Best Orange Cake Ever
Orange cake is a moist and tender cake bursting with fresh orange flavor. I’ve tried many orange cakes over the years, but this easy orange cake recipe stands out for its soft crumb, balanced citrus flavor, and simple preparation.
This homemade orange cake is made with fresh orange juice and orange zest, while a combination of butter and oil keeps it moist for days. It doesn’t need syrup, and I actually think the orange flavor gets even better the next day.
I’ve been baking for more than 15 years, and this orange cake recipe with orange juice has become one of my family’s favorites. The batter comes together quickly using simple ingredients, making this a simple orange cake recipe from scratch for both beginner and experienced bakers.
📺Watch Me Make Orange Cake👇🏼
Why You’ll Love This Orange Cake Recipe
- Vibrant orange flavor: Fresh orange juice and orange zest give this cake a bright, natural citrus flavor.
- Moist and tender: The combination of oil and butter creates a soft, moist orange cake that stays fresh for days.
- Simple ingredients: Made with everyday pantry staples like all-purpose flour, sugar, eggs, and baking powder.
- Easy to make: The batter comes together quickly, making this an easy orange cake recipe for beginner and experienced bakers.
- No syrup needed: The cake stays beautifully moist on its own and tastes even better the next day.
Why This Orange Cake Recipe Works
I’m the only baker in my family, and this homemade orange cake has everything I look for in a good cake: a moist and tender crumb, balanced orange flavor, and just the right amount of sweetness.
This orange cake recipe with orange juice doesn’t need syrup to stay moist, and its flavor gets even better the next day.
You can bake it in an 8.5 x 4.5-inch loaf pan, 8-inch Bundt pan, 9-inch round or square pan, or a 12-cupcake pan.
For the best results, measure the ingredients carefully using measuring cups and spoons, and make sure to read my Pro Tips below for the little details that help this orange cake turn out perfectly.
Ingredients for the Best Orange Cake
All you need are simple pantry ingredients to make this moist orange cake recipe at home.
Eggs: Give the cake structure, richness, and a tender crumb.
All-purpose flour: Gives the cake structure while keeping the crumb tender. You can use cake flour for a finer, lighter crumb.
Baking powder: Helps the cake rise and gives it a light and fluffy texture.
Milk: Adds moisture and richness to the cake batter.
Fresh orange juice: Gives this cake made with fresh oranges its bright, natural citrus flavor.
Orange zest: Adds a stronger orange aroma and flavor without adding extra liquid.
Oil: Helps keep the orange cake moist and tender for days.
Melted unsalted butter: Adds richness and buttery flavor. Using both butter and oil gives this cake the best of both worlds.
How to Make Moist Orange Cake
This orange cake recipe comes together quickly, but a few simple techniques will help you get a soft, moist cake every time.
Step 1: Sift the dry ingredients
Sift the flour, baking powder, and other dry ingredients together, except the sugar. This helps create a tender crumb and prevents lumps in the cake batter.
Step 2: Mix the wet ingredients
In a separate bowl, beat the oil, melted butter, and sugar until well combined. Add the eggs one at a time, then add the milk, fresh orange juice, and orange zest.
Step 3: Combine the wet and dry ingredients
Gradually add the flour mixture to the wet ingredients. Mix gently just until combined. Do not overmix, or your orange cake may turn out dense. A few small lumps in the batter are fine.
Step 4: Bake the orange cake
Pour the batter into the prepared baking pan and bake on the middle rack of a preheated oven until the cake is golden and cooked through.
Step 5: Cool and serve
Allow the cake to cool before slicing. You can enjoy it the same day, but the orange flavor becomes even better the next day.
Serving Suggestions for Orange Cake
This homemade orange cake is delicious on its own, but you can also serve it in different ways:
- With whipped cream: Add a dollop of lightly sweetened whipped cream to complement the fresh citrus flavor.
- Toast a slice: Lightly toast a slice of orange cake and drizzle it with honey for a warm, comforting treat.
- Make an orange cake trifle: Cut the cake into cubes and layer them with whipped cream, crushed nuts, and fresh orange slices.
- Make an orange cake parfait: Crumble the cake and layer it with Greek yogurt or vanilla pudding, then top with maple syrup, granola, or chopped nuts.
- Serve with ice cream: Pair a slice with vanilla ice cream for a simple dessert, especially while the cake is slightly warm.
Delicious Orange Cake Variations
This orange cake recipe is delicious as it is, but you can easily change it up with these simple variations:
- Cranberry orange cake: Fold fresh or dried cranberries into the batter for a slightly tart flavor that pairs beautifully with orange.
- Blueberry orange cake: Add fresh or frozen blueberries, folding them gently into the batter to prevent them from breaking.
Frequently Asked Questions
What flour is best for orange cake?
I use all-purpose flour for this orange cake recipe because it gives the cake a soft but sturdy crumb. For a lighter, finer texture, you can use cake flour or a homemade cake flour substitute.
Can I use bottled orange juice instead of fresh orange juice?
For the best orange flavor, I recommend fresh orange juice. Bottled juice can have a different flavor and may contain added ingredients. Fresh juice combined with orange zest gives this cake its bright citrus taste.
Can I make orange cake with oil only?
Yes. You can make this orange cake with oil instead of using both oil and butter. However, I prefer the combination: the oil helps keep the cake moist, while the butter adds richness and flavor.
How do I keep orange cake moist?
Avoid overmixing the batter and overbaking the cake. Using oil, butter, milk, and fresh orange juice also helps produce a moist orange cake that stays tender for days.
How to Store Orange Cake
Allow the cake to cool completely before storing it.
- Room temperature: Cover the orange cake well and keep it at room temperature for up to 2 days.
- Refrigerator: Wrap the cake tightly or place it in an airtight container and refrigerate for up to 5 days.
- Freezer: Cut the cake into slices and wrap each slice in plastic wrap, followed by foil. Freeze for up to 3 months.
- To thaw: Let frozen orange cake thaw overnight in the refrigerator before serving.
⭐ PLEASE RATE AND REVIEW
If you have tried this orange cake recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Best Orange Cake Ever
Ingredients
- 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
Instructions
- 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.
Notes
- 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 🍊
So easy to make comes out perfect. I have made it 5 times now and for someone who sucks at baking to find a recipe that is this easy to make and comes out delicious is a rare thing. I add some orange extract too. I like to toast it with butter and have it with coffee. Yumm!
Thank you Alice, I like toasting slices of cake too, excellent with tea and coffee 😊
I’m here 2025 December, this is what I’m making its in the oven 😋 and smells amazing can’t wait to taste it. Thank you for sharing. Been looking for a perfect orange cake recipe and this is by far the bestest.
Hi Luvlee, thanks for trying my recipe, I hope you enjoy every bite 😊.
Love making this recipe. I make this at least 4-5 times a year. I’ve shared it amongst friends. They love it. I adjusted the sugar amount for our health needs and still tastes delicious 😋 and moist. Thank you for sharing your recipe.
Thank you so much for sharing my recipe, so kind of you 😊
Delicious cake
Thank you Michelle, It’s one of my favorite cakes too!
Thank you for a very good recipe
Can i replace it with a round cake pan?? If yes, what size is best for the same ingredients recipe
Hi Megha, you can use a 9 inch round pan.
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
Thanks
That sounds good Rana, I will try it your way too in the future. Thanks for stopping by 🙂
I am planning to make this pound. I am planning on adding poppy seeds, and instead of oil I will be adding unsweetened applesauce.
Will try to come back and tell you how it turned out
Hi Donna, I look forward to your review. Poppy seeds are not allowed in my country but it will be helpful to know how it taste in orange cake 😊
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 😊
No glaze??
Yes, no glaze 🙂
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.
Everyone enjoyed
Thank you Milly!
Hi can you use two 9 inch pans if you want to make this recipe?
Hi Carolina, Yes you can use a 9″ pan for this recipe.
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 🙂
Delicious cake. I make this in 2 cake pans and then frosted with orange zest buttercream frosting to make a birthday cake. It was a huge hit. Thank you for the recipe.
You are welcome, and thanks for sharing your experience with me, it means a lot 😊
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 🙂
Can this cake be frozen to use at a later date and if so does it remain moist?
Hi Tiff, yes, you can freeze this cake, and it is better to slice it and wrap each slice with plastic wrap. It will stay moist even after freezing it.
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.
Thank you.
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.
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 🙂
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 😊
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!
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?
Thank you
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.
hi,
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!
Hi there,
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.
Hi
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.
This recipe makes a great cake. I love the orange flavor and the moistness of the cake. I used a 9” springform cake pan instead of a loaf pan. After it was done baking, I also brushed the top of the cake with a mixture of apricot jam and butter and then sprinkled shredded coconut on top. I don’t like very sweet desserts so I reduced the amount of sugar to 2/3 cup, which was still a little too sweet for me. Next time I will try 1/2 cup.
Deepa Chauhan you can replace one egg with 1/4 cup plain yogurt or 1/4 cup sugar-free apple sauce. My daughter is allergic to eggs and she uses the sugar-free apple sauce as substitute to bake and it works very well.
Muna, I tried adding chopped frozen cranberries just before putting the batter into the pan (as you advised). They all rose to the top while baking. Any clue what I may have done wrong?
Hi Kathleen, I can only guess, since the cranberries were chopped they became lighter in weight and rose up. Usually in baking, the cranberries sink or spread evenly, but I am talking about whole cranberries. A tip I use to help blueberries spread evenly in a cake that might work with cranberries, is mix them with a tablespoon of flour before adding them to the batter. I hope this helps.
I must say that this cake is absolutely delicious, super moist which is for me one of the most important things when it comes to such cakes! I made it already few times, the instructions are fool proof and everyone who tasted it loved it. The only thing I changed is I added 2 tablespoons spoons of orange zest as I thought it needed it to highlight the orange flavor. Thanks for sharing, it works every time!
is there someway I can send a photo, of the Orange/Ripple cake? Have always made Orange cakes BUT just love recipes that don’t involve a mixer and beating/creaming, so gave this a try!! So easy & tasty. After I poured the completed orange mixture into baking pan, I took a few tablsp of batter out and added a lge tblsp Cocoa, then spooned this choc mix in two blobs back into pan. Then slightly swirled with a knife into the orange batter. Orange/Choc Swirl Cake ..looks good and kids love it!!
Hi Nerida, thank you so much for your kind words and suggestion. I’m glad that you and your family loved the cake 😊 You can share the photo on Pinterest where we all can see it and appreciate it.
Followed recipe completely but cake very dense not much orange flavor. Expected more a pound cake texture. Maybe I did something wrong, don’t know what. I did question melted butter instead of creaming the butter. Maybe orange juice instead of fresh squeezed.
Hi Carol, The only way I can think of that will make the cake come out dense, is by over mixing. I have tried this recipe many times and the result is always a fluffy moist cake. If the cake came out dense then you won’t be able to taste much of the orange since the batter didn’t rise well while baking. I hope this helped.
Thank you for your wonderful recipes. We love the cake. It taste sooo good. My kids love it. It’s a keeper recipe. Wow 🤩
Thank you so much Jasmine, I’m glad you liked my orange cake recipe 😊
Is this enough batter for a 9 X 13 pan?
It will come out a little thin if baked in 9 X 13inch pan.
I wanna try the orange cake it looks
Followed instructions and made two cakes. took slightly longer to cook than expected so one edge caught slightly. I like the flavour of vanilla and orange, sweetness perfect, mix of oil and butter helps with moistness, a technique i like. The baking tins could have been a bit bigger. I think as it cools it may be a bit dry as it is when it is warm. If that changes I will comment further, hence four stars.
maybe will experiment with half sunflower oil and half mild olive oil and no butter.
Has anyone tried doubling oil and no butter on second attempt?
Hi
Can i use mandarins instead of oranges? Thankyou
Yes Renny, you can use mandarins, but the flavor of the orange is stronger!
Followed the recipe but used a round cake tin my cake sank in the middle. Can anyone tell me why I was very particular with measurements.
Hi Vivien, this usually happens if the oven is not preheated properly, the batter is overmixed, or you open the oven before 10 minutes of baking. I hope this helped.
Delicious!
I made this in a 9in heart pan and it tastes so good! I almost don’t want to frost it because it’s perfect as it is, like a tea cake. I am making it for a bridal shower and plan to do some white frosting and garnish with candied orange slices and some more zest.
Recipe notes : I made it as instructed except for adding a tbsp of orange marmalade in with the zest. I do not know that it made it better, but I felt it would amp up the orange flavor. And because I was using a heart shaped pan, I baked it for less time, about 38 minutes.
Thank you for this recipe. My husband is already asking to bake one more!
I’m so happy you liked this cake, and thanks for sharing your tip with the readers, I appreciate it 😊
Hi,I made this cake today. I preheated the oven but found I had to bake for an extra 20-25 mins. I have a conventional oven. Is this because the temperature setting for a fan oven and should I raise the temperature setting. Nice cake by the way.
Truly the best cake ever! My son’s favourite. Thank you for sharing. I would put 5 stars but wouldn’t let me touch the 5th one on my phone.
I do have a question, I use olive oil, am I meant to be using coconut oil?
Coconut oil will not taste as good in this cake.
Can you make as a layer cake? Would you double ingredients?
Yes, for a layered cake doubling the ingredients will work.
Wow so easy ! In house ingredients! moist delicious cake
Saved the recipe ! Thank you
I am making this now. Easy, available ingredients. Easy to put together. The house smells heavenly (Isn’t that a big part of the satisfaction of baking?)
I think I will make a thin glaze of orange juice and powdered sugar to drizzle over the top. My husband loves it when I surprise him with something special during the work week. Thank you for this recipe.
Thank you Alexa for trying my recipe, I hope you and your family enjoy it 😊
Tried this recipe for the first time. My oh my, the whole house smells of the cake. Its on the cooling rack now. Yet to savor it, but looks lovely. I’m sure it will taste as lovely as it looks. Thank you Muna
Hi Syama, Thank you so much for trying my recipe. It is a moist and delicious cake, let me know how you liked it 😊