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
- 2 tablespoons orange zest plus more to taste*
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 pan 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 50-60 minutes for a 12 cup/10-inch bundt pan until a cake tester inserted into the center comes out clean (see recipe notes for more pans and cooking times).
- While the cake bakes, mix together the orange juice, zest, and sugar to make the glaze.
- Allow to cool 30 minutes in the pan before turning out onto a cooling rack and adding the glaze.
- While the cake is still warm, remove from pan, prick the 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
- To avoid sticking to the pan, allow the cake to cool in the pan for 30 minutes.
- 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!
Nutrition Information:
This recipe was updated in 2021 to add a video.
Miranda cake says
AMAZING
Naomi says
This is my new favorite cake recipe! Absolutely delicious and lovely and bright. I’m making the cake for the fourth time in three weeks – it’s been a hit everywhere I’ve taken it and so many people have asked for the recipe. It presents really well as a Bundt cake, and is flavorful and moist. Thank you for brightening our days with this delightful recipe.
Erren Hart says
What great feedback, Naomi! I am so happy to hear you love it so much! Thanks for letting me know and sharing your experience!🥰
Laurie preville says
Can u use 9×13
Erren Hart says
yes, that will work fine
Yomarie Gonzalez says
What an amazing cake! My fiance loves going to a restaurant back home because they have the best orange cake… but after baking this one he said this one is the BEST! We are so happy with it, I will have to make it again for my neighbors because they are tired of listening.
Erren Hart says
I love to hear that! Thanks for stopping by and sharing!!
Sierra Small says
This recipe is amazing dairy free! I used dairy free butter and followed the recipe to the tea. So tasty! I’ve made this 4 times. It also halves very well. Since it’s only 2 of us in my house I do half the recipe and do it in a loaf pan
Erren Hart says
I’m so glad you’ve enjoyed it so much, Sierra! Thanks so much for sharing! 🙂
Ms. Banks says
I Baker this cake today and it was done in 45 minutes because I used a heavy vintage bundt pan. I didn’t have enough orange juice so I had to add orange extract. My cake tasted good even though I taste the baking soda. I’m hoping the orange glaze and the cake resting 24 hours will camouflage the baking soda taste. Thanks for sharing your recipe.
Erren Hart says
Thank you for taking the time to share your experience and for leaving a 5-star rating!! 🙂