Dreaming of biting into a decadent, moist, zesty Orange Cake Recipe?
Here comes a magical recipe to the ultimate bliss…….a delicious Orange Cake with a refreshing taste and a gorgeously gratifying sight. With a zesty orange flavor that makes you fall in love with it from the first bite, it entices every taste bud anticipating a delectable delight!
Realize the dream of baking a knock-out cake recipe with fresh juicy oranges that maintain a perfect balance of sweet and tart.
I can assure you that you will love its intense flavor and fluffiness.
So, get ready to bake this velvety-textured Orange Cake that can be relished with a hot cup of coffee by the side or any beverage of your choice, as it blends with all flavors effortlessly.
A word about Orange Cake Recipe
The orange cake doesn’t need an introduction. It is a citrusy marvel well known to cake lovers around the world. Infused with the flavors of real juicy oranges, this spongy Orange Cake is intoxicatingly aromatic and insanely delicious.
It is made with a few ingredients, commonly available at home, like cake flour, fresh orange juice, orange zest, milk, butter, sugar, and a hint of the very pleasing vanilla essence.
All ingredients amalgamate amazingly to create this stunning Orange cake that excites the baker for their successful undertaking.
However, you may have to buy some new and juicy oranges for the fresh juice from the nearby supermarket, though.
Reasons You’ll ♡ Orange Cake Recipe
Wondering what makes this Orange Cake such a marvel?
Ask me, what doesn’t?
You will love everything in this cake – from the cloud-like soft texture to the refreshing citrusy taste; this Orange Cake has everything that is pretty beyond your expectation, such as its —
- Easy and fun to make,
- A perfect balance of sweet and tart flavors,
- Heavenly indulgent,
- Perfectly moist, superbly fluffy, and fanatically delicious,
- A perfect make-ahead recipe for weekend parties, or just any day!
The best part is you can pack it in the tiffin to surprise your kids! So get ready to surprise your family and friends at the next birthday party at home and see the delight catching up on every face.
Orange cake Ingredient list
Just a few ingredients yield this drool-worthy preparation of Orange Cake —
Flour — Cake flour is the key ingredient that gives structure to the cake. Besides making the cake light and fluffy, it adds a delicate crumb due to its low protein content. It is a gluten-free option and the best alternative to all-purpose flour.
Baking Powder — Added to the batter to aerate it and lend a feather-like texture to the cake. It is a leavening agent responsible for helping the cake to rise when baking.
Salt — Balances the sweetness in the all-sweet cake batter and, as such, deepens the flavors of other ingredients.
Eggs — Are added for the extra fluffiness and texture.
Fresh Orange Zest — The deep flavor of orange zest excites the overall citrusy flavor of the cake and lends a beautiful aroma.
Orange Juice — Freshly squeezed Orange juice enhances the citrusy flavor of the cake manifold. It amplifies the overall orange flavor.
Milk — Renders richness and the desired moisture to the Orange cake.
Sugar — Our Orange Cake gets its sweetness from the added sugar. You can use the regular sugar for this recipe.
Vanilla Essence — Adds a subtle fruity flavor to the cake.
Butter — Softened unsalted butter is used for making the batter as it brings moistness and richness to the cake. Softened butter also mixes well with sugar and other ingredients.
How to make Orange Cake Recipe
If you are a cake-aholic and an orange lover, this Orange Cake recipe is just for you! Right from the sifting of the cake flour to the unmolding of the baked Orange Cake, every step is just so satisfying and fun.
Prep-up — Preheat the oven to 350°F. Brush the bundt cake pan generously with cooking oil or butter. Set it aside.
Combine dry ingredients — Sift flour, baking powder, and salt in a large mixing bowl. Sift the dry ingredients together, so there are no lumps of ﬂour/baking powder left behind. Set it aside.
Mix wet ingredients — Combine sugar and butter in a stand mixer bowl. Beat this mixture at high speed until they are thoroughly combined. To avoid the egg taste in your cake – add one egg at a time.
Time to add orange juice. Orange juice added to the cake amplifies the orange flavor, and the orange zest adds the magic of its distinct flavor to this orange cake recipe.
Combine wet and dry ingredients — Add the dry ingredients to the wet ingredients. Pour in milk and mix. Milk lends the desired richness and moisture to this orange cake recipe.
Bake the cake — Pour the batter into the prepared greased bundt pan. Bake for 45-50 minutes or until the toothpick inserted comes out clean.
Let the cake cool down before unmolding — Patience yields excellent results when baking a cake. The cake is easier to unmold when it has completely cooled, as it leaves the greased pan quickly. Warm cake may stick to the pan and break. So, always wait till your cake has cooled down. Carefully unmold the cooled cake onto a clean plate.
Serve — Bursting with the refreshing flavor of oranges, this orange cake recipe will be a great accompaniment to your evening tea, and it is a sure shot hit.
Recipe Tips and Variations
Measuring the ingredients correctly is essential — A successful cake recipe relies on the correct measurement of its ingredients. Any alteration in the measurements will not let you reach the desired results. Adding too much flour will result in a dry and crumbly cake, whereas the addition of more moisture will make the cake dense and sunken.
Cake flour makes a huge difference — A base ingredient should be low in protein content, leading to lower gluten formation. Lower gluten results in fluffy and light cakes. This is what cake flour provides to the cake. Being low in protein adds a tender and delicate crumb to the orange cake and makes it soft and spongy.
Sifting the dry ingredients is essential — Sifting lets the air incorporate into the flour, which helps the orange cake to rise. Sifting also removes any lumps or impurities from the flour and eases the mixing of ingredients.
Whisking the eggs — Before adding to the flour, Whisking eggs properly will help remove the egg taste from the cake. This step also ensures a better puffing of the orange cake recipe.
Use fresh ingredients — Using fresh ingredients is imperative for making a delicious cake. Any ingredient beyond its shelf-life will lend an undesirable flavor to the cake. If a stale baking powder is used, the cake will not rise, and the recipe will completely fail.
Use ingredients at room temperature — Ingredients blend properly when they are at room temperature. For example, the frozen butter or chilled milk will not combine with the other ingredients or with each other. So, it is best to bring all the ingredients to room temperature to blend well.
Adding orange zest for flavor — A superbly orange-flavored cake can be prepared by adding orange zest to the batter. Orange zest adds more citrusy punch to the cake.
Do not over-mix the batter — Over-mixing leads to over-aerating the batter, which should be wholly avoided to baking a fluffy cake. Over-mixing allows more air to incorporate than required and results in the cake’s dense texture. You should mix it until just well combined so that only the necessary amount of air gets trapped in the batter.
For efficient unmolding — Greasing the baking pan properly ensures an easy slide out when unmolding. When baking in a bundt pan, grease all crevices well so that the cake comes out clean while unmolding.
As the bundt pan has more defined grooves and edges besides the inner tube that may hold on to the cake, you need to grease it luxuriously for an effortless slide-out of the Orange Cake. Use a baking spray or a pastry brush, whichever works best for you.
A possible reason for not rising — If the batter is whisked too quickly, the cake will not get as fluffy as desired. This happens because a quickly whisked batter does not trap air which is essential for the rising.
Adjust the quantity of orange juice — If you like a more prominent flavor of oranges in your Orange Cake, feel free to adjust the amount of orange juice.
Butter or Oil — I prefer butter over oil as butter lends a specific delectable flavor to the cake, which is just incredible. Other than this, the creaming of butter and sugar aerates the fat, which results in perfect light and fluffy cake. With oil, this is not possible.
Do not fill the batter to the top — The batter needs space to puff up while baking. Filling the batter till the brim of the pan will result in overflowing while rising.
Tap the cake pan on the counter — A tap or two on the counter will allow any trapped air to release from the batter, ensuring a smooth finish to the cake.
The toothpick test — To check whether the cake is well baked or not, it is best to resort to the toothpick test. For this, insert a toothpick or a wooden skewer in the middle of the cake. If it comes out clean, your cake is done.
Avoiding curdling/splitting of the cake batter — Curdling or splitting may occur when the eggs are added too soon or slightly cold milk is added to the cake batter. To avoid this, cream the butter and sugar till light and fluffy, followed by eggs, one at a time.
Now, add room temperature milk to the creaming mixture and mix. If the curdling persists, you can add a spoonful of dry ingredients and continue mixing slowly. This step ensures that the excess moisture is absorbed and everything begins to come together.
Let me know what you think!
When real juicy oranges are waiting for you, you must not disappoint them! Get them and put them to the best use you can.
Yes, I mean, why not just bake a delicious cake with these juicy oranges?! The step-by-step orange cake recipe is right here for you.
If you are worried about how this orange cake will turn out, trust me when I say it’s the easiest Orange cake you’ll ever bake! So, shall we begin with the tutorial?
Should you make this orange cake recipe, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
SOME OTHER YUMMY EGGLESS RECIPES THAT YOU’LL LOVE:
Orange Cake Recipe
- 3 large Eggs
- ¼ cup Milk
- ¾ cup + 2 tablespoon Sugar
- 1½ tablespoons Fresh orange zest (*see notes above)
- 2 tablespoons Fresh orange juice
- 1 teaspoon Vanilla essence
- ¾ cup Soften butter
- Preheat the oven to 350°F. Brush the bundt cake pan generously with cooking oil or butter.
- Combine flour, baking powder, and salt in a large mixing bowl.
- Sift the ingredients. Set it aside. Protip — Sifting removes any lumps or impurities from the flour and eases the mixing of ingredients.
- Combine sugar and butter in a stand mixer bowl. Beat this mixture at high speed until they are thoroughly combined.
- Add one egg at a time — When one egg is added at a time, the mixture gets enough time to thicken and emulsify, creating a good base for the rest of the dry ingredients to mix.
- Scrape the bottom and sides of the mixing bowl with a spatula to make sure everything is thoroughly blended.
- Add orange juice, orange zest, and vanilla essence to the wet ingredients.
- Add your dry ingredients to the wet ingredients.
- Add the milk slowly and mix until everything is well combined, scraping down the side of the bowl.
- Do not over-mix your batter.
- Pour the batter into the prepared greased bundt pan.
- Tap your bundt pan a couple of times on the counter before putting it in the oven. This will bring any trapped air bubbles to the surface and ensure the cake’s smooth finish.
- Bake for 45-50 minutes or until the toothpick inserted comes out clean. Remove the cake from the hot oven and allow it to cool in the cake pan for a while before demolding.
- Run a knife around the edges of the bundt pan.
- Carefully invert the cake onto a clean plate.
- You can enjoy this citrusy orange cake as is or take it up a notch by decorating it with a whipped cream frosting.
- Cut a slice and enjoy!
- You can bake this cake in a swirl design Bundt pan. A swirl pan renders a unique design that adds a semi-abstract look to any cake.
- The swirl design looks gorgeous with or without glaze. But if you like, simply dust the cooled cake with a touch of powdered sugar.
- You can also bake this cake in an 8-inch non-stick fluted round cake mold.
- Once the cake is baked and out of the oven, let it cool for 8- 10 minutes in the pan. Once the resting time has elapsed, remove the cake from the pan and cool it on a wire rack.
- A light dusting of powdered sugar will add an enticing charm to this cake.
- Feel free to add an orange glaze on the top or enjoy it as it is.
Frequently Asked QuestionsWhat can I do if I am running low on Cake flour? If you are running low on Cake flour, don’t bother. I have an option for you:
- Substitute 1 ½ cup cake flour with 1 ¼ cup of all-purpose flour + ¼ cup of cornflour/ cornstarch.
- You can use this mix in place of Cake flour.