This easy Orange Cake is moist, tender, and positively bursting with fresh orange flavor. Make it in a bundt pan or two loaf pans and top with a simple orange glaze for a stunning and delicious citrus cake.
If you love orange desserts, try our Iced Orange Cookies, Orange Julius Recipe, or Chocolate Orange Cake.
The Best Orange Cake Recipe
Table of Contents
This Orange Bundt Cake has been a long time coming. I started testing an orange cake recipe almost two months ago. My first attempt was delicious, but the texture was heavier and denser than I wanted.
I tweaked it just a bit, thinking it would be an easy fix, and ended up with one of the strangest cakes I have ever baked in my life…and I don’t mean that in a good way.
After that, it was back to the drawing board for this orange cake. I reworked it again and things got better, but still not great.
By this point, I was sick of squeezing oranges, but I wasn’t willing to give up. Some cakes are worth fighting for, and this was definitely one of them.
I thought I had tried everything–using cake flour, adding cornstarch, extra egg yolks–but the secret ended up being much simpler than any of that. I swapped the butter for oil.
The results? Absolutely perfect Orange Cake with a moist but not heavy crumb and an intense citrus flavor. This was the spring-time cake I had been dreaming of.
I topped it off with the BEST orange glaze for a bright and refreshing dessert that’s perfect for spring or any day you’re craving a little sunshine.
Ingredients in Orange Cake
- Vegetable or Canola Oil
- Granulated Sugar
- Orange Zest- I use a full 2 Tablespoons, from about 2 large oranges.
- Eggs
- All Purpose Flour- I tested the cake with both cake flour and all purpose flour, and ended up liking the AP better. It’s also much more convenient, since I always have it on hand.
- Baking powder
- Salt
- Orange Juice- I prefer fresh squeezed orange juice for the best flavor. You’ll need about 4 oranges to get 1 cup.
- Milk- 2% or whole is best.
TIP: A great zester and juicer saves time and comes in handy for so many other things.
How To Make Orange Bundt Cake
- In a bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of an electric mixer, beat the oil, sugar, and orange zest on high speed until combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a measuring cup, combine the orange juice and milk.
- Add the flour mixture to the wet ingredients in 3 additions, alternating with the orange juice and milk, and beating on medium speed after each addition.
- Pour batter into a greased pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15-20 minutes, then turn the cake out onto a cooling rack and cool completely.
TIP: Thoroughly greasing and flouring the pan is the key to bundt cakes that don’t stick. I have the most success with Baker’s Joy, which is a cooking spray that includes flour, but if you don’t have that, make sure to generously grease and flour your pan.
The Best Orange Glaze
You guys, this orange glaze is everything! I could eat it with a spoon. It really amplifies the citrus flavor and makes the cake, in my opinion!
The glaze is a simple powdered sugar glaze with orange juice instead of milk.
I always add a Tablespoon of melted butter to my glazes as I find it helps cut that “raw” powdered sugar taste and creates a nice gloss.
More grated orange zest, a pinch of salt, and a splash of vanilla complete the glaze.
This recipe makes a generous portion of glaze. You may want to use it all on the cake, or you can save it to top Orange French Toast Casserole, Orange Scones, or even Lemon Zucchini Bread.
Tips and FAQs
Can I sub store bought orange juice?
Yes, you can. I’ve tested orange cake with fresh orange juice and store bought, and while I prefer fresh, the cake will work either way.
Can I sub buttermilk or sour cream for the milk?
Yes! I’ve tested this orange cake with buttermilk, and it was really lovely! It gives the cake a nice tang. I like using plain milk to really let the orange flavor shine, but if you want a little tang, definitely try it with buttermilk.
Can I halve this recipe or bake it in bread pans?
Yes and yes! I recommend making the full recipe and dividing it between two 8-9 inch loaf pans. This recipe will fill a 10-12 cup bundt pan (the one we use is this Nordic Ware Pan) or two loaf pans. Depending on the size of you pan, you might need to adjust the cook time. Begin checking for doneness at 40 minutes.
Can you freeze Orange Cake?
Absolutely! This cake freezes beautifully. Remove it from the pan and double wrap it tightly in saran wrap. Freeze for up to 3 months and thaw overnight on the counter top. Glaze before serving.
More Amazing Bundt Cake Recipes
Bundt cakes are my JAM. They’re easy, unfussy, and so pretty without all the fuss and work of intricate decorations.
This Orange Bundt Cake recipe is perfect on its own, but INCREDIBLE paired with fresh raspberries. Such a delightful combination!
You may also enjoy the BEST Chocolate Bundt Cake, one of the most popular recipes on our site.
Looking for more fruity bundt cakes? Try this Bourbon Peach Bundt Cake or Pear Bundt Cake.
Got leftover bananas lying around? Try this Caramel Banana Bundt Cake or Banana Split Bundt Cake!
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The Best Orange Cake
Ingredients
- 2 3/4 cups all purpose flour
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3/4 cup canola or vegetable oil
- 2 cups granulated sugar
- 2 Tablespoons orange zest (from about 2 oranges)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh squeezed orange juice (from 3-4 oranges)
- 1/2 cup milk
For the glaze:
- 1 1/4 cups powdered sugar
- 3 Tablespoons orange juice
- Zest from 1 orange
- 1 Tablespoon melted butter
- Splash vanilla
- Pinch salt
Instructions
- Preheat the oven to 350 degrees. Spray a large 10-12 cup bundt pan with Baker’s Joy or heavily grease and flour the pan.
- In a bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of an electric mixer, beat the oil, sugar, and orange zest on high speed until combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a measuring cup, combine the orange juice and milk.
- Add the flour mixture to the wet ingredients in 3 additions, alternating with the orange juice and milk, and beating on medium speed after each addition.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15-20 minutes, then turn the cake out onto a cooling rack and cool completely.
For the glaze:
- Whisk together all the ingredients until smooth and pourable. If it's too thick, add a few extra drops of orange juice. Pour over the cooled cake.
Notes
- This cake can also be baked in 2 8-9 inch loaf pans. Grease them and bake for 45-50 minutes.
Equipment
Nutrition
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