Okay, friend, let me tell you about this orange cake. It’s seriously one of my all-time favorites, right up there with a classic chocolate chip cookie – but with a bright, sunny twist. I mean, who doesn’t love the smell of citrus wafting through the house? This recipe is so simple, even my slightly-disaster-prone baking buddy Sarah can nail it (and that’s saying something!). Plus, it’s packed with real orange flavor, from the zest to the juice, and it’s unbelievably moist. Seriously, it’s the kind of cake that disappears in minutes at any gathering, and I always get asked for the recipe. If you’re looking for an orange cake recipe that’s easy to make and tastes like sunshine, you’ve come to the right place.

What is an orange cake?

Think of orange cake as a sunshine-filled cousin to a classic vanilla cake. It’s essentially a cake that’s infused with the bright, tangy flavor of oranges. But it’s not just the flavor; it’s the aroma, too! The name “orange cake” might sound simple, but believe me, this cake is anything but ordinary. It’s a delightful combination of sweet and citrusy, making it a perfect treat for any time of day. I’ve always loved how it adds a burst of freshness to any occasion. I think of it this way – its like a slice of sunshine in every bite. I mean you could say it’s citrus-y bliss!

Why you’ll love this recipe?

Okay, where do I even begin? What I love most about this orange cake recipe is how incredibly flavorful it is. It’s bursting with that zesty, bright orange flavor that just makes you feel happy. Seriously, it’s like sunshine in cake form! And the best part? It’s surprisingly simple to make. No fancy ingredients or complicated techniques required. I’ve made this countless times, and it never fails. Even on busy weeknights, I can whip this up without feeling stressed. The ingredients are so simple you may have them in your pantry right now. I swear it’s cheaper than going to the bakery, and a million times tastier. I honestly don’t know what I would do without this recipe. Another thing I love about this is how versatile it is! You can enjoy it as a simple afternoon snack with a cup of tea, dress it up with a dollop of Whipped Cream for a fancy dessert, or even serve it for breakfast! And if you’re looking for something similar, but maybe a little different, you should try my lemon loaf. This recipe is just great!

How do you make an orange cake?

Quick Overview

Making this orange cake is easier than you might think! You’ll start by prepping your pan and mixing the dry and wet ingredients separately. Then, you’ll combine them gently to create a smooth batter, pour it into the pan, and bake until golden brown. Once cooled, you’ll drizzle it with a simple orange glaze for that extra burst of flavor. The secret? Freshly squeezed orange juice and zest! Trust me, it makes all the difference. It’s one of those recipes where the simplicity truly shines.

Ingredients

For the main battery:
I always use unbleached flour for the best flavor. * 2 cups all-purpose flour. If you want to make it gluten free, a 1:1 gluten-free flour blend works great!
* 1 ½ cups granulated sugar: You can reduce this to 1 ¼ cups if you prefer a less sweet cake.
* ¾ cup (1 ½ sticks) unsalted butter, softened: Make sure it’s *really* soft, but not melted! It makes a difference in the texture.
* ½ cup milk: Whole milk is best, but I’ve also used almond milk and it was surprisingly creamy!
* 2 large eggs: Use room temperature eggs for best results.
* 12 cup fresh orange juice: Don’t use the stuff from the carton! Fresh is key.
What is the flavor of orange zest?
* 2 teaspoons baking powder: This helps the cake rise beautifully.
* ½ teaspoon salt: Enhances the sweetness and brings out the orange flavor.

For the Glaze:
* 2 cups powdered sugar: Sift it for a smoother glaze.
* ¼ cup fresh orange juice: Again, fresh is best!
* 1 tablespoon orange zest: For an extra zing of orange flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it’s a lifesaver! Make sure to get into all the corners. This step is crucial to prevent the cake from sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. How do I distribute baking powder evenly?

Step 3: Mix Wet Ingredients

In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange juice, orange zest, and milk. The mixture should be smooth and creamy. If the butter isn’t soft enough, you might end up with lumps, so make sure it’s properly softened!

Step 4: Combine

Add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix a cake? I always stop mixing when I no longer see streaks of flour.

Step 5: Bake

How do you spread the batter in a pan? Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so start checking for doneness around 30 minutes. If the top is browning too quickly, you can loosely tent it with foil.

Step 6: Cool & Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, orange juice, and orange zest until smooth. Once the cake is completely cool, drizzle the glaze over the top. I like to let the glaze set for about 15-20 minutes before slicing.

Step 7: Slice & Serve

Slice the cake into squares and serve. I love to serve it with a dollop of whipped cream or a scoop of vanilla Ice Cream. It’s also delicious on its own with a cup of coffee or tea.

What should I serve it with?

This orange cake is fantastic on its own, but it also pairs beautifully with a variety of other treats and drinks. For breakfast, I love serving it with a cup of strong black coffee or a latte. The citrusy flavor of the cake complements the richness of the coffee perfectly. For brunch, it’s lovely with a glass of sparkling wine or a mimosa. I sometimes add a few fresh berries and a sprig of mint for an elegant presentation. As a dessert, a scoop of vanilla Ice Cream or a dollop of whipped cream is always a hit. I’ve also served it with a side of fresh orange slices for an extra burst of citrus. If you are looking for a cozy snack, this cake is perfect with a warm cup of tea, especially Earl Grey or chamomile. My family loves it with a glass of cold milk, too. The possibilities are endless!

How do I make a perfect orange cake?

Okay, listen up! These are some tips and tricks I’ve learned over the years to make sure your orange cake is absolutely perfect. First, make sure your butter is properly softened. I cannot stress this enough! It makes a huge difference in the texture of the cake. If you forget to take it out of the fridge ahead of time, you can microwave it in 10-second intervals, but be careful not to melt it. Next, don’t overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined. When zesting the orange, be sure to only zest the outer layer of the peel, avoiding the white pith underneath, which can be bitter. I usually like to make a decorative design with the orange slices. Also, consider using a toothpick or cake tester to make sure its cooked through. If the cake is browning too quickly in the oven, you can loosely cover it with aluminum foil. For the glaze, if you want a thicker consistency, add more powdered sugar. If you want it thinner, add more orange juice. And here’s a fun twist: try adding a teaspoon of orange extract to the batter for an even more intense orange flavor. I’ve done this, and it’s a game-changer!

What are the Storing and Reheating Tips?

To keep your orange cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can refrigerate it for up to a week. Just make sure it’s well-covered to prevent it from drying out. For even longer storage, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. To thaw, transfer it to the refrigerator overnight or let it sit at room temperature for a few hours. If you’re glazing it, I recommend waiting to glaze until just before serving, especially if you’re storing it for more than a day. This will prevent the glaze from becoming sticky. When reheating, you can microwave individual slices for a few seconds, but be careful not to overheat them. They can also be warmed in a low oven (around 200°F) for a few minutes. This cake is fantastic at room temperature, so no reheating is usually necessary!

Frequently Asked Questions

Final Thoughts

This orange cake recipe is more than just a cake; it’s a slice of sunshine that’s sure to brighten up any day. It’s incredibly easy to make, bursting with flavor, and always a crowd-pleaser. Whether you’re baking for a special occasion or just want a sweet treat to enjoy with a cup of coffee, this recipe is a winner. It’s the type of treat that has earned a permanent spot in my recipe book! If you love this orange cake, you might also enjoy my lemon poppy seed muffins or maybe even a classic vanilla cake. Happy baking, and I can’t wait to hear how yours turns out! Leave a comment below to share your own variations or tips. And don’t forget to rate this recipe if you loved it!