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 instead of butter makes a super moist cake 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.
To keep things super simple, just use the zest from the same oranges used for juicing. No need to worry about exact measurements.
Step By Step Instructions
In a medium bowl combine the flour 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 orange juice and zest and keep mixing slowly until combined.
Add flour mixture mix until just combined (being careful not to overmix).
For More Vibrant Color
Add some orange food coloring to the batter to achieve a bright orange color. This step is totally optional.
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.
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.
- To keep things super simple, just use the zest from the same oranges used for juicing. No need to worry about exact measurements.
- For the zest, it’s much easier to zest the oranges before juicing.
- 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!
Did you make this?
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Let’s Make
Ultimate Orange Cake
Ingredients
For the cake:
- 2½ cups all-purpose flour sifted
- ¾ teaspoons baking soda
- 4 large eggs
- 1½ cups granulated sugar
- 1 cup canola oil
- 1¼ cups freshly squeezed orange juice 3-4 large oranges
- 3 tablespoons orange zest
- ¼ cup poppy seeds
For The Glaze:
- ⅓ cup fresh orange juice 1-2 orange
- 1 tablespoon 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. 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. 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.
- To keep things super simple, just use the zest from the same oranges used for juicing. No need to worry about exact measurements.
- For the zest, it’s much easier to zest the oranges before juicing.
- 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!
Nutrition Information:
Tara says
I made this recipe as a bundt cake. I had a bunch of oranges my kids weren’t eating. It was outrageous! Thank you!
Erren's Kitchen says
Thank you Tara, I’m glad you liked it