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 quickly!
There are a few things that you have to keep in mind when making this cake. Measure the ingredients properly and as per the recipe below. Adding more liquid or using large eggs instead of medium ones will change the cake's texture.
🥘 INGREDIENTS YOU'LL NEED
All-purpose flour: You can use cake flour for a finer crumb, but all-purpose flour works well in this recipe.
Butter and oil: I have used both fats to add flavor to the butter and help the cake to stay moist for a longer time by adding the oil.
Eggs: This is an important ingredient since it helps the cake to rise and adds a rich flavor.
Orange zest and juice: It is best to use fresh orange juice.
🔪 HOW TO MAKE
This orange cake comes together in no time, and I'm sure that you have most of the ingredients, if not all of them, to make it, so here are the easy steps that you need to follow more details are in the recipe card below!
Sift all the dry ingredients except the sugar, this makes the cake crumbs tender, and the batter will have fewer lumps.
In a different bowl, beat the oil, butter, and sugar, and then add the eggs, one at a time. Add the milk, orange juice, and zest, and mix well.
Add the dry ingredients to the wet and mix well.
Pour the batter into the prepared baking pan and bake on the middle shelf of the oven.
Your orange cake is ready!
💭 COOKING TIPS
- Taste the orange juice before adding it to the batter. Sometimes the orange will look good, but it will taste unpleasant.
- Preheat the oven for 20 to 30 minutes before baking the cake.
- Instead of 3 medium eggs, you can go for three large ones.
- Keep the ingredients at room temperature the cake will bake faster and evenly.
- Do not overmix the batter; the cake will come out dense.
- This cake tastes even better the next day, so it's better to leave it covered at room temperature and serve it the next day. However, it still tastes amazing the same day.
- If you like the flavor and aroma of the orange to be stronger in the cake, rub the orange zest with the sugar for 2 minutes.
📖 DELICIOUS VARIATIONS
This cake is out of this world as is, but if you'd like to add some variations, then here are some ideas:
Cranberry: Add cranberry to the batter and fold gently before pouring it into the baking pan.
Blueberries: You can add some fresh or frozen blueberries to the batter and fold gently to prevent the berries from bleeding.
Nuts: Add a crunch to this moist cake by adding some of your favorite toasted and chopped nuts to the batter.
💬 FREQUENTLY ASKED QUESTIONS
I have used all-purpose flour and prefer it in most of my baking. If you want lighter cake, use cake flour or its substitute.
I wouldn’t use bottled orange juice; I’m not sure what ingredients are added to it and how it will react to the other ingredients in the batter. I would say stick with fresh orange juice.
Yes! This cake batter is perfect for cupcakes and is good to use as a layered cake with frosting. This orange sponge 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.
Yes, but having butter and oil in the batter gives you the best of both worlds, a moist cake because of the oil and more flavor from the butter. This cake is much better than the other only oil orange cake recipes.
🍲 MORE CAKE RECIPES YOU'LL LOVE
Fridge: Store this orange cake as a whole or cut it into slices and place it in an airtight container for up to 5 days. to keep it fresh, it is best to wrap it with plastic before placing it in the container.
Freezer: You can freeze this cake by cutting it into slices and wrapping each slice with plastic wrap and then tin foil and freeze for up to 3 months! Let the slices or a slice thaw in the fridge overnight before serving.
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.
- Please keep a close eye on the cake after 30 minutes of baking. Depending on your oven, the cake might take less or more time to bake.
- The ingredients should be at room temperature for the cake to bake evenly.
- Use fresh orange juice.
- This post was originally posted on Jan 2011, I have updated the post by editing the text and adding new images.