Orange Cake Recipe

4.51 from 245 votes

Dreaming of biting into a decadent, moist, zesty Orange Cake Recipe? Here comes a magical recipe to the ultimate bliss.......a delicious Orange Cake with a refreshing taste and a gorgeously gratifying sight. With a zesty orange flavor that makes you fall in love with it from the first bite.

Prep: 15

Cook: 45

Total: 1

Course: Dessert

Cuisine: Nut-free

Servings: SERVINGS

Calories: 117kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1½ cups Cake flour
1 teaspoon Baking powder
¼ teaspoon Salt

WET INGREDIENTS

3 large Eggs
¼ cup Milk
¾ cup + 2 tablespoon Sugar
1½ tablespoons Fresh orange zest (*see notes above)
2 tablespoons Fresh orange juice
1 teaspoon Vanilla essence
¾ cup Soften butter

US Customary - Metric

Instructions

Preheat the oven to 350°F. Brush the bundt cake pan generously with cooking oil or butter.
Combine flour, baking powder, and salt in a large mixing bowl.
Sift the ingredients. Set it aside.
Protip — Sifting removes any lumps or impurities from the flour and eases the mixing of ingredients.
Combine sugar and butter in a stand mixer bowl. Beat this mixture at high speed until they are thoroughly combined.
Add one egg at a time — When one egg is added at a time, the mixture gets enough time to thicken and emulsify, creating a good base for the rest of the dry ingredients to mix.
Scrape the bottom and sides of the mixing bowl with a spatula to make sure everything is thoroughly blended.
Add orange juice, orange zest, and vanilla essence to the wet ingredients.
Add your dry ingredients to the wet ingredients.
Add the milk slowly and mix until everything is well combined, scraping down the side of the bowl.
Do not over-mix your batter.
Pour the batter into the prepared greased bundt pan.
Tap your bundt pan a couple of times on the counter before putting it in the oven. This will bring any trapped air bubbles to the surface and ensure the cake’s smooth finish.
Bake for 45-50 minutes or until the toothpick inserted comes out clean. Remove the cake from the hot oven and allow it to cool in the cake pan for a while before demolding.
Run a knife around the edges of the bundt pan.
Carefully invert the cake onto a clean plate.
You can enjoy this citrusy orange cake as is or take it up a notch by decorating it with a whipped cream frosting.
Cut a slice and enjoy!
You can bake this cake in a swirl design Bundt pan. A swirl pan renders a unique design that adds a semi-abstract look to any cake.
The swirl design looks gorgeous with or without glaze. But if you like, simply dust the cooled cake with a touch of powdered sugar.
You can also bake this cake in an 8-inch non-stick fluted round cake mold.
Once the cake is baked and out of the oven, let it cool for 8- 10 minutes in the pan. Once the resting time has elapsed, remove the cake from the pan and cool it on a wire rack.
A light dusting of powdered sugar will add an enticing charm to this cake.
Feel free to add an orange glaze on the top or enjoy it as it is.

Video

Notes

Frequently Asked Questions

What can I do if I am running low on Cake flour?

If you are running low on Cake flour, don’t bother. I have an option for you:

Substitute 1 ½ cup cake flour with 1 ¼ cup of all-purpose flour + ¼ cup of cornflour/ cornstarch.
You can use this mix in place of Cake flour.

Can I use this recipe for my cupcakes?

Yes, you can use this Orange Cake batter recipe to prepare cupcakes. Fill the cupcake liners 2/3 with the batter and bake for15- 20 minutes or until the toothpick comes out clean.

Enjoy your little cups of happiness!

Can I store this Orange Cake?

Yes, absolutely you can. This Orange Cake stores well for 3- 4 days at normal room temperature. You can store it in an air-tight container in the refrigerator for about a week.

How should I serve this Orange Cake?

You can spread a hot glaze of melted white chocolate over the Orange Cake to add more charm to your delicious preparation. Serve this delightful Orange Cake along with tea, coffee, or any beverage of your choice.

Nutrition