Have you ever craved a cake that feels like sunshine on a plate? That’s exactly what this Orange Cake Recipe delivers. It’s light, moist, and bursting with fresh citrus flavor from real orange juice and zest.
I love making this cake whenever I want something refreshing yet comforting—it’s the kind of dessert that works for a Sunday brunch, spring get-together, or even just to brighten up a regular weeknight dinner.
If you’ve ever had a dry, crumbly cake, you know the frustration. You want something light, moist, and full of flavor. Something that reminds you of sunshine and good times.
That’s exactly why I love this Orange Cake Recipe. It’s a simple, moist orange cake recipe that uses olive oil to keep it incredibly tender and flavorful.
Whether it’s a casual Sunday brunch with family, a spring get-together with friends, or a special celebration, this cake never fails to impress.
The bright, zesty citrus flavor from the fresh oranges and the subtle richness from the olive oil make this a dessert table star.
It’s a simple orange cake recipe easy enough for any home cook, and you don’t need any special equipment to make it.
Why I Love Orange Cake?
I grew up baking simple cakes with my family, and this orange cake became one of my go-to recipes. The fresh orange juice adds natural sweetness, while the zest gives that fragrant citrus kick. Plus, it’s so easy—you don’t need fancy equipment, just a bowl, whisk, and oven.
Every time I bake it, the whole kitchen smells like oranges, and honestly, that’s reason enough to keep making it.
How to Make Orange Cake Recipe?
Recipe Overview – Orange Cake Recipe Easy
This moist orange cake recipe is made with fresh orange juice, zest, butter, and olive oil for extra softness. It’s an easy cake recipe anyone can bake at home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Cuisine: American, Mediterranean-inspired
- Course: Dessert
- Difficulty Level: Easy
- Yield: 1 cake (8 servings)
- Calories: About 320 per serving
- Serving Size: 1 slice
Equipment Needed
- Large mixing bowl
- Hand whisk or hand mixer
- Measuring cups and spoons
- Zester or fine grater
- 9-inch round or square cake pan
- Parchment paper
- Cooling rack
Ingredients for Orange Cake Recipe
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup extra virgin olive oil (120 mL)
- 1 cup fresh orange juice
- Zest of 2 oranges
- 3 large eggs
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- Orange slices and edible flowers (for decoration)
Ingredient Notes
- Fresh Orange Juice: Use freshly squeezed juice, not bottled. It makes a huge difference in flavor.
- Orange Zest: Adds fragrance and depth—don’t skip it! Just grate the outer peel, avoiding the white pith.
- Butter + Olive Oil: This combo keeps the cake moist without making it heavy.
- Flour: All-purpose flour works best, but you can swap with gluten-free flour if needed.
- Eggs: Room temperature eggs help the cake rise evenly.
Instructions – How to Make Orange Cake
1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
2. Mix dry ingredients. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar. In another large bowl, beat softened butter, olive oil, and sugar until light and fluffy.
4. Add eggs. Mix in the eggs one at a time, followed by vanilla extract, orange juice, and zest.
5. Combine wet and dry. Slowly fold in the dry mixture until just combined. Don’t overmix.
6. Bake. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and decorate. Let the cake cool completely on a rack, then top with orange slices and edible flowers for a simple garnish.
👉 Tip: If you want extra flavor, brush the cake with a little warm orange glaze (orange juice + powdered sugar) while it’s cooling.
Nutrition (per slice – 8 servings)
- Calories: 320
- Carbohydrates: 45g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 6g
- Sugar: 25g
- Sodium: 200mg
- Fiber: 1g
Tips and Variations – Simple Moist Orange Cake Recipe
✅ Extra Moist Cake: Add 2 tbsp sour cream or Greek yogurt to the batter.
✅ Gluten-Free Option: Replace flour with a 1:1 gluten-free baking mix.
✅ Flourless Version: Try a whole orange cake flourless recipe by blending boiled oranges and almond flour.
✅ Orange Cupcakes: Pour the batter into muffin tins for an easy orange cupcake recipe.
✅ Mary Berry Style: If you’re a fan of the classic Mary Berry orange cake recipe, try adding an orange glaze on top.
Serving Suggestions – How to Serve Orange Cake
This cake is delicious on its own, but you can take it up a notch:
- Serve with a scoop of vanilla ice cream.
- Drizzle with simple orange glaze.
- Pair with fresh berries for a spring dessert table.
- Add whipped cream for a Sunday brunch treat.
Storing Tips – How to Store Orange Cake
1. Room Temperature: Store in an airtight container for up to 2 days.
2. Refrigerator: Keep in the fridge for up to 5 days.
3. Freezer: Yes, you can freeze orange cake. Wrap slices in plastic wrap and store for up to 3 months. Thaw at room temperature before serving.
Recipe Notes
- Always use fresh orange juice, not concentrate.
- Don’t overmix the batter; it can make the cake dense.
- Line the cake pan to avoid sticking.
- If using olive oil, pick a mild one so it doesn’t overpower the orange flavor.
Other Related Cakes You Might Like
▶ 3 Ingredient Applesauce Cake
▶ Paula Deen Strawberry Cake Recipe
▶ Butter Pecan Ice Cream Cake Recipe
▶ Vanilla Buttercream Chocolate Cake
▶ Cake Boss Vanilla Cake Recipe
FAQ – Orange Cake Recipe
Can You Freeze Orange Cake?
Yes! Wrap slices in plastic wrap, place in an airtight container, and freeze for up to 3 months.
Can You Make Orange Cake Ahead Of Time?
Definitely, bake the cake a day ahead and keep it covered at room temp. Add glaze or decoration just before serving.
What Type Of Orange Juice Is Best For This Cake?
Freshly squeezed orange juice is best for this Orange Cake Recipe. It gives a much brighter, more vibrant citrus flavor than store-bought juice. Bottled juice won’t taste the same.
How Can You Make Orange Cake Extra Moist?
Use olive oil along with butter, add a spoonful of sour cream, or brush the cake with orange syrup after baking.
What’s The Difference Between This And A Simple Orange Pound Cake Recipe?
A pound cake often uses a 1:1:1:1 ratio of flour, butter, sugar, and eggs. This recipe uses a mix of butter and olive oil for a different texture and flavor profile, making it a little lighter than a dense pound cake.
Conclusion
This simple orange cake recipe is proof that you don’t need fancy ingredients or equipment to bake something delicious. It’s moist, refreshing, and always a hit at family dinners, brunches, and celebrations.
If you try this recipe, I’d love to hear how it turned out—drop me a comment or share a photo of your cake. Let’s keep baking sweet memories together!
Orange Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- ½ cup extra virgin olive oil 120 mL
- 1 cup fresh orange juice
- Zest of 2 oranges
- 3 large eggs
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- Orange slices and edible flowers for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- Mix dry ingredients. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In another large bowl, beat softened butter, olive oil, and sugar until light and fluffy.
- Add eggs. Mix in the eggs one at a time, followed by vanilla extract, orange juice, and zest.
- Combine wet and dry. Slowly fold in the dry mixture until just combined. Don’t overmix.
- Bake. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and decorate. Let the cake cool completely on a rack, then top with orange slices and edible flowers for a simple garnish.
Notes
- Always use fresh orange juice, not concentrate.
- Don’t overmix the batter; it can make the cake dense.
- Line the cake pan to avoid sticking.
- If using olive oil, pick a mild one so it doesn’t overpower the orange flavor
