An easy freshly baked orange cake is the best way to enjoy the bright and citrusy flavors of fruit. Bursting with a zesty taste and a subtle cinnamon touch, this recipe comes together quickly and bakes up moist with a tender, soft crumb.
Start your morning with a splash of sunshine, or end it with a delicious dessert!
Orange Cake Recipe
Our easy Orange Cake recipe is made entirely from scratch, just like my Lemon Bundt Cake; both are super soft and moist, with citrus fruit baked into the batter.
What makes this the moistest orange cake recipe and elevates it above a basic box mix is that it relies on freshly squeezed orange juice and orange zest, so it’s full of fresh orange flavor.
This super simple orange cake recipe boasts similar flavors to my Chocolate Orange Truffles, Orange Creamsicle Pie, and Cranberry Orange Shortbread Cookies.
Orange Cake Ingredients
- All-purpose flour: If you have a gluten sensitivity, feel free to use gluten-free flour. You can also use cake flour for this recipe; however, you will need to make adjustments for the amount used.
- Baking powder
- Cinnamon
- Salt
- Granulated sugar
- Unsalted butter: You can use salted butter if you prefer.
- Eggs: Make sure your butter and eggs are at room temperature. This will help the ingredients incorporate better and create a smooth, well-rounded batter.
- Vanilla extract: This can be omitted if desired.
- Oranges: You will be using both freshly squeezed orange juice and orange zest. Orange juice can be substituted.
- Vegetable oil: You can substitute another neutral high-heat oil for the vegetable oil. Canola, safflower, peanut or grapeseed oils are all great options.
See the recipe card for full information on ingredients and quantities.
Can I use store-bought orange juice for this recipe?
Yes, bottled orange juice will work in this recipe. However, you also need orange zest, so you may as well juice the oranges! Because the orange peels have more oil in them than the just juice, the zest enhances the orange flavor and makes it taste more tangy.
How to Make Orange Cake
- Make The Flour Mixture: Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- Make The Wet Mixture: Cream the sugar and butter until fluffy, then blend in the eggs one at a time. Pour in the vanilla extract, orange juice, orange zest and oil. Mix to incorporate.
- Bake The Batter: Add the wet mixture to the flour mixture and stir until blended and smooth (Image 1). Pour the batter into the cake pan (Image 2) and bake at 350 degrees Fahrenheit for 30-40 minutes. (Image 3)
- Serve: Cool, garnish with powdered sugar and orange slices, and serve (Image 4). Enjoy!
Tips & Variations
- Roll your oranges first! Pressing down firmly and rolling your oranges across your counter or a cutting board will help soften and distribute the juices, making them easier to juice!
- You don’t have to zest or juice all the oranges. Juice and zest just enough for what is called for in the recipe. If you like, zest a little extra for a pretty garnish.
- Tap your cake in the cake pan on the counter before you place it in the oven to evenly distribute your batter. This will eliminate any potential holes or gaps in your cake.
How to Serve
Top your orange juice cake with a sprinkle of powdered sugar, some orange slices, a dollop of whipped cream , a drizzle of orange glaze, or a smear of cream cheese frosting.
Storage
- To Store: Store any leftover cake in an airtight container in the refrigerator for 3-4 days.
- To Freeze: You can freeze orange cake in a freezer-safe container for up to 2 months.
More Easy Cake Recipes
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Orange Cake
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1¼ cups granulated sugar
- ½ cup (1 stick) unsalted butter softened
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup orange juice
- 2 tablespoons orange zest
- ½ cup vegetable oil
Garnishes
- ¼ cup powdered sugar
- 2-5 Orange Slices
Instructions
- Preheat the oven to 350 degrees fahrenheit and lightly grease an assembled 9 inch springform pan and line bottom with parchment paper or line a 10 inch round cake pan with parchment paper, set aside.
- In a large bowl whisk together the flour, baking powder, cinnamon and salt. Place off to the side.3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon cinnamon, ½ teaspoon salt
- In the bowl of a stand or hand mixer, cream the sugar and butter on medium speed for 5-6 minutes or until fluffy and incorporated.1¼ cups granulated sugar, ½ cup (1 stick) unsalted butter
- Add in the eggs one at a time and blend gently on low just until combined.3 large eggs
- Pour in the vanilla extract, one cup of reserved fresh orange juice, two Tablespoons of orange zest and the vegetable oil. Mix on low speed just until incorporated.1 teaspoon vanilla extract, 1 cup orange juice, ½ cup vegetable oil, 2 tablespoons orange zest
- Carefully add the wet ingredients to the flour mixture and stir with a rubber spatula until blended through and smooth.
- Pour completed batter into your cake pan and bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake.
- When the cake is cool to the touch, about 1 hour, place powdered sugar and orange slices on top and serve.¼ cup powdered sugar, 2-5 Orange Slices
Jenn’s Notes
- To Store: Store any leftover cake in an airtight container in the refrigerator for 3-4 days.
- To Freeze: You can freeze orange cake in a freezer-safe container for up to 2 months.
- Make sure your butter and eggs are at room temperature. This will help the ingredients incorporate better and create a smooth, well rounded batter.
- You can use cake flour for this recipe as well. You will need to make adjustments for the amount used.
- Roll your oranges first! Pressing down firmly and rolling your oranges across your counter or a cutting board will help soften and distribute the juices, making them easier to juice!
- You don’t have to zest or juice all the oranges. Juice and zest just enough for what is called for in the recipe. If you like, zest a little extra for a pretty garnish.
- Tap your cake in the cake pan on the counter before you place it in the oven to evenly distribute your batter. This will eliminate any potential holes or gaps in your cake.
