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Orange Cake Recipe

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This bright and beautiful Orange Cake is incredibly moist, fluffy, and packed with fresh citrus flavor. Made with fresh orange juice and zest, it’s the perfect dessert for any occasion – from casual family dinners to elegant celebrations. The optional orange glaze adds an extra layer of citrusy sweetness that takes this cake over the top!

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh orange zest (from about 2 oranges)
  • ¾ cup fresh orange juice (from about 2-3 oranges)
  • ½ cup buttermilk or sour cream, room temperature
  • 2 teaspoons vanilla extract

For the Orange Glaze (Optional):

  • 2 cups powdered sugar, sifted
  • 3-4 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon melted butter
  • Pinch of salt

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment too. This double insurance prevents any sticking issues!
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this aside – you’ll add it to the wet ingredients later.
  3. Cream butter and sugar: In a large mixing bowl (or stand mixer), beat the softened butter on medium speed for about 1 minute until smooth and creamy. Add the sugar and beat on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air and creates that tender crumb, so don’t rush it!
  4. Add eggs: Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture should look smooth and cohesive after each egg is incorporated.
  5. Add orange zest: Beat in the fresh orange zest and vanilla extract. Your kitchen should smell absolutely amazing at this point!
  6. Combine wet ingredients: In a measuring cup or small bowl, whisk together the orange juice and buttermilk (or sour cream).
  7. Alternate dry and wet: With the mixer on low speed, add the flour mixture in three additions, alternating with the orange juice mixture in two additions. Start and end with the flour mixture. The pattern is: flour, liquid, flour, liquid, flour. Mix just until combined after each addition – overmixing can make the cake tough.
  8. Final mix: Once everything is added, give the batter a few gentle stirs with a rubber spatula to make sure everything is fully incorporated and scrape down the sides one last time. The batter should be smooth and pourable.
  9. Divide and bake: Divide the batter evenly between your prepared pans (use a kitchen scale for perfect layers if you have one – about 24 ounces per pan). Smooth the tops with your spatula. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.
  10. Cool properly: Let the cakes cool in the pans for 10 minutes on a cooling rack. This allows them to set up and makes them easier to remove. Then carefully run a knife around the edges and invert onto the cooling rack. Peel off the parchment paper. Let cool completely before frosting – this takes about 1 hour.
  11. Make the glaze (optional): While the cake cools, make your glaze. In a medium bowl, whisk together the sifted powdered sugar, orange juice (start with 3 tablespoons), orange zest, melted butter, and salt. Whisk until smooth, adding more orange juice if needed to reach your desired consistency. For a pourable glaze, it should be thin enough to drizzle but thick enough to cling to the cake.
  12. Assemble and glaze: If making a layer cake, place one layer on your serving plate, spread some glaze on top, add the second layer, then pour the remaining glaze over the top, letting it drip down the sides. If making a sheet cake, simply pour the glaze over the cooled cake and spread evenly. Let the glaze set for about 15 minutes before slicing.

Notes

  • Room temperature ingredients are key! They mix together more easily and create a smoother, more uniform batter that bakes evenly.
  • Don’t overbake! Check your cake a few minutes early. Overbaking is the #1 cause of dry cake.
  • Zest before juicing – It’s much easier to zest whole oranges than to try zesting them after they’ve been cut.
  • Avoid bitter pith – When zesting, only remove the colored part of the peel. The white pith underneath is bitter.
  • Cake sticking? If your cake sticks despite greasing and parchment, try greasing and then dusting with flour, or use a baking spray that contains flour.
  • For cupcakes: This recipe makes about 24 cupcakes. Bake at 350°F for 18-22 minutes.
  • No buttermilk? Remember that DIY buttermilk works great: 1 tablespoon white vinegar or lemon juice + enough milk to make ½ cup. Let sit 5 minutes.

Nutrition

Find it online: https://focialy.com/orange-cake-recipe/