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A moist, tender fresh orange cake with a sweet orange cream cheese frosting. This homemade orange cake that is bursting with bright citrus flavor in every bite. Each layer is moist, fluffy, and perfectly enhanced by an orange cream cheese frosting. The fresh orange juice and zest adds fresh orange flavor. Here are tips for making the perfect frosted orange cake!
The Best Orange Cake Recipe
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 is the perfect orange cake recipe.
It is wintertime in Arizona so we have an abundance of oranges on our trees. I love to make this fresh orange cake using oranges picked from our trees so it has the freshest, most vibrant, bright orange flavor.
Homemade Orange Cake Ingredients:
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!
ORANGE CAKE INGREDIENTS:
- All-Purpose or Cake Flour: The base of the cake, providing structure. For a more tender cake, you can use cake flour.
- Oil: Adds moisture without making the cake heavy. Oil-based cakes often stay fresh and moist longer than butter-based ones. Use your favorite oil — canola, vegetable, or olive oil.
- Fresh Orange Juice and Zest: Delivers vibrant citrus flavor. By using both orange juice and orange zest, it accentuates the orange flavor.
- Sour Cream: Contributes tanginess and a tender crumb, helping keep the cake moist.
- Sugar: Sweetens and also keeps the cake’s texture soft.
- Baking Powder & Baking Soda: Work together for a good rise. The acidity from sour cream and orange juice activates the baking soda.
- Eggs: Bind the ingredients and add richness.
- Salt: An integral ingredient in baking.
ORANGE CREAM CHEESE FROSTING INGREDIENTS:
- Butter (softened)
- Cream Cheese (softened)
- Powdered Sugar
- Orange Zest and Orange Juice
How to make Orange Cake with Orange Cream Cheese Frosting:
- Preheat oven to 350 degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
- In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
- Fold in dry ingredients, mixing only until combined.
- Generously grease your non-stick cake pans with non-stick cooking spray or grease them with butter and flour. Pour batter into greased (3) 8-inch or (2) 9-inch cake pans.
- Bake for 19-21 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
HOW TO MAKE ORANGE FROSTING:
- In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
- Once cakes are cooled, frost with orange cream cheese frosting.
What is a Naked Cake?
A “naked cake” is a style of cake decorating where the sides are left partially exposed—or only very thinly frosted—so you can see the layers and filling. It’s perfect for a rustic, modern, or minimalist vibe.
How to frost a Naked Cake:
Bake and Cool Your Layers. Use three 8-inch or two 9-inch layers. Let the layers cool completely before assembling. Slightly chilled layers are often easier to work with.
Level the Layers (Optional). If your cake tops are domed, use a serrated knife to trim them flat. This helps the layers stack evenly.
Prepare Your Frosting. Whip up the cream cheese frosting. A slightly thicker consistency works best for naked cakes, so it doesn’t drip too much. Add more powdered sugar until desired thickness.
Stack and Fill. Place the first cake layer on a cake stand or plate. Spread a moderate layer of frosting on top. Place the second layer on top, pressing gently to secure.
Apply a Thin Layer Around the Sides. Using an offset spatula, spread a very thin layer of frosting over the sides of the cake, rotating the cake stand as you go. Scrape off excess to achieve that “semi-exposed” or “barely frosted” look.
Top It Off. Spread any extra frosting on the top of the cake, swirling it gently for decoration. Keep an eye on coverage — the idea is to have some of the cake layers peeking through.
Chill (Optional). For a cleaner finish, you can chill the cake briefly (about 20 minutes) to let the frosting set slightly.
Decorate further with fresh fruit, edible flowers, or in this case, barely dried orange slices.
Key Tip: If you want slightly more frosting on the sides, add another very thin pass with your spatula, but still allow some cake color to show through.
How to make dried oranges to decorate a cake?
Select & Slice Oranges
Wash and dry thoroughly. Using a sharp knife or mandoline, slice oranges very thinly (about 1/8-inch thick). Thicker slices take longer to dry and can remain too moist.
Pat Dry
If your slices are very juicy, pat them lightly with a paper towel to remove excess moisture.
Prepare the Baking Sheet
Line a baking sheet with parchment paper. Lay the orange slices in a single layer, ensuring they don’t overlap.
Low-Heat Drying
Preheat your oven to about 200 degrees. Bake the slices for 2 to 2 1/2 hours, flipping them halfway through. The exact time varies based on thickness. Watch closely to avoid browning.
Check for “Barely Dried” Texture
The oranges should be slightly pliable (not crisp) yet mostly dry to the touch. They’ll firm up a bit more once cooled, but they should still retain a little chew and bright color.
Cool Completely
Transfer them to a wire rack to cool. This prevents any sogginess from forming on the underside.
Once the oranges are cooled, decorate your cake with dried orange slices.
Tips for making the Best Orange Cake:
- Start with the dry ingredients. Stir together the flour, sugar, baking soda, baking powder, and salt. The two leavening agents – baking soda and baking powder – give the cake a nice rise.
- Adding Oil makes the orange cake extra moist. You can use extra-virgin olive oil, canola oil, vegetable oil, or coconut oil.
- Use Orange Juice and Fresh Orange Zest to impart orange flavor into the cake. This gives it an all-natural orange flavor. A zester is an essential tool in the kitchen to ensure you only get the orange peel, instead of the bitter white rind.
- Sour Cream helps to create a perfect texture. By using sour cream or buttermilk, it creates a tender crumb.
- Bake just until a toothpick comes out clean in the center of the cake. If you want the cake to be extra moist, you may brush the layers with a simple syrup, which is a water-sugar syrup.
- Once the cakes are cool, frost with homemade orange frosting. The frosting is made by whipping butter and cream cheese for 4 minutes until light and fluffy. Add powdered sugar, orange juice, and orange zest.
Frosting and Decoration Tips:
- Chill Layers First. For easier frosting, place cooled cake layers in the refrigerator or freezer for 20–30 minutes. Slightly firm layers are less prone to tearing or crumbling. I like to place my cake layers in the freezer.
- Crumb Coat. Spread a very thin layer of frosting over the entire cake. Chill until set (about 15 minutes). This locks in crumbs, so your final coat looks clean.
- Decorating. Top with orange zest, candied orange slices, or a light dusting of powdered sugar for a simple finish. If you want to make decorations using frosting, I suggest to 1 1/2 times the frosting recipe.
Frequently Asked Questions (FAQ’s):
Should I use fresh squeezed orange juice in this orange cake recipe?
Freshly squeezed orange juice typically yields a brighter, more natural orange flavor. Since this recipe calls for orange zest, you will need to purchase fresh oranges and they can be used for both juice and zest. Carton juice is still fine, but may taste slightly less vibrant due to pasteurization and storage processes.
What is the best way to grease a cake pan?
Use softened butter or cooking spray, then flour the pan by adding a spoonful of flour and shaking it around until all surfaces are lightly coated. Tap out the excess. Alternatively, you can use parchment on the bottom for extra insurance.
How do I remove the cakes from the cake pans?
Grease and flour the pans well or line them with parchment rounds. Allow the cakes to cool 10 minutes in the pans. Run a knife or thin spatula around the edges, then flip gently onto a rack.
Which type of oil is best to use in cakes?
I suggest using neutral or mild oil like canola or vegetable oil is ideal, so it doesn’t overshadow the orange flavor. If you want to use an olive oil, I suggest choosing a mild-flavored olive oil.
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Orange Cake
Equipment
- kitchenaid mixer
- 8 inch round cake pan
- 9 inch round cake pans
- measuring cups and spoons
- spatula set
Ingredients
- 2 1/2 cups Flour
- 1 3/4 cups Sugar
- 1 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 cup Oil (extra-virgin olive oil, canola, or blood orange evoo)
- 1 cup Fresh Orange Juice
- 3 Eggs
- 1 cup Sour Cream
- 1 – 2 teaspoons Orange Zest
Orange Cream Cheese Frosting:
- 1 cup Butter softened
- 1 – 8- ounce pkg. Cream Cheese softened
- 4 cups Powdered Sugar
- 1 teaspoon Orange Zest
- 2 Tablespoons Fresh Orange Juice
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
- In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
- Fold in dry ingredients, mixing only until combined.
- Generously grease your non-stick cake pans with non-stick cooking spray or grease them with butter and flour. Pour batter into greased (3) 8-inch or (2) 9-inch cake pans.
- Bake for 19-21 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
- To make frosting:
- In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
- Once cakes are cooled, frost with orange cream cheese frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I baked this cake yesterday and it was the best orange cake i have ever made. It was 5 adults and a child and was gone in a day. Don’t be afraid of the amount of olive oil it will be fine. I made it in a round 9” pan and a rectangular 8” pan. Were not filled to the top. The rectangular pan was done in 35 min and the round 9” in 45min. They were moist and full of orange flavor. I will definitely make it again very soon!! 🙂
Best cake I’ve ever tasted! I’ve made this 4 times and it’s astoundingly good. Everyone who’s tasted it has said it’s the best cake they’ve ever had too! I’m wondering if I can swap out the orange and try grapefruit. Would the 1 cup of grapefruit juice make the cake tart or do you think it would work fine?
My wife wanted an orange cake for her birthday and found this recipe for me. I had the exact same experience as Bridget Rouser above. Greased my 9″ round pans, mixed up the cake and put it in the oven. Even after 21 minutes the batter in the pans was still VERY wet and sloshy. Pulled them out and let them cool, then tried to take them out of the pans. They were stuck fast and fell all to pieces. Tasted great, but hard to apply frosting to! A cup of oil seems like a lot, especially with a cup of orange juice, three eggs and a cup of sour cream. That just seems like a lot of liquid for the dry ingredients to absorb. Disappointed.
The cakes smell delicious while baking, but it’s taking forever to bake them! They’ve been in the oven 35 minutes and are still not done! I have two 9 inch pans and an internal oven thermometer to make sure the temperature is just right. I followed the recipe exactly, so I’m not sure why they are taking so long. I’m going to have burnt cakes that are underbaked on the inside. I want to love this recipe, but I feel like the cooking times are way off. I bakes cakes often and have never had this happen before.
I’m in the middle of cooking this cake and the same thing is happening as Shawna reviewed! My cake was in the oven for 21 minutes and the top was starting to get to brown but the inside was literally soup!! I make a lot of cakes and is the first time this has ever happened to me. Usually the cake is the “easy part”. It comes out light and fluffy but this is just very strange. I’ve been in the kitchen for two hours squeezing oranges, zesting, creaming, etc. and it feels like it was all a waster of time at this point. The cake is still in the oven (almost 40 minutes now) and my hope is that it all comes together and tastes great! But at this moment, I’m not so sure and would love to hear from others how they didn’t come up with a soupy cake!
It was dramatically, “over the to” soupy . I’m crossing my fingers for a good outcome but wanted to let everyone know something seems off on this recipe. I especially didn’t understand why the top got so brown so quickly. My oven rack was in the center of the oven and it was set at 350 degrees. I’ve had this oven for almost twenty years so I’m very familiar with the temp and performance of this range.
Good luck to anyone else who tries this recipe but for me, it wasn’t a good experience, so far.
I used this recipe for the top tier of a 50th wedding anniversary cake. It came out beautifully. I did use an orange essential oil that gave the cake the flavor of fresh fruit. I also used cake pan strips on 6” pans to even out the cooking speed from center to edge.
I’m having the same issue with the time. It might be a typo? I have a very similar recipe in my Purity Flour cookbook, bake time is 30-35 minutes
Omg this is the best cake I’ve ever had…I use the juice from oranges and I had the blood orange olive oil…I am now anxious to try the cranberry orange and your lemon cake. Thank you for sharing your recipe
I have made this recipe 3 times now. The cake flavor is wonderful. I have been baking professionally for over 20 years. All 3 times I baked this, my batter only filled one 8” and one 6” pan. I even replaced my baking powder after the first time thinking it was the leavening that wasn’t right. I always fill my pans just past half and I usually get a hump. These cakes did not rise over the edge at all. I’m wondering how you got the batter to fill three 8” pans?
I have tried several other orange cake recipes and this is the best one so far. I did however double the zest qty in the cake mix. I doubled the qty of orange juice and zest in the frosting.
Thank you for sharing!
Hey I don’t have 2 same size pans can I make the batter first and bake one at a time or the batter can’t stay unbaked for that much time
Can I substitute marscapone cheese for cream cheese?
I have not made this however I am looking to try out this recipe. Is the orange oil necessary? Also could I add food coloring to give it more of an orange coloring to it?