Orange Cake Recipe

Plan a perfect afternoon tea with this wonderful cake recipe. An outstandingly delicious tea- time orange cake recipe that is bursting with flavor and is soft and fluffy as a cloud !! This cake never last that long in my house.  🙂

Orange Cake Recipe

Don’t you agree there is something special about oranges? Guess what? This bright and juicy, citrus-y fruit reminds me of winters. Summer brings succulent mangoes and winters brings a wide variety of ripe oranges. Among all the varieties of citrus-y fruits – clementines are my favorites.   Whether be a glass full of fresh-squeezed orange juice or enjoying them as is – I just love oranges. There’s nothing more comforting than sitting by a sunny window and enjoy fresh oranges in winters. Yum and delicious!! 

Surprisingly, my recent trip to the grocery store yielded some fresh oranges and now I am all up for making a simple yet flavorful orange cake recipe. Yes, an outstandingly delicious and beautiful tea- time orange cake recipe. 🙂 

Orange Cake Recipe

RECIPE DETAIL – Because of its low protein content I have used cake flour to prepare my cake. To substitute cake flour – use 1 1/4 (one and one fourth cup ) cup + 2 tablespoon of all purpose flour mixed with 2 tablespoon of cornstarch. 

Start by sifting all the dry ingredients together so there are no lumps of flour/baking powder left behind. Next, cream the softened butter and sugar until light and fluffy. Creaming method incorporates air into this mixture which results in light and fluffy cakes. 

Once the creaming process is done and the mixture is pale and light in color, start mixing in the eggs one by one. Add rest of the ingredients, along with dry ingredients and beat until the batter is well blended and smooth. 

Final step would be to fold in the orange zest and orange juice. Adding just a tablespoon of orange zest will add a mild citrus tone to this cake which will be very mild. If you want a more pronounced and noticeable flavor, add a teaspoon or two more.Orange Cake Recipe
Bake @350 F for 40- 45 minutes until the toothpick comes out clean. Allow it to cool down completely before inverting. A light dusting of powdered sugar will add charm to this cake. Feel free to add orange glaze on top or enjoy as is. 

Once it was cooled, I spread a warm glaze of melted white chocolate all over the top and allowed it drizzle down the sides. It tasted heavenly!!

Do give this easiest orange cake recipe a try and if you happen to make this recipe, please leave me a comment or share your pics with me on Facebook. I would love to see your creation and would be happy to answer any questions. Cheers!

Also try out other eggless cupcakes and cakes recipes – Eggless vanilla cake, Eggless 7 minute microwavable cake, Eggless cupcakes, Eggless cake with cake mixEggless crumble cake.

Orange Cake Recipe
Votes: 52
Rating: 3.67
You:
Rate this recipe!
Print Recipe
An outstandingly delicious tea- time orange cake recipe that is bursting with flavor and is soft and fluffy as a cloud !!
Servings Prep Time
1 BUNDT CAKE 15 MINUTES
Cook Time
40-45 MINUTES
Servings Prep Time
1 BUNDT CAKE 15 MINUTES
Cook Time
40-45 MINUTES
Orange Cake Recipe
Votes: 52
Rating: 3.67
You:
Rate this recipe!
Print Recipe
An outstandingly delicious tea- time orange cake recipe that is bursting with flavor and is soft and fluffy as a cloud !!
Servings Prep Time
1 BUNDT CAKE 15 MINUTES
Cook Time
40-45 MINUTES
Servings Prep Time
1 BUNDT CAKE 15 MINUTES
Cook Time
40-45 MINUTES
INGREDIENTS
DRY INGREDIENTS
  • 1.5 cup Cake flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
WET INGREDIENTS
  • 3 large Eggs
  • 1/4 cup Milk
  • 3/4 cup + 2 tablespoon Sugar
  • 1.5 - 2 tablespoon Fresh orange zest (*see notes above)
  • 2 tablespoon Fresh orange juice
  • 1 teaspoon Vanilla essence
  • 3/4 cup Soften butter
CHANGE SERVING SIZE: BUNDT CAKE
CHANGE UNITS:
METHOD
  1. Assemble dry ingredients. Preheat oven @ 350 degree F.
  2. Sift all the dry ingredients together. Set it aside.
  3. Assemble wet ingredients.
  4. Eggs.
  5. Vanilla essence and milk.
  6. For orange zest- Rub the orange along the side of the grater. Rub it slowly and carefully so that you do not scrape your fingers.
  7. Cut a orange in half and squeeze out its juice. Set it aside.
  8. Cream butter and sugar until light and fluffy. Creaming incorporates air into this mixture.
  9. Add eggs one by one.
  10. Beat until fluffy.
  11. Pour in milk and vanilla essence. Add dry ingredients and beat until well blended.
  12. Fold in orange zest and orange juice. Mix it well and scrape down the sides of the bowl.
  13. Grease a baking pan.
  14. Pour batter into the greased pan. Smooth the surface and gently tap the bowl on the counter couple of times to release all the trapped air.
  15. Bake for 40 -45 minutes.
  16. Insert a toothpick into the center and if it comes out clean, cake is done.
  17. Allow it to cool for 15-20 minutes before inverting onto a wire rack.
  18. (Baked another one for a friend.)
  19. Dust the cake with powdered sugar or enjoy as is.
  20. Incredibly moist and fluffy orange cake is ready.
  21. When completely cooled, store it in an air tight container and is good for 3-4 days.
Share this Recipe

You may also like...

44 Responses

  1. Dolly Sacco says:

    Looks delicious . Tasting tomorrow.however it stuck to the bottom of the pan and broke in half.the glaze will glue it back together again lol.Ive used this bunt pan many times before.never had a problem.

    • Ruchi says:

      Thanks for trying the recipe Dolly! There’s nothing more disappointing than a stuck cake to the bottom of the pan. Maybe the cake was still warm when you tried to flip it over and this caused the breaking.
      Agree, glaze will fix this issue. Hope you like the taste. 🙂

  2. Sangpuii says:

    I tried this recipe and it turned out soooo well, fluffy and tasty.Thanks for sharing this recipe, its a keeper.

  3. Danuta says:

    I was reviewing some of the “disappointed” in texture and flavor comments, and there are several things that I think might not have been done properly, based on the comments – and maybe could be included in the instructions.
    1.- the longer you beat butter and sugar together, the better the batter will rise. “Soft” butter should be at room temperature (NOT softened in microwave or melted over heat) – and I usually use what here in Canada is called fruit sugar – a more finely ground granulated sugar known as caster sugar in England/NZ/Australia. I make sure to beat at high speed minimum 5 mins, usually up to 7 or 8 mins, scraping down the bowl every minute or so.
    2.- to avoid that “eggy” smell, the eggs should be added one at a time, making sure you mix really well and scrape down the bowl before adding the next one. If you add all the eggs at once, that smell will linger.
    Ruchi, I hope this helps…love your wonderful selection of Indian recipes. I’ve been looking for a one stop web site for all things Indian, that are well explained and easy to follow!

    • Ruchi says:

      Thanks Danuta, you just spoke my mind and thank you for pouring in your thoughts! I agree with your feedback and will highlight these points. 🙂

  4. Tina says:

    The cake turned out to be raaw from the inside even though it was totally cooked from out side. I tried the exact recipe all the amounts exact but still its not that great.taste is good but it does nt have the cake texture at all.:(

    • Ruchi says:

      Tina, I’m sorry to hear that this recipe did not turn out the way you had imagined. Below are the possible reasons.

      1. Main reason for uncooked cake in the center – oven temperature is too high. If the sides are cooked but the center remains raw/uncooked than this indicates that your oven temperature is off by a few degrees. To solve this issue, I would suggest lower the temperature by few degrees and bake the cake a bit longer.
      2. Another reason – maybe you’re not preheating the oven long enough.
      3. Other option would be to loosely lay a piece of foil over the cake while it is baking. This will trap the heat, resulting in a evenly baked cake.

      I hope you give this recipe a try again with a more successful outcome next time. Thanks. 🙂

  5. Radhika says:

    Looks yummy.will try it.your mould also looks great

  6. Alboni says:

    Lovely orange cake !!!

  7. Lane & Holly @ With Two Spoons says:

    This recipe looks great! I too, LOVE oranges!

  8. Lia says:

    This looks delicious!! Can’t wait to try and make it 🙂

  9. Carola says:

    This Orange Cake Recipe looks very nice. The cake looks tasty. I want to try it now :). I’ll save the recipe!

  10. Aseem says:

    lovely yummy cake like it very much.

  11. Rubiah Bachee says:

    Thanks for the lovely recipe..i have tried and it turns out well .Wish i could post my picture..

  12. Ida says:

    It look very moist and yumm , Do think I can make cup cake with this recipe !?xx

  13. Carolyn Hilton says:

    It make a lovely cake but I agree with what Rola said, It tasted eggy & I didn’t taste the orange flavor at all. It really needs an orange glaze as Betty suggested.

    • Ruchi says:

      Thanks for trying the recipe Carolyn and sharing your valuable feedback with me.
      Maybe adding an extra 1/2 a tablespoon of orange zest will take care of the eggy taste. I agree with you and Betty, orange glaze would be really nice. 🙂

  14. Prissy Govender says:

    Love to try out new recipes

  15. Ban says:

    Hi ,
    Im just wondring , why + 2tspoon sugar , what for , i just used 3/4 sugar , is that right?

  16. Emily says:

    This recipe is anything but fluffy. It didn’t rise at all. I tried it twice following the recipe exactly. I wasted three hours of my life on your recipe. Didn’t taste orange-y at all, didn’t rise, tasted like I don’t even know what. It tasted so bland so short bread ish. I would not recommend to anyone I threw it in the trash twice. Super disappointed 🙁

    • Ruchi says:

      Emily, I am so sorry to learn that you had such a bad experience with my most tested and tried cake recipe. This has never failed me. Most people have tried it and it has turned out so well for them. But thank you for letting me know, it’s really hard to comment without knowing what went wrong as every oven is different!

  17. Rola says:

    I tired it yesterday and it tasted eggy 😣

    • RK says:

      Thanks for trying the recipe Rola!! When I started baking, I had the same issue then after experimenting I learned that these few tricks can get rid of the eggy smell.
      1. Use a beater or mixer and beat the eggs properly in the batter. If the eggs are not beaten well, they will retain their smell.
      2. Use some extra drops of vanilla essence.
      3. Try adding vanilla essence when you are beating your eggs, it will take care of the smell.
      Thanks!!

  18. Aysha says:

    Can u share an eggless orange cake recipe pls..

  19. Vini says:

    Do you have a recipe fr an eggless version?

  20. Zoe says:

    Great recipe with amazing pictures! I can’t wait to try it 🙂
    Zoe
    Tea at Midnight

  21. Betty says:

    Just in time for Thanskgiving. As a trial, I baked this recipe today as mentioned, and it is perfect!! Will be making it over thanks giving with an orange glaze. Thanks dear. BTW, steps are a real visual treat.

  22. Madhu Singh says:

    Lovely recipe

Leave a Reply

Your email address will not be published. Required fields are marked *