is made of a mixture of heat-activated acid and baking soda.
The American version is a double-acting baking powder, meaning that it reacts both at room temperature to moisture and when heated. This double-acting quality makes the batter rise before it is baked and also in the oven.
So when baking with German baking powder one golden rule is to never let the batter lay around for too long, it is meant to go directly to the oven the minute you are finished with the stirring. Make sure the oven is preheated.
How to Make Orange Cake
Since we’re using oil instead of butter for extra moisture, it’s really important to properly beat your eggs for a light and fluffy crumb. This is the only step that adds air into the cake, so I like to use my mixer for an extra boost of power. You’ll whisk together the eggs and sugar on high speed until pale and fluffy, about 5 minutes.
The benefit of using your mixer is that this orange pound cake recipe only uses one bowl! Once your eggs are fluffy, turn the mixer down to low and slowly add in your oil. Once combined, follow with the orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add the flour mixture, being careful not to overmix the batter.
Moist Orange Cake Recipe
A simple, moist orange cake recipe that is fragrant, tender and melts in the mouth delicious. Easy recipe that takes no more than five minutes to combine. A perfect tea time treat made with fresh orange juice and zest for that ultimate orange flavor.
Makes a perfect celebration cake filled orange or lemon curd and delicious frosting for a birthday or anniversary cake or decorated with fondant for that professional custom decorated finish.
Moist Orange Cake Recipe, Best orange cake, how much orange cake for pan
Need more cake servings? Need the ingredients in cups or ounces –
Just use the recipe calculator below to change the number of servings you need and switch from metrics to the US customary for cups and ounces
- This recipe makes a small bundt, enough to fill a 6-cup bundt pan, which is different from what is shown in the pictures. I doubled the batter for the pictures to fill up this 10-cup bundt pan, because let's be honest. it's a looker and I wanted to use it so bad. I later found out that the results of the doubled recipe turned out a lot denser than the original recipe I was testing with. For that reason, I don't recommend doubling the recipe, unless you prefer dense cakes. If you don't have a 6-cup bundt pan, you may use the more traditional 10-cup bundt pan (like that shown in the pictures), but note that it will be shorter in height, yet equally delicious. Alternatively, a 9" round cake pan or 8" square pan may be also be used, yet baking time may vary. With that said, the bundt pan in the pictures is by Nordicware.
- Weighing ingredients, especially flour, is ideal in baking due to its consistency. If you don't have a kitchen scale to weigh the flour, use the Spoon & Sweep method: Use a spoon to lightly fill measuring cup with flour until required amount is obtained, then sweep access with the back of a knife.
- Cornstarch is used in combination with all-purpose flour in this recipe to imitate the results of cake flour, which produces a finer and more tender crumb. Cake flour could be hard to find in some countries, so this trick works like a charm. If you have cake flour on hand, feel free to use that instead of the all purpose flour/cornstarch combo. You will then need to use a total of 1½ cups (180g) cake flour.
- If you don't have sour cream and/or would like to increase the orange punch of your cake, you could omit it and sub in more orange juice. I tested it both ways and personally prefer the orange juice/sour cream combo for the tangier notes it lends and for that ever-so-slightly extra moisture it adds, but it's still amazing with the ALL orange juice option.
- The orange syrup adds another layer of orange flavor, and a little extra moisture, but the cake won't suffer without it. It took me a while to decide whether I want it in the recipe or not, as the difference with and without is minimal, which is way I kept it optional. Personally, I think it's better with it by just a hair. So feel free to skip this step if you're all about simplicity.
Recipe is a Cleobuttera Original.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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