Moist Orange Cake

A bright, tender, and incredibly moist cake infused with fresh orange flavor in every layer—from the soft crumb to the zesty glaze. Simple to make and perfect for any occasion.

Prep Time: 20 mins | Cook Time: 45–55 mins | Total Time: 1 hour 30 mins (includes cooling)
Serves: 10–12

Ingredients

For the Cake:

• 2 large oranges (for zest and juice)

• 1¾ cups (220g) all-purpose flour, spooned and leveled

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (1 stick / 113g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• ½ cup (120ml) whole milk or buttermilk, room temperature

• 1 tsp vanilla extract

For the Orange Syrup (optional but recommended):

• ¼ cup (60ml) fresh orange juice

• 2 tbsp granulated sugar

For the Orange Glaze:

• 1 cup (120g) powdered sugar, sifted

• 2–3 tbsp fresh orange juice

• 1 tsp orange zest

Instructions

1. Prep Oranges & Oven:

Zest both oranges, then juice them—you’ll need about ½ cup juice total. Set aside. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8-inch round cake pan.

2. Make the Cake Batter:

In a bowl, whisk flour, baking powder, baking soda, and salt. In a large mixing bowl, beat butter and sugar until light and fluffy (2–3 minutes). Beat in eggs one at a time, then mix in 1 tbsp orange zest and vanilla. Add half the flour mixture, then milk, then remaining flour, mixing just until combined. Gently stir in 2 tbsp orange juice.

3. Bake:

Pour batter into prepared pan. Bake 45–55 minutes (loaf) or 35–40 minutes (round), until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.

4. Soak with Syrup (optional):

While cake is warm, combine ¼ cup orange juice and 2 tbsp sugar in a small saucepan. Heat until sugar dissolves. Poke holes all over the cake with a skewer and brush syrup evenly over the top. Let cool completely.

5. Glaze:

Whisk powdered sugar, orange juice (start with 2 tbsp), and zest until smooth. Add more juice if needed for a drizzling consistency. Pour over cooled cake. Let set 15 minutes before slicing.

Tips for a Perfectly Moist Cake

• Use Fresh Oranges: Bottled juice won’t give the same bright flavor.

• Room Temperature Ingredients: Ensures even mixing and a tender crumb.

• Don’t Overmix: Stir just until the flour disappears to avoid a dense cake.

• Syrup Step: This keeps the cake moist for days and intensifies the orange flavor.

• Storage: Keep covered at room temperature up to 3 days, or refrigerate up to 5 days.

Variations

• Orange Cranberry: Fold ¾ cup fresh cranberries into the batter.

• Orange Poppy Seed: Add 2 tbsp poppy seeds to the dry ingredients.

• Citrus Blend: Substitute half the orange zest with lemon or lime zest.

• Yogurt Swap: Replace milk with plain Greek yogurt for extra moisture.

• Vegan Version: Use plant-based butter, flax eggs, and almond milk.

Serving Suggestions

• Dust with powdered sugar instead of glaze for a simpler finish.

• Serve with whipped cream and fresh orange segments.

• Pair with a cup of Earl Grey tea or coffee.