Made with fresh orange juice, zest, and a crunchy orange glaze topping, this Ultimate Orange Cake recipe packs a citrus punch in every bite.
Love citrus cakes? Check out my Lemon Drizzle Cake while you’re here!
You Choose The Cake Size
This versatile recipe can be made as a Bundt cake, two loaf cakes, or using a muffin pan for individual cakes. The recipe has baking times for all three options.
This tender and moist orange cake is bursting with fresh orange flavor. With a delicious crunchy glaze topping for texture, this easy to make cake is sure to make it into regular rotation!
Why This Recipe Works
- Using fresh orange juice as well as zest in both the cake and glaze packs this cake with amazing orange flavor.
- The crunchy glaze adds a different texture that takes this cake to a whole new level.
- Using oil as well as butter makes a super moist cake with a buttery flavor that can’t be beat.
Fresh Orange Juice Is Best
For me, this recipe used a whole bag of small oranges, but it was totally worth it for that beautiful orange flavor.
I highly recommend using fresh oranges for this cake. Using fresh juice is key to getting that bright citrus flavor.
Step By Step Instructions
In a medium bowl combine the flour, salt,and baking soda. Set aside.
In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
Add the oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined.
Add flour mixture mix until just combined (being careful not to overmix).
Add batter to a prepared greased pan and bake until a cake tester comes out clean.
While the cake bakes, make the glaze by mixing orange juice, orange zest, and sugar.
When the cake is done and is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the glaze.
The juice will sink into the cake and the sugar will form a lovely, crisp topping.
Even Better The Next Day
With this recipe, the orange flavor becomes stronger with time, giving you a citrus burst in every bite. For the ideal texture, leave the cake to rest in an airtight container for 8 hours at room temperature before serving.
Tips For Best Results
- As this recipe uses oil instead of butter for extra moisture, it’s important to beat your eggs well for a light and fluffy result.
- I highly recommend using fresh oranges for this cake. Using fresh juice is key to getting that bright citrus flavor.
- For the zest, it’s much easier to zest the oranges before juicing.
- Be sure to only zest the orange portion of the peal as the white will be bitter.
- If the top of the cake browns quickly while baking, cover loosely with aluminum foil.
- Once glazed, let the cake cool completely before serving. It’s even better the next day!
- For More Vibrant Color, add some orange food coloring to the batter to achieve a bright orange color. This step is totally optional.
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Let’s Make Ultimate Orange Cake
Ingredients
For the cake:
- 2½ cups all-purpose flour sifted
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 4 large eggs
- 1½ cups granulated sugar
- ½ cup canola oil
- ½ cup butter melted
- 1¼ cups freshly squeezed orange juice 3-4 large oranges
- 1 tablespoon orange zest
For The Glaze:
- ⅓ cup fresh orange juice 1-2 orange
- 2 teaspoons orange zest
- 1 cup sugar
Instructions
- Preheat oven to 350°F/180°C. Grease your pans and set aside.
- In a medium bowl combine the flour and baking soda and salt. Set aside.
- In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
- With the mixer running on low speed add oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix). NOTE: depending on the brand of flour you use, the batter may be quite wet.
- Add batter to the prepared pan. Bake for 20-25 minutes for the muffin pan, 50-60 minutes for a 12 cup/10-inch bundt pan or 40-50 minutes for 2 loaf pans or until a cake tester inserted into the center comes out clean.
- While the cake bakes, mix together the orange juice, zest, and sugar to make the glaze.
- Allow to cool 5-10 minutes before adding the glaze.
- When the cake is done and is still warm remove from pan, transfer to a wire rack with baking paper the same length under it. Prick the warm cake all over with a skewer and then pour over the glaze.
- Place a second sheet of baking paper next to the cooling rack. Transfer the cooling rack with the cake to the clean paper and pour the glaze that dripped off the cake onto the baking paper over the cake. You may have to repeat this step a few times. Once glazed the juice will sink into the cake and the sugar will form a lovely, crisp topping.
Tips + Notes
- With this recipe, the orange flavor becomes stronger with time, giving you a citrus burst in every bite. For the ideal texture, leave the cake to rest in an airtight container for 8 hours at room temperature before serving.
- As this recipe uses oil instead of butter for extra moisture, it’s important to beat your eggs well for a light and fluffy result.
- I highly recommend using fresh oranges for this cake. Like with my Lemon Drizzle Cake, using fresh juice is key to getting that bright citrus flavor.
- For the zest, it’s much easier to zest the oranges before juicing. Be sure to only zest the orange portion of the peal as the white will be bitter.
- If the top of the cake browns quickly while baking, cover loosely with aluminum foil.
- Once glazed, let the cake cool completely before serving. It’s even better the next day!
Fawn says
I have made this cake twice in the last week. It is so good! Plus it’s super simple to make!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Laurel says
The cake was dynamite! I made 2-8″ layers and halved them for 4 layers. Between each of the layers, I spread a very thin layer of dark chocolate ganache and a very thin layer of orange curd. I frosted the outside of the cake with a swiss buttercream. I warmed the rest of the ganache (just enough to thin it) and topped the cake with it so it dripped down the sides a little. It was very moist and great flavor!
Erren's Kitchen says
Hi Laurel, that sounds absolutely amazing! My mouth is watering just thinking about it 🙂
RAR says
Erren, Should the butter be unsalted?
Thanks!
Erren's Kitchen says
Hi you can use salted or unsalted, it’s your preference 🙂
Laurel Francesconi says
Any reason why I can’t use the recipe for a layer cake?
Erren's Kitchen says
Hi Laurel, not at all, I think it would make an amazing layer cake 🙂
Laurel Francesconi says
Would you omit the glaze? I’m planning to use an orange curd between the layers.
Erren's Kitchen says
Hi, yes I would it might make it overpowering. I think it will be a wonderful layer cake! Good luck 🙂
Judy Thiele says
I just made this cake and love it. The intense orange flavor, light texture and not so sweet are perfect combinations. I bake all the time, and this will definitely be on my rotation. Thank you.
Erren's Kitchen says
Thank you so much Judy 🙂
Julie Richardson says
I made this today and it was a big hit. I liked it because it’s not overly sweet and it was very moist.
Erren's Kitchen says
Thank you Julie, I’m glad you liked the recipe 🙂
Kristine Logan says
I am not sure about how I am supposed to add the butter slowly. Melted? cut up into small pieces? Sadly, In my confusion I threw the whole stick in at once, which is clearly NOT the right way. The cake is baking now, but sure smells good. Helped me use up a bunch of tangerines.
Erren Hart says
Hi, sorry it wasn’t clear. It’s melted, but cooled so it’s not hot. Just warm
Peggy says
Delicious ,easy recipe! I didn’t have enough oranges for fresh orange juice so I used orange juice, (not from concentrate) in the carton that I had in the frig. I also, used 3 eggs plus 3tbls/egg white for the 4th egg to make it a little lighter in cholestrol. I also added a handful of walnuts,which mostly sank to the bottom,which is the top when you you flip it over. That turned out great! Maybe i’ll use pecans next time. Even with the changes, it turned out very moist, orangey and tasty. Most recipes for Orange Cake contain only oil, but yours has oil AND butter,which made it more flavorful. Thanks!
Erren's Kitchen says
Thank you Peggy, that sounds amazing, I’m so glad you liked it 🙂