Easy Moist Orange cake recipe

There's this little bakery down the street that sells Orange Cake Recipe for twelve dollars a slice. Twelve dollars! Emma and I tried it once, and while it was good, we both agreed we could make better at home. So we did. After weeks of flour-covered counters and way too many "taste tests" Emma's job, obviously, we created this orange cake recipe that costs a fraction of the price and tastes twice as good. The secret? We don't skimp on the oranges.

A close-up, side-angle shot of a homemade orange cake recipe sliced into thick pieces on a dark slate board. The front slice reveals a tender, fine-crumb interior and a glossy, amber-hued glaze dripping slightly down its golden-brown crust. Each slice is crowned with a thin, candied orange round sprinkled with bright green zest. In the foreground, a fresh mint sprig rests next to an extra orange wheel, all bathed in soft, natural light that casts gentle shadows and gives the scene a warm, cozy kitchen feel.

Why You'll Love This Orange Cake Recipe

This orange cake recipe is a total winner in our house, and I'm not just being biased here. When Emma's friends come over, they literally ask if we're making "that orange cake again." It's super easy - like, mix everything in one bowl easy - and uses stuff you probably have sitting around your kitchen right now.

The thing that gets me every time is watching people take their first bite. They think they're getting regular cake with maybe a tiny orange hint, but then their eyes get all wide because it actually tastes like oranges. Emma giggles every time someone makes what she calls "the surprise face." And unlike those heavy cakes that make you want to take a nap, this one doesn't weigh you down. You can have a real piece without feeling gross after.

Jump to:

Why You'll Love This Orange Cake Recipe
Ingredients for Perfect Orange Cake Recipe
How To Make Orange Cake Recipe Step By Step
Substitutions
Equipment For Orange Cake Recipe
Orange Cake Recipe Variations
Storage Tips
Top Tip
How My Friend's Secret Recipe Became My Go-To
FAQ
Your New Favorite Cake Recipe
Related
Pairing
Orange Cake recipe

Ingredients for Perfect Orange Cake Recipe

The Cake Basics:

Fresh oranges
All-purpose flour
Sugar
Butter
Eggs
Buttermilk
Baking powder
Salt
Vanilla extract

Rustic tabletop with cake ingredients: a bowl of flour, three oranges (one halved), a tilting cup of sugar, four eggs, a pitcher of buttermilk, a pat of butter on parchment, and a small dish of coarse salt.

The Glaze:

Powdered sugar
Fresh orange juice
Orange zest
Butter
Pinch of salt

Extra Stuff (If You Want):

Orange pieces
Candied orange peel
Cream cheese frosting
Sliced almonds

See recipe card for quantities.

Overhead view of a baking scene: powdered sugar in a bowl, a jug of orange juice, butter on parchment, orange zest curls, peeled orange segments, almond slivers, and creamy batter—lit by soft natural light.

How To Make Orange Cake Recipe Step By Step

Get Ready:

Pull everything out of fridge an hour early
Heat oven to 350°F
Grease your cake pans
Keep Emma away from the grater

Overhead shot of a round, deep blue ceramic bowl set on a pale turquoise surface. The bowl holds a mound of fine, granulated orange-zest sugar—its mixture of bright orange and pale grains catching the light. Soft window light from above creates a gentle highlight on the sugar’s peaks and a muted shadow beneath the bowl, evoking a simple, fresh baking moment.

Make the Batter:

Beat butter and sugar until fluffy
Add eggs one at a time
Mix flour, baking powder, salt in separate bowl
Don't worry if it looks lumpy

Close overhead view of a speckled ceramic mixing bowl on a light, textured work surface. Inside, a creamy, pale-yellow orange-infused batter flecked with bright zest swirls around a stainless-steel whisk with a matte-black handle. Dappled daylight from the top left creates gentle shadows on the batter’s rippled surface and whisk wires—suggesting someone just paused mid-mix.

The Good Part:

Add flour mix and buttermilk back and forth
Start with flour, then buttermilk, then flour
Mix just until combined
Fold in orange juice, zest, vanilla by hand

Angled overhead shot of a metal loaf pan filled with raw orange-zest-flecked cake batter on a pale turquoise marble surface. A soft shadow cuts across the batter from window light above, emphasizing the tiny orange specks suspended in the smooth, pale-yellow mixture—capturing the anticipation before baking.

Bake It:

Split batter between pans
Bake 28-32 minutes
Toothpick should have few wet crumbs
Cool 10 minutes in pans

Top-down view of a just-baked orange loaf still in its metal pan, resting on an antique wire cooling rack atop a mottled turquoise tabletop. The cake’s deep golden-brown crust is cracked down the middle, revealing its moist, tender crumb. Soft shafts of daylight from the upper right cast a crisp grid-pattern shadow of the rack and highlight the shiny, slightly syrupy sheen on the crust—evoking a warm, just-out-of-the-oven moment.

Emma's Trick:

She figured this out by accident
Brush warm cake with orange juice and sugar
Makes it super moist

Substitutions

Citrus Options:

Orange → Lemon or lime
Fresh → Mandarin oranges
Regular → Blood oranges
Single → Mixed citrus

Dairy Swaps:

Buttermilk → Greek yogurt
Regular → Plant milk + vinegar
Whole milk → Almond milk
Butter → Coconut oil

Flour Changes:

All-purpose → Cake flour
Regular → Almond flour
Standard → Gluten-free blend
White → Whole wheat pastry

Sugar Switches:

White sugar → Coconut sugar
Regular → Honey
Standard → Maple syrup
Normal → Stevia blend

Equipment For Orange Cake Recipe

Two 9-inch round cake pans
Electric mixer (stand or hand)
Fine grater for zest
Measuring cups and spoons
Wire cooling racks
Rubber spatula

Orange Cake Recipe Variations

Citrus Changes:

Lemon or lime work great
Use same amounts
Mandarin oranges make it sweeter
Emma loves the mandarin version

Dairy Stuff:

Greek yogurt instead of buttermilk
Plant milk with vinegar for dairy-free
Just add a tablespoon of vinegar to regular plant milk
Tastes a little different but still good

Flour Options:

Cake flour makes it softer
Almond flour works but use 25% less
Gluten-free flour blends work fine
Add an extra egg if using gluten-free

Sugar Swaps:

Honey or maple syrup for half the sugar
Cut back other liquids a bit
Coconut sugar works straight across
Adds a tiny caramel taste

Storage Tips

Counter Storage (3 days):

Cover with plastic wrap tight
Keep at room temperature
Don't put it in the sun
Emma likes to check on it every hour

Fridge Storage (1 week):

Wrap really well so it doesn't dry out
Bring to room temperature before eating
Tastes way better when it's not cold
Perfect for sneaking midnight pieces

Freezer Magic (3 months):

Wrap each layer separately
Double wrap with plastic then foil
Label with date (trust me on this)
Thaw overnight in fridge

Make-Ahead Tips:

Bake layers 2 days early
Store covered at room temperature
Add glaze right before serving
Looks fresher this way

What to Serve With Orange Cake Recipe

After making this cake for countless parties, I've learned what pairs well with it. The basic stuff usually works best - vanilla ice cream, fresh whipped cream, or just a hot cup of coffee. Emma always picks chocolate ice cream, which sounds strange but actually complements the orange nicely. For special occasions, I'll whip up orange cream cheese frosting or add some toasted almonds on top. Fresh berries make it look elegant without much extra effort too.

If you're taking this to a potluck, slice it into squares instead of wedges - much easier for people to grab and eat while chatting. Here's something I discovered the hard way: if children are eating this cake, keep plenty of napkins handy. It's wonderfully messy, and sticky fingers are pretty much inevitable. The truth is, this orange cake recipe has so much flavor by itself that you don't need to add a bunch of extras on top.

Top Tip

What to Serve With

Making this cake for tons of parties taught me what goes well with it. The simple stuff usually wins - vanilla ice cream, fresh whipped cream, or just a hot cup of coffee. Emma always chooses chocolate ice cream, which sounds odd but actually tastes great with the orange. For special events, I'll make orange cream cheese frosting or sprinkle some toasted almonds on top. Fresh berries make it look fancy without much extra work too.

If you're bringing this to a potluck, cut it into squares instead of wedges - much simpler for people to grab and eat while standing around. Here's something I learned the tough way: if kids are eating this cake, keep lots of napkins nearby. It's deliciously messy, and sticky fingers are basically guaranteed. The reality is, this orange cake recipe has so much flavor on its own that you don't need to pile a bunch of extras on top.

How My Friend's Secret Recipe Became My Go-To

My neighbor Sarah used to make this crazy good Orange Cake Recipe that had everyone bugging her for the recipe. She'd just smile and say it was a "family secret" from her grandmother. One day, Emma and I were helping her pack up her kitchen when she moved, and she finally told us what the deal was. Turns out, the secret wasn't some fancy trick or weird ingredient - it was using three different parts of the orange and letting the batter sit for exactly ten minutes before baking.

Sarah's grandmother figured this out back in the 1940s when she was rushing to get a cake ready for church and got sidetracked by a phone call. When she finally got back to the kitchen, she noticed the batter looked different - smoother somehow. She baked it anyway, and everyone went crazy about how moist and tasty it was. Now Emma and I always let our batter sit for those ten minutes, and people keep asking what makes our orange cake recipe so good.

FAQ

What is the easiest cake to make?

This orange cake recipe is pretty easy for beginners! Just mix everything in order, don't overthink it, and you'll get good results. Emma made it by herself when she was six (with me watching), so if she can do it, anyone can.

What are the three ingredients in orange cake?

While some basic versions use just cake mix, eggs, and oil, our from-scratch orange cake recipe uses fresh oranges, good flour, and real butter as the base. These three give you way better flavor than any box mix.

Which orange is best for cake?

Navel oranges work great - they're sweet, juicy, and have good zest. Valencia oranges are fine too. Skip the really sour ones that might make your cake too tart. Emma's rule: if it tastes good to eat, it'll taste good in cake.

How to make an orange cake taste more orange?

Use fresh orange zest, juice, and small orange pieces like we do in this recipe. The zest has oils that pack serious flavor, while juice adds moisture and the little orange bits give you surprise bursts of citrus in every bite.

Your New Favorite Cake Recipe

Now you have all the secrets to making the most incredible orange cake - from using fresh oranges to Sarah's grandmother's ten-minute resting trick. This cake proves that homemade doesn't have to be hard to be totally delicious. Emma says it best: "This cake makes people happy," and honestly, she's right.

Try our The Best Lemon Blueberry Cake Recipe that puts two perfect flavors together in one awesome cake. Craving something rich and sweet? Our Best Caramel Cake Recipe gives you layers of buttery goodness that'll make you forget store-bought ever existed. And for those times when you just want to eat cookie dough (we've all been there), check out The Best Edible Cookie Dough Recipe that's totally safe and completely addictive!

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