A soft and tender orange cake that’s bursting with fresh orange flavor. This everyday orange cake recipe is easy to make and only gets better over time.
I’m not the only baker in my family. My mom is famous for her orange cake, or perhaps for letting me sneak in a slice before it cooled down completely (my sweet tooth began at an early age). Her recipe is something I grew up with, but it wasn’t until a recent nostalgic craving for the citrusy cake that I finally asked her for it.
I vividly remember moments in the kitchen, waiting in anticipation for my mom to take the orange bundt cake out of the oven. She always told me to wait for it to cool completely, but my impatience usually won me a slice of warm cake. Now with my own daughter, this cake is passed through our family and soon we all can enjoy a slice of my mom’s easy orange cake.
How to Make Orange Cake
Since we’re using oil instead of butter for extra moisture, it’s really important to properly beat your eggs for a light and fluffy crumb. This is the only step that adds air into the cake, so I like to use my mixer for an extra boost of power. You’ll whisk together the eggs and sugar on high speed until pale and fluffy, about 5 minutes.
The benefit of using your mixer is that this orange pound cake recipe only uses one bowl! Once your eggs are fluffy, turn the mixer down to low and slowly add in your oil. Once combined, follow with the orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add the flour mixture, being careful not to overmix the batter.
Using Fresh Oranges
I highly recommend using fresh oranges for this cake. Just like in my lemon bundt cake, using fresh citrus really helps the flavor burst through in each bite. To keep things easy, I use the zest from the same number of oranges I use for juicing, about 3-4 total. A tip: I find it easier to zest the oranges before juicing them.
Baking Your Orange Cake
My mom always made this as an orange bundt cake, but since it’s a very moist pound cake I’ve often struggled getting it out from the pan in one piece. I prefer to use loaf pans instead of a bundt pan, but whichever pan you use be sure to grease it well. Since this orange juice cake is full of moisture it can easily stick to the pan.
The trickiest part in making this recipe is being careful not to overbake it. I like to use a toothpick to test for doneness; it should come out clean when done but may have a few crumbs. If it comes out gooey then it needs more time.
Once baked, let it cool completely before eating. For the best texture, let the cake rest for a day at room temperature before eating. The citrus flavor becomes stronger over time, giving you a juicy punch in every bite.
This simple bundt cake is one I grew up with and now I’m finally sharing it with you. I love to have a slice of it for breakfast or with some tea in the afternoon. Food is full of memories and my mom’s orange cake is one of my childhood favorites. I’m so glad to be able to share this recipe with my daughter and hope you will bake it for friends and family too.
Other orange recipes:
- Chocolate Orange Marble Cake
- Orange Chocolate Rolls
- Orange Almond Cake
- Orange Muffins
- Orange Milk Chocolate Cookies
This recipe yields 2 loaves or as my mom used to make it – one bundt cake. I find that it’s not easy to remove the cake from the bundt pan because it’s a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.
- 2 1/2 cups (350g) all-purpose flour, sifted
- 2 1/2 teaspoons baking powder
- 4 large eggs
- 1 1/2 cups (300g) granulated sugar
- 1 cup (240 ml) canola or vegetable oil
- 1 1/4 cups (300 ml) freshly squeezed orange juice
- Orange zest from 3-4 oranges (I use the same amount of oranges I use for the juice)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
- In a medium bowl whisk together flour and baking powder. Set aside.
- In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t overmix.
- Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
- Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge
155 Comments
Ipek
March 22, 2020 at 3:38 pmWhen you say orange zest from 3-4 oranges? How much of it is that roughly? 1 cup full of it?
Shiran
March 23, 2020 at 2:54 amIt’s about 5–6 tablespoons.
Darlene
October 4, 2020 at 5:13 pmCan I use a cake pan 9×12
Ella
January 22, 2021 at 8:20 amYes you can. I have with success. Your baking time will change though, so keep an eye on your cake.
Lungile Mngoma
July 5, 2021 at 4:48 pmI tried the recipe, very yummy 😋 we love it, my kids even asked me to bake for them on their birthdays. Thank you so much 💓
Jen
September 27, 2021 at 7:15 amHi there I would like to try this in a normal round cake tin, how long approx do I bake it for?
Talia @ Pretty. Simple. Sweet.
October 1, 2021 at 4:28 amHey Jen, I would recommend starting with a 30 minute timer and checking every 5 minutes afterwards to see if it’s done 🙂
Simona M
August 20, 2021 at 2:50 pmYou can use whatever pan or tray you have. I used a squared pan but anything, any shape and form will do. I also halfed the recipe and it still came out a pretty large cake.
Charlotte
March 23, 2020 at 3:12 pmThis cake is sooooo delicious……thanks for posting the previous pantry friendly recipes too, so thoughtful of you. Thanks to you, I also discovered babka. I have made your chocolate babka but would love to see some more babka recipes in different flavors and shapes.
Love the simplicity and elegance of this blog too
Lots of love xxx
Sheri L Metternick-Jones
July 7, 2020 at 1:01 pmI run a Historic Bed & Breakfast south of Atlanta. Always looking for timeless classics. Thanks so much for this beauty!
SB
April 26, 2020 at 11:08 amI halved the recipe and made a loaf in a 8.5 x 4.5 inch pan and it was absolutely delicious! My family loved it and they keep asking me to make it every week. Thanks for the fabulous recipe!
Grace
May 1, 2020 at 10:34 amI couldn’t believe I managed a cake for the first time! Thank you for your mom’s recipe.
This might be a silly question – could I substitute oranges with lemons using the same recipe?
Thanks again!
Shiran
May 5, 2020 at 6:22 amHi Grace! Lemon has a stronger flavor and than orange and it’s more sour so it won’t work, but I have many great lemon loaf recipes on the blog!
Althea
February 1, 2021 at 4:00 amHi Shiran. I just wanted to know if I can use butter instead of oil?
If so, how much butter should I use and should the butter be room temp, cold or melted?
elsa
March 17, 2021 at 6:06 ami loved the cake it tasted great.
Swetha
May 20, 2020 at 3:13 amThis recipe is just perfect. Simple and delicious. Thank you so much for this!
Valencia
February 25, 2021 at 9:26 amThank you so sharing your recipe. The cake is delicious. I used melted butter and some olive oil. I used mandarin oranges and added in some pulp. Reduced the sugar to almost 1 cup as we prefer a mildly sweet orange. The natural sweetness of the orange is strong enough. Made 1 big loaf and 1 mini loaf as gift. I’m sharing it with my colleagues and family and the entire cake is gone the next day. Will try your other recipes. 🙂
Grace
May 1, 2020 at 10:35 amSorry, forgot to rate previously.
Jeannorah SpitZenberg
October 20, 2020 at 1:57 amBest recipe ever !! A family I worked for would always cook orange cake and it immediately took over my love for chocolate cake but as the years went by I started forgetting the recipe and this one took me back to those memories, I just added extra juice because I wanted to add shredded coconut and mmmmmmmmm yummmyyyy 🥰🥰🥰 I told my kids it’s burnt so it’s going on the rubbish 😂😂😂 ALLLL MIIINE 🤤🤤🤤
Jayne
April 22, 2021 at 4:12 amJust found your cake recipe. I was looking for gluten free most recipies call for almond flour which is very expensive in thailand. Found through your comments that self raising flour was used. So as its not as expensive as almond thought i would have a go.
I used the same quantaties, sub gluten free self raising flour, used 2tbsp of baking powder. I boiled/simmer 2 large oranges for 2hrs. Prepared all as instructions and used 2x 7ins round tins.baked for 45mins at 170cfan. PERFECT.
Thank you will defo be looking at more of your cakes. 5 stars from me
Miriam
May 1, 2020 at 6:40 pmI was looking for an easy but tasteful orange cake recipe and I am happy I came across this one. First time ever making a cake from scratch let alone an orange flavored one and this one was delish. Not overly sweet and the orange flavor came through. It was just the perfect balance. I did 1 and 1/2 cake batter and placed it in a regular cake pan and it still cooked in 1 hour perfectly. Thanks for the recipe!
Sofia Mullick
December 29, 2020 at 5:06 pmWhat a great easy recipe. This is the second cake I’ve made as I’m not confident baking. This recipe came out lovely, light fluffy cake. I didn’t use as much sugar and it still came out great. I liked that this recipe used oil and not butter, I covered the cake towards the end in foil as advised in the recipe so that it didn’t get too dark or burnt. Thank you so much for a great recipe and giving me confidence in baking again.
Claire
June 30, 2021 at 7:44 pmWas really delicious. My bundt tin is 8cup so I made two mini round cakes as well out of the full recipe. All three cakes came out great.
I replaced the flour with gluten free flour and it worked great.
Debbie
May 2, 2020 at 10:58 pmI had an abundance of oranges and tried this recipe due to the fact that I had all the ingredients (hence, no grocery shopping needed). This recipe is a definite keeper! I made two loaves so I could freeze one and they came out moist, soft and tender. I had to stop myself from eating a third slice! Thanks so much for sharing your recipe. One question, did your loaves “fall” as well? They had a nice round to it when I took them out of the oven, then 10 minutes later they were flat.
Shiran
May 3, 2020 at 2:23 amAs you can see in the photos, mine is flat as well, so that’s ok!
Julie
May 23, 2020 at 8:57 amHi!
How much do the big eggs weight (more or less). I either find small/normal ones or XL ones 😕
Looking forward to trying your recipe.
Thank you!
Shiran
May 24, 2020 at 12:45 pmAbout 50-55 grams for each egg would work well (without the shell).
HP
December 5, 2020 at 12:31 pmHi Shiran! What can we replace eggs with?
Shiran
December 6, 2020 at 6:23 amI have no experience baking with egg substitutes, sorry!
Anu
August 9, 2021 at 7:07 amThis was a hit! The texture was great- I used a little less sugar and naartjies. – flovour was a little mild but we really enjoyed it. I bought oranges so i can bake this again
Teresa
May 23, 2020 at 3:55 pmI just made this and wow, so delicious and moist. Definitely will be making this again. Thank you for the recipe.
Mercedes
January 3, 2021 at 9:05 pmCan I make it gluten free?
beth werker
May 24, 2020 at 5:39 pmDo you know if I could make this with cake flour? And if so, should I still use 2.5 cups? Thank you!
Shiran
June 3, 2020 at 6:25 amHi Beth. You can try it (use the same amount in grams) but keep in mind that this cake is delicate and I’m worried it won’t hold up and be too crumbly.
Cheron best
June 22, 2021 at 6:01 amPlease, what’s the difference between cake flour and all-purpose flour? I’m really confused based on this 🙄
… with reference to Beth’s write-up. Thanks.
Talia @ Pretty. Simple. Sweet.
July 7, 2021 at 2:13 pmHi Cheron, great question. Both types of flour derive from wheat, but cake flour has a lower protein content. This is what turns into gluten when baked, which lends a tougher texture. Using cake flour helps cakes and other delicate baked goods have a bit more of a light and fluffy texture.
Ankita
May 24, 2020 at 9:49 pmHalved the recipe and made it in a loaf pan. Everyone loves it. Thank you!
Heriet
August 23, 2020 at 9:06 amThanks for the recipe. I don’t seem to find all purpose flour in our shops. Can I substitute it with self raising flour.
Shiran
August 24, 2020 at 2:20 amYou can omit the baking powder and use self-rising flour instead. It won’t work for every recipe but it works for this one 🙂
sandra
August 25, 2020 at 6:51 ami looked this up as am in uk and it says all purpose flour in usa is plain flour her e in the uk
Vicki Hertz
February 10, 2021 at 10:08 amI used self-rising flour after I had already put in the baking powder!!!! It worked just fine! 👍
Jow Ford
April 29, 2021 at 3:26 amHi Shiran, can you make cupcakes with this recipe?
Shiran
May 2, 2021 at 1:51 pmHi, you can make these into cupcakes but because the recipe is super light and airy, they may not hold as well as the full sized cake.
Kim qazi
May 27, 2020 at 1:57 pmLoved it thks
Yanna
December 26, 2020 at 12:58 amThis is just perfect! Everybody loves this recipe.thank you!!
Can I just ask, if I can replace the oil with butter?
Shiran
December 28, 2020 at 4:13 amHi Yanna. I only tried it with 1/2 cup butter plus 1/2 cup oil and it tasted good 🙂 You can, but I love the texture the oil gives to this cake.
Chang Yan Yin
May 29, 2020 at 7:12 amThe cake is light and fluffy and not too sweet. Definitely a keeper
Steff
April 29, 2021 at 10:14 pmHi Goodnight, would like to try this as a layered cake will it work?
Shiran
May 2, 2021 at 1:54 pmHi Steff, the recipe is very light and airy so you could make a simple 2 layered cake with a light frosting in the middle, such as whipped cream. But if you are looking to make a taller cake, I don’t think this cake would hold up very well.
Beth
May 29, 2020 at 12:45 pmTurned out fabulous! Thanks!
Caitlynne
May 31, 2020 at 9:22 amShiran,
I made this cake a second time this week as I blundered a bit the first time. It turned out gorgeous. I made it in a 24cm round cake tin and it cooked in 55 mins.
I’m not the best in baking so getting this right meant a lot – thanks to you💙
Rosalia
June 6, 2020 at 12:44 amIt’s absolutely delicious!
Gloria Kambi
June 10, 2020 at 6:12 amPlanning on making this today evening , hopefully it goes well.
A simple question, if I had to spread anything on it what will go with the cake?
Shiran
June 11, 2020 at 2:00 amMy favorite version of this cake is with nothing on top, but if you still want to add a little something you can top it with chocolate ganache or even white chocolate ganache, whipped cream or a simple orange glaze.
Tsonia
June 16, 2020 at 4:38 pmI would like to Make 2kg of the orange cake. What should be the ratio of the ingredients?
Darshana
July 1, 2020 at 3:33 amHey Shiran amazing and easy recipe. I made a single loaf with half the ingredients and as a result we are enjoying the lovely cake with tea while I am also writing this post 🙂
Annette
July 3, 2020 at 1:40 amThanks so much. I had one large orange so I halved the recipe and just popped 1 loaf pan into the oven.
The batter was smooth and looked promising…can’t wait to taste it.
Sumi
July 7, 2020 at 3:20 pmThis is the best and the easiest orange cake I have ever made. Thank you so much.
Susan
July 12, 2020 at 9:33 amHi,
Does this cake not having any salt in it? I baked it but it was a bitter. But I surely know where I was at fault, I grated some of the white of the orange as well that is why it might had that bitter taste. Otherwise this cake is worth of its five stars😋
Delilah Almeida
July 14, 2020 at 10:51 amPrepared this cake…had a beautiful texture and flavour…my family was all praises…credit goes to you for the recipe…this will be my go to cake…God bless!!
Lopa
July 17, 2020 at 7:34 amI made the cake yesterday and everyone loved it . Thank you for your amazing recipe . Lots of love ❤️
Magaret
August 2, 2020 at 1:53 amI made this and it’s delicious! Thank you for your recipe!😘
Food for Thought
July 19, 2020 at 10:02 pmThis recipe was SO good! Just like your blog name– it was simple (easy to do!) and sweet (delicious!). I was looking for a recipe that would be “accessible” (e.g., did not require me to run to the grocery store during quarantine), and this recipe delivered! The cake was moist, delicate, fragrant and delicious. Plus, I had two previously failed baking attempts, so I was on the fence about baking again– but this recipe was fail proof and amazing!
Julia G
July 23, 2020 at 3:24 amPlease thank your mom and thank you for sharing this trusted family recipe. It’s exactly the orange cake recipe I have been searching for with fresh orange juice without any artificial flavourings. Its perfect not only in taste but in texture and aroma too. Thank you!
Shiran
July 23, 2020 at 4:04 amIt will make my mom very happy 🙂 Thank you!
Amber
August 2, 2020 at 4:41 pmWow, I subbed the flour for Bob’s Red Mill 1 to 1 Gluten Free flour and otherwise followed the recipe. Even gluten free, this was a fantastic recipe! So moist and lush. I sprinkled it with powdered sugar and decorated with edible garden flowers. Such a bright, summery tasting cake. I made mine in a 10” round spring form pan. Thanks for this recipe, this one is a keeper.
Purity
August 6, 2020 at 10:40 amThis recipe is awesome. Pretty simple and sweet. I have a hack to make it super easy for me, i blend 3 oranges, alongside their zest with very little store bought orange juice to make a chunky puree. When the cake is ready i make an orange juice syrup and drizzle it allover the cake for a soft and moist cake.
Pat
August 10, 2020 at 3:22 amI made this cake. Wow! I live alone, but I shared it with the maintenance crew. They loved it!
I made a few changes, though. I squeezed and zested 4 valencia oranges and 2 mandarin oranges. I also added all the pulp to the juice and adjusted the amount of juice by barely above the 1 1/4 cup line. I also used a gluten-free brand of flour I found at Walmart – “Cup 4 Cup’, and it worked perfectly. The cake was moist and very yummy!
Now, here’s something that will knock your socks off: This is the first cake I have baked in over 50 years! Yep, Fifty Years! Most of my life was spent working many hours, and I became intimidated by baking. The title of your recipe gave me the courage to try it. So, THANK YOU for helping me to begin baking again! It’s never too late!
Shiran
August 10, 2020 at 5:40 amI’m so glad it gave you the courage to try it! and that you liked it! 🙂
Pat
November 13, 2020 at 10:02 pmI wish I could give this cake double or triple stars. It’s so good!
I have a friend who’s a chef. His cooking is fabulous. I made this cake again while he was visiting me.
First thing he said was while the cake was baking: the kitchen smells really nice.
Then, after I took the pans from the oven I gave him a tiny piece to taste. He loved it! I made it in 2 loaf pans this time. Before I knew it, 2/3 of one cake was GONE! Next day he had another third of the second cake. He’s a guy who is not fond of sweets!
I just wanted to say that while we were eating the first cake, he spread a little butter on a slice, so I did too. It was great with butter. He had wanted some sort of topping on it, which is why he used butter. When he found out that I had cream cheese in the refrigerator, he grabbed it and whipped up a frosting. OMG! How fabulous that was on the orange cake!
One thing he told me was that I shouldn’t have put the leftover cake in the refrigerator because it caused the flavors go ‘dormant’. He told me to awaken the flavors by rewarming the cake. It works!
One last thing: Instead of greasing my pans, I used Reynolds Non Stick Aluminum foil. Nothing sticks to that and I discovered I can reuse the aluminum foil for another cake. I love that aluminum foil for baking and cooking stuff like frozen shrimp in my toaster oven, and for storing things in the freezer.
Again, thanks for the great recipes!
Crystal
August 13, 2020 at 10:32 pmThe perfect orange cake! I’ve never tried or even heard of orange cake before, so I definitely wanted to try it, and it came out beautifully! I didn’t have a grater to get the zest, so I used a fruit peeler, but that took a really long time so I only used zest from one one orange, but it still tasted great! Love this recipe!
Sean
August 18, 2020 at 9:30 amHi Shiran. Could I use this recipe for mini bunt cakes?
Shiran
August 20, 2020 at 5:25 amYou can definitely use this recipe for mini cakes. Loaf cakes would be great. The cake is very moist so it might be harder to remove from mini bundt pans.
Gee
August 19, 2020 at 3:34 pmTried this today. it’s really good! However, because I was in a rush, I made a mistake of whisking the eggs and sugar together with the powder and baking soda on the get go. I was afraid I had ruined the texture, but it turned out fine anyway. Really yum!
angela havelock
August 31, 2020 at 11:43 amlovely cake so easy to make will certainly use again and again many thanks
Marian
September 5, 2020 at 12:14 amIncredible recipe and so simple! A moist fresh cake – perfect for any party
Shilpi
September 7, 2020 at 2:53 amHey Shiran, thanks for sharing you family treasure with us. Fresh oranges are not in season where I live, can I make this with packaged orange juice instead?
Shiran
September 16, 2020 at 10:41 amIf it’s 100% orange juice then yes you can, just keep in mind that it won’t taste exactly the same as fresh orange juice, and the zest gives more flavor to the cake.
Babs
September 8, 2020 at 8:49 amFoolproof recipe. I use a bundt tin that I butter and dust with flour and it comes out perfectly every time and looks beautiful. Thank you
Jami
September 11, 2020 at 9:45 pmThank you for this recipe. It was just lovely, and so easy!
Could one use butter instead of oil? How would that affect the cake crumb?
With this pandemic raging, I’ve started baking cakes, something I was scared to do before. This recipe makes me look like a professional baker!!
Shiran
September 16, 2020 at 10:18 amI’m so glad you like it 🙂 I haven’t tried it with butter instead but it should work well. I like using oil in this recipe for that fluffy, moist texture.
Myra
September 16, 2020 at 10:34 pmThank you for the recipe.
I used 1 cup of sugar instead of 1 1/2 c as I’m a bit worried that it will be too sweet and turned out just right!!!. It is so delish and easy to make.
Next time I use this recipe, I’m going to add poppy seeds and hopefully it works.
Thank you Shiran
Erna
September 18, 2020 at 6:33 amThank you so much, such an easy recipe, the cake eaters enjoyed the fresh orange taste! I made chocolate icing with a little of the orange zest and juice. DELICIOUS – already shared with fellow bakers
Kathrine Inkley
September 21, 2020 at 5:16 pmHey,
Would this cake sponge be OK under a buttercream coating?
Many thanks
Shiran
September 24, 2020 at 11:00 amHi Kathrine. If it’s one layer then yes! The cake is airy and soft so I wouldn’t use it for a layer cake.
Donna Leonard
September 22, 2020 at 6:13 pmCan you bake this in a 9 x 13 cake pan
A baking novice
September 29, 2020 at 3:19 amThis cake is surely on top of my asap-bake list! Just a query, how did you manage to get such a flat top? Most of my loaf cakes crack up… How do I avoid it?
Shiran
October 4, 2020 at 2:53 amIt’s the recipe 🙂 It will depend on the pan you’re using, but it shouldn’t rise so much!
Adriz
October 8, 2020 at 8:44 amIt’s just too good to be true! Extremely delicious, super moist and hard to only eat a piece. Made it in the Bundt version and was perfect! ❤️
Kris
October 17, 2020 at 11:33 amCan I use butter instead of oil?
Renuka Arora
October 25, 2020 at 2:26 pmHi if I want to do orange glaze on it can I do it? Pls share quickythe proportion . Can I add dedicated or fresh coconut in it z little.
Renuka Arora
October 25, 2020 at 2:26 pmHi if I want to do orange glaze on it can I do it? Pls share quickythe proportion . Can I add dedicated or fresh coconut in it a little.
Shobha
October 29, 2020 at 1:25 amThank you very much for sharing your Mom’s excellent and super easy orange cake recipe. I made it healthier by using multigrain flour and organic jaggery powder! And it was delicious ! I tried with half the quantity as it was our first time.
Cheryl
November 5, 2020 at 1:00 pmI bake in 6 mini loaf pans for 30-35 minutes. House smells so good! Can’t wait to taste. Will put dust with powdered sugar, freeze and give for Thanksgiving to neighbors.
JS
November 11, 2020 at 12:15 amI have made this twice, both times using half batch to do only one loaf.
I have reduced to sugar to 100g from 150g, and also added a 1/4 tsp of salt.
It is a very yummy cake.
Thank you
Lois
November 22, 2020 at 3:25 pmI made this cake as a gift. I love using fresh oranges from our trees. I do miss the salt so I think I will add some next time. I also used butter instead of oil which seemed to be fine. Thanks.
Dustin
November 30, 2020 at 4:22 amHi Shiran. Thanks for this wonderful recipe. My family really love it. I will definitely be making it on the regular
Noreen
December 20, 2020 at 9:39 amHi Shiran, I’m going to include this recipe in my holiday baking and I have some leftover buttermilk. Can I use equal amounts of oil and buttermilk? I LOVE orange anything and have not made an orange cake before. So excited. The reviews are fantastic! Thanks so much.
Shiran
December 21, 2020 at 2:50 amHi Noreen. I recommend sticking to the recipe because it’s really good 🙂 The buttermilk can’t replace the oil. You can make buttermilk pancakes or use another recipe with buttermilk.
Roshan
January 10, 2021 at 7:07 pmThanks Shiran! Such a easy recipe and delicious cake. Every one enjoyed the fresh orange tast!
Katie Shea
December 24, 2020 at 11:16 amThe cake is delicious, but the instructions aren’t right! In the article, you say to BE SURE to grease and flour the pan/s, but the actual recipe says to only grease the pan. I only greased the pan, and had a heck of a time getting the cakes out. There was tearing. Also – it doesn’t say to cool the cake in the pan or on a wire rack. Different cakes require different treatment. Which is correct?
Shiran
December 28, 2020 at 4:18 amHi Katie. I only grease the pan and I like to use a loaf pan. You can leave the cake in the pan to cool, or if you’re using a bundt pan and want to release it, do it while the cake is slightly warm.
Yvonne Odera
December 26, 2020 at 1:04 pmThis is the most delicious cake we’ve had this past week! My daughter enjoyed taking part in baking it as my being my co-chef. We definitely are having this on a weekly basis. THANKS! FYI.. We are from Nairobi,Kenya
Mehreen
December 31, 2020 at 4:40 amThanks for this recipe, have made it twice already in the last 2 weeks. Both times delicious, followed the recipe exactly and just added a small small pinch salt. Really moist, orange-y and so easy to make! I topped it with a whipped cream frosting to finally say bye to the year 2020. Merci.
Emmy Caterpillar
December 31, 2020 at 5:26 pmI used regular orange juice plus orange zest. Does it matter if you use regular orange juice and real orange zest? Also like someone else said I used the gluten free bob red mill 1 to 1 flour for us cealic and those with gluten allergies really great idea
micsahippieburnin
January 20, 2021 at 5:46 pmDo I let the cake cool completely while still in the pan? TIA 🙂
Shiran
January 27, 2021 at 10:44 amYou can leave it in the pan 🙂
Katrin
January 21, 2021 at 1:04 amThank you for this recipe! I didn’t have a mixer and was worried that it might be an issue but it wasn’t- the cake turned out to be delicious! And so easy to make with simple, basic ingredients. We have an orange tree at home and I wasn’t sure what to do with a full bag of oranges. So glad I found this recipe!
Christina
January 23, 2021 at 5:06 pmCan I use butter in place of the oil?
Dina Ariss
January 26, 2021 at 7:00 amHi Shiran, Can I use orange jus instead of the fresh orange jus?
Shiran
January 27, 2021 at 12:41 pmYou can, but in my opinion fresh juice tastes better!
Sonia
January 28, 2021 at 9:08 amGreetings from Switzerland!
I have a new gorgeous bundt cake and would love to make my sister in law her tomorrow’s birthday cake.
I am wondering if a 12 cups/3L bundt cake is OK for this recipe.
Thank you Shiran!
Shiran
February 2, 2021 at 9:33 amIt’s ok 🙂 Happy birthday!
Kelly
January 29, 2021 at 9:30 amI made this yesterday, it was so quick and easy and delicious! thanks for the recipe. I will be making it again soon!
Althea
February 2, 2021 at 2:06 amHi Shiran. Can I use butter instead of oil? if so, how much butter should I use?
should it be cold ,melted or at room temp?
Shiran
February 2, 2021 at 9:18 amYou can, but the texture and flavor would be different. I like using oil in this recipe for a fluffy, moist texture.
Roop
February 4, 2021 at 8:02 amWhat am delicious cake ! Baked it the second time… always a hit . Thank you so much
Anne Marie
February 13, 2021 at 2:48 amMade it yesterday – absolutely divine! Thank you so much for the recipe, was looking to use oranges from my two trees.
Shaheera
February 20, 2021 at 3:06 amAbsolutely loved this orange cake. The texture was beautiful, I cannot wait to make it again.
The top of the cake did get slightly brown, would you suggest covering with foil halfway through the bake?
Thank you for sharing this recipe 🙂
Shiran
February 22, 2021 at 2:02 amYou can definitely do that! If it starts to get too brown, cover loosely with foil.
Melissa
February 20, 2021 at 4:27 pmI’ve never had orange baked goods before so I halved the recipe to try.. oh my lanta.. it’s delicious!!!! The fragrance while baking is amazing.. the batter tastes like a creamsicle.. the finished product is PHENOMENAL. Plus it’s quick to throw together with simple ingredients. I absolutely love it! Thank you & your mom for sharing! 😋 I will definitely be making this again and again!
Graciela
February 25, 2021 at 7:05 pmThe orange flavor is amazing, as is the moistness! My second cake, I used Meyer Lemons. The Eureka lemons (the ones used most commonly in iced tea) are too bitter, but the Meyers are perfect! Didn’t change the recipe at all. Refreshing and delicious! Thank you!
nick
March 3, 2021 at 7:44 pmIf I don’t have oranges and only orange juice, what would you recommend as a replacement?
Andie
March 6, 2021 at 2:35 amYum! This is a nice recipe, however I feel it would’ve been better with the addition of salt to enhance the flavors – maybe 1/2 tsp or so added to the dry ingredients. It didn’t cross my mind until it was too late (I didn’t want to overmix the batter), so instead I brushed on a thin orange juice & powdered sugar glaze after removing it from the pan to boost the orange flavor. Very light and fluffy, and mine did stay domed. 🙂
Lili Millar
March 7, 2021 at 7:28 pmI made this recipe a couple of weeks ago. The best orange cake I ever had. It was so moist. And the flavor Omg. I like to cook with a thermometer and I was wondering if you know what the temperature souls be inside when done. I am making two more today to give away. Thank so much for the recipe
Supriya Kutty
March 8, 2021 at 12:36 amBeautiful post, Thank you so much for the recipe. My kids really love cake and so I was planning to make it for them but I did not know the method but lucky to come across this post. You have made it easier.
florence
March 8, 2021 at 10:40 amdelicious! i divided the recipe by 5 and baked 12 mini cupcakes at 360°F for 10 minutes and they came out incredible
Deepa
March 10, 2021 at 3:16 pmThanks for the awesome recipe..it was so fluffy and soft with great texture..❤️
Adriana Bernea
March 11, 2021 at 4:17 pmCan you make this as cupcakes?
Catherine Corser
March 12, 2021 at 10:11 amFabulous
Michele
March 12, 2021 at 6:50 pmThis cake was delicious! It was so moist and definitely better day 2. It was so refreshing. I will be adding this to my go to recipes.
Chrissy
March 25, 2021 at 8:51 amSooooo good!! I used 4 medium oranges and followed the instructions and this cake turned out perfect. I generally ask my husband to rate new recipes from 1-10 to determine if I should make it again. He gave this orange cake 11!!! It’s so soft and the orange flavour is amazing. I will definitely be making this again. It was so easy and I know it will be a hit with friends and family. Thank you so much!
Alicia
May 5, 2021 at 1:18 pmI had oranges in the fruit bowl that were going soft and needed to be used, so I found this recipe using 4 oranges and made the best cake I have ever made. It is delicious, light and moist, so easy to make in the food mixer. It is perfect to have with tea or lightly warmed, served with yogurt as a pudding. I will certainly make this cake again. Thanks.
Shaima
June 8, 2021 at 10:36 pmHi! Can I whisk the eggs by hand without a mixer?
Shiran
June 11, 2021 at 5:18 amHi Shaima, it’s possible to whisk the eggs by hand, but I recommend using a stand or hand mixer to incorporate the most amount of air. This is what’s going to give your cake the best texture, so whipping them by hand may change the texture of your cake. If you don’t have a mixture, though, it will be okay 🙂
Rama
June 9, 2021 at 10:34 amI made this couple of days and it was super hit with family and friends.. the texture is very light and fluffy.. I made it again replacing juice with mango pulp.. It came out very good too but a little less fluffy. Thank you so much Shiran for sharing the recipe.
Vichaya Chungu
June 17, 2021 at 11:33 amWith only 67 people rating the recipe when I searched for an orange cake recipe online, I was very skeptical. But wow! The cake is amazingly delicious. Moist whilst with a firm/crunchy enougg crust. I halved my sugar and went half butter/half oil only because I love butter so much
Divyashree Dhimaan
June 21, 2021 at 12:36 amShiran i tried your recipe…it was my first cake ever and the cake just turned out to be perfect…..everyone loved it in my family…especially my 4 year old daughter told me…mumma cake is delicious !!!!! Thanks a lot for your wonderful recipe.
Shiran
June 21, 2021 at 1:40 amI’m so glad! Thank you so much for sharing 🙂
Cheron best
June 22, 2021 at 6:12 amCome on, this cake is one of its kind! It’s indeed my family’s best.
All those who had a bite of it confirmed its absolute uniqueness and quality.
Right now, I’m about doubling the recipe but not yet sure of the pan to use here.
Thanks a million 🤗💕 for sharing this.
More Grace🥰
Brenda
June 23, 2021 at 10:15 pmThis cake is perfect and delicious!!! Thank you for the recipe!
Awais
June 25, 2021 at 10:30 amAs per the recipe, I used two 9×13 inch pans and they came out flat – kinda like a traybake. On the plus side, it took only 30min. Might be a little over-baked as I’m still waiting for it to cool.
Perhaps you could edit this recipe. For example say, two one-pound loaf tins
LAURA MARWOOD
July 5, 2021 at 10:54 amLovely and super easy!
Does anyone know how many calories this cake is please?
Varsh
July 8, 2021 at 2:46 pmHi I don’t have an electric mixer but I badly want to try this can u please suggest how to beat eggs n sugar without electric mixer ??
Talia @ Pretty. Simple. Sweet.
July 9, 2021 at 5:29 pmHi Varsh, the only alternative to an electric mixer would be whipping the eggs by hand with a whisk. But it’s going to be extremely difficult to get the desired result because it takes several minutes to whip the eggs to the correct consistency, even with an electric mixer. Not to mention your hand will most likely start to ache. If you can get an electric mixer, I would highly recommend using one for this recipe 🙂
Reynaldo Capili, SSS
July 14, 2021 at 2:57 amGreat I just made one this afternoon
AL Wong
July 17, 2021 at 5:53 amResults as promised! Folded in the flour so as not to release the gluten. Added a sprinkle of dried orange peel into the batter. Cake was moist, light and zesty. Great cake.
Mel
July 17, 2021 at 7:28 amLovely cake! Made the following adjustments; instead of egg I used a mashed banana, extra baking soda and applecida vinegar, part wholemeal flour part almond meal, maple syrup instead of sugar, and added desiccated coconut. I also made a cream cheese icing with cream cheese, Greek yoghurt, orange rind and maple syrup. Was lovely however next time I will use less rind as I found it overpowering and will add more maple syrup to sweeten. Thanks for the recipe! Xx
mike
August 8, 2021 at 8:09 amTried this in various sized bread tins and it always works. I’ve access to super free-range eggs and that really helps the texture and volume of the cake. It would be nice to live somewhere where you can just pick oranges off a tree because the flavour of the essential oils would give it an extra wow factor.
Dida
September 2, 2021 at 6:12 ami tried this today and it is so nyums! Wished i found this earlier..
Adrijana
October 1, 2021 at 10:28 amThank you for sharing this recipe. The cake is delicious! Made it in the evening after kids went to bed and couldn’t wait until it had cooled down to try. The smell coming out of the oven was divine. Looking forward to having some tomorrow once the flavours develop further.
Jenny Clarke
September 6, 2021 at 4:39 amI have a glut of oranges this winter and have been searching the web for all things orange when I came across this recipe. I made 2 loaf cakes and 3 little cupcakes with the left over batter. The cup cakes are fantaastic. They took 20mins in the oven, they taste so good and easy for the little fingers.
Thanks so much for this recipe.
Becky
September 7, 2021 at 10:31 pmMy son requested an orange cake for his birthday, but he wants it to be a layer cake with buttercream frosting. Will this cake hold up with 3 or 4 layers? Thanks!
Talia @ Pretty. Simple. Sweet.
September 12, 2021 at 5:55 amHi Becky, this is a bit of a denser cake that is better as a pound cake rather than a layer cake. I would recommend making a basic white cake and adding orange zest from one full orange into the batter to give it orange flavor. You could also add a teaspoon of orange extract to really amplify the flavor! Good luck 🙂
Kathie Cusack
October 19, 2021 at 4:25 amHi Becky. I have a new combination steam oven. I made this recipe today in an attempt to bake a beauty for the local Agricultural Show competition. I split the (awesome) batter equally into 1 x round tin and 1 x loaf tin (The show will accept any shaped tin). I had set my timer to check them at 35 minutes (just short of the recommended 40). 40 minutes was just too long (in my opinion) – should have taken them out at 35. The loaf cake had split badly (with no return) and the round one had just opened at 35 minutes. The split in the round one closed as the cake cooled. I am going to submit that one. Fingers Crossed. Thank you for the recipe.