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.
Looks amazingly moist.. have to try it out..
Thank you Shibani 🙂
Hello, it's great! How long can the cake last? I'm hoping to give to friends next week... 😉
This cake can be stored at room temperature for two days and if the kitchen is cold then up to 3 days.
Hi Munaty, thanks for sharing this recipe! Looks amazing 🙂 Could you please share the ingredients using metrics? Thanks a lot!! Can't wait to try this out 🍊
Looks so delicious and moist! I love orange cakes!
Thank you 🙂
It’s so delicious I did put 1/2 cup of butter and took off the oil and added 1/4 cup of orange juice and decreased milk to 1/4 cup
That sounds good Rana, I will try it your way too in the future. Thanks for stopping by 🙂
Best! Made last night was delicious
Hi....tried ur recipe....it came out perfectly...just little modification....i use clarified butter in place of butter....n it's tastes awesome.... thankyou for sharing ur recipe...
Thank you Nidhi 😊
Yes, no glaze 🙂
Bright snow Loveland
Wow... Thus great. Have never seen orange cake before. Thanks for sharing
This is a great recipe. I've made it twice now and it is wonderful.
Thanks for your feedback Debbie 🙂
1st trial and was perfect.
Thank you Milly!
hi muna! is it ok tu use buttermilk instead of milk?
Yes, it's fine and keep the measurement the same!
Would a springform pan work? Just not sure which size. Also would blood orange infused olive oil in place of oil? This cake looks delicious I’ll have 2 run out for medium eggs afraid 2 use large thank u
Hi, a 9" inch spring for pan should be fine, the cooking time might change so keep an eye on the cake. I'm not sure how the cake will taste using infused olive oil, but if you try and it comes out good, please let me and my reader know in the comment section 🙂
This cake is so moist and delicious! I wouldn't change a thing about the recipe - thank you so much for posting it! I'm looking forward to checking out your other recipes, too.
Hi Megan, Thank you so much for trying this recipe, it is one of my favorite too. Glad you've liked it 🙂
Hi Muna, cake looks great! Getting recipe ready. I have only large eggs. Do you think it will work using 2 large eggs?
Hi Francene, I think it will be fine to use large eggs.
Just made it! Delish! Used a glass loaf pan. Rised nicely. Cake was very tender, moist and crumbly as Muna mentioned. The only difference I did was used 2 large eggs. I didn't have medium size eggs at home. Thank you Muna for sharing this tasty recipe and keeping me busy during the COVID stay at home rule. This is a keeper.
Hi Francene, I'm glad that using large eggs worked well in this recipe, I'm sure my readers will appreciate this info :). Thanks for your kind words!
Thank you so much for the delicious recipe...I am trying cup cakes and hope they come out! 😊
Hi Alice, let me know how it turned out 🙂
Hi just wanted to say that I made this orange cake 4 times already and OMG it is indeed the best cake EVER!!! Thank you for the recipe. My mom loves when I bring it over to her.
Hi Diana, Thanks a lot for your comment, I'm happy that your mom approved it 🙂
when to put orange slices on top of the cake?
The orange slices are for decoration purpose so you place it on the cake after it reaches room temperature.
Hi! Can I omit the milk or replace it with something else..... Will the cake taste the same if I do that? Thanks.
Hi, other dairy products you can use are yogurt, sour cream, or buttermilk. In case you are using sour cream or yogurt, use 1/4 cup. If you are using buttermilk and keep the measurement the same as 1/2 a cup. If you are looking for a non-dairy substitute, go for almond milk and add one more tablespoon of butter. In case you are using coconut milk then go for 1/2 a cup. Hope this helped 🙂
Loved it! Very moist and taste amazing. This is the best orange cake I ever made. My family loved it.
Hi Ana, Thanks a lot for your kind comment. I'm happy that you have enjoyed it 🙂
Loved it.. did my own changes and reduced sugar to ½ cup. Thanks you 🙂
Hi Fatima, I'm happy that you gave my recipe a try. What happened when you reduced the sugar? did the texture change? Let us know, please 🙂
This is a great recipe, thanks for sharing it! May I know how you did the orange slices decoration on top? Did you candy the orange slices first then place them on top of the cake right from the beginning or halfway through baking?
Hi, I did candy the orange slices, allowed them to cool, and then placed them over the cake.
All the taste of the Clementine cake with less work.
Hi Verbena, Thanks a lot for your comment 🙂
This is making me so hungry! I love that gorgeous color, and the cake looks so moist. I have to make this. I love orange everything.
Yummy! This orange cake recipe looks amazing and super easy to make. I love orange cake!
I bet this is so good! Why have I never had orange cake before? Sounds yummy!
I've never had orange cake but this looks and sounds so yummy. Definitely gonna make this.
Looks amazing... Refreshing citrus taste. Sign me up. Thank you for sharing this recipe. Can't wait to try it out.
the joyous living
i don't think i have ever had orange cake before. sounds very refreshing. how much flavor do you get from the zest?
You should try it! It has a balanced flavor of orange, I'm sure you will enjoy it 🙂
Ohhh this looks so good. I've seen a lot about apple and banana cake,a be lemon cake of course, but not about orange cake. Why not, right?? Yeah, this looks delicious with a cappuccino or some earl grey tea.
It is great with coffee and even a chilled glass of milk 🙂
This sounds really interesting!
I have never heard of orangecake before, banan sure, but never orange. And it does not sound to sweet so this might just be for me 🙂
Ntensibe Edgar Michael
Nnniiiccceeeee....this cake is too good to leave alone. The dairy will have to go, though.
It's moist and the flavor of the orange in it is just right!
Made this orange cake tonight, it is moist, full of orange flavor & delicious!
I subbed buttermilk for milk, used avocado oil & used Cara cara oranges for fresh juice & zest.
Will definitely make again & again.
Hi Marcia, Thank you so much for your feedback and your suggestions, this will help my readers 😊
Angela Ricardo Bethea
I don't think I've ever tried an orange cake before but that is looking quite delicious! Love that the recipe is easy to follow as well in case you want to try making it.
I have had lemon bread but never orange bread. This looks amazing!
Thank you Marie, It's a great tasting cake for sure!
Wow this orange cake looks absolutely delicious. It looks so soft and moist.
My mom loves making cakes. I will show her your orange cake recipe, it looks so delicious
Bless her heart, I hope she enjoys my recipe 🙂
I hope to recreate your Best Orange Cake. It sounds so yummy and tasty! Thanks for the recipe!
Hope you enjoy it Emman 🙂
this sounds delish. i'm saving so i can make later.
this is definitely the best orange cake ever. Hands down. Every bite.
Thank you Jessica, I'm happy that you have enjoyed this cake!
khoingn | The Broad Life
Wow this cake looked so good. I want one. Lemme make it!
I see a lot of people right “ the best “ in front of their recipes but this one it truly the best orange cake ! Made it with organic oranges, coconut milk and coconut oil instead. Also, didn’t use butter and only made it with 2 eggs. It was superb !!!!❤️
Thanks so much for your feedback and suggestions, I appreciate it 🙂
If I want to make two loaves is it ok to just double the recipe?
Yes of course 🙂
This cake is indeed delicious! I made the recipe as written but subbed GF all purpose flour and almond milk. Turned out perfect with great orange flavor. Freezes well, too.
Hi Jane, Thanks for your feedback and tips, I'm sure my readers will appreciate it 🙂
I’m currently writing/compiling a recipe book in memory of my late brother the famous desert baker of Namibia aka Moose Mcgregor who became famous and known world wide for his apple crumble some tourists called it Apple strudel. So I love trying out new recipes and came across your Orange cake recipe today and baked it. Oh my gosh what a fabulous recipe. It’s a real winner.
Thank you for the kind words Kathy, I'm glad that you like my recipe 🙂
This is delicious! I’ve baked it twice, making it gluten and dairy-free and it is lovely.
(I used a non-dairy GF stick butter substitute and basic GF flour with xanthum gum already in it). It was our New Year’s Eve dessert. Thank you! it also freezes well if well wrapped.
Thank you for trying my recipe and for providing tips on making it gluten free 🙂
when do you add the orange zest?
Before adding the orange juice. The recipe was updated, thanks 🙂
I have a weekness for oranges..I will have a go at making your cake..The greeks has a similar cake, which you must have heard of....Thaks and happy baking,,,Querino
You are welcome 🙂
This sounds so delicious. I want to make it.
What do I need to adjust for high altitude baking?
I would say try the recipe as is, I never had a complaint about using the same recipe for high altitude. Hope this helped!
So if we are to reduce the sugar, how much is the least we can use to avoid changing the texture. Also, can I bake it in in a Pyrex pan?
Hi Aly, you can reduce the sugar by two to three tablespoons. You can use Pyrex, but the cake will cook faster, and the bottom might get darker. So, since you are using Pyrex, I suggest to reduce the oven temperature to 165C/329F. I hope this helps.
Like your orange cake resepi. Can you please post a vegetarian orange cake resepi? Tq
I don't normally post reviews of recipes, but this one was so good. I made it yesterday using 1 regular orange and 1 blood orange, and it was delicious. Perfect consistency and sweetness, it really let the orange shine. Well done.
Thank you Diana, I appreciate your feedback 🙂
I LOVE this recipe ... This is my second time baking this cake, the first time it was a success. My daughter loves this recipe too, she added cranberries to make muffins. THANK YOU!! 👍🏼👍🏼 I wish I could give more than 5 stars...Truly is the BEST!!
I'm so happy that you have enjoyed my recipe 🙂
Hi, I followed your recipe. However, as a few other posters found, there was too much liquid. My cake was great on the top, but the two edges were still unbaked fully. I suspect the middle of the cake must have been the same as well. I've put it back into the oven to see if that'll help bake it some more. I think you need to adjust the liquid amounts and the flour amounts. Also I feel that the baking pan would be better being slightly larger.
Hi Cheryl, This happens when the oven is not preheated to the baking temperature mentioned in the recipe. The cake takes a long time to bake and most of the time bakes unevenly. If the top of the cake looked baked while the edges were still unbaked then you also have a problem with heat distribution within the oven. You may not notice this much in cakes baked in an 8 inch pans but it will show with deep loaf pans. I have tried this recipe many times and the texture looks exactly as in the video. Hope this helped.
can i reduce the sugar?
Hi! Yes, you can reduce the sugar but reduce the sugar to more than 5 tablespoons can change the texture of the cake a little. Hope this helped 🙂
my cake is soooo moist😏, i would love a mild dry cake, please help
You can bake it a little longer, that will make it dry!
Making this weekend for bronco football .. can this go in a Bundt cake pan ? Wondering if it’s enough batter …And is it too much if we put orange zest frosting
it can go in a Bundt pan, not a large one though 😊
Hi, I have some queries.
What is size of the cup used in recipe? Is it 250ml?
Can you tell butter in grams?
You've mentioned melted butter, but it isn't totally liquid. Is it softened butter like the one used when creaming butter & sugar?
Can I replace fine sugar with powdered sugar?
Hi Sara, I use US measuring cup. The butter is around 57 grams. The butter is melted but sometimes because the kitchen is cold part of it turn a little firm. You can't replace fine sugar with powdered sugar. And for more accurate conversion of measurements. Hope this helped!
Hi can we make it eggless?
Hi Deepa, I never tried it without eggs, sorry!
Is your temp fan forced or conventional?
Thank you 😀
Hi Liz, it was not fan forced.
This is my husbands favourite cake. I’ve made it many times and always turns out great. It’s moist and delicious. The orange flavour is a bit light, but overall a great cake. I like to add an orange glaze on top once in a while.
Hi Amanda, Thanks a lot for your comment, I'm glad that you like my recipe 😊
Best recipe! Never goes wrong !
Thank you Nour.
Thanks for sharing the recipe. Loved it . I just used butter instead of oil. Love ur recipes of cakes
Thank you Arpeita 😊
Excellent! Verrrry tasty! I followed the recipe as written (except I didn’t have unsalted butter so I just used the salted butter I did have and omitted the called for salt).
I did have to bake it a few minutes longer than 45 minutes, which may be due to the fact that I was using a clay loaf pan… (any input on that?)
Hi Sarah, thank you for trying my recipe. I'm not sure how thick the clay loaf pan you have used, but in general clay pans and loaf pans take a longer time to heat than regular baking pans. This could be the reason why the cake took a longer time in the oven.