Orange Cake is moist and tender with a flavor that’s bursting. It can be baked in a bundt or two loaf pans and topped with a simple glaze of orange for a delicious and beautiful citrus cake.
Orange Cake Recipe: The Best Orange Cake Recipe
It has taken a while to make this Orange Bundt Cake. It’s been almost two months since I first tested an orange cake recipe. The first time I made it, the cake was delicious, but the texture wasn’t what I was looking for.
I thought it would be a simple fix, and I ended up with the weirdest cake I’ve ever made in my life…and not in a positive way.
The orange cake was then re-drawn. After a second reworking, the cake was better but not fantastic.
At this point, I was tired of squeezing the oranges, but I didn’t want to give up. This was one of those cakes that is worth the fight.
I thought I’d tried it all-cake flour, cornstarch, additional egg yolks, but the secret was much simpler. I switched the butter to oil.
What are the results? Orange Cake is perfect with its moist but not heavy crumb. It also has a strong citrus flavor. This was the springtime cake that I had dreamed of.
It’s a delicious and bright dessert, perfect for springtime or whenever you want a little sun.
Orange Cake Ingredients
- Canola or Vegetable Oil
- Granulated Sugar
- Orange Zest – I use 2 Tablespoons of zest from 2 oranges.
- Eggs
- All Purpose flour- I tried the cake using both cake flour as well as all-purpose flour. The AP flour was the winner. It is also more convenient because I always keep it on hand.
- Baking powder
- Salt
- Orange Juice – Fresh squeezed orange juice has the best taste. About four oranges will yield 1 cup.
- The best milk is 2% or whole.
Orange Bundt cake recipe
- In a large bowl, combine the flour, baking powder, and salt. Set aside.
- Beat the oil, orange zest, and Sugar in the bowl of a mixer at high speed. Add the eggs one by one and beat well after each addition. Add the vanilla extract.
- Combine the milk and orange juice in a measuring cup.
- Add the flour mixture in three additions. Alternate between orange juice and milk. Beat on medium speed for each branch.
- Pour the batter into a greased baking pan. Bake for 45-55 minutes or until a toothpick inserted at the center comes out clean. Let the cake cool for 20 minutes. Then, turn it out onto a cooling tray to cool completely.
Orange Glaze: The Best Orange Glaze
This orange glaze is amazing! It’s so good I could eat the ice with a teaspoon. I think it really enhances the citrus flavor and makes the cake!
This glaze is made with powdered sugar and orange juice in place of milk.
I add a tablespoon of melted butter to my glazes. It helps me cut the “raw” taste of powdered Sugar and gives it a nice shine.
The glaze is completed with more grated orange zest. A pinch of salt and a splash of vanilla.
This recipe yields a generous amount of glaze. Use it all or save some to top Orange French Toast casserole or Orange Scones.
Ingredients
- All-purpose flour, 2 3/4 cups
- 1/4 teaspoon of salt
- Baking powder, 2 1/2 teaspoons
- Canola oil or vegetable oil, 3/4 cup
- 2 cups of granulated Sugar
- Orange zest: 2 tablespoons (about two oranges).
- Four large eggs
- One teaspoon of vanilla extract
- Fresh squeezed orange juice: 1 cup (made from 3-4 oranges).
- 1/2 cup milk
Glaze
- Powdered Sugar, 1 1/4 cups
- Orange juice, three tablespoons
- Get the zest of 1 orange
- Butter melted in a tablespoon
- Splash vanilla
- Pinch salt
Instructions
- Preheat the oven to 350 degrees. Spray a large bundt cake pan that holds 10-12 cups with Baker’s Joy, or grease and flour it heavily.
- In a large bowl, combine the flour, baking powder, and salt. Set aside.
- Beat the oil, orange zest, Sugar, and electric mixer at high speed. Add the eggs one by one and beat well after each addition. Add the vanilla extract.
- Combine the milk and orange juice in a measuring cup.
- Add the flour mixture in three additions. Alternate between orange juice and milk. Beat on medium speed for each branch.
- Bake for 45 to 55 minutes or until the toothpick inserted into the center comes clean. Let the cake cool for 15 to 20 minutes. Then, turn it out onto a cooling tray and let it cool completely.
- To make the glaze: Whip together all ingredients until they are smooth and able to be poured. If the ice is too thick, you can add some extra orange juice. Pour the orange juice over the cake.