orange cake recipe

Tender, soft, and moist, this Orange Cake is such a delightful treat! Packed with bright citrus flavors, this cake comes together quickly and easily.

Orange Cake

all-purpose flour ((300 grams))

baking powder

salt

sugar ((200 grams))

orange zest ((about 3 oranges))

vegetable oil ((240 milliliters))

orange juice ((about 3 oranges/180 milliliters))

eggs

vanilla extract

sugar ((120 grams))

orange

orange juice ((about 1/2 orange))

Preheat the oven to 350F. Butter an 8x4-inch loaf pan or spray with baking spray with flour.

In a large bowl, whisk together flour, baking powder, and salt.

In another large bowl, combine sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is a light orange color. Add the oil, eggs, orange juice, and vanilla, and whisk until combined. Pour into the flour mixture and whisk together just until all of the flour is incorporated. Pour the batter into the prepared cake pan.

Bake for 1 hour and 10 minutes or until a wooden toothpick inserted into the center comes out with a few moist crumbs, covering loosely with foil after about an hour if it's looking very brown on top. Let the cake cool in the pan for 15 minutes. Remove and cool completely on a wire rack.

For the Cake:

In a small bowl, whisk together confectioners' sugar, zest, and juice until smooth. Drizzle over the cooled cake and let it stand for 30 minutes to set. Store the cake in an airtight container for up to 5 days.

For the Glaze:

This orange cake is a moist and mouthwatering treat that'll leave you wanting more. And it’s so good, it might not even last a day in your house!

Easy Orange Cake Recipe

yellow cake mix (15.25 ounces)

instant pudding mix - lemon

orange juice

vegetable oil

lemon extract orange zest

dark chocolate chips, chopped nuts, craisins, candied orange peel

white sugar

butter

Preheat the oven to 325 degrees Fahrenheit (160°C) and grease a 10-inch Bundt pan.

In a large mixing bowl, combine the yellow cake mix and pudding mix with a whisk.

Make a well in the center and pour in 3/4 cup of orange juice, vegetable oil, eggs, and lemon extract or orange zest.

Whisk by hand or beat on low speed with an electric mixer until the ingredients are well-combined and the batter is smooth.

Scrape the sides of the bowl and beat for an additional 4 minutes on medium speed.

If adding extras (chocolate chips, nuts, etc.), stir them in at this point with a spatula.

Pour the batter into the prepared Bundt pan and bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.

While the cake cools, make the glaze.

Combine the remaining 1/3 cup of orange juice with the white sugar and butter in a small saucepan over medium heat.

Cook for 2 minutes, constantly stirring until the sugar has dissolved and the butter has melted.

Drizzle the orange glaze over the cooled cake.

Serve and enjoy!

Lets us give you 2 pieces, because we know that one will not be enough for you

Greek Juicy Orange Cake

sugar - 6 oz (170 g)

butter - 5.5 oz (155 g)

eggs - 3 pcs.

flour - 5.65 oz (160 g)

baking powder - 1 pc.

oranges

salt - 1 pinch

for the syrup

orange juice orange

sugar - 3.5 oz (100 g)

Melt the butter, add the sugar and beat the mixture well with a mixer. 

Add the eggs and beat them into a fluffy cream, sift the flour and add the baking powder and a pinch of salt, add them to the egg mixture and stir. 

Mix the juice of the first orange with the grated peels of the two oranges and add them to the mixture, while stirring the mixture at all times. 

Grease the pan with butter and pour the mixture in it evenly. Place the baking pan in a preheated 360°F (180 degree) oven and bake until the cake is fully baked for about 40 minutes. 

Boil the syrup by mixing the juice of the other orange with the sugar and boil it for 2-3 minutes, after which you can leave it to cool. 

After removing the baked cake from the oven, pour the syrup over it evenly and leave to cool and absorb the syrup. 

This recepie is not good !! The juice from an orange is not lots and the sugar in it not correct your eating melted sugar !! Your measurements are retarded !!

From years of baking, 2 PCs of baking powder is most likely two teaspoons. Whipping the eggs will help the cake rise.

This might be a great recipe but these measurements are very confusing for someone who uses cups and teaspoons. Also, no suggestion on size of pan.

Bonapeti if you are going to post a recipe can you please make sure it is correct, this can only create problems for anyone wanting  to create that same recipe

I don't understand what the quantity of baking powder is. 
Please specify if it's 1 teaspoon or 1 Tablespoon?

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

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

sugar

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.

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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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

Make this easy orange cake recipe in the blender, and top it with an orange glaze for a sweet, citrusy dessert!

Orange Blender Cake

eggs (at room temperature)

olive oil

sour cream

all-purpose flour

sea salt

confectioners' sugar

Preheat

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9x5 loaf pan or line it with parchment paper for easy removal.

Blend

In a blender, combine the whole seedless navel orange (quartered and seeds removed), eggs, olive oil, granulated sugar, sour cream, and vanilla. Process the mixture until smooth. Be careful not to over-blend.

Pulse

Add the dry ingredients to the blender. Pulse the blender just a few times until the dry ingredients are incorporated into the wet mixture. Do not overmix.

Pour

Pour the batter into the prepared loaf pan.

Bake

Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Once the cake has cooled, you can serve it as is or dust it with powdered sugar for decoration.

Combine

Combine powdered sugar and orange juice until smooth.

Glaze

easy to prepare and basic  ingredients with!!!!

This orange cake is delicious.  Thank you so much for this fabulous recipe.

I am completely useless at baking, but this olive oil cake was a breeze, delicious and made my house smell amazing. Plus, Alia and Radwa were nice enough to send me high altitude baking directions via Instagram to make sure it turned out perfectly. So happy with this cake!

I cut the recipe in half and made the cake into cupcakes. Easy, fast and so good!

Made this cake today with my granddaughter. We had great fun making it and it turned out fabulous! It did take about 20 minutes longer to bake than the recipe said but that was no problem. My husband loved it and we will definitely make this again!

Top 5 orange cake recipe recipes from across the web

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Top Tags

Orange Cake

Easy Orange Cake Recipe

Greek Juicy Orange Cake

Moist Orange Cake

Orange Blender Cake

Top 5 orange cake recipe recipes from across the web

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

Top Tags

Orange Cake

Easy Orange Cake Recipe

Greek Juicy Orange Cake

Moist Orange Cake

Orange Blender Cake

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