Orange Cake Easy Recipe for Everyday Baking

When you’re craving a cake that’s bursting with fresh flavor, this Amazing Homemade Orange Cake brings all the brightness of citrus with the comforting texture of a moist, buttery sponge. It’s the kind of cake that’s simple enough for a weekday bake but delicious enough to serve for brunches, birthdays, or as an afternoon pick-me-up.

What makes this orange cake stand out is its real, vibrant orange flavor—no extracts or artificial flavors, just fresh orange juice and zest in every bite. The texture is tender, the crumb is soft, and the top develops a delicate golden crust that practically melts on your tongue.

Made in one bowl with pantry staples, this cake delivers maximum flavor with minimal fuss. Whether served plain, with a dusting of powdered sugar, or a drizzle of citrus glaze, it’s a slice of sunshine in cake form.

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Ingredients Overview

All-Purpose Flour: This provides the structure for the cake. Be sure to measure it properly—either by spooning into your measuring cup and leveling off, or weighing it—to avoid a dry texture.

Baking Powder & Baking Soda: These leavening agents give the cake its lift and lightness. The baking soda also reacts with the acidity in the orange juice for a soft, fluffy crumb.

Salt: Just a pinch to balance the sweetness and highlight the citrus flavor.

Unsalted Butter or Oil: You can use either melted unsalted butter or a neutral oil like canola or vegetable oil. Butter adds rich flavor; oil results in an even moister crumb. Either way, it’s a win.

Sugar: Granulated sugar sweetens the cake and helps with structure. You can reduce it slightly if your oranges are very sweet.

Eggs: Eggs give structure, richness, and moisture. Always use them at room temperature for better mixing.

Orange Zest & Juice: Fresh orange zest is key to infusing the cake with fragrant, natural citrus flavor. Orange juice adds sweetness and acidity. Use freshly squeezed for the best taste.

Yogurt or Sour Cream: This adds creaminess and moisture. Either full-fat plain yogurt or sour cream will work—don’t skip it, as it keeps the cake soft for days.

Vanilla Extract: A splash rounds out the citrus and adds a warm, mellow note.

Optional Glaze: A simple mix of powdered sugar and fresh orange juice can be drizzled over the cooled cake for extra flavor and shine.

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Step-by-Step Instructions

1. Preheat and prep:
Preheat your oven to 350°F (177°C). Grease and flour a 9-inch round or loaf cake pan, or line with parchment paper.

2. Mix dry ingredients:
In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.

3. Combine wet ingredients:
In another bowl, whisk 2 large eggs with ¾ cup granulated sugar until light and slightly frothy. Add ½ cup plain yogurt or sour cream, ½ cup oil or melted butter, 1 tablespoon orange zest, ⅓ cup fresh orange juice, and 1 teaspoon vanilla extract. Mix until smooth and well combined.

4. Combine wet and dry:
Add the dry ingredients into the wet ingredients and stir gently just until combined. Do not overmix—stop when no flour streaks remain. The batter will be thick and fragrant.

5. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes for a round cake or up to 50 minutes for a loaf, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Cool:
Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

7. Optional glaze:
Mix 1 cup powdered sugar with 2–3 tablespoons of fresh orange juice until smooth and pourable. Drizzle over the cooled cake and let set before slicing.

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Tips, Variations & Substitutions

Tips:

• Always zest your oranges before juicing—it’s harder to do it afterward.

• Don’t skip the yogurt or sour cream. It’s what keeps the cake moist for days.

• Check for doneness at the minimum baking time. Every oven varies slightly.

Variations:

• Orange Almond Cake: Replace ¼ cup of the flour with finely ground almond flour for a nuttier flavor.

• Cranberry Orange: Fold in ½ cup of dried cranberries for a festive twist.

• Chocolate Chip Orange: Stir in ½ cup of mini chocolate chips for a dessert-like version.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend. Check for doneness early, as bake time may vary slightly.

Substitutions:

• Swap sour cream with Greek yogurt for a tangier flavor.

• Use coconut oil for a slight tropical note.

• Add a pinch of ground cardamom for a spiced variation that complements citrus beautifully.

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Serving Ideas & Occasions

This orange cake is wonderfully versatile. Serve it plain for breakfast with coffee or tea, or dress it up with glaze and berries for an elegant dessert. It works beautifully for spring brunches, afternoon tea, holiday gatherings, or even as a simple birthday cake.

You can also slice and toast leftovers for a warm, caramelized edge and serve with a swipe of butter or orange marmalade. For a party, top slices with whipped cream or crème fraîche and a few fresh raspberries for a pop of color and tartness.

It’s also a perfect make-ahead cake—just wrap well and let the flavor deepen overnight.

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Nutritional & Health Notes

This cake is made with real citrus and can be adjusted to suit different preferences. Using oil or yogurt ensures it stays moist with less butter, and there’s no need for heavy frostings or fillings. It’s naturally free of artificial colors and flavorings if you use fresh oranges.

To lighten it up, you can reduce the sugar to ½ cup and use Greek yogurt instead of sour cream. For a whole grain version, substitute half of the all-purpose flour with white whole wheat flour—it’ll add a slight nuttiness and more fiber while keeping the cake soft.

It also contains no nuts or dairy (if made with oil and plant-based yogurt), making it flexible for different diets.

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FAQs

1. Can I use bottled orange juice?
You can, but fresh orange juice and zest provide a brighter, more natural citrus flavor. Bottled juice may have added sugar and preservatives that affect the taste.

2. Can I use this recipe for cupcakes?
Yes! Fill cupcake liners ¾ full and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. It should yield about 12 cupcakes.

3. How do I keep the cake moist?
Store it in an airtight container at room temperature for up to 3 days. The yogurt or sour cream helps maintain moisture. You can also wrap it in plastic wrap and refrigerate for up to a week.

4. Can I freeze orange cake?
Absolutely. Once fully cooled, wrap the whole cake or individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

5. What kind of oranges should I use?
Navel oranges are perfect for their sweet, juicy flesh and easy zesting. Blood oranges or Cara Cara oranges offer unique flavor and color if you want a twist.

6. Can I make this cake dairy-free?
Yes. Use oil instead of butter and plant-based yogurt or sour cream alternatives. Make sure they are unsweetened and unflavored for best results.

7. Why did my cake sink in the middle?
This usually happens when the cake is underbaked or the batter is overmixed. Be sure to bake until fully set and mix gently once the flour is added.

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