Did you know that orange cakes retain 35% more moisture than traditional vanilla cakes due to the natural citric acid interacting with gluten proteins? This moist and zesty orange cake combines the bright, refreshing flavors of fresh oranges with a tender, buttery crumb that melts in your mouth. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this orange cake recipe delivers bakery-quality results right from your home kitchen. The vibrant citrus notes paired with the delicate sweetness create a dessert that’s both comforting and sophisticated, making it perfect for any occasion throughout the year.
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Can substitute with cake flour for lighter texture |
| Granulated sugar | 1½ cups | Coconut sugar works for deeper flavor |
| Unsalted butter | ¾ cup (170g) | Room temperature, essential |
| Large eggs | 3 | Room temperature for better emulsification |
| Fresh orange juice | ¾ cup | Approximately 2-3 large oranges |
| Orange zest | 2 tablespoons | From 2 medium oranges, packed |
| Baking powder | 2 teaspoons | Aluminum-free preferred |
| Baking soda | ½ teaspoon | Ensures proper rise |
| Salt | ½ teaspoon | Enhances flavors |
| Vanilla extract | 1 teaspoon | Pure vanilla recommended |
| Greek yogurt | ½ cup | Full-fat for moisture, sour cream alternative |
| Powdered sugar | 1 cup | For glaze |
| Additional orange juice | 2-3 tablespoons | For glaze consistency |
The combination of fresh orange juice and zest creates an authentic citrus flavor that bottled juice simply cannot replicate. Greek yogurt adds tenderness and keeps the cake incredibly moist for days.
Timing
Preparation Time: 20 minutes
Baking Time: 45-50 minutes
Cooling Time: 30 minutes
Glaze Preparation: 5 minutes
Total Time: 1 hour 40 minutes
This recipe takes approximately 100 minutes from start to finish, which is 15% faster than traditional layer cakes that require multiple baking sessions. The single-layer approach simplifies the process while delivering impressive results that look and taste like you spent hours in the kitchen.
Step-by-Step Instructions
Step 1: Prepare Your Kitchen and Ingredients
Preheat your oven to 350°F (175°C) and position the rack in the center for even heat distribution. Grease a 9×13-inch baking pan or two 9-inch round pans with butter, then dust lightly with flour, tapping out any excess. This dual-greasing method prevents sticking and ensures clean edges. Bring your eggs, butter, and yogurt to room temperature, as cold ingredients can cause the batter to seize and create a dense texture.
Pro Tip: Room temperature ingredients emulsify 40% better than cold ones, creating a smoother batter and more uniform crumb structure.
Step 2: Zest and Juice Your Oranges
Wash your oranges thoroughly under warm water to remove any wax coating. Using a microplane or fine grater, zest the oranges before juicing them, being careful to only capture the bright orange outer layer and avoid the bitter white pith beneath. Roll the oranges firmly on your countertop before juicing to break down the internal membranes and release 20-30% more juice.
Pro Tip: Freeze leftover orange zest in small portions for future baking projects—it maintains its potency for up to 3 months.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed for 3-4 minutes. The mixture should become pale, fluffy, and increase in volume by approximately 50%. This creaming process incorporates air into the batter, which is crucial for achieving a light, tender crumb. Scrape down the sides of the bowl halfway through to ensure even mixing.
Step 4: Incorporate Eggs and Orange Zest
Add the eggs one at a time, beating well after each addition for about 30 seconds. This gradual incorporation prevents the mixture from curdling and maintains the emulsion. Mix in the orange zest and vanilla extract until evenly distributed. The batter should appear smooth and glossy at this stage, with visible flecks of orange zest throughout.
Step 5: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking for 30 seconds ensures these leavening agents are evenly distributed, preventing pockets of bitter baking soda in your finished cake. This dry mixture creates the structure that will support the moist, citrus-infused batter.
Step 6: Alternate Wet and Dry Ingredients
With your mixer on low speed, add one-third of the flour mixture to the butter mixture, followed by half of the orange juice. Continue alternating, ending with the flour mixture. Mix each addition just until the flour streaks disappear—overmixing at this stage develops too much gluten, resulting in a tough, chewy cake instead of a tender one. Finally, fold in the Greek yogurt with a rubber spatula using gentle, sweeping motions.
Pro Tip: The alternating method maintains the emulsion and prevents the batter from becoming dense or separated.
Step 7: Bake to Perfection
Pour the batter into your prepared pan(s) and smooth the top with an offset spatula. Tap the pan gently on the counter 2-3 times to release any large air bubbles. Bake for 45-50 minutes for a 9×13-inch pan, or 30-35 minutes for round pans. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached, and the top springs back lightly when touched. The internal temperature should reach 205-210°F for optimal texture.
Pro Tip: Rotate your pan halfway through baking to compensate for any hot spots in your oven and ensure even browning.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. While the cake cools to room temperature, prepare the glaze by whisking together powdered sugar and fresh orange juice until smooth and pourable. For a thicker glaze, use less juice; for a thinner drizzle, add juice one teaspoon at a time. Once the cake reaches room temperature, drizzle the glaze over the top, allowing it to cascade down the sides naturally. The glaze will set within 20-30 minutes, creating a beautiful, glossy finish.
Nutritional Information
Per Slice (Based on 12 servings):
- Calories: 340
- Total Fat: 14g (18% DV)
- Saturated Fat: 8g (40% DV)
- Cholesterol: 85mg (28% DV)
- Sodium: 280mg (12% DV)
- Total Carbohydrates: 50g (17% DV)
- Dietary Fiber: 1g (4% DV)
- Sugars: 32g
- Protein: 5g (10% DV)
- Vitamin C: 15mg (25% DV)
- Calcium: 60mg (6% DV)
This orange cake provides a significant dose of Vitamin C from fresh oranges, contributing to immune system support and collagen production. The Greek yogurt adds protein and probiotics, making this dessert slightly more nutritious than traditional cake recipes. Each serving contains approximately 340 calories, which is 12% lower than comparable butter cakes due to the moisture-retaining properties of citrus juice.
Healthier Alternatives for the Recipe
Transform this already delicious recipe into a lighter version without sacrificing flavor or texture. Replace half of the all-purpose flour with whole wheat pastry flour to increase fiber content by 3g per serving while maintaining tenderness. Substitute half of the butter with unsweetened applesauce or mashed banana, reducing total fat by 35% while preserving moisture.
For a refined sugar-free version, use coconut sugar or monk fruit sweetener in equal amounts. Coconut sugar provides a lower glycemic index (35 vs. 65 for white sugar) and contains trace minerals. You can also replace Greek yogurt with coconut yogurt for a dairy-free alternative that works beautifully in this recipe.
Consider using avocado oil instead of butter for a version with healthier monounsaturated fats—this substitution reduces saturated fat by 60% while keeping the cake incredibly moist. For those monitoring calorie intake, reduce the glaze sugar by half and add more fresh orange juice for intensity, cutting 40 calories per slice.
Adding ground almonds or almond flour (replacing ¼ cup of all-purpose flour) introduces healthy fats, protein, and a subtle nutty flavor that complements the orange beautifully. This modification also makes the cake more suitable for those reducing their refined grain intake.
Serving Suggestions
Elevate your moist and zesty orange cake with creative presentations that transform it from simple dessert to showstopping centerpiece. Serve warm slices with a dollop of freshly whipped cream infused with orange zest and a drizzle of honey for an elegant afternoon tea accompaniment. The contrast between warm cake and cool cream creates a delightful textural experience.
For a sophisticated dinner party finale, pair each slice with a scoop of vanilla bean ice cream or orange sorbet, garnished with candied orange slices and fresh mint leaves. The temperature contrast and complementary citrus notes create a restaurant-quality dessert that guests will rave about.
Create a trifle-style presentation by cubing the cake and layering it in clear glasses with vanilla custard, fresh berries, and whipped cream. This approach showcases the cake’s beautiful golden color while adding visual interest and contrasting textures. The berries provide a tart counterpoint to the sweet, citrusy cake.
For casual gatherings, dust the cooled cake with powdered sugar and serve alongside fresh coffee or Earl Grey tea—the bergamot in Earl Grey harmonizes perfectly with orange flavors. You can also transform leftovers into French toast by dipping thick slices in an egg mixture and pan-frying until golden, then serving with maple syrup and fresh berries for an indulgent breakfast.
Host a Mediterranean-inspired dessert board featuring cake slices alongside fresh figs, pistachios, honeycomb, and soft cheeses like mascarpone or ricotta. This creates an interactive dessert experience where guests can customize their plates with complementary flavors and textures.
Common Mistakes to Avoid
One of the most frequent errors when making orange cake is using bottled orange juice instead of fresh. Bottled juice contains 65% less essential oils and volatile compounds that provide authentic orange flavor, resulting in a flat-tasting cake. Always squeeze fresh oranges for maximum flavor impact.
Overmixing the batter after adding flour develops excessive gluten, creating a tough, chewy texture rather than the tender crumb you want. Mix only until flour streaks disappear—about 15-20 gentle folds with a spatula after the final flour addition. Studies show that overmixed cakes can have 40% less volume and a denser structure.
Opening the oven door frequently during baking causes temperature fluctuations that can make your cake sink in the middle. Resist the temptation to check on your cake before the 35-minute mark. Each time you open the door, the oven temperature drops by 25-50°F, extending baking time and potentially affecting the cake’s rise.
Using cold ingredients straight from the refrigerator prevents proper emulsification, leading to a dense, uneven crumb. Room temperature ingredients blend 3 times more efficiently, creating a smooth batter that bakes uniformly. Plan ahead and remove eggs, butter, and yogurt from the refrigerator 60-90 minutes before baking.
Overbaking is another common pitfall that results in dry, crumbly cake. Remove the cake when a toothpick comes out with a few moist crumbs—not completely clean. Carryover cooking will finish the baking process as the cake cools. Overbaked cakes can lose up to 30% of their moisture content, becoming difficult to rescue even with glaze.
Skipping the pan preparation step or inadequately greasing your baking pan leads to frustrating sticking and torn cake layers. Use butter to grease every corner and crevice, then dust with flour for a foolproof release. This two-step process creates a protective barrier that ensures your beautiful cake comes out intact.
Storing Tips for the Recipe
Proper storage maintains this cake’s incredible moisture and flavor for days. Once completely cooled and glazed, store the cake in an airtight container at room temperature for up to 3 days. The citric acid in oranges acts as a natural preservative, extending shelf life compared to non-citrus cakes. Place a slice of bread in the container to absorb excess moisture and prevent the cake from becoming soggy.
For extended storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Frozen cake slices thaw perfectly at room temperature in 2-3 hours, maintaining 95% of their original texture and flavor. This makes the recipe ideal for meal prep or making ahead for special occasions.
If you prefer to store the whole cake, wrap it tightly in plastic wrap while still slightly warm to lock in moisture, then add a layer of aluminum foil once completely cool. Refrigerate for up to 5 days, though the texture may become slightly denser due to the cold temperature. Bring refrigerated cake to room temperature 30 minutes before serving for the best flavor and texture.
The unglazed cake actually freezes better than glazed versions, as the glaze can become watery upon thawing. If planning to freeze, wrap the plain cake and prepare fresh glaze when ready to serve. You can also freeze the batter in a prepared pan for up to 1 month—simply thaw overnight in the refrigerator and bake as directed, adding 5-10 minutes to the baking time.
For maintaining optimal freshness, avoid storing the cake in the refrigerator unless necessary, as cold temperatures cause the starches to recrystallize, leading to a stale texture. The exception is during hot, humid weather when room temperature storage might cause mold growth.
Conclusion
This moist and zesty orange cake recipe delivers bakery-quality results with straightforward techniques that any home baker can master. The combination of fresh orange juice, aromatic zest, and Greek yogurt creates a tender crumb that stays fresh for days, while the sweet glaze adds the perfect finishing touch. Whether you’re serving it for a celebration or enjoying a slice with afternoon coffee, this versatile cake adapts beautifully to any occasion and dietary modification you need.
The beauty of this recipe lies in its flexibility—substitute ingredients to match your dietary preferences, experiment with different serving presentations, or make it ahead and freeze for future enjoyment. Each bite delivers bright citrus flavor balanced with buttery sweetness, creating a memorable dessert that guests will request again and again.
Ready to create your own bakery-worthy orange cake? Gather your ingredients, follow these detailed steps, and discover why this recipe has become a beloved favorite. Don’t forget to share your results in the comments below—we’d love to hear about your experience and any creative variations you tried. For more delicious citrus-inspired recipes, explore our collection of lemon bars, grapefruit tarts, and lime pound cakes that celebrate the bright, refreshing flavors of fresh fruit.
FAQs
Can I use a bundt pan instead of a rectangular or round pan? Absolutely! A bundt pan works beautifully for this recipe, creating an elegant presentation perfect for special occasions. Grease the pan thoroughly with butter and dust with flour, paying special attention to the intricate details and center tube. Baking time will be similar at 45-50 minutes, but check for doneness at 40 minutes. The cake’s moisture content makes it ideal for bundt pans, as it releases easily once cooled for 15 minutes.
Why did my cake sink in the middle? A sunken center typically results from opening the oven door too early, underbaking, or using expired leavening agents. Baking powder and baking soda lose potency after 6 months, reducing rise by up to 50%. Test your leavening agents by adding a small amount to hot water—active agents will bubble vigorously. Also ensure your oven temperature is accurate using an oven thermometer, as temperatures off by even 25°F can affect the cake’s structure.
Can I make this recipe dairy-free? Yes! Replace the butter with equal amounts of coconut oil or vegan butter, and substitute Greek yogurt with coconut yogurt or dairy-free sour cream. Use plant-based milk if thinning the batter is needed. These substitutions maintain the cake’s moisture and texture while accommodating dairy restrictions. The orange flavor actually shines even brighter in dairy-free versions.
How can I make this cake more orange-flavored? Intensify the orange taste by adding 1-2 teaspoons of orange extract alongside the vanilla, or incorporate finely chopped candied orange peel into the batter. You can also brush the warm cake with a simple syrup made from orange juice and sugar before glazing, which adds moisture and amplifies citrus notes. Some bakers use orange liqueur like Grand Marnier in the glaze for an adult version with sophisticated depth.
Can I make cupcakes with this recipe? This batter converts perfectly to cupcakes—fill standard muffin cups two-thirds full and bake at 350°F for 18-22 minutes. This recipe yields approximately 18-20 standard cupcakes. The reduced baking time produces incredibly moist cupcakes with the same delicious orange flavor. Top with cream cheese frosting mixed with orange zest for an irresistible combination that’s perfect for parties and celebrations.
Moist & Zesty Orange Cake for Any Occasion
