moist orange cake

Super moist and bursting with fresh orange flavor, this whole orange cake will become a new favorite. Rich, sweet and citrusy. Eat it unadorned or drizzle on an orange buttercream glaze to take it over the top. 

Whole Orange Cake (super moist)

oranges

(170 grams) butter, cut in chunks (1 1/2 sticks)

sugar

eggs

(256 grams) all purpose flour Note 2

baking powder

salt (skip

icing sugar (also called confectioners or powdered sugar)

butter, softened

orange (use orange

vanilla extract

HEAT OVEN TO 350F/177C. Spray 9 inch (23cm) springform pan with oil. Note 1 for other pan options.

PREPARE ORANGES: Using a sharp knife, place orange on cutting board and slice off the thin top orange layer all around the orange. Try to get as little of the white pith layer as possible (leaving on some is fine - no need to obsess!). Then slice off the white pith layer and discard. Repeat with second orange. Cut oranges into quarters. Shortcut: If your oranges only have a very thin layer of pith, you can use the whole orange.

CREAM BUTTER, SUGAR, EGGS: Place butter, sugar and eggs in food processor bowl. Process for 2 minutes at high speed until fluffy and creamy. Scrape down sides of bowl once or twice. Scoop mixture into medium-large bowl.

GRIND ORANGES: Place oranges and orange peels in food processor. No need to clean out processor first. Process until finely blended, about 1 minute.  Scrape orange mixture into bowl with butter mixture.

FINISH BATTER: Add flour mixture of flour and baking powder. Gently fold into wet mixture just until incorporated. Do NOT over mix or the cake will be dense. Pour batter into prepared pan. Tap pan on counter to level the batter evenly.

BAKE: for 45-50 minutes or until cake no longer jiggles when shaken and when cake tester or toothpick is inserted in center and comes out clean. Two 8&quot; round pans will take less time, about 25-35 minutes. Timing depends on size of oranges (amount of liquid in cake) and your oven (all ovens are different and not perfectly accurate on temperatures). Remove from oven and let cool for 10 minutes before removing on pan. Cool completely on cooling rack before frosting.

MAKE FROSTING/GLAZE (OPTIONAL): While cake is baking, whisk icing/confectioner sugar, 1/2 of orange juice and orange zest with a fork in a small bowl. Add more orange juice until you get the consistency you like. Note 3 for traditional orange buttercream frosting.

DECORATE: Sprinkle orange cake with powdered icing sugar (through a sieve) if not using frosting. If using frosting/glaze, spread it on top of cake letting it slip down the sides if desired. Decorate cake with orange zest strips, orange slices, drained mandarin oranges, a little bit of zest or crushed nuts if you like.

There&#39;s something special about the bright, tangy flavor of oranges that just makes you smile, and this super moist orange cake recipe captures that sunny essence perfectly! The cake layers are packed with orange flavor and have the most soft, tender crumb. With a delicious orange cream cheese frosting to top it all off, this citrus packed cake is sure to become a family favorite!

Moist Orange Cake

flour (plain, all purpose (see note 1 if you want to use cake flour))

cornstarch

2¼ tsp baking powder

salt

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola oil)

white granulated sugar

tsp orange zest (see note 2)

eggs (room temperature)

milk

orange juice (freshly squeezed)

vanilla extract/essence

cream cheese ( cold, firm type (see note 5))

tsps orange zest (see note 2)

Preheat oven to 180 °C (350°F) (see note 3 if using a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

Sift together flour, cornstarch, baking powder and salt. Mix together using a whisk or fork and set aside.

In a large bowl add in butter, vegetable oil, sugar and orange zest. Using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well in between addition.

Add in milk, orange juice and vanilla. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold  until just combined. Do not overmix, so only fold until you can&#39;t see anymore streaks of flour and the batter is uniform.

Distribute the batter evenly into the two 8 inch cake tins. Level the tops and drop the cake tins lightly on the counter to remove any large air bubbles. Bake for 30-35 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, before turning them out onto a wire rack to completely cool.

Orange Cake

Cream your butter for a few minutes until it&#39;s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

Add in the powdered sugar in 3 batches while mixing on a low speed. Ensure that each batch of powdered sugar is mixed into the butter well before adding in the next batch.

Next add in the cold cream cheese, vanilla, orange zest and fresh orange juice. Mix just until the frosting is smooth. Avoid over-mixing (see note 6).

Orange Cream Cheese Frosting

https://www.youtube.com/watch?v=rGVtkEVqmco&t=3s

IMPORTANT: In the video I mention 90g or 3/4s of a cup of milk, however it should be 90g or 5½ tbsp of milk! So sorry about that don't know how I got that wrong! Thank you so much to everyone who brought that to my attention :)

There's something special about the bright, tangy flavor of oranges that just makes you smile, and this super moist orange cake recipe captures that sunny essence perfectly! The cake layers are packed with orange flavor and have the most soft, tender crumb. With a delicious orange cream cheese frosting to top it all off, this citrus packed cake is sure to become a family favorite!

RECIPE: https://cakesbymk.com/recipe/moist-orange-cake/
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WATCH MORE:
Cake Recipes: https://youtube.com/playlist?list=PLHs34tfPHZqbUuM_G5pbr9truMShVMlw9&si=eLjkiF1zsczfRdP9
Frosting Recipes: https://youtube.com/playlist?list=PLHs34tfPHZqZL9EGfRvjoU1Q8xGi8cgOh&si=7FnPpcbIvdgF6Oty

Homemade Cake Release: https://cakesbymk.com/recipe/homemade-cake-release/

INGREDIENTS:

🔹Orange Cake

▢2¼ cups (270 g) flour - plain, all purpose
▢⅓ cup (40 g) cornstarch
▢2¼ tsp baking powder
▢½ tsp salt
▢¾ cup (170 g) unsalted butter - room temperature
▢⅓ cup (75 g) unflavoured vegetable oil - I use canola oil
▢1¼ cups (250 g) white granulated sugar
▢3 tsp orange zest 
▢3 large eggs - room temperature
▢5½ tbsp (90 g) milk - room temperature, full-fat
▢½ cup (112 g) orange juice - freshly squeezed
▢2 tsp vanilla extract/essence

🔹Orange Cream Cheese Frosting

▢1 cup (225 g) unsalted butter - room temperature
▢4½ cups (570 g) powdered sugar - also known as icing/confectioners sugar. Use more for a thicker frosting (see note 4)
▢1½ cups (335 g) cream cheese -  cold, firm type 
▢1½ tsp vanilla extract/essence
▢2 tsps orange zest
▢1½ tbsp orange juice - freshly squeezed

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The most velvety soft ORANGE CAKE I've ever had

Top 2 moist orange cake recipes from across the web

The most viewed moist orange cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Whole Orange Cake (super moist)

Moist Orange Cake

Top 2 moist orange cake recipes from across the web

The most viewed moist orange cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole Orange Cake (super moist)

Moist Orange Cake

The most viewed moist orange cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine