If there’s one cake I make on repeat during citrus season, it’s this super moist orange cake. It’s light yet rich, fluffy yet dense, and every bite bursts with real orange flavor. The best part? You don’t need a mixer or any fancy equipment just a bowl, a whisk, and a little love.
The texture hits that sweet spot between pound cake and sponge, with a fresh, fruity aroma that fills the whole kitchen while it bakes. Using both fresh juice and zest gives this cake its signature brightness, and the oil keeps it extra soft and moist even days after baking. It’s the kind of treat you can serve for breakfast, afternoon tea, or as a simple dessert topped with whipped cream or powdered sugar.
“No mixer. No stress. Just the kind of citrus cake you’ll crave every single week.”
I’ve made dozens of orange cakes in my time, but this one has become my go to. It has that homemade look and feel nothing too perfect, no intricate decorations just golden edges, a sun kissed top, and that comforting, citrusy crumb inside. If you’re a fan of soft, lightly sweet cakes with a bold flavor, this will become one of your staples too.
Why This Orange Cake Works
- One bowl method: No electric mixer needed. You’ll mix everything by hand in under 10 minutes.
- Real oranges: We use fresh juice and zest no artificial extracts or bottled flavoring.
- Super moist texture: The oil and milk combo gives this cake its soft, melt in your mouth crumb.
- Stays fresh for days: It’s even better the second day, making it perfect for baking ahead.
- Versatile: Enjoy it plain or dress it up with a glaze, chocolate drizzle, or orange cream cheese frosting.
Ingredient Breakdown
This cake uses simple pantry ingredients with maximum flavor. Here’s how each one works together:
| Ingredient | Purpose |
|---|---|
| 2 cups all purpose flour | Provides the structure. Measure carefully and sift for a lighter texture. |
| 1 tbsp baking powder | Gives the cake its rise and gentle bounce. |
| ¾ cup sugar | Just enough sweetness to let the citrus shine. |
| 2 large eggs | Bind the batter and help create a smooth, cohesive crumb. |
| ½ cup oil | Gives moisture and richness. Neutral oils like corn or vegetable work best. |
| ¾ cup fresh orange juice | The hero ingredient. Use sweet, ripe oranges for full flavor. |
| Zest of 1 orange | Intensifies the orange aroma and balances the sweetness. |
| ¼ cup milk | Adds extra moisture and softens the crumb. |
| Pinch of salt | Balances all the flavors and brings out the citrus notes. |
It’s a flexible batter, too you can bake it in a loaf pan, 8-inch round, or even make mini bundts or muffins. Just adjust the baking time accordingly. I love baking mine in a lined loaf pan for easy slicing and casual presentation no need for fancy plating.
When to Serve This Cake
This orange cake is as versatile as they come. Serve it:
- For breakfast or brunch: With coffee or tea, alongside something like buttermilk coffee cake.
- As a light dessert: Top with whipped cream or a citrus glaze.
- For gifting: Wrap in parchment, tie with twine, and gift it as a homemade treat.
My family loves this served warm with a dusting of powdered sugar and a side of fresh fruit. It also pairs surprisingly well with chocolate sometimes I serve it with a drizzle of ganache for guests. It’s simple, satisfying, and always disappears within hours.
Step by Step: How to Make This Super Moist Orange Cake
1: Prep Your Pan and Ingredients
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan or 8-inch round pan with parchment paper.
- Wash and zest your orange first, then juice it. Always zest before juicing to make things easier.
2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the eggs and sugar until smooth and slightly pale.
- Add in the oil, milk, orange juice, and zest. Whisk until fully combined and emulsified it should look creamy and slightly thickened.
3: Add the Dry Ingredients
- Place a sieve over the bowl and sift in the flour, baking powder, and salt. Gently whisk everything together until just combined. Don’t overmix you want a smooth batter, not a tough cake.
4: Pour and Bake
- Pour the batter into your prepared pan and tap gently to remove air bubbles. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- The top should be golden and slightly domed, with a light citrusy fragrance filling the kitchen.
5: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is important to prevent soggy bottoms.
- Dust with powdered sugar, drizzle with glaze, or serve plain it’s beautiful either way.
Chef’s Tips for Success
- Use sweet, juicy oranges: Avoid sour varieties. Navel oranges work beautifully here.
- Weigh your flour: If you have a kitchen scale, use 250g for accuracy. Too much flour will make it dry.
- Don’t skip the zest: It adds depth that juice alone can’t provide.
- Test early: Ovens vary. Start checking at 32 minutes to avoid overbaking.
- Rest before slicing: The crumb improves as the cake cools. Let it sit at least 30 minutes before cutting.
Variations and Add Ins
This recipe is an open canvas for flavor lovers. You can easily elevate it with a few tweaks:
- Glazed finish: Whisk ½ cup powdered sugar with 1-2 tablespoons orange juice and pour over cooled cake for a shiny, tangy top.
- Chocolate swirl: Add ¼ cup melted dark chocolate to half the batter and swirl together in the pan just like our chocolate marble bread.
- Orange poppyseed: Stir in 1 tablespoon poppy seeds for a bakery style twist.
- Mini loaves or muffins: Pour into muffin tins or mini loaf pans and reduce baking time to 18-22 minutes.
Sometimes I serve it alongside lemon cheesecake crumb bars for a citrus lover’s dessert spread. Both are fresh, tangy, and just sweet enough.
Whether you’re baking for brunch, gifting a neighbor, or just treating yourself this orange cake delivers every time. It’s simple enough for beginners and satisfying enough for pros.
Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
Fresh juice is strongly recommended for the best flavor. Bottled versions lack the vibrant citrus punch and can alter the sweetness level.
Why is my cake dense?
This is usually due to overmixing or using too much flour. Mix just until combined and measure flour carefully ideally with a scale.
Can I make this cake dairy free?
Yes! Swap the milk for almond or oat milk, and ensure your sugar is vegan friendly. The texture will stay wonderfully soft.
How long does this orange cake stay fresh?
Stored in an airtight container, it stays soft and moist for up to 4 days at room temperature. You can also refrigerate for longer shelf life.
Can I freeze this cake?
Absolutely. Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and enjoy as if freshly baked.
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