Traditional recipes

Orange cake recipe

Orange cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Orange cake

Flour, butter, eggs, sugar and fresh oranges - that's more or less it! You only need basic ingredients to make this Italian orange cake. Bake it in a ring mould or bundt cake tin so it looks lovely too!

4 people made this

IngredientsServes: 8

  • 4 eggs, divided
  • 150g butter
  • 400g caster sugar
  • 4 oranges, zested and juiced
  • 400g plain flour
  • 15g baking powder

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 180 C / Gas 4. Grease and flour a 25cm round cake tin.
  2. In a clean bowl, with clean beaters, whip the egg whites until stiff peaks form.
  3. In a different bowl, beat the butter and caster sugar together until light and fluffy. Add the egg yolks, one at the time; beat well after each addition. Stir in the orange zest and juice. Sift in the flour and baking powder; stir well. Gently fold in whipped egg whites until well combined; pour the mixture into the prepared cake tin.
  4. Bake in the preheated oven for 40 minutes or unti a skewer inserted in the middle of the cake comes out clean. Remove from oven, cool and serve.

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Orange Cake That Mimosa Fans Will Go Wild For

Fancy making yourself a boozy cake? Don't fret, we've got you covered. This Orange Mimosa Cake recipe is insane and super easy to make. Loaded with Prosecco, it would make the perfect birthday cake, or Mother's Day treat.

Sorry. cooking the oranges whole?!

Yes, trust us on this one! Cooking the oranges whole means you're not wasting any of that piece of fruit. Boiling them down for an hour, skins and all, means the skins are sooo much softer, and therefore much easier to work with. When you blitz them you'll get the perfect combo of sweet and bitter thanks to the zest, pith and juice!

And what if I don't want to use Prosecco?

Look, we get it, boozy cakes aren't for everyone (as much as we love them), and this recipe is really easy to change up and eliminate the Prosecco completely.

In the syrup, swap your 100ml Prosecco for 100ml orange juice (the same instructions apply), and in your buttercream, remove the cold Prosecco completely and make without. Just use a little bit of water if your buttercream needs loosening slightly.

BUT if you do love mimosas, then an entire Mimosa-themed party wouldn't go amiss with Mimosa Cupcakes, Shirley Temple mimosas and Prosecco ice cubes 😱.

Reviews ( 24 )

Does anyone know if you can make this cake a day ahead of time.

This is a treasure of a recipe if you're looking for novel and flavorful. There is nothing boring about this cake. I've made it twice and cut the sugar WAY down but I often cut sugar in desserts by 25-75%. I love the idea someone posted to use a chocolate glaze. Yum!!

I am very disappointed in Sunset with this recipe. I am an accomplished baker, but the cake did not rise very high. It was very dense, and it lacked flavor.

Love this cake. Cut back sugar by 1/4C, no glaze (too sweet) and added walnuts and chocolate chips. This is so easy to make! Has anyone ever tried it with lemons?

Okay, I know my way around a kitchen . I've been around the stove a time or two. When I read this recipe I thought, " TD you need this cake . It's orange, it's moist. " So I gathered ingredients, preheated, turned on the oven and pulled out my wife's burnt orange, bundt cake pan, which had not been used since 1974. I followed the recipe to the letter. Well, almost to the letter. When adding the oranges , I used blood oranges from the trees in our yard and I peeled them. In reading other reviews , it seems that many used the " whole" orange . peel and all. I am a big fan of the orange peel but it is my feeling that the white pith , while nutritious , can be bitter. So I used only the flesh. I also opted to use only 3/4 cup of confectioners sugar for the glaze and was judicious with it's use. The cake was good. my wife thought really good. The batter was not too thick . The cake rose pretty well. It tasted very " orange-ish ". I would make it again maybe I'll use grapefruit or lemon.

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Loved it, great orange flavor and agree with the yogurt substitution. A photo upload option would be great.

Vera good, moist, no frost needed

Yum! My only changes were to use the zest from 2 navel oranges & subbed Grand Marnier for half of the fresh OJ. I wanted a pronounced orange flavor :) The batter is quite thick but the end result was a moist cake with a beautiful crumb. Mine was done at 26 minutes.

This came out really good. I added 2t of orange zest like Fairygirl suggested. However, instead of the confectioners sugar at the end, I made 2 8" layers and frosted it with Chocolate Cream Cheese Frosting. Then for flair I threw about 1 1/2t of orange zest onto the frosting. Here is the link for the frosting.

Really good little light cake. I used one of those flower designed baking dishes (that imprint the flowers into your cake). I was concerned because of the difference in volume, but I cooked it for 32 minutes. I buttered every flower (unsalted butter)and even use a bit of spray baking grease (just a tiny dusting) and it flipped out just fine. Served it with raspberry whipped cream and rum infused fresh oranges and raspberries. My guests are allergic to chocolate otherwise I would have surely used chocolate. I also added about two more teaspoons of orange zest. Perfect.

It's better to use yogurt instead of cream. Then it's great.

this was the first time i make it, it was nice, light and everybody liked it

This cake was very dry, cooked it for 25 minutes and it still came dry, almost I edible. Even brushed cake with contreau and it still was dry. Orange flavor very subtle, iced with chocolate ganache. Would not make again.

I used this to make cupcakes over the weekend, with the orange cream cheese frosting also found on epicurious. It made 18 cupcakes for me and the results were delicious! I will definitely be making these again.

Such a moist and flavorful cake! I added two extra teaspoons of orange zest.I didn't have sour cream so I used plain yogurt instead. Turned out perfect!

Just made this into little cupcakes tonight with the orange cream cheese frosting also found on epicurious. My husband and mother-in-law loved them, as did I. I thought the cake should be perhaps a bit more moist, but the other than that, the flavor was terrific, and not overbearing at all. Will definitely make again.

This was a good recipe with a nice little kick to it. The cake was good by itself but was even better with the orange cream cheese frosting recipe (also on

Because my husband likes raisins I add them to the receipe and ice the cake with carmel icing. Sweet but delious

Really lovely cake, and so simple to make. I topped it with lightly sweetend whipped cream sprinkled with orange zest. This is definitely a keeper!

excellent cake! great texture, not too sweet, very fresh and delicious. i made it as cupcakes with a simple chocolate ganache for frosting (just semi sweet and heavy cream melted together). i added a little vanilla extract and extra orange zest to the cake (and baked for about 18-19 mins for cupcakes).

I made this for our anniversary as our wedding cake was an orange cake. It was spectacular!! I highly recommend it. It doesn't even need the confectionery sugar dusting, it is pretty just plain!

This is a 4-star cake, given how easy it is. It's the perfect cake for people who don't like super-sweet desserts (i.e., Europeans). I make it in a bundt pan (25 mins) and serve with fresh whipped cream and berries.

This cake is easy and delicious! It was a nice finish to a casual dinner with friends. The texture was light and tender. The orange comes through more as an aroma than a taste on your tongue -- subtle, yet definitely there. I topped it with drained vanilla yogurt (aka "yogurt cheese") folded into sweetened whipped cream. The result was similar to creme fraiche, and it went beautifully with the cake. I'll definitely make this again.

Made this recipe, cut it up hot, disappeared in mere minutes! Really delicious and moist, will make it again and again.

All in all, a good cake. I baked it a bit too long and ended up with some air pockets. I topped it with a mocha butter cream frosting, so it needed a bit more orange flavor to match the strong frosting.

We made these as cupcakes, used orange flavoring, stuffed them with an orange whipped cream,and made an orange-chocolate frosting. The class devoured them! I, Graham Cohen will make these again!

I used this recipe for cupcakes, and frosted them with a dark chocolate buttercream. They were a huge hit, and my husband especially loved the delicate orange flavor to the cake.

This cake is so easy to make and is always a big hit at casual parties. I think it's better as a tea cake than a full-blown dessert. Follow the recipe exactly (maybe use just a bit less sugar than called for) and you can't go wrong - the sour cream gives a wonderful, moist texture. Next time I might try using lemon juice and peel instead of orange.

This is a surprisingly delicious cake it is buttery and tender. I also added a little orange glaze (1/8 cup orange juice and 1/2 cup sugar dissolved over low heat). This would make a great breakfast or picnic treat.

I started off making a big basic mistake with this cake. Instead of beating the butter with the sugar, I added the sugar (half sugar, half Splenda) at the beginning to the other dry ingredients. So I was left to beat the sugar and zest, then added the eggs and so forth. I used my electric hand mixer (instead of a whisk) on low speed through the entire procedure, adding at the end the sifted dry ingredients in four parts. To make a long story short, this was one of the best cakes ever! I'll make it again, and I'm almost afraid to vary from my errors. Just goes to show. By the way, for those who found the cake on the dry side (mine was very moist), check it at 30 minutes. Mine was perfectly done at that stage.

Mandarin Orange Cake Recipe

This Mandarin Orange Cake Recipe is the stuff of legends. Everyone who tries this cake needs the recipe and then is shocked by how few ingredients you need to make it.

You only need SEVEN ingredients to make this orange pineapple cake, and that includes the frosting!

This is a classic cake recipe that lot os of you grew up eating and loving at family gatherings, church picnics, and back yard BBQs. I got this recipe from my neighbor and fell in love immediately.

What is your favorite classic recipe?

Anywhere she takes this cake people need the recipe. And for good reason. It is moist, packed with flavor, and best of all it is super easy to throw together.

Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.

Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon).

Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.

Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.

Choose the cake with the best top, then put the other cake top-down onto a serving plate.

Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests.

Orange Flower Olive Oil Cake

When you think cake, you probably don&rsquot think &ldquoless than an hour&rdquo or &ldquodoesn&rsquot require special equipment,&rdquo right? You&rsquoll think differently after trying this gorgeous and easy orange flower olive oil cake from Karen Tedesco&rsquos cookbook, Family Style: Shared Plates for Casual Feasts.

&ldquoEveryone needs a recipe in their back pocket for a great olive oil cake,&rdquo she writes, &ldquoand this is mine. This cake does it all: It looks elegant on the table, topped with fruit for a dinner party, or simply sliced on the kitchen counter for a treat with your morning beverage. It goes with all kinds of lightly sweetened fresh fruit, all year-round. It turns out with a perfectly spongy texture and keeps for days. It might be even better the next day&mdashif it lasts that long. Make this easy cake in no time&mdashyou don&rsquot even need a mixer.&rdquo

Reprinted with permission fromFamily Style by Karen Tedesco, Page Street Publishing Co. 2020.

1 cup plus 2 tablespoons (160g) all-purpose flour

Grated zest of 1 orange, lemon or Meyer lemon

¾ cup (150g) granulated sugar

⅓ cup (80ml) extra-virgin olive oil

1 teaspoon orange flower water, optional

Confectioners’ sugar, as needed

Fresh berries or sliced fresh stone fruits, optional, for serving

1. Position a rack in the center of the oven, and preheat the oven to 325°F. Lightly grease an 8-inch cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, zest, sugar, baking soda and salt.

3. In another bowl, whisk the egg with the buttermilk, olive oil and orange flower water, if using, until everything is combined.

4. Pour the buttermilk mixture over the flour mixture and stir until they are completely combined. Scrape the batter into the prepared pan with a spatula.

5. Bake until the cake is golden and the top springs back lightly against your fingertip, 30 to 35 minutes.

6. Cool the cake in the pan for 10 minutes. Run a knife around the edge of the pan, then gently invert it onto a rack and carefully pull off the parchment paper. Let the cake cool completely.

7. Sprinkle the top of the cake with confectioners&rsquo sugar or serve plain, topped with fresh fruit.

Orange Bundt Cake

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Orange Bundt Cake is an easy fruity spring cake bursting with fresh orange flavor made with butter and buttermilk for a rich pound cake texture.

Vanilla Pound Cake gets a beautiful citrus flavor makeover with this new bundt Cake Recipe. Golden brown and dusted with powdered sugar, this Orange Bundt Cake is a stunning dessert for any holiday or special occasion.


The next time you are making a pound cake, skip the loaf pans and bake it in a bundt pan instead. With a few adjustments, you can easily upgrade your favorite pound cake recipes into a cake fit for birthday celebrations or special occasions.

Orange Bundt Cake is a citrus flavor cake that is perfect in the winter and early spring when fresh oranges are super ripe! Enjoy this easy, delicious cake from Christmas to Easter for breakfast, brunch, or dessert! This bundt cake goes just as good with a cup of coffee as it does with a scoop of Vanilla Ice Cream.

Every melt-in-your-mouth crumb of Orange Bundt Cake is packed with orange flavor. This bundt cake recipe uses 2 oranges for the orange zest plus fresh orange juice. Either use one of your zested oranges for the orange juice, or store bought juice if you are saving the oranges for something else.

This Orange Bundt Cake is tasty all on its own but try glazing it with honey, chocolate, or frosting for more sweetness. Make a delicious glaze for this cake by warming Cream Cheese Frosting or Buttercream Frosting before pouring over a cooled cake. For a Chocolate Orange Bundt cake, drizzle it with Chocolate Ganache.

If this is your first time making a bundt cake, the most important step is to make sure you grease your bundt pan. You don’t lose a part of your Orange Bundt Cake when you flip it over. Even with a non-stick pan, you will need to brush it with oil or shortening and dust with flour before adding the cake batter.

Best Orange Cake

Oh, how I love baking cakes. Since my kids were little, I always let them choose their ultimate cake flavor. They would come up with some highly creative, interesting ideas! Since my daughter loves all things fruit, she always asks for a fresh fruit cake.

She was turning 10 and requested a homemade orange cake with orange cream cheese frosting. I emailed my sister-in-law, who is an incredible cake baker, and she sent over this recipe. I have tweaked it over the years but it the perfect orange cake recipe.

This fluffy Orange Cake made with fresh orange juice and orange zest gives it that perfect amount of orange flavor. The frosting is a combination of sweet cream butter, cream cheese, powdered sugar, and orange zest. You can completely cover the cake with frosting for a traditional cake or if you love the look of a naked cake, just do a nice “crumb coat” on the outside of the cake. This makes a beautiful naked orange cake!

To make this Orange Cake extra special, I used a Blood Orange Olive Oil from the Queen Creek Olive Oil . This infuses the cake with a light fragrant blood orange flavor. You can buy straight from their website HERE .

Campfire cake made inside an orange is a really simple treat

With a box of cake mix and a few simple ingredients, you can bake individual cakes inside hollowed-out oranges for an impressive campfire treat.

The juice and pulp of the oranges are actually mixed into the cake, which creates a juicy, flavorful dessert that is as tasty to eat as it is fun to make.

Start by slicing the top quarters off 4 oranges.

Use a spoon to scoop out the pulp. Do this over a bowl so that all the juice is caught as well. Once all the oranges are hollowed out, use the spoon or a knife to break up any large pieces of orange in the bowl so that they are bite-sized.

You can use any flavor of cake mix for this recipe, but I prefer yellow or white. I used a box of Betty Crocker SuperMoist white cake mix, since that’s what we happened to have at home. I mixed the oil that was called for on the box (1/3 cup) and chose to use 2 whole eggs instead of 3 egg whites, since I was fine with the cake being yellow from the yolks. Don’t add any water, because you will be using the orange juice and pulp.

Stir the orange juice and pulp into the batter, and mix well.

Fill each hollowed-out orange with batter to just below the rim. You will have leftover batter, which you can discard if you’re camping or bake into cupcakes if you’re at home. I’ve also greased a cast-iron skillet and baked the leftover batter in that over a campfire.

Place the quarter top back onto each orange.

Place the oranges into the coals of a campfire, baking for 25 to 40 minutes, depending on the heat of your fire, until the batter is cooked through.

Unwrap the oranges to check that the cakes are cooked. They will be a lot more moist than regular cakes, since they steamed inside the orange peels, but they should still be solid and not goopy when fully cooked.

You can eat the cakes right away with a fork or let them cool and then pull away the peel to eat them like cupcakes. If you don’t have a campfire, you can also cook these on a grill.