Orange Cake

5 from 2 votes

Orange Cake is bursting with fresh orange flavor in every bite! A moist, soft, texture with a strong citrus taste.

Prep Time20

Cook Time30

Cooling Time1

Total Time1 50

Course: Dessert

Cuisine: American

Servings:

Calories: 381kcal

Preheat the oven to 350 degrees fahrenheit and lightly grease an assembled 9 inch springform pan and line bottom with parchment paper or line a 10 inch round cake pan with parchment paper, set aside.
In a large bowl whisk together the flour, baking powder, cinnamon and salt. Place off to the side.
3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon cinnamon, ½ teaspoon salt
In the bowl of a stand or hand mixer, cream the sugar and butter on medium speed for 5-6 minutes or until fluffy and incorporated.
1¼ cups granulated sugar, ½ cup (1 stick) unsalted butter
Add in the eggs one at a time and blend gently on low just until combined.
3 large eggs
Pour in the vanilla extract, one cup of reserved fresh orange juice, two Tablespoons of orange zest and the vegetable oil. Mix on low speed just until incorporated.
1 teaspoon vanilla extract, 1 cup orange juice, ½ cup vegetable oil, 2 tablespoons orange zest
Carefully add the wet ingredients to the flour mixture and stir with a rubber spatula until blended through and smooth.
Pour completed batter into your cake pan and bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake.
When the cake is cool to the touch, about 1 hour, place powdered sugar and orange slices on top and serve.
¼ cup powdered sugar, 2-5 Orange Slices

Storage:

To Store: Store any leftover cake in an airtight container in the refrigerator for 3-4 days.
To Freeze: You can freeze orange cake in a freezer-safe container for up to 2 months.

Tips:

Make sure your butter and eggs are at room temperature. This will help the ingredients incorporate better and create a smooth, well rounded batter.
You can use cake flour for this recipe as well. You will need to make adjustments for the amount used.
Roll your oranges first! Pressing down firmly and rolling your oranges across your counter or a cutting board will help soften and distribute the juices, making them easier to juice!
You don’t have to zest or juice all the oranges. Juice and zest just enough for what is called for in the recipe. If you like, zest a little extra for a pretty garnish.
Tap your cake in the cake pan on the counter before you place it in the oven to evenly distribute your batter. This will eliminate any potential holes or gaps in your cake.