Name: Orange Cake Recipe
Prep time: 20 min
Cook time: PT-488363H14M42S
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ¼ tsp salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 4 large eggs; 2 tbsp orange zest; ½ cup fresh orange juice; ½ cup whole milk; 2 tsp vanilla extract; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp fresh orange juice; 1 tsp orange zest; 1 tsp vanilla extract; 2–3 tbsp heavy cream or milk (as needed)

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This orange cake is soft, fluffy, and bursting with fresh citrus flavor in every bite. It’s made with real orange juice and zest, giving it a vibrant aroma and taste, and it’s finished with a rich orange buttercream frosting that melts in the mouth.

Orange Cake Recipe

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between sweet and tangy. The fresh orange juice adds a refreshing brightness, while the butter gives it a tender crumb. It’s perfect for brunch, tea time, or special occasions, and the homemade orange buttercream takes it to the next level. It’s easy to make but delivers bakery-quality results.

Ingredients

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

For the cake:
all-purpose flour – 2 ½ cups
baking powder – 2 ½ tsp
salt – ¼ tsp
unsalted butter – 1 cup, softened
granulated sugar – 1 ½ cups
large eggs – 4
orange zest – 2 tbsp
fresh orange juice – ½ cup
whole milk – ½ cup
vanilla extract – 2 tsp

For the buttercream frosting:
unsalted butter – 1 cup, softened
powdered sugar – 4 cups
fresh orange juice – 2 tbsp
orange zest – 1 tsp
vanilla extract – 1 tsp
heavy cream or milk – 2–3 tbsp (to adjust consistency)

Directions

I start by creaming the butter and sugar together until light and fluffy. Then I add the eggs one at a time, beating well after each addition. I mix in the orange zest and vanilla to enhance the citrus flavor.

In another bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, alternating with orange juice and milk, mixing just until everything is smooth and well combined.

I divide the batter between two greased and lined 8-inch cake pans. I bake them at 350°F (175°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean. After baking, I let the cakes cool completely before frosting.

To make the buttercream, I beat the butter until it’s creamy, then slowly add the powdered sugar. I mix in the orange juice, zest, vanilla, and just enough cream or milk to get a fluffy, spreadable consistency.

Finally, I frost between the cake layers and cover the top and sides. Sometimes I decorate with extra orange zest or fresh orange slices for a stunning finish.

Servings and timing

This recipe makes about 12 servings.
Prep time: 20 minutes
Bake time: 25–30 minutes
Total time: Around 1 hour including cooling and frosting.

Variations

Sometimes I like to add a handful of chopped candied orange peel into the batter for extra citrus bursts. For a lighter version, I swap the buttercream for a simple orange glaze made with powdered sugar and juice. I’ve also made this recipe with blood oranges for a deeper flavor and a slightly pink hue—it’s gorgeous.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, I let it come to room temperature before serving. To freeze, I wrap slices individually and thaw overnight. I don’t recommend reheating this cake since it’s best served at room temperature.

FAQs

How can I make this cake extra moist?

I make sure not to overmix the batter and I always measure the flour correctly. Adding the orange juice and milk alternately helps keep it moist too.

Can I use store-bought orange juice?

Yes, but I prefer freshly squeezed for the best flavor. If I do use store-bought, I choose one without added sugar or pulp.

Can I make this cake ahead of time?

Absolutely. I often bake the cake layers a day in advance, wrap them tightly, and frost them the next day. It saves time and the flavor develops even more.

What can I use instead of butter in the cake?

I’ve tried using oil for a softer crumb. Use the same amount of neutral oil like canola or vegetable oil—it makes the texture slightly lighter.

Can I turn this into cupcakes?

Yes! I divide the batter into cupcake liners and bake at 350°F (175°C) for about 18–20 minutes. This makes around 24 cupcakes.

Conclusion

This orange cake is one of my go-to desserts when I want something light, fresh, and full of flavor. It’s simple to make, looks beautiful, and tastes even better. Whether for a celebration or a casual afternoon treat, it never disappoints.