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 lasts that long in my house. 

Orange Cake RecipeDon’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 (to make orange cake recipe 🙂 ).

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. 
Orange Cake Recipe

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.

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!!BEST Orange Cake Recipe

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.

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Orange Cake Recipe
Votes: 238
Rating: 3.9
You:
Rate this recipe!
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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: 238
Rating: 3.9
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.
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96 Responses

  1. April says:

    Hi, my name is April. I just made this for church and can’t wait to try it! I added a orange syrup and orange glaze to mine. My question is mine didn’t seem to “puff” as much as yours, what could of happened??

    • Ruchi says:

      Thanks for trying the recipe April!
      Did the cake have a dense texture?
      If the batter was beaten too quickly then less air was incorporated in the batter resulting into a less fluffy cake.

  2. sbop says:

    Can I use this recipe for cupcakes?

    • Ruchi says:

      Sure you can. But reduce the baking time. Cupcakes usually bake for 15-20 minutes or until the toothpick comes out clean. Happy Baking!!

  3. Mj says:

    Looks lovely an easy to prepare can’t wait to try it

  4. liz says:

    can i substitute butter with oil and what quantity of oil should i use?

    • Ruchi says:

      This recipe requires creaming of butter and sugar and that is what aerates the fat and results in light and fluffy cake. I am afraid oil will fail to do that.

  5. Christy says:

    Make the cake for a brunch. I would have liked more orange flavor. The cake was light moist I would have liked a taller cake. But what was I expecting with 1 2/3 cup flour. I will definitely make again when I need a small cake. Easy to put together. Thanks for sharing

    • Ruchi says:

      Thanks for trying the recipe Christy!
      For a more pronounced flavor an extra teaspoon of orange zest would work great.
      A taller cake – didn’t the cake rise for you? Also this cake uses 1.5 cup of flour did you make it with 1 2/3 cup flour.

  6. Meera Mehtaji says:

    I made this cake today, it turned out really well. However, I substituted half the butter for avocado and greatly increased the quantity of orange zest. I even went ahead and grated one small clementine to add more flavour. I loved this recipe as it was easy to follow and had room for substitutions.

    • Ruchi says:

      Thanks for sharing your experiment and experience with me Meera. You did some amazing additions to the recipe. I am glad it turned out well for you. 🙂

  7. Naomie Moore, Castaic, CA says:

    Prepared with lemons as I am lucky enough to have an abundance at the moment, and a couple minor tweeks to be able to use what I had on hand. Turned out fluffy and AWESOME! Excellent recipe! Thanks so much for sharing! Can’t wait to try your other recipes. 💖

    • Ruchi says:

      Awesome!
      Glad you liked the recipe and thanks for taking the time out to share your wonderful feedback with me. 💕
      Means a lot!
      Naomie, what tweaks did you made to the recipe? Would love to know. Thanks!

      • Naomie Moore, Castaic, CA says:

        As I mentioned, I was using what I had on hand . . . I used self rising flour, but still added the baking powder. Used barely 3/4 cup sugar, zest of 3 lemons and 1/4 cup of lemon juice and followed your directions. Took 40 minutes to bake to perfection! Now I want to try with limes!

        Going through your main dish recipes now . . . Yum, you will be keeping me well fed for quite some time!

  8. Naomie Moore, Castaic, CA says:

    Making this right now but with lemons! Had to make a few modifications – will let you know how it turns out . . . Looks fantastic so far! 😊

  9. Christine says:

    Hi, what is the size of the bundt pan that you used? I have a 12-cup one and just wonder it is the correct size for your recipe.

  10. Kalpana Ravi says:

    Lovely receipe going to try it soon. One question can i bake it in a normal cake tin ?

  11. Tripti says:

    Thanks for the recipe…I am gluten free so just tried the same recipe but with gluten free flour (mixture of self raising gluten free flour and almond flour) ..I added a little more zest and orange juice for the orange taste and it turned out lovely….i made a cake and then later muffins 🙂 they were too good …

    • Ruchi says:

      Thanks for your wonderful feedback Tripti. Gluten free orange cake info will be really valuable to my readers.
      Glad you liked the cake. 🙂

  12. Sunita says:

    Your recipe seems good. Am trying it today. Pl. Let me know around how much is 1 cup.(as cup sizes vary). In another recipe i read 1 cup was 250 ml.

    • Ruchi says:

      Thanks Sunita.
      Liquid measurement – 1 cup = 250 ml
      Dry measurement – 1 cup (flour) = 125 grams. Sugar measurement is different 1 cup sugar = 200 grams.
      Hope this helps.

  13. Yousra says:

    This cake looks awesome, but I don’t know why it wasn’t fluffy and smooth when I baked it as it looked in the picture . On the contrary, it was hard! I was so disappointed. Why do you think this happened although I followed the instructions?

    • Ruchi says:

      Sorry to hear that this cake didn’t turn out the way you had imagined. There could couple of reasons as to why this cake turned hard for you.
      1. If the batter was beaten too quickly then less air incorporated in the batter resulting into a dense/thick cake.
      2. Over baking could be a possible reason for a hard cake.
      3. Did you use fresh baking powder? Stale baking powder could a possible reason too.

      Hope this answers your query!

  14. Carol says:

    I have read some of the previous comments and noticed several of them stated the cake has an eggy taste. I wonder why that would be. There seems to be a nice balance of everything in the recipe , so I am really looking forward to trying it. I love the presentation! Simple is so much better than too much. Just a lovely orange glaze with some rind in it is so much more appealing than a heavy icing.

    • Ruchi says:

      Thanks Carol. I have stated in my comments that if eggs are not beaten well, then the taste will linger in the baked cake. Add eggs one by one to avoid this issue. Also 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.
      Hope that answers your query and happy baking!

  15. Lacy Moulder says:

    Do you think this recipe will stand up in a layer cake? My 4 (turning 5) year old has requested “orange” cake for his birthday but wants a themed cake so I need layers. Thoughts?

    • Ruchi says:

      Thanks for stopping by Lacy.
      This is a moist cake and if you try to cut it into half, it may not turnout the way you had imagined. But if you bake this cake into 2 small cakes (in a 6 or 8 inch pan) than it can be made into a layered cake. Happy baking and I hope the little one enjoy his special day and have a fun-filled birthday. 🙂

  16. Odile Maroun says:

    Hello,
    I’ve tried this cake many times and it turned out amazing and sooooooooo yummy, however just wondering can I add raisins inside ?
    Thank you.

    • Ruchi says:

      Oh Yes, go ahead and add raisins to this cake. You are going to love it.
      And thanks for your lovely feedback Odile. Appreciate that. 🙂

  17. Shirley Ann says:

    Amazing cake!! Super moist and fluffy!! Will do again, again and again…. thanks for sharing!

  18. Annie says:

    I have baked this cake so many times and I must say this is about the most moist and delicious I have found! Thanks for sharing.

  19. Corriane says:

    This recipe is very good. I made cupcakes and they were delicious! I made this recipe into 24 cupcakes and everybody loved them. Thanks for sharing.

  20. Mari says:

    Your cake looks beautiful!! I’m going to give it a try but was wondering if I could use some orange juice pulp instead of orange zest and juice! What are your thoughts about that? Thanks for sharing your recipe!

  21. Mitchell says:

    Hands down the best orange cake recipe. Came out perfect. Have tried many cakes but this one was fluffy and moist. Thanks!

  22. Dina says:

    To make cake flour…we ad 1 1/4 cake with 2 ts of corn stretch ??

    • Ruchi says:

      For cake flour – Spoon out 1 cup of all purpose flour in a bowl. Remove 2 tablespoon of all purpose flour from the bowl and put it back in the jar.Replace this 2 tablespoon of all purpose flour with 2 tablespoon of cornstarch and add it to the bowl. Mix it well. Using a strainer sift this mixture well so that there are no lumps left.

      For more detials, please refer to this link – http://www.ruchiskitchen.com/homemade-cake-flour

  23. Adriana says:

    Hello, do you think that I could make it with pineapple juice instead of orange juice? I need to bake a pineapple bundt cake.

  24. 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. 🙂

  25. Sangpuii says:

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

  26. 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. 🙂

  27. 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. 🙂

  28. Radhika says:

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

  29. Alboni says:

    Lovely orange cake !!!

  30. Lane & Holly @ With Two Spoons says:

    This recipe looks great! I too, LOVE oranges!

  31. Lia says:

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

  32. Carola says:

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

  33. Aseem says:

    lovely yummy cake like it very much.

  34. Rubiah Bachee says:

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

  35. Ida says:

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

  36. 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. 🙂

  37. Prissy Govender says:

    Love to try out new recipes

  38. Ban says:

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

  39. 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!

  40. 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!!

  41. Aysha says:

    Can u share an eggless orange cake recipe pls..

  42. Vini says:

    Do you have a recipe fr an eggless version?

  43. Zoe says:

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

  44. 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.

  45. Madhu Singh says:

    Lovely recipe

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