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Best Orange Cake
A moist, tender fresh orange cake with a sweet orange cream cheese frosting. How to make the perfect 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.
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!
To make this Orange Cake extra special, I used a Blood Orange Olive Oil from the Queen Creek Olive Oil. This infuses the cake with a light fragrant blood orange flavor. You can buy straight from their website HERE.
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. My favorite thing to use is the Blood Orange Olive Oil from the Queen Creek Olive Oil. You can find it HERE.
- 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.
MORE FAVORITE CAKE RECIPES FROM MODERN HONEY:
- LEMON Olive Oil Cake
- VANILLA Cupcakes
- YELLOW Cake with Chocolate Frosting
- Love at First Sight CHOCOLATE Cake
- Chocolate RASPBERRY Cake
- COCONUT Cake
- RED VELVET Cake
- Jeff’s Best BANANA Cake
- Southern CARAMEL Cake
- BERRY Chantilly Cream Cake
Click to find some of my favorite cake pans — 8-inch cake pan and 9-inch cake pan.
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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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That girl, who was turning ten years old, just graduated a few days ago from high school. Of course, I heard from older mothers about how fast time goes but still wasn’t fully prepared. I am so excited for her to experience college life but my heart aches to think of her leaving home. The day after graduation, we took off for Kauai Hawaii to celebrate her graduation. This is just what the family needed – some good relaxing family time while filling our days with some serious adventure! You can follow along on instagram @modern_honey. Happy Baking, my friends!
I made this recipe, but as cupcakes. Sadly they turned out very oily and crumbly. If I try it again, I’ll cut the oil in half. (Just a heads-up if anyone wanted to try it for cupcakes. )
Delicious cake!
The baking time was not enough so I kept it in longer and just watched it.
Next time I’ll use flour on the pans so the cake won’t stick.
This cake is amazing! I had enough batter to fill three 9″ cake tins (520 grams each). They took 23 minutes to bake. Based on the comments, I used about 1-2 tbsp less oil and it came out moist and delicious. Cream cheese isn’t for me so I used swiss meringue buttercream (with a citrus curd in the middle) and piped the top with roses. I’d highly recommend this recipe!
I made this for my own birthday (wife not a baker) . Awesome. moist. tasty. excellent
So looking forward to making this cake. I found some Blood Orange Olive Oil in a little deli near us. I have read the comments, so I will be spraying and lining my tin
Haven’t actually tasted the cake yet, I am about to make the frosting but for everyone saying their cake stuck to the pan- use Bakers Joy! It is in the section with Pam spray but is a little different (in a blue and white aerosol can) and it works amazing for cakes!! I think it has flour in it so no need to flour your pans. The batter filled 2 9” pans about half way and took about 31 minutes to bake through. They still look perfect and didn’t rise to a big dome in the middle which is good considering it’s a layer cake.
Hello,
Please can I get the metric measurements for this recipe. I tried it out and it was a disaster , I guess the measurement of my cup is different from what you used.
Wondering if I can use a bundt pan for this recipe?? Also how long would I need to bake the cake if using a bundt pan? Thanks
I was looking for an orange cake recipe and found this one. I thought it was to much oil, sour cream and juice for only 2 1/2 cups of flour, but followed the instrutions. The cake was like an oil sponge. Try it with 1/2 cup of oil and still was too oily and doesn’t smell good.
I’ve just cooked it myself and found that 2 x 9inch pans are too big. Total height of each has ended up being 2 cm at best. It took a total of 30 mins to cook.
I’ll still try cutting layers into each but will wait until they’re very cool to do so. They smell great, just a lot flatter than I’d hoped. Agree that the mixture is very very wet. Next time I’ll try more flour etc.