Orange Cake Recipe

This Orange Cake Recipe is a moist and fragrant recipe, which is made with olive oil and fresh orange juice. It’s a classic, intensely flavorful citrus cake, ready in about 1 hour 40 minutes (including cooling and syrup making).

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Orange Cake Recipe Ingredients

A simple list for a classic, intensely flavorful citrus cake.

For the Cake:

• 3 large eggs
• 1 1/4 cups sugar
• 1 cup milk
• 1/2 cup olive oil
• Zest of 1 orange, minced
• 1 3/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Butter, sugar, and flour for the pan

For the Syrup & Garnish:

• 2 oranges (1 zested for the cake, 1 whole)
• 1 1/2 cups orange juice
• 1 1/2 cups sugar

How To Make Orange Cake Recipe

A step-by-step guide to this wonderfully moist and fragrant cake.

1. Prep Oven and Make Batter: Preheat the oven to 400°F. Butter an 8-inch round cake pan, then dust it with a mixture of sugar and flour (this creates a crunchy crust). In a large bowl, beat the eggs with the sugar until they form pale yellow ribbons. Beat in the milk, olive oil, and minced orange zest.
2. Combine and Bake: In a small bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients a tablespoon at a time, stirring well after each addition until smooth.
3. Bake the Cake: Pour the batter into the prepared cake pan. Bake for 45 to 55 minutes, or until the middle of the cake springs back when lightly touched. Let the cake cool slightly on a rack, then invert it to cool completely.
4. Make the Orange Syrup: While the cake bakes, use a paring knife to cut the peel (without the white pith) from both oranges into very thin strips. Squeeze the juice from the peeled oranges and add it to a saucepan with the 1 1/2 cups of orange juice, the sugar, and the thin strips of orange peel. Bring to a simmer and cook for 30 minutes, until it forms a thick syrup.
5. Soak and Glaze the Cake: Strain the syrup, reserving both the liquid syrup and the candied orange strips separately. Use a toothpick to poke holes all over the top of the cooled cake. Pour the warm, strained syrup all over the cake, allowing it to soak in.
6. Decorate and Serve: Take about 1/2 cup of the remaining syrup (that ran off or was reserved), return it to a small saucepan, and reduce it until it’s a very thick glaze. Spread this glaze over the top of the cake. Decorate with the reserved candied orange strips and fresh orange segments.

Recipe Tips

• Beating the eggs: The step where you beat the eggs and sugar to “pale yellow ribbons” is crucial. This incorporates air and gives the cake structure, since it uses oil instead of creamed butter.
• Why use olive oil? Olive oil keeps the cake incredibly moist for days and adds a fruity, savory undertone that highlights the citrus. Use a mild or fruity extra-virgin olive oil, not a peppery one.
• Pan preparation: Dusting the pan with a mix of flour and sugar creates a delightful, sweet, crunchy crust on the outside of the cake that contrasts beautifully with the soaked interior.
• Syrup consistency: When making the syrup, ensure it simmers long enough to thicken. If it’s too watery, it will make the cake mushy rather than moist. It should have the consistency of warm maple syrup.

What To Serve With Orange Cake

This cake is intensely citrusy and sweet, so it pairs well with creamy or bitter elements.

• A dollop of unsweetened whipped cream or Greek yogurt
• A hot cup of black coffee or Earl Grey tea
• A glass of dessert wine

How To Store Orange Cake

• Room Temperature: Because of the syrup soak and olive oil, this cake stays moist for a long time. Store it in an airtight container at room temperature for up to 3 days.
• Refrigerate: If you live in a hot climate, you can refrigerate it for up to 5 days, but bring it to room temperature before serving for the best flavor.

Orange Cake Nutrition Facts

(Per slice, assuming 8 slices)

• Calories: ~450 kcal
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 280mg
• Total Carbohydrate: 75g
• Dietary Fiber: 1g
• Sugars: 55g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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