Orange Cake

Why You’ll Love This Recipe

I love how this cake combines the richness of butter and oil with the tanginess of buttermilk and fresh orange juice. The orange syrup adds an extra layer of moisture and flavor, making each bite irresistibly delicious. The optional orange-vanilla icing provides a sweet finishing touch that complements the citrus notes beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon kosher salt

• ½ cup unsalted butter, softened

• ½ cup canola or vegetable oil

• 2 cups granulated sugar

• ¼ cup finely grated orange zest (from about 5 large oranges)

• 3 large eggs

• 1 tablespoon pure vanilla extract

• ¼ cup orange juice

• 1 cup buttermilk

For the Orange Syrup:

• ¼ cup orange juice

• ¼ cup granulated sugar

For the Orange-Vanilla Icing (optional):

• 4 tablespoons unsalted butter, softened

• 1 cup powdered sugar, sifted if lumpy

• 1 tablespoon half and half or milk

• ½ teaspoon finely grated orange zest

• ¼ teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and position the rack in the center. Set aside a 12-cup bundt pan (don’t grease it yet).

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and orange zest on medium speed for 2-3 minutes until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, beating until combined and scraping down the sides as needed.

4. In a liquid measuring cup, combine the orange juice and buttermilk.

5. Add one-third of the dry ingredients to the sugar/egg mixture and beat until just combined. Add half of the buttermilk mixture, beating until just combined. Repeat with half of the remaining flour, all of the remaining buttermilk, and then the last portion of flour, beating between each addition. Stir with a rubber spatula to ensure everything is completely combined.

6. Thoroughly grease the bundt pan (I use nonstick spray with flour). Pour the batter into the pan and smooth the top. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for 30 minutes (do not invert yet). Prepare the syrup as the cake cools.

7. For the syrup: Combine the orange juice and sugar in a microwave-safe bowl or glass measuring cup. Heat until the juice begins to bubble. Carefully remove and stir until the sugar is dissolved.

8. After 30 minutes of cooling, carefully invert the cake onto a cooling rack. Place a large piece of parchment paper or foil under the rack to catch any drips. Spoon or brush the syrup onto the cake while it’s still slightly warm, allowing it to soak in. Let the cake cool completely before adding the icing.

9. For the icing: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and powdered sugar until combined. Add the milk, orange zest, and vanilla, beating until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. Drizzle or spread the icing over the cooled cake. Grate additional orange zest over the top if desired.

Servings and Timing

This recipe yields approximately 14 servings. The preparation time is about 30 minutes, with a baking time of 40-50 minutes, and an additional cooling time of 30 minutes, totaling around 1 hour and 40 minutes.

Variations

• Citrus Twist: Substitute lemon or lime zest and juice for a different citrus flavor.

• Nutty Delight: Add chopped nuts like walnuts or pecans to the batter for added texture.

• Glaze Alternative: Instead of the orange-vanilla icing, dust the cooled cake with powdered sugar for a simpler finish.

Storage/Reheating

Store the cake tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days. For longer storage, wrap the cake well and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

FAQs

How can I make buttermilk if I don’t have any?

I mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5-10 minutes until it curdles slightly. This homemade buttermilk works well in the recipe.

Can I use bottled orange juice instead of fresh?

While fresh orange juice provides the best flavor, I have used bottled juice in a pinch. Just ensure it’s 100% juice without added sugars or preservatives.

What if I don’t have a bundt pan?

I have baked this cake in a 9×13-inch pan or two 9-inch round pans. Adjust the baking time accordingly and check for doneness with a toothpick.

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance. I store it tightly wrapped at room temperature and add the icing just before serving.

How do I prevent the cake from sticking to the bundt pan?

I make sure to grease the pan thoroughly with nonstick spray that contains flour, reaching all the crevices. I also wait to grease the pan until just before adding the batter.

Conclusion

This Orange Cake is a delightful combination of moist texture and vibrant citrus flavor. I enjoy serving it as a refreshing dessert or a special treat with my afternoon tea. The addition of orange syrup and optional icing elevates the cake, making it a favorite in my recipe collection.

Orange Cake

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• Author: Mia
• Total Time: 1 hour 40 minutes
• Yield: 14 servings
• Diet: Vegetarian

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Description

Bright and buttery with a soft crumb, this orange cake is infused with zest and juice, brushed with citrus syrup, and optionally topped with a sweet orange-vanilla icing.

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Ingredients

For the Cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon kosher salt

½ cup unsalted butter, softened

½ cup canola or vegetable oil

2 cups granulated sugar

¼ cup finely grated orange zest (from ~5 oranges)

3 large eggs

1 tablespoon pure vanilla extract

¼ cup orange juice

1 cup buttermilk

For the Orange Syrup:

¼ cup orange juice

¼ cup granulated sugar

For the Orange-Vanilla Icing (optional):

4 tablespoons unsalted butter, softened

1 cup powdered sugar

1 tablespoon half and half or milk

½ teaspoon orange zest

¼ teaspoon pure vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Do not grease bundt pan yet.

Whisk together flour, baking powder, baking soda, and salt in a large bowl.

In a stand mixer, beat butter, oil, sugar, and orange zest until light and fluffy.

Add eggs one at a time, then mix in vanilla.

In a cup, mix orange juice and buttermilk.

Alternate adding dry ingredients and buttermilk mixture to the mixer in three parts, starting and ending with dry.

Grease the bundt pan thoroughly. Pour in batter and smooth the top.

Bake for 40–50 minutes or until a toothpick comes out clean. Let cool in pan for 30 minutes.

Prepare syrup by heating orange juice and sugar until bubbling, stir until sugar dissolves.

Invert the cake, brush warm syrup over while slightly warm. Cool completely.

Make icing by beating butter, powdered sugar, milk, zest, and vanilla until smooth. Drizzle over cooled cake.

Notes

For homemade buttermilk, use 1 tbsp vinegar or lemon juice + 1 cup milk.

You can skip the icing and use powdered sugar instead.

Grease bundt pan just before filling to prevent pooling or slipping.

• Prep Time: 30 minutes
• Cook Time: 40–50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American