If you’re craving something vibrant, moist, and bursting with citrus flavor, this Orange Cake is just the ticket. Each bite is sunshine on a fork: tender crumb, sweet-tart glaze, and that unmistakable orange perfume. Whether you’re baking for brunch, a dinner party, or simply to treat yourself, this cake promises pure joy with minimal fuss. It’s one of those recipes that seems almost magical with how easily everything comes together, and the result never fails to wow a crowd. Let’s dive right in and make your new favorite Orange Cake!
Ingredients You’ll Need
This Orange Cake recipe is wonderfully straightforward—each ingredient is chosen for the way it builds flavor, moisture, or texture. Don’t skip or swap; the magic is in this simple ensemble.
- Unsalted Butter: Softened butter is the secret to a cake that’s tender and rich, providing a delicate crumb.
- Granulated Sugar: The right amount of sweetness to balance the citrus notes and help create that fluffy texture during creaming.
- Large Eggs: These bind everything together, adding structure and richness to your cake.
- Orange Zest: Freshly grated zest infuses the cake with bold, aromatic orange flavor that no extract can match.
- Fresh Orange Juice: For a double hit of orange, this adds tanginess and moisture, keeping the crumb lush and light.
- Sour Cream: A little tang and a lot of moisture—this is what gives the cake an irresistible soft, velvety texture.
- All-Purpose Flour: Provides the structure—measure carefully for a perfect rise.
- Baking Powder: Gives our Orange Cake its lovely lift and airy bite.
- Salt: Just a pinch makes all the flavors pop, especially that wonderful citrus.
- Powdered Sugar: For the glaze—a silky, glossy finish that sinks into every crevice.
- Fresh Orange Juice (for glaze): A little extra juice in the glaze really makes the citrus flavor sing.
How to Make Orange Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), and take a moment to thoroughly grease a 9-inch round cake pan. This step ensures an easy release and that beautiful golden edge we all love.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This aerates the batter, creating that melt-in-your-mouth texture you want in an Orange Cake.
Step 3: Add Eggs, Orange Zest, Juice, and Sour Cream
Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the orange zest for maximum fragrance, then pour in the fresh orange juice and dollop in the sour cream. Your kitchen will start to smell incredible at this point!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening and salt evenly, for a perfect bake every time.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix—stop as soon as you no longer see streaks of flour, and you’ll have the tenderest Orange Cake ever.
Step 6: Bake to Perfection
Pour the batter into your prepared cake pan, smoothing out the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be lightly golden and spring back when pressed gently.
Step 7: Cool and Glaze
Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. Whisk together the powdered sugar and fresh orange juice until you have a smooth, pourable glaze, then drizzle it over the cooled cake for a gorgeous, shiny finish.
How to Serve Orange Cake
Garnishes
The finishing touch can turn your Orange Cake from simple to stunning. Sprinkle extra orange zest or thin orange slices on top for that bright, fresh look. A scattering of edible flowers or even delicate candied orange peel makes for a dreamy presentation.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a special brunch, serve slices alongside a fresh fruit salad—berries, melon, or even a citrus salad resonate with the cake’s sunny notes.
Creative Ways to Present
You can transform this Orange Cake into elegant mini cakes by baking in ramekins, or make a layered masterpiece by doubling the recipe and stacking with orange curd between layers. Cut into generous squares for potlucks, or serve as dainty wedges at teatime for a classic, timeless treat.
Make Ahead and Storage
Storing Leftovers
This cake keeps well at room temperature for up to two days, provided you cover it tightly with plastic wrap or store it in an airtight container. After that, move it to the fridge and enjoy for another two days—a quick 10-second zap in the microwave brings back some of that just-baked warmth.
Freezing
Orange Cake freezes like a dream. For best results, wrap individual slices in plastic wrap and store in a freezer-safe bag. The glaze might lose a bit of its sheen after thawing, but the taste will stay just as bright. Defrost in the fridge or at room temperature for a fresh-tasting treat anytime.
Reheating
A quick 10- to 15-second warm-up in the microwave perks up refrigerated or thawed slices. Just enough to revive the moist crumb and release that gorgeous orange aroma—it’ll taste deliciously fresh.
FAQs
Can I use bottled orange juice instead of fresh?
Fresh orange juice really makes the difference in both taste and aroma, but if you’re in a pinch, bottled juice will work—just make sure it’s 100% juice with no added sugars or flavorings for the purest finish.
Is it possible to make this Orange Cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. Just know the texture may change slightly, but the cake will still be moist, tender, and full of orange flavor.
Can I double the recipe for a layered cake?
Yes! Double all the ingredients and divide the batter between two 9-inch pans. Reduce baking time slightly and keep an eye on the color and doneness—layer with extra glaze, whipped cream, or orange curd for a showstopper.
What’s the best way to zest an orange?
Use a microplane or fine grater, being careful to remove only the orange part of the peel. The white pith underneath is bitter, so just a gentle pressure will capture all that fragrant zest with none of the bitterness.
Can I make this Orange Cake ahead for a party?
You sure can! Bake the cake a day in advance and keep it wrapped tightly. Add the glaze the day you serve for the freshest look and taste. It holds up beautifully and even deepens in flavor overnight.
Final Thoughts
If you’re in the mood for a dessert that shines with citrus and comfort, you truly can’t go wrong with this Orange Cake. There’s something so special about a homemade cake perfumed with real oranges—give this recipe a try, and don’t be surprised when it disappears in record time!