This Super Moist Orange Cake is packed with citrus flavour, perfect for any occasion and a treat with tea, yogurt, juice or coffee. A bite will call for another bite, for sure. This recipe has been tested by many on Instagram and with many positive reviews. So you are in for the best Orange Cake Recipe ever.
If you have issues baking orange cake, this is your bus stop. Follow this recipe in detail, and you will become a pro. I have tasted many orange cakes, but this one has the softest crumb, and guess what? It stays moist for days at room temperature. So, do not worry about putting it in the refrigerator right away.
Why You Will Love This Recipe
- It has an orange flavour and taste.
- It has the softest crumb, and it is extra moist.
- Very quick to make, unlike other recipes in which you must beat sugar and butter. Mix everything and bake.
INGREDIENTS USED
- All purpose flour
- Orange juice and zest
- Oil
- Milk
- Eggs
- Salt
- Baking soda
- Vanilla extract
- Baking powder
Important Recipe Tips
- My secret to this cake is oil. This will make the cake stay moist at room temperature for days. It can last at room temperature for 3-5 days before being transferred to the refrigerator in an airtight container.
- Another secret is to rub the orange zest and sugar to strengthen the flavour. This helps release the oil and liquid from the zest the sugar absorbs. DO NOT SKIP THIS.
- Use freshly squeezed orange juice and zest. Do not use store-bought juice.
- All the ingredients should be at room temperature.
- Beat your eggs very well for a fluffy cake.
- If you want a very vibrant colour, you can add food colour. I didn't use it in this recipe because the orange gave me the needed colour.
- Be careful not to overmix the batter. The cake will be dense.
- The cake tastes much better the next day at room temperature.
FREQUENTLY ASKED QUESTIONS
Can I Add Fruits Or Nuts?
You can add fruits like cranberry, blueberry and even nuts. For the fruits, mix with some flour before adding to the batter and fold gently so that it doesn't sink to the bottom of the cake.
How Can I Store The Cake?
It can last 3-5 days at room temperature before being transferred to the refrigerator in an airtight container for 3 days. You can also freeze it for up to 3 months.
Check the recipe card at the end of this post for detailed recipe.
YOU MAY LIKE THESE OTHER RECIPES
- Mini Coconut Bundt Cake
- Chocolate Cream Cheese Bundt Cake
- Yogurt Cake
- Coconut Cake
- Lemon Cake
- Banana Cake
- Butter Cake
Moist Orange Cake
Equipment
Ingredients
- 2½ cup All-purpose flour sieved
- 4 large Eggs
- 1 whole Orange Zest
- ½ cup Sugar
- ½ cup Orange juice
- 1 cup Oil
- 1 teaspoon Vanilla extract
- ½ cup Milk
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
Instructions
- Preheat oven to 350℉. Grease the baking ban and set aside.
- Add the sugar and orange zest to a mixing bowl. Use your hand to rub them together so the zest can release some juice.
- Add the eggs, oil, milk, orange juice and vanilla extract. Whisk to combine.
- Add the flour, baking powder, baking soda and salt. Mix until well combined.
- Transfer the cake batter to a greased baking pan.
- Bake in the oven for 50-60 minutes until a cake tester inserted in the center comes out clean.
- Allow to cool for 30 minutes in the pan before transferring to a cooling rack.
- Cut and serve.
Bilikis
Your recipe are the best ma
Bev Scott
Hello Claudy x This orange cKe looks
So delicious, I will try it soon. What I wanted to ask is what are those two white strips you put on top of the cake before it went in the oven?
Hi, it's butter so it gives it a nice crack or control the crack.
Adebayo Bilikis Toyin
❤️❤️❤️❤️❤️
Adebayo Bilikis Toyin
Thanks for the recipe ma.I have really learn alot from you
You are very welcome. Stay tuned for more amazing recipes.
Sylvie
Hey Claudy, thanks for sharing lots of receipe freely. I am a fan. This orange came out so well but I think you missed out on the sugar in the receipe.
Thanks for that. I just updated it