Orange Cake Recipe
Orange cake is a wonderfully soft, moist and fluffy cake bursting with sweet orange flavor. From the orange zest, freshly squeezed orange juice to the simple orange sugar syrup and orange glaze that tops this citrus cake, there is bright orange flavor in every bite.
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 citrus zester and juicer (or reamer) optional
Ingredients
Orange Cake
- 2½ cups (300 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups (300 g) granulated sugar
- 3 tablespoons orange zest (from 3 - 4 oranges)
- 4 large eggs, room temperature
- 1 cup (240 ml) neutral baking oil (canola, vegetable, avocado or olive oil)
- 1 teaspoon vanilla extract
- 1 cup (240 ml) freshly squeezed orange juice
Orange Syrup
- 3 tablespoons (45 ml) freshly squeezed orange juice
- ¼ cup (50 g) sugar (caster or super fine preferred)
Orange Glaze
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) freshly squeezed orange juice
- orange zest, optional
Instructions
- Preheat the oven to 350 F (170 C). Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan). This is a very moist cake, so don’t skip greasing and preparing the pan.
- In a large bowl, whisk the flour, baking powder and salt together until well combined.2½ cups (300 g) all purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
- In a large mixing bowl fitted with whisk attachment whisk the sugar and orange zest together until they are the consistency of wet sand. On low, whisk in the eggs one at a time until all the eggs are combined into the orange sugar. Increase the speed to medium-high and whip for 4-5 minutes. The egg and sugar mixture will be thick and lighter in color.1½ cups (300 g) granulated sugar, 3 tablespoons orange zest , 4 large eggs, room temperature
- With the mixture on medium speed, stream in the oil and vanilla extract. Continue to mix the batter together for one additional minute. Scrape the sides and bottom of the mixing bowl as needed.1 cup (240 ml) neutral baking oil , 1 teaspoon vanilla extract
- On low, whisk in the dry ingredients, alternating with the orange juice in this order (dry, orange juice, dry, orange juice, dry). Once all the dry ingredients have been added, scrape the sides and bottom of the bowl one more time to ensure everything is mixed evenly. For anything not mixed in, run the mixer on low until just incorporated.1 cup (240 ml) freshly squeezed orange juice
- Pour the orange cake batter into the prepared bundt pan. Bake the cake for 45 - 60 minutes or until a toothpick inserted into the center of the moist pumpkin cake comes out with a few moist crumbs. Cool the cake in the bundt pan for 10 minutes. Invert the pan to the top of the bundt cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan.
- While the cake is still warm, whisk together the freshly squeezed orange juice with granulated sugar until well combined. Using a pastry brush or a spoon, cover the warm cake with the orange juice syrup mixture until all liquid is used and the cake is fully covered. Allow the cake to fully cool before topping with the orange juice glaze.In a small bowl, whisk the orange juice with powdered sugar until smooth and well combined. Pour the orange glaze over the cooled cake, slice and enjoy.3 tablespoons (45 ml) freshly squeezed orange juice , ¼ cup (50 g) sugar , 1 cup (120 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) freshly squeezed orange juice , orange zest, optional
Notes
Store: Place the orange cake in an airtight container for at room temperature for up to one week.
See the Variations section of the blog post to make this as an orange loaf cake or as an orange pound cake.
See the Expert Tips section of the blog post to troubleshoot removing the cake from the bundt pan.
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