Why You’ll Love This Recipe
Moist Orange Cake is a bright, tender dessert bursting with fresh citrus flavor and a soft, fluffy crumb. Made with orange juice and zest, this cake is rich in natural flavor and stays moist for days. It’s perfect for brunch, afternoon tea, or as a refreshing end to any meal. Simple to prepare yet packed with sunshine in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose floursugarunsalted butter (softened)eggsyogurt or sour creamfresh orange juiceorange zestorange extract (optional)baking powdersaltmilk (optional for extra moisture)powdered sugar (optional for glaze)
directions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or loaf pan.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in orange zest, orange juice, and orange extract if using.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet mixture alternately with yogurt (or sour cream), mixing just until combined. Add a splash of milk if the batter seems too thick.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Mix powdered sugar with a little orange juice to make a glaze. Drizzle over the cooled cake.
Servings and timing
This recipe yields 8-10 slices.
Preparation time: 15 minutes
Baking time: 40-45 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes
Variations
Add chopped nuts or chocolate chips to the batter.
Use a bundt pan for a more elegant presentation.
Top with candied orange slices for decoration.
Add a bit of cinnamon or cardamom for a spiced version.
Substitute lemon for orange for a citrusy twist.
storage/reheating
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Microwave slices for 10-15 seconds to refresh.
Freeze whole or sliced cake for up to 2 months; thaw at room temperature.
FAQs
Can I use bottled orange juice?
Fresh is best for flavor, but bottled juice works in a pinch.
Is this cake very sweet?
It has a balanced sweetness, perfect for pairing with tea or coffee.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
Do I have to use yogurt?
Yogurt or sour cream adds moisture, but buttermilk is a good substitute.
Can I double the recipe?
Yes, double and use a larger pan or make two cakes.
Is orange extract necessary?
No, but it enhances the citrus flavor if you like a stronger orange note.
Can I use a mixer?
Yes, an electric mixer helps achieve a fluffy texture.
What kind of glaze is best?
A simple orange juice and powdered sugar glaze is light and flavorful.
Can I add fruit pieces?
Yes, small pieces of orange or cranberries can be folded in.
What pairs well with orange cake?
Whipped cream, vanilla ice cream, or a cup of tea are great accompaniments.
Conclusion
Moist Orange Cake is a delightful and easy-to-make treat that’s full of fresh citrus flavor and satisfying texture. Whether you serve it glazed or plain, it brings a cheerful burst of sunshine to any table. Try it once and it might just become your go-to cake for every season.
Print
Moist Orange Cake
- Prep Time: 20 min
- Cook Time: 30–35 min
- Total Time: 1 hr 10 min (incl. cooling)
- Yield: 12–16 slices (two 8‑inch layers)
- Category: Layer Cake
- Method: Oven, Cream & Fold
- Cuisine: American
- Diet: Vegetarian
Description
A tender, citrus‑infused layer cake made with fresh orange juice and zest, topped with a light orange cream‑cheese frosting—it stays moist and bursting with bright orange flavor.
Ingredients
- 300 g all‑purpose flour
- 2 tbsp cornstarch
- 1 tbsp baking powder
- ½ tsp salt
- 200 g unsalted butter (room temp)
- 60 ml vegetable oil
- 300 g granulated sugar
- Zest of 2 large oranges
- 3 large eggs
- 120 ml milk
- 112 ml fresh orange juice
- 2 tsp vanilla extract
- Frosting: 225 g unsalted butter, 570 g powdered sugar, 335 g cream cheese (cold), 1½ tsp vanilla, 2 tsp orange zest, 1½ tbsp orange juice
Instructions
- Preheat oven to 180 °C (350 °F). Grease or line two 8‑inch cake pans.
- Sift flour, cornstarch, baking powder and salt together.
- Cream butter, oil, sugar and orange zest until light and fluffy (2 min).
- Add eggs one at a time, then mix in milk, orange juice and vanilla.
- Fold in dry ingredients until just combined.
- Divide batter between pans, tap out bubbles, bake 30–35 min until a toothpick comes out clean.
- Cool in pans 15–20 min, then transfer to wire racks to cool completely.
- Frosting: Cream butter, add powdered sugar in 3 batches. Mix in cream cheese, vanilla, zest and juice until smooth—don’t overmix.
- Frost cooled cakes as desired.
Notes
- You can substitute cake flour for AP flour + cornstarch.
- Avoid zesting white pith to prevent bitterness.
- If using convection oven, reduce temperature to 160 °C (320 °F).
- For firmer frosting, chill then re-whip cold cream cheese before assembly.
- Do not overmix frosting to avoid separation.