Why This Orange Cake Works
- One bowl method: No electric mixer needed. You’ll mix everything by hand in under 10 minutes.
- Real oranges: We use fresh juice and zest no artificial extracts or bottled flavoring.
- Super moist texture: The oil and milk combo gives this cake its soft, melt in your mouth crumb.
- Stays fresh for days: It’s even better the second day, making it perfect for baking ahead.
- Versatile: Enjoy it plain or dress it up with a glaze, chocolate drizzle, or orange cream cheese frosting.
Ingredient Breakdown
This cake uses simple pantry ingredients with maximum flavor. Here’s how each one works together:
| Ingredient | Purpose |
|---|---|
| 2 cups all purpose flour | Provides the structure. Measure carefully and sift for a lighter texture. |
| 1 tbsp baking powder | Gives the cake its rise and gentle bounce. |
| ¾ cup sugar | Just enough sweetness to let the citrus shine. |
| 2 large eggs | Bind the batter and help create a smooth, cohesive crumb. |
| ½ cup oil | Gives moisture and richness. Neutral oils like corn or vegetable work best. |
| ¾ cup fresh orange juice | The hero ingredient. Use sweet, ripe oranges for full flavor. |
| Zest of 1 orange | Intensifies the orange aroma and balances the sweetness. |
| ¼ cup milk | Adds extra moisture and softens the crumb. |
| Pinch of salt | Balances all the flavors and brings out the citrus notes. |
It’s a flexible batter, too you can bake it in a loaf pan, 8-inch round, or even make mini bundts or muffins. Just adjust the baking time accordingly. I love baking mine in a lined loaf pan for easy slicing and casual presentation no need for fancy plating.
When to Serve This Cake
This orange cake is as versatile as they come. Serve it:
- For breakfast or brunch: With coffee or tea, alongside something like buttermilk coffee cake.
- As a light dessert: Top with whipped cream or a citrus glaze.
- For gifting: Wrap in parchment, tie with twine, and gift it as a homemade treat.
My family loves this served warm with a dusting of powdered sugar and a side of fresh fruit. It also pairs surprisingly well with chocolate sometimes I serve it with a drizzle of ganache for guests. It’s simple, satisfying, and always disappears within hours.
Step by Step: How to Make This Super Moist Orange Cake
1: Prep Your Pan and Ingredients
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan or 8-inch round pan with parchment paper.
- Wash and zest your orange first, then juice it. Always zest before juicing to make things easier.
2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the eggs and sugar until smooth and slightly pale.
- Add in the oil, milk, orange juice, and zest. Whisk until fully combined and emulsified it should look creamy and slightly thickened.
3: Add the Dry Ingredients
- Place a sieve over the bowl and sift in the flour, baking powder, and salt. Gently whisk everything together until just combined. Don’t overmix you want a smooth batter, not a tough cake.
4: Pour and Bake
- Pour the batter into your prepared pan and tap gently to remove air bubbles. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- The top should be golden and slightly domed, with a light citrusy fragrance filling the kitchen.
5: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is important to prevent soggy bottoms.
- Dust with powdered sugar, drizzle with glaze, or serve plain it’s beautiful either way.
Chef’s Tips for Success
- Use sweet, juicy oranges: Avoid sour varieties. Navel oranges work beautifully here.
- Weigh your flour: If you have a kitchen scale, use 250g for accuracy. Too much flour will make it dry.
- Don’t skip the zest: It adds depth that juice alone can’t provide.
- Test early: Ovens vary. Start checking at 32 minutes to avoid overbaking.
- Rest before slicing: The crumb improves as the cake cools. Let it sit at least 30 minutes before cutting.