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Orange Cake Recipe

Orange Cake Recipe

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Why You’ll Love This Recipe

If you love citrus flavors, this cake is for you. It’s not only packed with the refreshing zest of oranges but also topped with a tangy orange syrup that soaks into the cake, making each bite even more irresistible. The orange-vanilla icing gives it the perfect finishing touch. It’s a simple yet indulgent treat!

Orange Cake Recipe this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • ½ cup unsalted butter, softened

  • ½ cup canola or vegetable oil

  • 2 cups granulated sugar

  • ¼ cup finely grated orange zest (from about 5 large oranges)

  • 3 large eggs

  • 1 tablespoon pure vanilla extract

  • ¼ cup orange juice

  • 1 cup buttermilk

Syrup:

  • ¼ cup orange juice

  • ¼ cup granulated sugar

Icing:

  • 4 tablespoons unsalted butter, softened

  • 1 cup powdered sugar, sifted

  • 1 tablespoon half and half or milk

  • ½ teaspoon finely grated orange zest

  • ¼ teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350°F (175°C) and grease a 12-cup bundt pan.

  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

  3. Beat butter, oil, sugar, and orange zest in a stand mixer for 2-3 minutes until fluffy. Add eggs one at a time, followed by vanilla.

  4. Alternate adding dry ingredients and buttermilk-orange juice mixture, beginning and ending with the dry ingredients.

  5. Pour batter into the prepared bundt pan and smooth it into an even layer. Bake for 40-50 minutes, or until a toothpick comes out clean.

  6. Cool the cake for 30 minutes before removing it from the pan.

  7. While cooling, prepare the syrup by microwaving orange juice and sugar until bubbling. Stir until the sugar dissolves.

  8. Invert the cooled cake and drizzle the syrup over it.

  9. For the icing, beat softened butter, powdered sugar, milk, orange zest, and vanilla until smooth. Drizzle or spread over the cake.

Servings and Timing

  • Servings: 14

  • Prep Time: 30 minutes

  • Cook Time: 40 minutes

  • Total Time: 1 hour 10 minutes

Variations

  • You can add a bit of almond extract to the cake for an added depth of flavor.

  • Replace buttermilk with yogurt for a slightly tangier result.

  • For a glaze-only version, skip the icing and just drizzle the orange syrup for a lighter option.

Storage/Reheating

  • Store the cake at room temperature in an airtight container for up to 2 days. If refrigerated, it will last up to 4 days.

  • To freeze, wrap the cake tightly in plastic wrap and aluminum foil for up to 3 months.

  • Reheat by microwaving individual slices for 10-15 seconds.

FAQs

1. Can I use a different type of citrus for this cake?

Yes, you can substitute lemons, limes, or even grapefruits for a unique twist.

2. How can I make this cake without buttermilk?

You can substitute buttermilk with a mixture of milk and lemon juice or vinegar.

3. Can I use a different pan instead of a bundt pan?

Yes, you can use a 9×13-inch baking dish or two 9-inch round cake pans.

4. How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s done.

5. Can I make this cake ahead of time?

Yes, this cake stays fresh for several days and can be made a day or two ahead.

6. How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.

7. Can I freeze this cake?

Yes, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 3 months.

8. Is this cake very sweet?

The orange syrup and icing add sweetness, but the cake itself has a balanced, slightly tangy flavor due to the buttermilk.

9. Can I skip the icing?

Yes, if you prefer a lighter cake, you can skip the icing and just drizzle the syrup over the cake.

10. What can I serve with this cake?

This cake pairs wonderfully with a cup of coffee, tea, or even a scoop of vanilla ice cream for dessert.

Conclusion

This Orange Cake is the perfect treat for any citrus lover. With its moist texture, tangy flavor, and sweet orange syrup, it’s a delightful dessert for any occasion. Whether served on its own or with a little icing, it’s sure to be a hit!

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Orange Cake Recipe

Orange Cake Recipe

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  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This homemade Orange Cake is a moist and flavorful bundt cake bursting with the refreshing taste of fresh oranges. With a combination of orange zest, juice, and tangy orange syrup, it’s perfect for any occasion. The orange-vanilla icing adds the perfect finishing touch, making it an irresistible treat for citrus lovers.

Ingredients

For the Cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon kosher salt

½ cup unsalted butter, softened

½ cup canola or vegetable oil

2 cups granulated sugar

¼ cup finely grated orange zest (from about 5 large oranges)

3 large eggs

1 tablespoon pure vanilla extract

¼ cup orange juice

1 cup buttermilk

For the Syrup:

¼ cup orange juice

¼ cup granulated sugar

For the Icing:

4 tablespoons unsalted butter, softened

1 cup powdered sugar, sifted

1 tablespoon half and half or milk

½ teaspoon finely grated orange zest

¼ teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 12-cup bundt pan.

  • In a bowl, whisk together the flour, baking powder, baking soda, and salt.

  • In a stand mixer, beat the butter, oil, sugar, and orange zest for 2-3 minutes until fluffy. Add eggs one at a time, followed by vanilla extract.

  • Gradually add the dry ingredients and buttermilk-orange juice mixture, alternating between the two, starting and ending with the dry ingredients.

  • Pour the batter into the prepared bundt pan and smooth it into an even layer. Bake for 40-50 minutes or until a toothpick inserted comes out clean.

  • Let the cake cool for 30 minutes before removing it from the pan.

  • While cooling, prepare the syrup by microwaving the orange juice and sugar until bubbling. Stir until the sugar dissolves.

  • Invert the cooled cake and drizzle the syrup over it.

  • For the icing, beat softened butter, powdered sugar, milk, orange zest, and vanilla until smooth. Drizzle or spread the icing over the cake.

Notes

  • You can add almond extract for extra flavor.

  • Replace buttermilk with yogurt for a tangier result.

  • For a lighter version, skip the icing and just drizzle the orange syrup.

  • Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days. The cake can be frozen for up to 3 months.

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