Best Orange Cake Recipe
This orange cake recipe is a masterpiece that brings together vibrant citrus flavors and a moist, tender crumb to create a dessert that feels like sunshine on a plate. With its refreshing orange notes and delicate texture, this cake is both comforting and celebratory. It’s versatile enough for everyday enjoyment yet elegant enough for special occasions. Whether you’re a novice baker or a seasoned professional, this recipe offers something magical to savor.
Ingredients Breakdown
Fresh, high-quality ingredients are the foundation of this Orange Cake, ensuring that every bite is bursting with flavor and perfectly textured.
The freshly squeezed orange juice and zest are at the heart of the recipe. These provide a natural, zesty flavor that elevates the cake’s profile. Fresh juice ensures a bright, tangy taste, while the zest adds an aromatic depth. Neutral baking oil, such as canola or light olive oil, is used instead of butter, which keeps the cake incredibly moist without overpowering the citrus notes.
The orange syrup is an essential finishing touch. This simple blend of orange juice and granulated sugar is brushed onto the warm cake, infusing it with additional moisture and a burst of citrus flavor. It ensures the cake remains tender while enhancing its vibrancy.
The orange glaze, made with powdered sugar and orange juice, is the crowning glory of this orange cake. Its tangy sweetness balances the richness of the cake and provides a visually appealing, glossy finish. Optional orange zest sprinkled on top adds a touch of elegance.
Step-by-Step Instructions
Each step in this orange cake recipe is carefully designed to bring out the best flavors and textures.
Preparing the bundt pan is critical for success. A well-greased pan ensures the cake releases smoothly, preserving its intricate shape. Pay special attention to every nook and cranny to avoid sticking.
Mixing the dry ingredients ensures even distribution of the leavening agent and salt, which is vital for a consistent rise and flavor. Whisking flour, baking powder, and salt together before incorporating them into the batter prevents clumping and ensures an even texture.
Infusing flavor with orange zest by rubbing it into the sugar is a clever technique. This step releases essential oils from the zest, maximizing the citrus aroma and ensuring it permeates the cake.
Whipping the eggs and sugar to a thick, pale consistency is a critical step for achieving a light and airy texture. The aeration during this stage helps the cake rise beautifully while creating a delicate crumb.
Incorporating the wet ingredients, including oil and vanilla extract, adds richness and moisture. Adding these slowly and blending thoroughly ensures a smooth batter.
Alternating dry ingredients and orange juice during mixing ensures the batter remains evenly hydrated and well-mixed. Starting and ending with the dry ingredients helps maintain the batter’s structure.
Baking and cooling the cake requires precision. Test the cake with a toothpick for doneness, ensuring it’s baked through without overcooking. Allowing the cake to cool for 10 minutes in the pan before releasing it prevents breakage.
Applying the orange syrup while the cake is warm ensures the liquid seeps into every crevice, enhancing the flavor and moistness. Use a pastry brush to evenly distribute the syrup across the surface.
Glazing the cake is the final flourish. The consistency of the glaze should be thick enough to cling but thin enough to drizzle. Allowing it to cascade naturally creates an elegant presentation.
Recipe Tips & Frequently Asked Questions
- Choosing the Right Oranges
- Opt for navel or Valencia oranges for their sweetness and juiciness. Blood oranges can be used for a slightly tart flavor and striking color.
- Achieving the Perfect Texture
- Avoid overmixing the batter, which can make the cake dense. Mix just until the ingredients are combined.
- Bundt Pan Care
- Use a pastry brush to apply grease into every detail of the bundt pan, ensuring easy release.
- Customizing the Glaze
- For a more intense flavor, add a splash of orange liqueur or lemon juice to the glaze.
- Can I use bottled orange juice?
- While fresh juice is preferred for its vibrant flavor, bottled juice can be used in a pinch. Opt for a high-quality, 100% orange juice with no added sugars.
- What if I don’t have a bundt pan?
- A loaf or round cake pan can work as substitutes. Adjust the baking time accordingly and monitor closely.
- How can I make the cake less sweet?
- Reduce the sugar in the cake and glaze slightly. Adding a touch of zest to the glaze balances sweetness with tartness.
- Can I substitute ingredients?
- Swap the oil for melted butter for a richer flavor or use whole wheat flour for a denser, nuttier cake.
What to Serve With This Orange Cake Recipe
Pair this orange cake with a hot cup of Earl Grey tea or freshly brewed coffee for a comforting afternoon treat. For a refreshing accompaniment, serve with orange-infused iced tea or sparkling citrus water. A dollop of whipped cream or a scoop of vanilla ice cream elevates the dessert into something indulgent. For special occasions, garnish with candied orange slices or edible flowers for a festive touch.
Storage and Make-Ahead Tips
Store the cake in an airtight container at room temperature for up to three days to maintain its moist texture. For longer storage, refrigerate the cake, but allow it to come to room temperature before serving for optimal flavor. Freeze individual slices wrapped in plastic wrap and foil for up to three months. To make ahead, prepare the cake and syrup in advance but glaze just before serving to preserve its glossy finish.
Closing and Serving Suggestions
This Orange Cake is a testament to how simple, high-quality ingredients can create an extraordinary dessert. Its vibrant flavor and moist crumb make it an ideal centerpiece for any occasion, from casual gatherings to elegant dinners. Share the joy of this citrus masterpiece with your loved ones and savor every bite!
Orange Cake
Ingredients
Orange Cake
- 1 cup 240 ml freshly squeezed orange juice
- 1½ cups 300 g granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2½ cups 300 g all-purpose flour
- 3 tablespoons orange zest from about 3–4 oranges
- 1 cup 240 ml neutral-flavored baking oil (such as canola, vegetable, avocado, or light olive oil)
- 1 teaspoon vanilla extract
Orange Syrup
- 3 tablespoons 45 ml freshly squeezed orange juice
- ¼ cup 50 g granulated sugar (preferably caster or superfine)
Orange Glaze
- 1 cup 120 g powdered sugar
- 2 –3 tablespoons 30–45 ml freshly squeezed orange juice
- Orange zest optional
Instructions
- Preheat your oven to 350°F (177°C). Prepare a 10-inch bundt pan (12-cup capacity) by thoroughly greasing it to prevent sticking this cake is exceptionally moist, so this step is crucial.
- In a medium-sized bowl, combine the flour, baking powder, and salt, whisking them together to ensure an even distribution of ingredients.
- In a separate large mixing bowl, combine the granulated sugar with the orange zest. Rub the zest into the sugar using your fingers or a whisk until the mixture resembles damp sand, releasing the zest’s fragrant oils.
- On low speed, mix in the eggs one at a time until fully incorporated. Once all the eggs are added, increase the speed to medium-high and whip the mixture for 4–5 minutes until it becomes pale, thick, and airy.
- Reduce the mixer speed to medium, and gradually pour in the baking oil and vanilla extract, blending until smooth. Scrape down the sides of the bowl to ensure an even mixture.
- Lower the speed to stir and alternately add the dry ingredients and freshly squeezed orange juice. Start and finish with the dry ingredients (dry, orange juice, dry, orange juice, dry). Once incorporated, scrape the sides and bottom of the bowl one last time to ensure a uniform batter.
- Pour the batter into the prepared bundt pan, smoothing the surface with a spatula. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Avoid overbaking for the best texture.
- Allow the cake to cool in the pan for 10 minutes. Invert the pan onto a serving plate or cooling rack, tapping gently to loosen the cake. Carefully lift the pan away to reveal the cake.
- While the cake is still warm, prepare the orange syrup by mixing the freshly squeezed orange juice and granulated sugar until dissolved. Using a pastry brush or spoon, generously coat the cake with the syrup, ensuring every inch absorbs the liquid. Allow the cake to cool completely.
- For the orange glaze, whisk the powdered sugar with freshly squeezed orange juice until smooth and pourable. Drizzle the glaze over the cooled cake, letting it cascade naturally. Garnish with additional orange zest if desired. Slice and serve.