A moist and mouth-watering orange cake that will make you reach for the second slice in seconds! I have had many orange cakes before, but this orange cake recipe stands out, and it’s for a good reason. The orange flavor is perfect, and the cake batter comes together so quickly!
How to make the perfect orange cake?
Before telling you how to make this awesome orange cake, there are a few things that you have to keep in mind. Measure the ingredients properly and as per the recipe below. Adding more liquid or using large eggs instead of medium size eggs will change the texture of the cake.
Also, make sure that your oven is preheated.
The ingredients are simple, eggs, orange, milk, sugar, flour, baking powder, oil, butter, and salt. Taste the orange juice before adding it to the batter. Sometimes the orange will look good, but it will taste bitter if it was left outside for long, so it’s better to taste the orange before using it in this recipe.
In a bowl, sift all the dry ingredients except the sugar, this makes the orange cake crumbs tender, and the batter will have fewer lumps.
In a different bowl, add the oil, butter, and sugar and beat well, then add the eggs, one at a time and beat until the eggs are combined. Then, add the milk and the orange juice and the orange zest and mix well.
Add the dry ingredients to the wet and mix well. Pour the batter in the prepared baking pan and bake in the middle shelve of the oven for 40 to 45 minutes.
The cake is ready when golden, and a skewer inserted in the middle of the cake comes out clean.
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What flour to use when making an orange cake?
I have used all purpose flour, and I prefer to use it in most of my baking. If you want lighter cake, then use cake flour or even its substitute.
Can I use bottled orange juice instead of fresh juice?
I wouldn’t use a bottled orange juice; I’m not sure what ingredients are added to it and how it will react to the other ingredients in the orange cake batter. I would say, stick with fresh orange juice.
Can I make cupcakes from this batter?
Yes! This cake batter is perfect to use as cupcakes and is good to use as a layered cake with frosting. This orange cake is moist and while frosting you will have crumbs on the frosting, so make sure to make the first layer of frosting that’s thin, then refrigerate the cake for 10 minutes, then add a second layer of frosting on the cake.
Can I use oil only in this cake recipe?
Yes, but having butter and oil in the batter gives you the best of both worlds, moist cake because of the oil, and more flavor coming from the butter.
More Amazing Cake Recipes You Should Try
Best Orange Cake Ever
- 1 ¾ cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 ¼ cup sugar I used fine sugar
- ½ cup milk
- ½ cup of orange juice
- ¼ cup oil
- ¼ cup melted unsalted butter
- 3 medium size eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- Preheat oven to 350F/180C. Butter or line with parchment paper a 9 by 5-inch loaf pan and set aside.
- Sift together the flour, baking powder, and salt set aside.
- In a different bowl, add the melted butter, oil, sugar, and beat until well combined.
- Add the eggs one at a time beating the mixture after adding each egg.
- Add the milk and whisk, then add the orange juice, orange zest, and vanilla and whisk for one minute.
- Add the dry ingredients to the wet and gently mix for a few seconds. You might see small lumps in the batter, please ignore it but don’t over mix the batter. The lumps will dissolve and won’t be seen in the cake after it is baked.
- Pour the orange cake batter in the previously prepared baking pan.
- Bake, the batter for 40 to 45 minutes or until its golden and a skewer inserted in the middle of the cake, comes out clean.
- If you have used parchment paper in the pan, then pull the cake out of the pan from both side of the parchment paper and place it over a cooling rack for 10 minutes, then remove the cake from the parchment paper and keep it on the cooling rack to cool completely.
- If you are not using parchment paper, then remove the pan from the oven and transfer it to a cooling rack, after 7 minutes remove the cake from the pan and place it over the cooling rack to cool completely.
This post was originally posted on Jan 2011, I have updated the post by editing the text and adding new images.
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