This post may contain affiliate links. Please read our disclosure policy.
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.
Popular Homemade Cake Recipes:
- 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
Citrus Cake Recipes:
If you love citrus cakes, here is my collection of citrus cake recipes from lemon olive oil cake to key lime cake to orange olive oil cake…
Pin this now to find it later
Pin It
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.
Pin on Pinterest:
Made this cake for a friend’s birthday; followed the recipe with a few small changes: added vanilla paste to both the batter and frosting, used the zest from all oranges juiced (3 for cake and 1 for frosting), and baked it in 2 8” round pans (they were quite thick and ended up taking almost 3x the baking time). The cake was a huge hit and tasted so fresh and decadent and was so incredibly moist. I’ll be making it again today, but using milk in place of orange juice to make a vanilla confetti cake – it was so moist that I couldn’t wait to try the recipe again!
This cake was really good – even the chocolate lovers loved it. The one thing I’d mention is that there isn’t a great deal of frosting. It will only allow for a naked cake and even then there isn’t a great deal of frosting. Make more if you like frosting!
I’m going to bake this in a Bundt pan. How long should I bake the cake for? Thanks. Love your recipes!
I made this for a friend’s birthday and everyone loved it. Definitely going to make it again!
Made this cake for my son’s birthday and it was so delicious. I was worried it would be too sweet or overpowered by orange flavor, but no, it was perfect. Will definitely be making this again! Thank you for sharing your recipe ☺️????
Thank you so much for this recipe, I LOVE IT! And it might now be my favorite cake ever (replacing Red Velvet with the traditional cooked frosting). I made cupcakes, and baked them for 18 minutes. The cupcakes were very tender and delicate but definitely baked completely. Oh, and I made my own blood orange evoo by processing the peel from 2 blood oranges with 1-1/4 cup of evoo. I let it sit for 90 minutes before straining out the peel. I will definitely be making this recipe again and again!
Ms. Karen, can you please provide me with more details on how exactly you made your own evoo? Thank you, I’d appreciate it.
the cake is delicious! I didnt have cream cheese so I used mascarpone with powder sugar, heavy whipping cream, a pinch of sale, a dash of vanilla extract and orange zest. AMAZING! I did take a star off because the cake is extremely oily and it wouldnt hold its shape. Even fridge chilled, it wanted to break into pieces. Next time I might reduce the amount of oil and sour cream to create a bit more structure. This cake wouldnt work for cupcakes I dont think.
The site provided does not offer the blood orange olive oil. Help!
Hi Ida! You can still order their Valencia Orange Olive Oil. Also, you can use any type of olive oil or canola oil in this recipe. It doesn’t have to be the infused orange olive oil.
Ida, when I made this recipe, I made my own blood orange evoo by processing the peel from 2 blood oranges with 1-1/4 cup of evoo. I let it sit for 90 minutes before straining out the peel. I will definitely be making this recipe again and again!
This cake is delicious! Came out perfectly (a little longer bake time for me – approximately 30 minutes). I am so pleased! I did use a teeny bit less than a cup of the blood orange oil. Everyone thinks its delicious. So happy to have found this recipe!
Cake has great flavor but it calls for way too much oil and sour cream. Cake would not raise properly. On 2nd try with just a 1/2 cup of blood orange olive oil, a single serving size of nonfat plain Greek yogurt instead of the sour cream and it raised beautifully.
Also you do not need near the amount of butter in the cream cheese frosting and it is still as good.
This cake is moist and delicious! I made it a few days ago. It was a huge hit. I made two 8 inch layers and they took 30 minutes to bake. (Not the 19 to 21 minutes mentioned in the recipe.). I sprayed my pans with baking Pam (which has flour in it). It came out perfectly. Definitely a keeper!