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.
Storage & Freezing Instructions
Storage: Once the cake is completely cooled and glazed or iced, store it in an airtight container or wrap it tightly with plastic to keep it fresh.
The cake can be stored at room temperature for up to 3 days. Keep it cool and dry, away from direct sunlight or heat sources.
Freezing: If you want to freeze the cake for later consumption, it’s best to freeze it before glazing or icing to maintain the texture and freshness.
Wrap the cooled, unglazed cake securely with plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn and odors from seeping in.
Label the wrapped cake with the freezing date for easy reference. The cake can be frozen for 2-3 months without compromising quality.
Thawing: To thaw the frozen cake, remove it from the freezer and let it defrost in the refrigerator overnight.
Once thawed, you can glaze or ice the cake if desired. If using a crunchy sugar glaze, you can apply it to the slightly warm, thawed cake.
Important Note: The freezing and thawing process may affect the texture of the glaze or icing. If you’re concerned about the appearance, you can opt for glazing or icing the cake after thawing. However, glazed and iced cakes should still taste delicious after freezing.
Tips For Best Results
- This recipe uses oil and butter, but you can use them interchangeably on your preference.
- It’s important to beat your eggs well for a light and fluffy result. You’re looking for them to reach the ribbon stage.
- 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.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
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 a Crunchy Sugar Glaze
- ⅓ cup fresh orange juice 1-2 orange
- 2 teaspoons orange zest
- 1 cup granulated sugar
For an Icing Glaze
- ⅓ cup fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon melted butter
- 2 cups powdered sugar
Instructions
- Begin by preheating the oven to 350°F/180°C and greasing the pan.
- In a separate medium-sized bowl, combine the flour, baking soda, and salt, then set it aside.
- Next, using a mixer fitted with the whisk attachment, beat together the eggs and sugar on high speed until the mixture becomes pale and fluffy, which should take about 5 minutes.
- With the mixer running on low speed, slowly add the oil and then the butter, being sure to combine thoroughly. Add the orange juice and zest and continue mixing slowly until everything is combined. Finally, add the flour mixture and mix until just combined, taking care 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 to 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).
- Allow to cool for 30 minutes in the pan before turning out onto a cooling rack.
For The Crunchy Glaze (Applied to Warm Cake)
- In a small bowl, mix together the orange juice, zest, and sugar and mix well until combined.
- Place a sheet of baking paper under the cooling rack to catch any glaze that drips off the cake. While the cake is still warm, remove it from the 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 and move the cooling rack over to the clean paper.
- Use the original sheet of paper to pour any excess glaze that drips off the cake back onto the cake. Repeat this step as needed to make sure the cake is thoroughly glazed.
- Set the glazed cake aside to set the glaze and finish cooling. As the glaze sets, the juice will sink into the cake, and the sugar will form a lovely, crisp topping.
For A Soft Icing Glaze
- Allow the cake to cool completely.
- Combine the orange juice, zest, butter and sugar in a small bowl and stir until well mixed and smooth. In case the icing is not easily pourable, you may heat it in the microwave for about 30 seconds. If the consistency is still too thin, gradually add more sugar until it reaches the desired thickness.
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 my Lemon Drizzle Cake, 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.
Samantha L. says
I wanted to love this recipe, but for some reason my cake turned out very dense. I even forgot to add the 1/2 cup melted butter, I only did 1/2 cup oil and it came out of the oven heavy, dense, and wet. I sifted my flour, beat my eggs in the stand mixer for 5 minutes until pale and fluffy, added the baking soda….I cannot figure out why this turned out to be such a disaster.
Top it off, my cake stuck to my pan, even after greasing AND flouring and waiting the recommended amount of time. I’m frustrated. 🙁
Erren Hart says
Hi Samantha, I’m so sorry your cake did not turn out as expected. I wish I could help you troubleshoot, but you did make the cake without the butter so it’s difficult to say what went wrong.
Monica McAloon says
Great recipe!!!! Instead of sugar for the glaze, I used maple syrup. It complimented the cake really well! Thank you for sharing!!!!
Erren Hart says
So glad you enjoyed it! Thanks for sharing your experience!
Skye says
My mom and I made this for my dad’s birthday. Epic success!
Erren Hart says
I’m so happy to hear it, Skye! Thanks for letting me know!
Ariane says
This is the ULTIMATE orange cake. A couple of things I did differently: I greased and floured my bundt pan and I let the cake cool for almost an hour before turning it out onto my cooling rack. EXCELLENT recipe!
Erren Hart says
This makes me so happy! Thank you for taking the time to leave feedback!
Joanne says
Nice cake. It has a lovely moist texture and is lightly sweetened. I didn’t have any trouble getting the cake out of my Bundt pan. I am not sure I like the crunchy sugar coating. If I make it again I’ll use a traditional glaze or icing.
Erren Hart says
Thank you, Joanne, I’m glad you liked the cake, and thanks for leaving feedback.
Grace says
Hi thankyou dear for the awesome recipe .though I didn’t make the glaze still was tasty it has lovely texture . Just added lil sugar for the orange juice wen baked the second time n tat was awesome too
Erren's Kitchen says
Thank you so much Grace, I’m glad you enjoyed the cake 🙂
Christina Meacham says
Tastes great but like the others, mine stuck to the pan and I have a high quality Bundt pan. I also made sure I used butter and flour before pouring the batter in. I thought about using parchment paper to avoid sticking, but was afraid it would ruin the design
Erren Hart says
Hi Christina, I’m glad you enjoyed the flavor, but I’m sorry to hear it stuck to the pan. Yes, parchment paper would definitely ruin the design. Can I ask if you waited the full 15 minutes before turning the cake out? Also, just out of interest, can you tell me where you are in the world? The ingredients are very different from country to country. I lived in the UK for 15 years and when I came back, I had to make adjustments to so many baked recipes because they didn’t work as well here. Now I have a recipe tester in the UK and one in the US. It’s just good to know where people have that issues.
Christina Meacham says
I live in the US and yes I placed a timer for 15 minutes after removing the Bundt cake. I did use a stone Bundt pan but it’s a pampered chef one and never had an issue before. I still pieced it together and the glaze I made held it together lol’
Erren Hart says
Thank you for the information, Christina! I have made the cake again and haven’t had a problem, but have updated the recipe to allow to cool in the pan for 30 minutes rather than 15. I’m glad you enjoyed it all the same!
Teresa Moore says
Do you cook the glaze?
Erren's Kitchen says
Hi Teresa, no you simply mix the sugar and orange juice and zest. I hope this helps 🙂
Jessica P. says
Ah! That’s a great question! I definitely would have cooked it, turning it into more of a simple syrup rather than a “crunchy glaze”
Kristi says
This cake turned out great! My daughter wanted an orange cake for her birthday & this turned out perfect! Thanks for the tips on using parchment paper when glazing.
Erren's Kitchen says
I love to hear this Kristi, I’m glad your daughter enjoyed her birthday cake 🙂
SueM says
I’m curious as to why there’s no baking powder I’m this recipe. It was really tasty but I felt it could be higher and cakier.
Erren Hart says
Hi Sue, for this recipe I used baking soda as a rising agent because the it works with the acid in the orange juice.