Orange Cake Recipe

Orange Cake Recipe – Very moist and full of fresh orange flavor, this whole orange cake will be a hit. Rich, tender, sweet and citrusy.

I have been making this recipe from Noreen Gilletz for over 30 years. I like the intense orange flavor, but by using a whole orange, as this recipe does, I can make a thick cake that is slightly sour.

Orange Cake Recipe

With a little trial and error, I found a way to remove the bitterness and create an ultra moist and tender cake. It takes a short extra step, but it’s worth it I think. Here’s the change I made.

Orange Chocolate Cake

If you’re a fan of orange flavors, you’ll love this hearty cake. If you are not a fan of orange, skip it. This cake screams orange.

I love serving this cake at a shower, tea or for dessert at a dinner party. Expect rave reviews.

While there is some bitterness from tannins on the top layer of the orange juice (peel), it is the white part under the peel – the pith – that is very bitter. By removing much of the lump, we can avoid most of the bitterness. Another option is to boil the skin several times and I’m too lazy to do it 🙂

Yes, you will need a food processor to puree the orange. A blender works too. I also use the processor to cream the butter, sugar and eggs. Once I’ve transferred it to a large bowl, I mix in the orange (no need to clean the processor bowl in between).

Orange Olive Oil Cake Recipe From H E B

Size of cake pans will change cake baking time so always keep an eye on how you are doing in the last 10 minutes or so. For the orange cake recipe, you can use a 9″ (23cm) springform pan (what I use), two 8″ (20cm) round pans (for two layers), an 8″ (20cm) square pan, a round pan 9″ pan or 9×5′ (23×12.7″) inch loaf pan.

Yes! We have a great gluten free orange polenta cake that you can try. Perfect after the Passover seder meal.

It is always best to measure baking ingredients on a kitchen scale. If you don’t have a scale, use the spoon & scoop method – gently fill a measuring cup with flour to the top, then scrape over the edge with a knife.

To reduce any acidity, cut off the thin orange layer. Then cut off the white pith layer of orange and set aside. Cut oranges into quarters.

Sicilian Orange Cake Recipe

Cream butter, eggs and sugar in a food processor. Transfer to a bowl. Then pulverize orange and peel in a food processor. Add to the same bowl.

Let the cake cool completely on a wire rack. Dust with icing sugar or frost with frosting/glaze. Garnish with orange slices and orange peel.

Very moist and full of fresh orange flavor, this whole orange cake will be a hit. Rich, sweet and citrusy. Eat it plain or pour over a glass of orange cream to top it off.

Calories: 342 kcal | Carbohydrates: 50 g | Protein: 4 g | Fat: 15 g | Saturated fat: 4 g | Trans Fat: 1 g | Cholesterol: 46 mg | Sodium: 238 mg | Potassium: 90 mg | Fiber: 1 g | Sugar: 33 g | Vitamin A: 681 IU | Vitamin C: 13 mg | Calcium: 63 mg | Iron: 1 mg

Carrot And Orange Cake With Sour Cream Glaze Recipe

Have you tried this recipe? We would like you to rate it above under ‘rate this recipe’ or in the comments section below. Thank you very much! Made without a mixer, this orange cake comes together quickly and easily! Soft and fluffy, this cake will melt in your mouth. It is full of orange flavor thanks to the orange juice and fresh orange juice. Enjoy this cake for breakfast, dessert, or as a mid-day snack!

Perfect for any occasion, this orange cake is so easy to make from scratch, you don’t even need to use a mixer. All you have to do is mix bowls and a whisk and this delicious cake will be ready in no time.

Despite using only simple ingredients, this cake will impress every time. Every bite of this cake will melt in your mouth. It’s so tender and moist, you’ll reach for a second slice. Thanks to the orange juice, orange juice, and orange glaze, this cake packs a strong citrus punch. If you need to brighten up your day, the fresh flavors in this cake are just what you need. For more delicious homemade cake recipes, try my chiffon cake recipe and my homemade pound cake.

Baking powder – make sure you use fresh baking powder as it will help the orange cake rise in the oven.

High Altitude Orange Cake With Dried Orange Slices

Orange – while you can use bottled orange juice, you need orange juice to also juice the orange. Orange juice makes the citrusy, tangy flavor stronger because the peels contain more oil than the juice.

Oil – oil is essential for making the orange cake moist and tender. Oil is neutral in taste and inhibits the formation of gluten in the batter, so the cake practically melts in your mouth without affecting the delicious orange flavor.

Powdered sugar – the sugar sweetens and thickens the glaze. If you don’t have any on hand, see my post on how to make powdered sugar at home.

3. Rub the juice into the sugar with your fingers until the sugar is a light orange colour.

Orange Upside Down Cake

5. Pour the wet ingredients into the flour mixture and stir together until all the flour is incorporated.

6. Pour the batter into a buttered 8×4-inch baking pan. Bake for 1 hour and 10 minutes or until a wooden toothpick inserted into the center comes out with a few moist crumbs.

8. Drizzle the orange glaze over the cooled cake and let stand for 30 minutes to set.

Store the orange cake in an airtight container for up to 5 days. I recommend storing the cake in the fridge after 3 days for the best results. If you don’t have a container big enough to store the cake, you can wrap it in plastic wrap. However, I recommend adding some toothpicks to hold the plastic wrap up, so it doesn’t stick to the icing.

Cranberry Orange Cake With Orange Buttercream Recipe

If you plan to freeze this whole, avoid glazing the cake. Wrap the orange flavored cake in plastic wrap and then tin foil before freezing for up to 3 months. It can still be frozen if it’s glazed, but the texture of the orange glaze can change when it melts. You can also freeze individual slices of the cake. This method allows you to pull out cake slices as you want them.

If you have a big box of oranges to use, try my orange cookies recipe, orange cranberry bread, orange cranberry muffins, orange creamsicle cake, or orange upside down cake. For a more delicious recipe, try my homemade orange chicken!

Don’t skip the orange juice! That’s the secret to a delicious orange cake. The juice adds more flavor than orange juice.

If you’ve tried this Orange Cake recipe, don’t forget to rate the recipe and let me know how you got on in the comments below, I’d love to hear from you!

Orange Chiffon Cake

Tender, soft and moist, this orange cake is so delicious! Packed with bright citrus flavors, this cake comes together quickly and easily.

Calories: 581 kcal | Carbohydrates: 74 g | Protein: 6 g | Fat: 29 g | Saturated fat: 5 g | Polyunsaturated fat: 16 g | Monounsaturated fat: 7 g | Trans Fat: 1 g | Cholesterol: 61 mg | Sodium: 138 mg | Potassium: 128 mg | Fiber: 1 g | Sugar: 42 g | Vitamin A: 154 IU | Vitamin C: 17 mg | Calcium: 44 mg | Iron: 2 mg This homemade orange cake is packed with the flavor of fresh oranges. A mixture of orange juice and orange juice makes this cake more moist and delicious. This bundt cake can be enjoyed for breakfast, dessert, or with a cup of afternoon tea.

We can’t get enough fresh citrus this time of year. While eating plain oranges is delicious and all, what’s even better is using those oranges in Orange Cake! This cake joins our other favorite bundt cakes: Lemon Blueberry Bundt Cake, Pumpkin Bundt Cake, and Banana Bundt Cake. If you love bundt cakes, you’ve come to the right place. Let’s go baking!

Orange cake: This cake bakes up tender and soft. Buttermilk and orange juice add moisture and orange juice and vanilla extract add flavor.

Orange Cake With Coconut Cream Cheese Frosting

Begin by creaming the butter, oil, sugar, and orange juice. Add eggs and extract. Alternatively, add dry ingredients with a mixture of buttermilk and orange juice. Pour the batter into a 12-cup bundt pan and bake.

Orange Syrup: This orange simple syrup is equal parts orange juice and granulated sugar. Dissolve the sugar into the syrup and then bake or pour the syrup over the warm cake. The cake soaks up the syrup adding even more flavor and moisture to every bite!

Orange-Vanilla Icing (optional): A small batch of Orange-Vanilla Butter Frosting is made with butter, powdered sugar, orange juice, vanilla, and milk. Crumble or spread the icing over the top of the cake for the perfect finishing touch.

Storage: Store tightly covered at cool room temperature for up to 2 days

Upside Down Orange Cake

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