Moist and Fluffy Orange Cake Recipe

This Moist and Fluffy Orange Cake is a citrus lover’s dream—soft, tender, and bursting with the vibrant flavor of fresh oranges. Made with orange juice, zest, and a hint of vanilla, this cake is perfect for afternoon tea, brunch, or as a light dessert after a hearty meal. It’s simple to prepare yet delivers bakery-quality results with a moist crumb and a delicate aroma. Whether baked in a Bundt pan or loaf tins, this cake is a timeless treat that’s sure to brighten any occasion.


Ingredients:

For the Cake:

  • 2¾ cups (345g) all-purpose flour
  • 2½ teaspoons baking powder
  • 4 large eggs
  • 1½ cups (300g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 1¼ cups (300ml) fresh orange juice
  • Zest of 3–4 oranges
  • 1 teaspoon pure vanilla extract

Optional Orange Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh orange juice
  • Zest of 1 orange (optional)

Instructions:

1. Preheat and Prepare

  • Preheat your oven to 350°F (180°C).
  • Grease a 12-cup Bundt pan or two 9×5-inch loaf pans. Lightly flour the pans or line with parchment paper.

2. Mix Dry Ingredients

  • In a medium bowl, whisk together the flour and baking powder. Set aside.

3. Whip Eggs and Sugar

  • In a large mixing bowl, beat the eggs and sugar on high speed for about 5 minutes, until pale and fluffy. This step helps create a light, airy texture.

4. Add Wet Ingredients

  • With the mixer on low speed, slowly drizzle in the oil until fully incorporated.
  • Add the orange juice, orange zest, and vanilla extract. Mix until just combined.

5. Combine with Dry Ingredients

  • Gradually add the flour mixture to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.

6. Bake

  • Pour the batter into the prepared pan(s) and smooth the top.
  • Bake for 50–60 minutes (Bundt pan) or 40–50 minutes (loaf pans), or until a toothpick inserted into the center comes out clean.
  • If the top browns too quickly, tent loosely with foil during the last 15 minutes of baking.

7. Cool

  • Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

8. Make the Glaze (Optional)

  • In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable.
  • Drizzle over the cooled cake and sprinkle with orange zest if desired.

Tips for Success:

  • Use fresh oranges: Freshly squeezed juice and zest give the cake its signature brightness.
  • Don’t overmix: Once the flour is added, mix gently to keep the cake tender.
  • Measure accurately: Use a kitchen scale for best results, especially with flour.
  • Let it rest: The flavor deepens after a day—store in an airtight container for up to 5 days.

Why You’ll Love It:

  • Bright citrus flavor in every bite
  • Moist and tender crumb thanks to oil and whipped eggs
  • Versatile: Serve plain, glazed, or with whipped cream and berries
  • Freezer-friendly: Wrap slices individually for a quick treat anytime

Would you like a version with chocolate chips, almond flour, or a dairy-free twist next?

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