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. It’s a simple recipe with amazing results!
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 this citrusy cake that I finally asked her for the recipe. Along with orange cranberry muffins and chocolate orange marble cake, this orange cake is one of my favorite orange-flavored recipes on the blog.
Why I love this cake
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. 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.
This recipe makes enough cake batter for two 8.5×4.5-inch loaf pans or one Bundt pan, but you can always alter the recipe to convert cake pan sizes to fit what you have in your own kitchen.
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How to make this easy orange cake
- Beat eggs and sugar together.
- Mix dry ingredients together.
- Slowly add oil, orange juice, zest, and vanilla extract.
- Add the dry ingredients.
- Pour the batter into greased loaf or Bundt pan lined with parchment paper. If using loaf pans, the cake will be finished in 40-50 minutes.
- Bake at 350°F/180°C.
- Cool.
Baker’s tip: While you can certainly measure your ingredients by volume (most home bakers do), for the best results, I highly suggest measuring ingredients by weight using a food scale.
Storing instructions
Store the cake in the refrigerator for up to 5 days in an airtight container for best results. This cake does freeze well too.
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Tips for making this cake
- Use fresh oranges. 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. I find it easier to zest the oranges before juicing them.
- Don’t overmix your batter. Once you have fully beat the eggs and sugar to a beautiful fluffy texture, you don’t want to continue beating it to much once you add the rest of the ingredients. Simply combine everything until all ingredients are incorporated, but no more.
- Use loaf pans for easier removal. 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 and line it with parchment paper. Since this orange juice cake is full of moisture it can easily stick to the pan.
- Let the cake rest for a day at room temperature before eating. For the best texture, I highly recommend making this cake a day in advance. The orange flavor becomes stronger over time, giving you a juicy punch in every bite.
Turn it into a layer cake!
This orange cake works very well as a layer cake for the holidays. I love pairing it with a cranberry filling and cream cheese frosting.
You could also go the chocolate route – with maybe an orange curd filling? Haven’t tried that yet but it sounds divine.
More of my favorite loaf cake recipes
- White Chocolate Raspberry Loaf Cake: Bursting with rich white chocolate and juicy raspberries.
- Mom’s Honey Cake: An amazing rich and moist honey cake adapted from my mom’s original recipe.
- Coconut Cake: Made with fresh coconut and coconut cream, this light and fluffy cake is topped with a sticky glaze and tastes incredible.
Easy Orange Cake
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. It's a simple recipe with amazing results!
Ingredients
- 2 ⅞ cups (350g) all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- 4 large eggs
- 1 ½ cups (300g) granulated sugar
- 1 cup (240 ml) canola or vegetable oil
- 1 ¼ cups (300 ml) freshly squeezed orange juice
- Orange zest from 3-4 oranges (same amount of oranges used for the juice)
- 1 teaspoon pure vanilla extract
Instructions
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Preheat oven to 350°F / 180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 5 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
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In a medium bowl whisk together flour and baking powder. Set aside.
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Using an electric mixer fitted with the whisk attachment or a handheld mixer, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
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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.
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Add flour mixture and whisk just until combined. Don’t overmix.
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Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaf pans or until a toothpick inserted into the center of the cake comes out clean. Note: If the top is browning quickly while baking, cover loosely with aluminum foil.
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Allow cake/cakes to cool completely on a wire rack before slicing and serving.
Recipe Notes
Loaf vs. Bundt Pans
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. I prefer using a loaf pan. If you only want to make one loaf, you can cut the recipe in half.
Storing and Serving
- 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
Love this cake?
Please leave a review on our recipe page.
I also have an orange layer cake version with cranberry filling and cream cheese frosting for the holidays.
Ipek says
When you say orange zest from 3-4 oranges? How much of it is that roughly? 1 cup full of it?
Shiran says
It’s about 5–6 tablespoons.
Darlene says
Can I use a cake pan 9×12
Ella says
Yes you can. I have with success. Your baking time will change though, so keep an eye on your cake.
Lungile Mngoma says
I 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 says
Hi 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. says
Hey Jen, I would recommend starting with a 30 minute timer and checking every 5 minutes afterwards to see if it’s done 🙂
Olly Dsouza says
Hi, I love the recipe. it came out moist and was yummy. Only thing i suddenly realised that you didn’t hv any salt added since I’m used to adding salt for oil based cake recipes. So i did a ¼ tsp to the batter. Is there any reason you don’t add salt?
Talia @ Pretty. Simple. Sweet. says
Hi Olly, you can definitely add salt to this recipe. It works well with or without 🙂 Hope you enjoyed!
Simona M says
You 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.
Varsha M says
What an easy recipe and such an awesome cake it turned out. One couldn’t stop eating it only and the best part about the cake was that the aftertaste lingered in your mouth for long. My family just loved it. Thank you so much.
Charlotte says
This 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 says
I run a Historic Bed & Breakfast south of Atlanta. Always looking for timeless classics. Thanks so much for this beauty!
Fi says
Can I use butter instead of oil?
Stephanie @ Pretty.Simple.Sweet. says
I wouldn’t recommend it for this cake.
SB says
I 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!
Janet says
I used that same size loaf pan but I used orange juice with pulp instead of orange juice from real oranges. It still came out great.
Grace says
I 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 says
Hi 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 says
Hi 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 says
i loved the cake it tasted great.
Swetha says
This recipe is just perfect. Simple and delicious. Thank you so much for this!
Valencia says
Thank 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 says
Sorry, forgot to rate previously.
Jeannorah SpitZenberg says
Best 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 🤤🤤🤤
Ally says
Do you think it would be okay to add dried coconut to the recipe? I want to make an orange and coconut cake for my husbands birthday this week
Talia @ Pretty. Simple. Sweet. says
Absolutely! That would be delicious
Jayne says
Just 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 says
I 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 says
What 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 says
Was 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 says
I 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 says
As you can see in the photos, mine is flat as well, so that’s ok!
Julie says
Hi!
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 says
About 50-55 grams for each egg would work well (without the shell).
HP says
Hi Shiran! What can we replace eggs with?
Shiran says
I have no experience baking with egg substitutes, sorry!
Sarah Mohammed says
Delicious! Made it twice this week because the fam couldn’t get enough of it. Thanks for the recipe! <3
Anu says
This 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 says
I just made this and wow, so delicious and moist. Definitely will be making this again. Thank you for the recipe.
Mercedes says
Can I make it gluten free?
beth werker says
Do you know if I could make this with cake flour? And if so, should I still use 2.5 cups? Thank you!
Shiran says
Hi 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 says
Please, 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. says
Hi 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 says
Halved the recipe and made it in a loaf pan. Everyone loves it. Thank you!
Heriet says
Thanks for the recipe. I don’t seem to find all purpose flour in our shops. Can I substitute it with self raising flour.
Shiran says
You 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 says
i 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 says
I used self-rising flour after I had already put in the baking powder!!!! It worked just fine! 👍
Jow Ford says
Hi Shiran, can you make cupcakes with this recipe?
Shiran says
Hi, 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.
Nouran says
Very yummy!
This took no time at all and Baked up a treat. The smell really fills the whole house. Super simple and the perfect tea time treat 😋
Kim qazi says
Loved it thks
Yanna says
This is just perfect! Everybody loves this recipe.thank you!!
Can I just ask, if I can replace the oil with butter?
Shiran says
Hi 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 says
The cake is light and fluffy and not too sweet. Definitely a keeper
Steff says
Hi Goodnight, would like to try this as a layered cake will it work?
Shiran says
Hi 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 says
Turned out fabulous! Thanks!
Caitlynne says
Shiran,
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 says
It’s absolutely delicious!
Gloria Kambi says
Planning 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 says
My 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 says
I would like to Make 2kg of the orange cake. What should be the ratio of the ingredients?
Darshana says
Hey 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 says
Thanks 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 says
This is the best and the easiest orange cake I have ever made. Thank you so much.
Susan says
Hi,
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 says
Prepared 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!!
MARIA VAZQUEZ says
I tried it in a bundt pan and it collapsed and i could not get it out of the pan it was too sticky, what am I doing wrong I am also using the hand mixer would that make a difference?
Talia @ Pretty. Simple. Sweet. says
Hi Maria, make sure to use plenty of cooking spray on the bottom of the pan. This will held prevent sticking:)
Janet says
I buttered and floured the loaf pan and it didn’t stick. Note that I let the cake cool before taking it out of the pan.
Lopa says
I made the cake yesterday and everyone loved it . Thank you for your amazing recipe . Lots of love ❤️
Magaret says
I made this and it’s delicious! Thank you for your recipe!😘
Food for Thought says
This 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 says
Please 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 says
It will make my mom very happy 🙂 Thank you!
Amber says
Wow, 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 says
This 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 says
I 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 says
I’m so glad it gave you the courage to try it! and that you liked it! 🙂
Pat says
I 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 says
The 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 says
Hi Shiran. Could I use this recipe for mini bunt cakes?
Shiran says
You 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 says
Tried 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 says
lovely cake so easy to make will certainly use again and again many thanks
Marian says
Incredible recipe and so simple! A moist fresh cake – perfect for any party
Shilpi says
Hey 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 says
If 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 says
Foolproof 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 says
Thank 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 says
I’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.
Lola says
I would attempt this recipe over the weekend, read the comments I’m all smiles at the moment and I look forward to sharing my success story on the outcome. Thank you for sharing this recipe, all ingredients are easy to get
Myra says
Thank 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 says
Thank 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 says
Hey,
Would this cake sponge be OK under a buttercream coating?
Many thanks
Shiran says
Hi 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 says
Can you bake this in a 9 x 13 cake pan
A baking novice says
This 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 says
It’s the recipe 🙂 It will depend on the pan you’re using, but it shouldn’t rise so much!
Adriz says
It’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 says
Can I use butter instead of oil?
Renuka Arora says
Hi 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 says
Hi 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 says
Thank 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 says
I 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 says
I 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 says
I 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 says
Hi Shiran. Thanks for this wonderful recipe. My family really love it. I will definitely be making it on the regular
Noreen says
Hi 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 says
Hi 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 says
Thanks Shiran! Such a easy recipe and delicious cake. Every one enjoyed the fresh orange tast!
Katie Shea says
The 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 says
Hi 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 says
This 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 says
Thanks 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 says
I 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 says
Do I let the cake cool completely while still in the pan? TIA 🙂
Shiran says
You can leave it in the pan 🙂
Katrin says
Thank 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 says
Can I use butter in place of the oil?
Dina Ariss says
Hi Shiran, Can I use orange jus instead of the fresh orange jus?
Shiran says
You can, but in my opinion fresh juice tastes better!
Sonia says
Greetings 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 says
It’s ok 🙂 Happy birthday!
Kelly says
I made this yesterday, it was so quick and easy and delicious! thanks for the recipe. I will be making it again soon!
Althea says
Hi 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 says
You can, but the texture and flavor would be different. I like using oil in this recipe for a fluffy, moist texture.
John says
I just made this recipe using 1 cup butter (about 225 grams, softened @ room temp and creamed with the sugar for about 7 minutes, then add yours eggs one at a time) and it turned out great. I haven’t made the oil version to compare but the texture/crumb was perfect with butter. I did back off on the orange juice to about 1 cup so I’d hold some back when you’re mixing and see how things go. I did make some other minor tweaks but that was for personal preference. I think the key for getting that wonderful orange flavour is to get lucky with your oranges. You’ll know after you juice and zest them.
Thanks Shiran for the recipe!
Roop says
What am delicious cake ! Baked it the second time… always a hit . Thank you so much
Anne Marie says
Made it yesterday – absolutely divine! Thank you so much for the recipe, was looking to use oranges from my two trees.
Shaheera says
Absolutely 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 says
You can definitely do that! If it starts to get too brown, cover loosely with foil.
Melissa says
I’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 says
The 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 says
If I don’t have oranges and only orange juice, what would you recommend as a replacement?
Andie says
Yum! 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 says
I 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 says
Beautiful 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 says
delicious! i divided the recipe by 5 and baked 12 mini cupcakes at 360°F for 10 minutes and they came out incredible
Deepa says
Thanks for the awesome recipe..it was so fluffy and soft with great texture..❤️
Adriana Bernea says
Can you make this as cupcakes?
Catherine Corser says
Fabulous
Michele says
This 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 says
Sooooo 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 says
I 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 says
Hi! Can I whisk the eggs by hand without a mixer?
Shiran says
Hi 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 says
I 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 says
With 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 says
Shiran 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 says
I’m so glad! Thank you so much for sharing 🙂
Cheron best says
Come 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 says
This cake is perfect and delicious!!! Thank you for the recipe!
Awais says
As 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 says
Lovely and super easy!
Does anyone know how many calories this cake is please?
Varsh says
Hi 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. says
Hi 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 says
Great I just made one this afternoon
AL Wong says
Results 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 says
Lovely 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
Debbie says
You completely re wrote the recipe,!
mike says
Tried 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 says
i tried this today and it is so nyums! Wished i found this earlier..
Adrijana says
Thank 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 says
I 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 says
My 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. says
Hi 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 says
Hi 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.
Srilatha says
This is simply one of the most delicious cakes I have ever baked – and SO easy to make!! Thank you, thank you, thank you!!
Arlette says
Loved it…looked, tasted and smelled very nice 🙂
Simran says
Thanks for the lovely and delicious recipe..I was able to make 1 Bundt and 3 small loaves. my cakes were not smooth from the top..what can be the reason?
Priya says
Hi
This is Priya from India. I just made this using half the measurements, for a 9 inch cake. Amazing taste and texture. I baked it in an airfryer for 30 min at 160 degrees C. The only minor problem is that the orange zest is slightly bitter in some parts…. Wonder if I grated the rind too deep? Is there a way to omit the zest and still make this?
Talia @ Pretty. Simple. Sweet. says
Hi Priya, it’s definitely possible you got some of the bitter pith into the cake. You could try using orange extract for the orange flavor instead, but I personally don’t love it because it taste a bit artificial to me.
Priya says
Sorry I forgot to rate it!
Heba says
Amazing recipe easy and flavorful,my hubby (who is very picky eater) loved it ,and my son loved it
I halved the recipe
I only had one disappointing issue,that is the center of the loaf deflated,
Mary says
This cake is super moist and a crowd pleaser.
Nupur says
It comes out perfect to the T! Delightful recipe.
I used half the recipe amount and baked in Meyer’s 4 mini loaf tray for 28 mins. I also used half Oil, half salted butter and for a grown up version, added 2 spoons of orange liqueur. Brilliant!
Sarah Mohammed says
Yummy!
This is how my second round (1st one disappeared just like that haha) turned out –
https://share.icloud.com/photos/03d4XZaDwm12FtJQBlSHmFdRQ
I’m not sure why the browning is uneven. Perhaps it’s because my silicone pan didn’t distribute the heat well, or my oven was too small hence the cake was too close to the grills? What do you think? 😊
Leticia says
I am pregnant and craving orange cake and found your recipe and it was great. So easy – I madding at 6AM and by 8AM I had for breakfast 🙂
Joy says
Hey Shiran I totally enjoyed baking this cake and I am a self professed reluctant cook. I also can work with only the simplest of instructions and this cake is perfect for me.
Thanks so much. This lively cake will always bring you to my mind!
Zuhaa Hamed says
Hi Shiran, I tried your recipe for the first time and it turned out really well, everyone loved it.
Thanks for sharing with every detail tip worth mentioning 😊
Rachel says
I scrolled through as many comments as I could handle to find the answer but didn’t get there! What oil can I use as a substitution for canola/vegetable? I have avocado on hand; will that work? I also have coconut.
Talia @ Pretty. Simple. Sweet. says
Hi Rachel, I would recommend using coconut, because avocado oil will give the cake an undesired flavor. If you are okay with the flavor of coconut, then this one will work 🙂
Candy says
Do you let it cool completely in the pan before removing it ?
Thank you
Talia @ Pretty. Simple. Sweet. says
Hi Candy, once the cake has cooled enough to be handled you can remove from the pan.
Olly Dsouza says
Why is there no salt in the recipe?
Olly Dsouza says
Why is there no salt in the recipe? I made this and had added ¼ TSP of salt. The cake was amazing and soft
Stef says
Wow, this cake is sooo fluffy and juicy at the same time. I will add it to my recipe collection. Thanks!
Lyn says
This recipe is spot on!!!!
May I know whether it is recommended to add more orange juice if I want a stronger orange taste?
Talia @ Pretty. Simple. Sweet. says
Hi Lyn, adding more orange juice will alter the consistency of the batter too much. If you want a deeper orange flavor, you can add more orange zest!
Dora says
This was a big hit with my family! Bursting with flavor
CHINONSO says
HI SHIRAN CAN YOU SUBSTITUTE ORANGE JUICE FOR VANILLA EXTRACT
Mulher fitness says
Congratulations this cake is super moist and pleases everyone.
Talia @ Pretty. Simple. Sweet. says
Thank you so much! So glad you enjoyed it.
Jessica says
My very sweet neighbors gifted us with a box of fruit for Christmas. This recipe was too perfect… it was so simple. I had all of the ingredients at home, just enough oranges in the gift box and it filled 2 loaf pans- one for me, one for my neighbors as a thank you. I’m going to drizzle it with glaze. Thank you (and your mom) for this simple and delicious recipe. I tasted a fresh piece after it cooled a little- so good. Can’t wait to try it tomorrow once it is fully cooled. I will use it again!
Talia @ Pretty. Simple. Sweet. says
That’s so sweet, Jessica! I’m so glad you liked the recipe. 🙂
Bryce Walker says
I wanted to try a new recipe for this past Easter Sunday and I stumbled upon this orange cake recipe and I love it. I had used small oranges, so I only had about 3/4 cups of juice, but the flavor was still there. I also added a little almond extract and it turned out delicious. I took a page from your lemon Bundt cake and added some juice and powder sugar to make an icing.
Stephanie @ Pretty.Simple.Sweet. says
Hi Bryce, that sounds yummy! Thank you!
Lorin says
This is a delicious cake! I baked it for a friend who requested a chocolate-orange birthday cake, in two 9″ pans, with chocolate frosting and candied orange peel. Everybody loved it!
I have one suggestion: the printout of the recipe gives no clue about whose recipe it is, so it took me a little while to find this site again. You might want to re-jigger the recipe printout so it shows the site name, so people can more easily recommend it.
Stephanie @ Pretty.Simple.Sweet. says
Hi Lorin, thank you! Chocolate paired with this cake sounds amazing.
ELS Joseph says
Can you make this cake with cake flour and if so what is the exact replacement?
Stephanie @ Pretty.Simple.Sweet. says
Hello! I have made this recipe with cake flour with a 1 to 1 replacement by weight. Excellent results.
Carolina says
This recipe is delicious! Just tried it for the first time and we loved it. The cake was fluffy and not overwhelmingly sweet, which is perfect. Will definitely make this cake again in the future. Thank you!
Stephanie @ Pretty.Simple.Sweet. says
Thanks, Carolina!
Amy A says
This recipe is easy and SUPER YUMMY. I ran out of vegetable oil and used olive oil to make up the difference and it was still good. We have orange trees and I am always looking for recipes to use the oranges. This one is very much a winner.
Lynnette Thomas says
Loved the recipe but I have trouble with my zest sticking to the beaters of my mixer. Is there a suggestion for that? I zested it with a microplaner , but when I scraped the batter off my beaters they had clumps of zest on them.
Robyn says
I just baked this, literally just took it out of the oven, and it took 1 hour 25 minutes to cook in one large round tin.
Bella says
Just made the cake. IT WAS AMAZING. The citrus wasn’t too strong or too mild, it was just right for us. Super soft cake as well. The only problem I had was that the cake stuck to the bottom of the pan and broke when I eventually managed to get it out so MAKE SURE TO GREASE YOUR TINS PROPERLY!!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Bella!
Lin says
Good! I was worried about layers since it was described as moist but I found it equivalent to any scratch cake. For me, two 9″ rounds baked in a half hour and I reduced the oven temp 25 degrees to account for my dark pans. Paired it with Southern Living’s cranberry cake filling recipe and the Betty Crocker site cream cheese frosting recipe and it was a big hit.
Stephanie @ Pretty.Simple.Sweet. says
Hi Lin, that is a fantastic idea! I may have to make a version of this for Thanksgiving this year! Sounds amazing!
Hannah says
I’m not sure if I did anything wrong but the flavor for me kinda fell short. I feel like it might be the type of orange that I had but the cake tasted a bit off. However, the texture yall was immaculate!! Fluffy, moist, soft, and beautiful!! Maybe I might have a better chance of substituting the orange for lemon?? Has anyone tried that before??
Stephanie @ Pretty.Simple.Sweet. says
Hi Hannah! How many oranges did you end up using? I typically use 4 medium oranges and all of their zest. The flavor shouldn’t smack you in the face, but taste delightfully orange. I love this cake with frosting as well. If you’re a fan of chocolate and oranges, a simple ganache over the top is delicious too!
KellyAnn Blenman says
I added salt, cinnamon and nutmeg to this recipe. It was perfect thanks again.
Nina says
This cake was delicious moist and so addictive. Will be making this on repeat and gifting for holidays. No need for fancy icing or anything great on its own! Thank you
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Nina! So glad you enjoyed this cake!
Nina says
Hi
I already made this yummy recipe as is and thank you. Can I add a handful of cranberries in the batter just rinsing?
Thanks
Kat says
Unbelievably good recipe! I’ve made this cake twice this week! I dont have a mixer and it worked beautifully (whisked the eggs and sugar with a fork, then the rest with a wooden spoon). The texture is fluffy and moist, and not bitter like some other orange cakes.
Stephanie @ Pretty.Simple.Sweet. says
Hi Kat, so glad you love this cake as much as we do!
Anne says
Thank you for this recipe. I made the cake today and it turned out perfect, we loved it. I have two trees full of oranges and was looking for a recipe with at least 300 ml of juice. I had a Bundt non-stick pan which I bought ages ago and never used, so I used it for the first time today. I adjusted the recipe a little using 200g sugar instead of 300g, and 200ml oil instead of 240ml. I didn’t have vegetable oil so I used the sunflower oil which I had. I used 3 teaspoons baking powder instead of 2 and a half. It took 50 minutes exactly, it didn’t stick to the non-stick pan, but I did butter it and dust it with flour just the same. As advised, I covered it with foil to keep it a lovely brown colour. I was going to freeze some of it but my husband said “don’t bother” ….!
Stephanie @ Pretty.Simple.Sweet. says
Oh how I wish I had orange trees in my backyard! What a lovely treat, indeed!
Adi says
You just cannot go wrong with this easy recipe! Thank you so much!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Adi! I appreciate your kind words.
Maggie says
I plan on making these loaves a day in advance. When freezing, do you suggest after the loaf has sat for a day? Or, freezing the same day it is made? Or does it matter?
Stephanie @ Pretty.Simple.Sweet. says
Hi Maggie, if you make the loaves one day in advance of needing them (which I usually do), I don’t freeze them at all. I let them sit at room temp overnight in an airtight container and frost the next day (if using any frosting). If you freeze the loaves, just make sure they are fully cooled to room temp before freezing them in an airtight container.
Kate says
This is the best ever orange cake recipe! It gets made in our house pretty much every week and is consumed with gusto!
Stephanie @ Pretty.Simple.Sweet. says
So glad you and your family love this recipe, Kate!
Debra Guerin says
This is the easiest recipe and my go to each year after I pick my oranges. Made the orange bread late yesterday afternoon. Woke up this morning to the smell of orange zest still in the air! Delicious with coffee this morning. I made 4 mini loaves to share with my neighbors.
Stephanie @ Pretty.Simple.Sweet. says
Hi Debra, that sounds just lovely!! I wish I was your neighbor! 🙂
Anna says
Can someone tell me why the middle of my loaf did not rise like the sides did. I followed the recipe to the “T”.
Stephanie @ Pretty.Simple.Sweet. says
Hi Anna, Hello, I’m sorry your cake fell flat. Here are the most common reasons that occurs while baking:
Overmixing: Incorporating too much air into the batter can cause it to collapse during baking.
Underbaking: If the cake isn’t baked for long enough, the structure may not set properly, leading to collapse.
Incorrect oven temperature: Baking at too low a temperature can result in the cake not rising properly and collapsing. Some ovens run cold and some run hot. It’s best to double check with an in-oven thermometer if this keeps happening to your baked goods.
Opening the oven door too soon: Opening the oven door too early in the baking process can cause a sudden drop in temperature, leading to collapse.
Expired leavening agents: Baking powder or baking soda lose their effectiveness over time. If they’re expired, they might not provide enough lift to the cake.
Too much leavening agent: Using too much baking powder or baking soda can cause the cake to rise rapidly and then collapse.
Shenbagapriya says
It was so delicious
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much! I’m glad you loved this recipe.
Avalon says
I baked this cake today and it is just so yum ! It took me a long time to bake it (it was brown on the top quickly but really liquidy otherwise, so slid some foil on the top of the pan), so I was a bit apprehensive about it.
Also, I had added the pulp with the juice, else everything was as per the recipe.
Turned out amazing! Will be baking this frequently ! Thank you so much!!
Stephanie @ Pretty.Simple.Sweet. says
Hi Avalon! Thank you so much for your kind words! I’m so glad you loved this recipe just as much as we do!
Molly says
Can you bake this in sheet pan?
Stephanie @ Pretty.Simple.Sweet. says
Hi Molly, You could certainly bake this in a sheet pan, adjusting for baking time. I have an article on how to convert cake pan sizes that will help you figure out the conversion.
Glenna Ford says
Delicious! Moist and light and easy to make! Decided to use a 9 x 11” pan to reduce the cooking time. It worked out really well and was ready in under 30 minutes. Used almond extract instead of vanilla for a change of pace, and it was excellent. Also, added a lemon glaze, orange rinds and walnuts on the top to make it look fancy for a birthday party. Will definitely make this again.
Stephanie @ Pretty.Simple.Sweet. says
That sounds wonderful, Glenna! I’m so glad you loved this recipe as much as we do!
Candida caruana says
This is the 4th time baking this cake for guests, always a success. Thanks for recipe
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Candida! I appreciate your love of this cake – I always say a recipe is successful if I’d make it again!
Lon says
Is there powdered sugar sprinkled on top?
Stephanie @ Pretty.Simple.Sweet. says
There is powdered sugar sprinkled on top as pictured. This is certainly optional.
Beverly Stone says
This recipe is a waste of ingredients. My husband and I both ate one slice and I’m about to throw it out. Thank goodness it’s only a loaf pan and not a tube pan. It’s not sweet, but it does only have one cup of sugar to 2 1/2 cups of flour! In the oven it began to rise around the edges first. Very different from most cakes. It quite honestly resembles a sweet bread rather than cake. Horrible! Don’t try this recipe.
Stephanie @ Pretty.Simple.Sweet. says
Hi Beverly, I’m sorry to hear this recipe didn’t work out well for you. Since hundreds of others love this recipe, I’d like to help figure out where yours went wrong. The recipe has more than 1 cup of sugar. As listed in the recipe, it calls for 1 1/2 cups of sugar. If you reduced the sugar to 1 cup, that would significantly impact the taste, texture, and rise of the cake that you’re describing. With the addition of another 300ml of sugar in the form of freshly squeezed orange juice, this recipe should have provided you with plenty of sweetness. I’ve made this cake many times, but I’ve always used freshly squeezed orange juice. Did you use storebought orange juice or make any substitutions or modifications to the recipe I have provided? Any insights will help me out.
Natasha says
This cake was absolutely delicious. 👌
Thank you so much for sharing your recipe – it turned out perfectly! My husband and I enjoyed it very much and I’m pretty sure it’ll make another appearance very soon!
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Natasha, for your kind words! So glad you and your husband loved this recipe.
Carbs lover says
That’s a lot of oil, can I use a combo of butter & oil?
Stephanie @ Pretty.Simple.Sweet. says
While I haven’t used a combo of butter and oil in this recipe, I’m not quite sure how that will affect the final cake. Oil cakes tend to bake with a more even crumb and stay moist and tender far longer than cakes made with butter. However, cakes made with butter often taste better than oil cakes. Because the orange flavor is the star of the show here, butter may mute that flavor a little more or change it to a buttery orange flavor instead. It really depends what your desired outcome is.
Vanessa Azar says
Delicious and easy to make!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Vanessa!
Anna says
I made one loaf and halfed the recipe. It turned out so moist. I used to make a similar recipe (my moms too) but it wasn’t as moist. I compared and realized my mom’s used more flour. This is a great replacement and I will make it again.
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Anna! I’m so glad you love this cake too!
Nisa A. says
Very moist and the orange and rind make it very tasty. Will share this recipe with my friends.
leerino says
i made this using an angel food cake pan. The cook time was 40 min.. The prep should include the time to squeeze and zeat the oranges which is about extact 10 to 15 min.. Very easy recipe to follow my wife and mother in law love it. Will make it again. I cant wait to make the coconut cake. Thank you
Patricia A Purtell says
What is not to love about this cake. My trees are full of oranges and I needed a recipe to use them. This is a quick cake to put together. Everyone in our houses and our guests love it. I used a cake pan and it worked well.
Stephanie @ Pretty.Simple.Sweet. says
Hi Patricia, thank you so much for your kind review! I’m so glad you and your guests love this recipe.
Linda says
Can you substitute with self raising flour?
Stephanie @ Pretty.Simple.Sweet. says
Hi Linda, you can, just be sure not to add any additional baking powder.
Francine says
How long do you think it would
Take to bake cupcakes with this recipe?
Francine
Stephanie @ Pretty.Simple.Sweet. says
Hi Francine, standard baking times for cupcakes can be anywhere from 15 – 22 minutes, lots of varying factors. Check your cupcakes after 15 minutes and just continue watching them. They’ll be done perfectly when an internal thermometer reads 200-205 or when a skewer inserted comes out clean.
Christina says
Oh, my gosh-
Orange cake is now my favourite cake.
I made this late-night with my sister, and it was literally amazing! We had slightly old oranges, and they didn’t give quite enough juice but the cake turned out amazing-
Moist, amazing almost creamy orange flavour (kinda like an orange creamsicle), and an easy recipe to follow.
Also, the recipe says to take the cake out when the toothpick comes out clean, but if you like a moister cake you should take it out NOT when there is wet batter, but just when there are a few crumbs on the toothpick. The cake is overbaked if the toothpick is clean.
Have fun baking (and eating) this!
Stephanie @ Pretty.Simple.Sweet. says
Hi Christina! Thank you so much for your kind words – I’m so glad this cake turned out perfectly for you! Cheers!
Cassie says
Delicious recipe! The cake is so light and refreshing!
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Cassie!
Bita says
Hi, thank you for the yummy recipe. I have made this cake a few times. I use the same pan needed but the cake mix is too much for the pan. I have to use two cake pans. The top of the cake cracks all the time while baking.
Am I doing something wrong?
Thank you,
Bita
Stephanie @ Pretty.Simple.Sweet. says
Hi Bita – it’s possible your oven temp may be slightly off- do you use an internal oven thermometer? Also the top is more likely to crack if the pan is overfilled too like you mentioned.
Delba says
For 1 loaf of your Easy Orange Cake the grams of flour and sugar are INCORRECT.
Stephanie @ Pretty.Simple.Sweet. says
Hi Delba, thank you for letting me know. Please use gram measurements as I weigh everything. I will correct the cup amounts.
Robin says
Didn’t care for it so much. Should be called orange bread instead of cake. I glazed it hoping it will soften it up some.
Stephanie @ Pretty.Simple.Sweet. says
Hi Robin, this is a very soft cake. I’m guessing you didn’t weigh your flour – using cup measurements only will not be accurate. Too much flour will turn this into more of a quickbread.
Will says
So if you’re addling orange juice and zest, can’t you just boil the entire oranges and then puree them before adding to batter?
Thanks
Stephanie @ Pretty.Simple.Sweet. says
Hi Will! You can try any recipe modifications at your own will, but I cannot tell you if that will work definitively as I have not tried that with this specific recipe.
Lara Olabode says
I used this orange cake recipe exactly as instructed, although I am not good with baking cakes but this cake turned out wonderful. I am so delighted I tried the recipe. Thank you
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Lara! So glad you loved this cake!
Deb says
Great easy orange cake recipe 🤤
I used a mould tin, greased it and floured well.. still little bit stuck but repaired so looking forward to showing this off to family. I reduce extra orange juice with sugar and star anise for a pour over to serve. I love easy👏👏
Stephanie @ Pretty.Simple.Sweet. says
So glad you loved this cake recipe, Deb! Love the syrup reduction idea too!
Hamza Imam says
ITS SO SOFTTTT!!!!!! Added this recipe to my go to recipes folder.
Malcolm Beanland says
This is a. Superb recipe. I have tried the recipe twice with great results, The cake comes out very tasty and moist and we have enjoyed baking it and eating it, The recipe follows closely how my mum used to make her Range cakes, Recommended
Nikki says
My husband’s favorite cake!🍊🧡🎉
Peggy says
Can you use orange juice from the store or does it have to be fresh sqweezed
Stephanie @ Pretty.Simple.Sweet. says
You can use orange juice from the store, but the recipe does call for orange zest too so I just find it much easier to use the juice from the oranges I’ve zested.
erl says
is the batter supposed to be runny? I followed the recipe by weight and I noticed the batter is pretty way more runny than most cake batter
Stephanie @ Pretty.Simple.Sweet. says
It is not as thick as some cake batter. This is due to the use of oil instead of butter.
Janet Becker says
Is it possible to substitute orange extract for orange rind?
If so, what amount of extract?
Thank you
Janet
Stephanie @ Pretty.Simple.Sweet. says
Hi Janet, you certainly can try that. I haven’t used an extract in this recipe, but you could start with 1 teaspoon. Keep in mind that extracts are very strong.