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A moist, tender fresh orange cake with a sweet orange cream cheese frosting. This homemade orange cake that is bursting with bright citrus flavor in every bite. Each layer is moist, fluffy, and perfectly enhanced by an orange cream cheese frosting. The fresh orange juice and zest adds fresh orange flavor. Here are tips for making the perfect frosted orange cake!
Best Orange Cake
Oh, how I love baking cakes. Since my kids were little, I always let them choose their ultimate cake flavor. They would come up with some highly creative, interesting ideas! Since my daughter loves all things fruit, she always asks for a fresh fruit cake.
She was turning 10 and requested a homemade orange cake with orange cream cheese frosting. I emailed my sister-in-law, who is an incredible cake baker, and she sent over this recipe. I have tweaked it over the years but it the perfect orange cake recipe.
It is wintertime in Arizona so we have an abundance of oranges on our trees. I love to make this fresh orange cake using oranges picked from our trees so it has the freshest, most vibrant, bright orange flavor.
Homemade Orange Cake Ingredients:
This fluffy Orange Cake made with fresh orange juice and orange zest gives it that perfect amount of orange flavor. The frosting is a combination of sweet cream butter, cream cheese, powdered sugar, and orange zest. You can completely cover the cake with frosting for a traditional cake or if you love the look of a naked cake, just do a nice “crumb coat” on the outside of the cake. This makes a beautiful naked orange cake!
ORANGE CAKE INGREDIENTS:
- All-Purpose or Cake Flour: The base of the cake, providing structure. For a more tender cake, you can use cake flour.
- Oil: Adds moisture without making the cake heavy. Oil-based cakes often stay fresh and moist longer than butter-based ones. Use your favorite oil — canola, vegetable, or olive oil.
- Fresh Orange Juice and Zest: Delivers vibrant citrus flavor. By using both orange juice and orange zest, it accentuates the orange flavor.
- Sour Cream: Contributes tanginess and a tender crumb, helping keep the cake moist.
- Sugar: Sweetens and also keeps the cake’s texture soft.
- Baking Powder & Baking Soda: Work together for a good rise. The acidity from sour cream and orange juice activates the baking soda.
- Eggs: Bind the ingredients and add richness.
- Salt: An integral ingredient in baking.
ORANGE CREAM CHEESE FROSTING INGREDIENTS:
- Butter (softened)
- Cream Cheese (softened)
- Powdered Sugar
- Orange Zest and Orange Juice
How to make Orange Cake with Orange Cream Cheese Frosting:
- Preheat oven to 350 degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
- In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
- Fold in dry ingredients, mixing only until combined.
- Generously grease your non-stick cake pans with non-stick cooking spray or grease them with butter and flour. Pour batter into greased (3) 8-inch or (2) 9-inch cake pans.
- Bake for 19-21 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
HOW TO MAKE ORANGE FROSTING:
- In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
- Once cakes are cooled, frost with orange cream cheese frosting.
What is a Naked Cake?
A “naked cake” is a style of cake decorating where the sides are left partially exposed—or only very thinly frosted—so you can see the layers and filling. It’s perfect for a rustic, modern, or minimalist vibe.
How to frost a Naked Cake:
Bake and Cool Your Layers. Use three 8-inch or two 9-inch layers. Let the layers cool completely before assembling. Slightly chilled layers are often easier to work with.
Level the Layers (Optional). If your cake tops are domed, use a serrated knife to trim them flat. This helps the layers stack evenly.
Prepare Your Frosting. Whip up the cream cheese frosting. A slightly thicker consistency works best for naked cakes, so it doesn’t drip too much. Add more powdered sugar until desired thickness.
Stack and Fill. Place the first cake layer on a cake stand or plate. Spread a moderate layer of frosting on top. Place the second layer on top, pressing gently to secure.
Apply a Thin Layer Around the Sides. Using an offset spatula, spread a very thin layer of frosting over the sides of the cake, rotating the cake stand as you go. Scrape off excess to achieve that “semi-exposed” or “barely frosted” look.
Top It Off. Spread any extra frosting on the top of the cake, swirling it gently for decoration. Keep an eye on coverage — the idea is to have some of the cake layers peeking through.
Chill (Optional). For a cleaner finish, you can chill the cake briefly (about 20 minutes) to let the frosting set slightly.
Decorate further with fresh fruit, edible flowers, or in this case, barely dried orange slices.
Key Tip: If you want slightly more frosting on the sides, add another very thin pass with your spatula, but still allow some cake color to show through.
How to make dried oranges to decorate a cake?
Select & Slice Oranges
Wash and dry thoroughly. Using a sharp knife or mandoline, slice oranges very thinly (about 1/8-inch thick). Thicker slices take longer to dry and can remain too moist.
Pat Dry
If your slices are very juicy, pat them lightly with a paper towel to remove excess moisture.
Prepare the Baking Sheet
Line a baking sheet with parchment paper. Lay the orange slices in a single layer, ensuring they don’t overlap.
Low-Heat Drying
Preheat your oven to about 200 degrees. Bake the slices for 2 to 2 1/2 hours, flipping them halfway through. The exact time varies based on thickness. Watch closely to avoid browning.
Check for “Barely Dried” Texture
The oranges should be slightly pliable (not crisp) yet mostly dry to the touch. They’ll firm up a bit more once cooled, but they should still retain a little chew and bright color.
Cool Completely
Transfer them to a wire rack to cool. This prevents any sogginess from forming on the underside.
Once the oranges are cooled, decorate your cake with dried orange slices.
Tips for making the Best Orange Cake:
- Start with the dry ingredients. Stir together the flour, sugar, baking soda, baking powder, and salt. The two leavening agents – baking soda and baking powder – give the cake a nice rise.
- Adding Oil makes the orange cake extra moist. You can use extra-virgin olive oil, canola oil, vegetable oil, or coconut oil.
- Use Orange Juice and Fresh Orange Zest to impart orange flavor into the cake. This gives it an all-natural orange flavor. A zester is an essential tool in the kitchen to ensure you only get the orange peel, instead of the bitter white rind.
- Sour Cream helps to create a perfect texture. By using sour cream or buttermilk, it creates a tender crumb.
- Bake just until a toothpick comes out clean in the center of the cake. If you want the cake to be extra moist, you may brush the layers with a simple syrup, which is a water-sugar syrup.
- Once the cakes are cool, frost with homemade orange frosting. The frosting is made by whipping butter and cream cheese for 4 minutes until light and fluffy. Add powdered sugar, orange juice, and orange zest.
Frosting and Decoration Tips:
- Chill Layers First. For easier frosting, place cooled cake layers in the refrigerator or freezer for 20–30 minutes. Slightly firm layers are less prone to tearing or crumbling. I like to place my cake layers in the freezer.
- Crumb Coat. Spread a very thin layer of frosting over the entire cake. Chill until set (about 15 minutes). This locks in crumbs, so your final coat looks clean.
- Decorating. Top with orange zest, candied orange slices, or a light dusting of powdered sugar for a simple finish. If you want to make decorations using frosting, I suggest to 1 1/2 times the frosting recipe.
Frequently Asked Questions (FAQ’s):
Should I use fresh squeezed orange juice in this orange cake recipe?
Freshly squeezed orange juice typically yields a brighter, more natural orange flavor. Since this recipe calls for orange zest, you will need to purchase fresh oranges and they can be used for both juice and zest. Carton juice is still fine, but may taste slightly less vibrant due to pasteurization and storage processes.
What is the best way to grease a cake pan?
Use softened butter or cooking spray, then flour the pan by adding a spoonful of flour and shaking it around until all surfaces are lightly coated. Tap out the excess. Alternatively, you can use parchment on the bottom for extra insurance.
How do I remove the cakes from the cake pans?
Grease and flour the pans well or line them with parchment rounds. Allow the cakes to cool 10 minutes in the pans. Run a knife or thin spatula around the edges, then flip gently onto a rack.
Which type of oil is best to use in cakes?
I suggest using neutral or mild oil like canola or vegetable oil is ideal, so it doesn’t overshadow the orange flavor. If you want to use an olive oil, I suggest choosing a mild-flavored olive oil.
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Orange Cake
Equipment
Ingredients
- 2 1/2 cups Flour
- 1 3/4 cups Sugar
- 1 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 cup Oil (extra-virgin olive oil, canola, or blood orange evoo)
- 1 cup Fresh Orange Juice
- 3 Eggs
- 1 cup Sour Cream
- 1 – 2 teaspoons Orange Zest
Orange Cream Cheese Frosting:
- 1 cup Butter softened
- 1 – 8- ounce pkg. Cream Cheese softened
- 4 cups Powdered Sugar
- 1 teaspoon Orange Zest
- 2 Tablespoons Fresh Orange Juice
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
- In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
- Fold in dry ingredients, mixing only until combined.
- Generously grease your non-stick cake pans with non-stick cooking spray or grease them with butter and flour. Pour batter into greased (3) 8-inch or (2) 9-inch cake pans.
- Bake for 19-21 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
- To make frosting:
- In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
- Once cakes are cooled, frost with orange cream cheese frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I recently substituted Greek yogurt for sour cream in a different recipe and it was fantastic… going to make this cake for my wife’s birthday, has anyone else used Greek yogurt instead?
Yes. I have read many articles and now use full fat Greek yogurt to substitute for sour cream when baking and also in dips etc. because sour cream is hard to find where a I live. Works fine.
Are you using cake flour?
I am a big fan of your cakes!
PSA!! If you haven’t tried her coconut cake stop what you are doing and make it now!! You will be happy you did!
Due to the coronavirus shelter in place, my family is limiting grocery store runs, so my Easter meal was basically a “pantry challenge”. I selected this recipe because I always make a citrus flavored dessert for Easter (usually lemon or lime) but was limited to ingredients I already had at home. I found an old bottle of orange blossom olive oil I purchased a few years ago, but tossed it because I didn’t want to risk anyone getting sick. Instead, I used extra virgin olive oil, doubled the amount of orange zest and used Greek yogurt instead of butter milk or sour cream. The cake turned out AMAZINGLY! My family absolutely loved it. The cake was extremely moist and the orange flavor was perfect. There’s only five of us, my husband, me and our three young adults, but the entire cake is already gone…minus a piece my husband hid in the freezer for himself. I will definitely make again, maybe with the orange blossom olive oil and a touch of orange liqueur. However, the cake was wonderful as made. Thanks for the recipe!
Want to try this soon. Can i use buttermilk instead of sour cream.?
I love baking cakes from scratch. This has to be the best cake I have made by far. So delicious and moist. I did double the frosting so it was extra thick!! The family absolutely loved this cake! I will definitely be making this again! ????
I rarely review recipes but this cake was worth it. Due to the coronavirus shelter in place, my family is limiting grocery store runs, so my Easter meal was basically a “pantry challenge”. I selected this recipe because I always make a citrus flavored dessert for Easter (usually lemon or lime) but was limited to ingredients I already had at home. I found an old bottle of orange blossom olive oil I purchased a few years ago, but tossed it because I didn’t want to risk anyone getting sick. Instead, I used extra virgin olive oil and doubled the amount of orange zest. The cake turned out AMAZING! My family absolutely loved it. The cake was extremely moist and the orange flavor was perfect. There’s only five of us, my husband, me and our three young adults, but the entire cake is already gone…minus a piece my husband hid in the freezer for himself. I will definitely make again, maybe with the orange blossom olive oil and a touch of orange liqueur. However, the cake was wonderful as made. Thanks for the recipe!
I’m a chocolate cake kind of girl, but I think this cake may have converted me! Have made it twice now and will definitely be making it again and again 🙂
roughly how many oranges does it take to obtain the required amount of fresh juice/zest?
I found it took 4 cara cara oranges (so medium size?) to get almost exactly what I needed.
the flavor was great! unbelievably super-duper moist cake, too.
instructions didn’t include to flour the pans after greasing and i forgot on my own, so the cakes didn’t release from the pans. had to recycle into a ‘bread’ pudding that tasted quite good. looking forward to next time when i remember to grease *and flour* the pans.
thank you for the recipe!
It’s an amazing recipe. I baked this for my husband’s birthday and he absolutely loved it. All of our friends loved it too. Olive oil worked like magic for this recipe ????
I am sooooo bummed. My whole cake stuck to my greased pans. I’ve never had this happen. Thoughts ???
It helps to use parchment paper in your cake pans, they’ll come out easier.
I made this cake for my fiance’s birthday a couple years ago and it was DELICIOUS!! He still talks about that cake to this day. I was going to make it for Easter this year however I have a gluten intolerance. Does anyone know if I can sub GF 1-1 All purpose flour for the regular flour? Or will the flavor/texture get too strange? Thanks
This is an excellent recipe with a perfect amount of orange flavor. I just made this for my spouse’s birthday party and it was a HUGE hit. I used regular extra virgin olive oil, and I was nervous that we would be able to taste olive oil in the finished cake. Needless to say, I couldn’t taste olive oil but the cake was the extremely moist and decadent!