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Orange Cake Recipe

If you’re a dessert lover who adores the fresh, zesty flavor of citrus, this orange cake recipe is about to become your new favorite. Imagine a soft, fluffy cake infused with the bright aroma of fresh oranges, with each bite delivering a perfect balance of sweetness and tang. Whether you’re baking for a special occasion, a cozy family dessert, or a weekend treat, this recipe brings a touch of sunshine to your kitchen. What makes this cake even better is how versatile it is. You can enjoy it as a simple sponge, drizzle it with a citrus glaze, or even layer it with cream cheese frosting for a more indulgent dessert. And don’t worry—if you’re looking for diet-friendly tweaks, there are easy ways to make it gluten-free, low-fat, or even vegan without sacrificing flavor. So grab your apron, preheat that oven, and let’s dive into the world of citrusy, melt-in-your-mouth goodness with this orange cake recipe!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups 310 g all-purpose flour (substitute with gluten-free flour for GF version)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup 200 g granulated sugar (or coconut sugar for a healthier option)
  • ½ cup 120 ml vegetable oil (or melted coconut oil for vegan)
  • ¾ cup 180 ml fresh orange juice (about 2–3 medium oranges)
  • Zest of 2 oranges
  • 4 large eggs or flax eggs for vegan: 4 tbsp flaxseed meal + 12 tbsp water
  • ½ cup 120 ml buttermilk (or almond milk + 1 tsp lemon juice for dairy-free)
  • 1 tsp pure vanilla extract

Equipment

  • To make this orange cake recipe, you’ll need:
  • Mixing bowls (small and large)
  • Electric mixer or whisk
  • Zester or fine grater (for orange zest)
  • Measuring cups and spoons
  • 9×13-inch cake pan or 8-inch round cake pans
  • Parchment paper or non-stick spray
  • Rubber spatula
  • Cooling rack
  • Citrus juicer (manual or electric)

Method
 

  1. Preheat & prepare pans: Preheat your oven to 350°F (175°C). Grease your cake pan(s) and line with parchment paper for easy release.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Combine wet ingredients: In a large bowl, whisk sugar, oil, orange zest, and eggs (or flax eggs) until creamy. Add vanilla extract and fresh orange juice, mixing well.
  4. Incorporate dry & wet: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined—avoid overmixing to keep the cake light.
  5. Pour batter & bake: Pour batter into prepared pan(s) and smooth the top with a spatula. Bake for 35–40 minutes (for 8-inch round pans) or 45–50 minutes (for 9×13 pan), or until a toothpick inserted into the center comes out clean.
  6. Cool: Allow the cake to cool in the pan for 10–15 minutes, then transfer to a cooling rack. Remove parchment paper carefully.

Notes

Room temperature eggs: They mix better with other ingredients, creating a lighter cake.
Zest carefully: Only grate the orange peel (avoid the white pith, which is bitter).
Check for doneness early: Oven temperatures vary; start checking 5 minutes before recommended baking time.
Moisture hack: Add 2–3 tbsp of plain yogurt or applesauce to increase cake moisture naturally.