Orange Cake
Bright, Zesty, and Perfectly Moist: This Orange Cake Is a Must-Bake
Few desserts capture the essence of spring and summer quite like a fresh, citrusy cake. With its moist, spongy texture and vibrant orange flavor, this cake does just that, and more. The moment it comes out of the oven, your kitchen is filled with the sweet, tangy aroma of fresh oranges, creating an irresistible invitation to gather around and indulge.
What makes this cake truly special is its balance of flavors and textures. The tender crumb is perfectly complemented by the zesty brightness of orange juice and zest, which cut through the richness of butter and oil in the batter. This combination results in a cake that’s decadent yet light, indulgent yet refreshing. And while it’s tempting to dig in as soon as it’s baked, patience pays off: letting the cake sit for a day allows the flavors to deepen, making each bite even more heavenly.
Ingredient Variations to Personalize Your Cake
One of the joys of baking is putting your own spin on a classic recipe, and this orange cake is no exception. While the original relies on fresh orange juice and zest for its signature flavor, there are several ways to adjust it to your taste:
- Citrus Medley: Swap part of the orange juice for lemon or lime juice for a more complex citrus profile.
- Spiced Twist: Add a teaspoon of ground cinnamon or a pinch of nutmeg to the batter for a subtle warm note.
- Nutty Crunch: Fold in chopped toasted almonds or pistachios to add texture and a nutty undertone.
- Chocolate Orange: For a decadent variation, drizzle melted dark chocolate over the top or fold in mini chocolate chips into the batter.
These small tweaks allow the cake to shine in different contexts. From a casual afternoon tea to a celebratory brunch.
Related Recipe: Cheese Danish
When to Serve This Cake
- This orange cake is wonderfully versatile and works beautifully in a variety of settings. Its bright citrus flavor makes it an ideal dessert for spring and summer gatherings, such as garden parties, brunches, or casual barbecues. It also pairs well with afternoon tea, offering a light, flavorful alternative to heavier desserts. For holiday occasions, it can serve as a refreshing change of pace from traditional rich, chocolate-heavy desserts.
- Because of its striking appearance and natural vibrancy, this cake is also a fantastic centerpiece for a dessert table. Decorate it with thin slices of orange, candied zest, or even a sprinkle of fresh herbs like mint for a visually stunning presentation.
Storage and Shelf Life
Proper storage is key to maintaining the cake’s moist, spongy texture. Once glazed and decorated, the cake can be stored at room temperature in an airtight container for up to two days. If you want to extend its life, refrigeration is an option, though it may slightly dry out the cake; to counteract this, loosely wrap the cake in plastic wrap before refrigerating. For longer-term storage, the unglazed cake can be frozen for up to three months. Simply thaw at room temperature and apply the glaze just before serving to retain the fresh citrus flavor.
FAQs
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. You may need to slightly adjust the liquid for consistency.
Freshly squeezed orange juice provides the best flavor, but in a pinch, bottled juice will work. Try to choose a variety with no added sugar for the closest taste.
Overmixing the batter or overbaking can lead to dryness. Make sure to fold the dry ingredients gently and check the cake with a toothpick for doneness rather than relying solely on baking time.
Absolutely! In fact, it tastes even better the next day. Bake and glaze the cake a day in advance, and store it in an airtight container at room temperature.
Cool the cake completely before adding the glaze. You can also drizzle it gradually, letting it set for a few minutes before adding more to achieve the perfect coating.
Yes, doubling the recipe works well. Bake in two pans or a larger bundt pan. Keep in mind that baking time may need to be extended slightly; always check doneness with a toothpick.
This orange cake is more than just a dessert. It’s an experience. From the moment it goes into the oven to the first fragrant waft of citrus filling your kitchen, it invites you to slow down and savor the simple pleasures of baking. Its versatility allows for countless personal twists, making it a staple for both casual and celebratory occasions. So whether you’re planning a sunny brunch, an afternoon tea, or a special gathering with friends and family, this orange cake is a bright, flavorful choice that’s sure to impress, and delight everyone at the table.
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Orange Cake
- Prep Time: 15 minutes
- Baking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: serves 12 1x
Description
Moist, spongy and delicious. This orange cake has bright citrus flavors and will make your kitchen smell heavenly when baking. Perfect for spring and summer gatherings. If you can wait an extra day to dig in, do so, because it tastes ten times better the next day.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 eggs, room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup butter, melted cooled to room temperature
- 1 cup orange juice, freshly squeezed
- 3 tablespoons orange zest
- orange slices for decorating
Orange Glaze
- 1 ¼ cups powdered sugar
- 1/3 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
Instructions
- Preheat oven to 350° F. Spray a bundt pan with non-stick cooking spray and set aside.
- Whisk together flour, baking soda and salt in a medium mixing bowl. Set aside.
- In a mixing bowl of a stand mixer fitted with the whisk attachment, combine eggs and sugar. Mix at high speed for 4 minutes or until mixture is fluffy.
- Reduce speed to low. Add oil and butter in a slow stream. Add orange juice and zest. Add dry mixture ½ cup at a time; do not over mix. Transfer batter to prepared mold. Bake for 45-50 minutes or when tested with a toothpick, it comes out clean.
- Combine powdered sugar, orange juice and orange zest in a small bowl. Whisk until sugar dissolves. Set aside.
- Cool cake in mold for 45 minutes. Transfer to a large plate and drizzle with glaze. Decorate with orange slices. Slice and serve.
