Orange Cake is soft, bursting with bright, citrus flavor in every bite, and topped with a sweet, orange glaze!
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Pin RecipeItalian Orange Cake Recipe
This recipe makes one beautiful and thick eight-inch cake. It stays moist as it bakes thanks to the yogurt and butter. And don’t worry about it being too dense or heavy. The tender crumb practically melts in your mouth with every bite.
All you have to do is combine the ingredients, whole orange and all, in a blender, and your dessert is ready in minutes! However, my favorite part of this recipe is the sweet orange glaze. It makes this one of the best cake flavors!
A simple glaze, it consists of a combination of orange juice, powdered sugar, and vanilla extract. Brushed evenly over the top of the warm cake, it sinks into the dessert, creating a moist texture and a bold orange flavor.
If you love easy cake recipes, try out my Cannoli Cake, Honey Bun Cake, Chocolate Pound Cake, and Pumpkin Cake too!
Ingredients for Orange Cake
To print: see recipe card below
Cake Batter
- 1 1/4 cup sugar
- 3 eggs – Here’s the best way to crack eggs.
- 1 3/4 cup flour – Feel free to use a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.
- 1 tablespoon baking powder
- 5 tablespoons softened butter – I like to use unsalted butter when baking.
- 1 large orange
- 5 tablespoons plain Greek yogurt – Opt for full-fat varieties for the best taste and texture. It adds a nice tang and keeps the cake moist!
- 2 teaspoons vanilla extract
Orange Glaze
- 1/2 cup orange juice – Use pulp-free orange juice to ensure the glaze is perfectly smooth. You can also squeeze your own orange juice and then strain it to make a fresh, flavorful glaze. Fresh orange juice always has an amazing flavor!
- 1/3 cup powdered sugar (confectioner’s sugar)
- 1/4 teaspoon vanilla extract
Variations
- Replace the flour with gluten-free all-purpose baking flour to make a gluten-free orange cake.
- Use 4 tablespoons of buttermilk in place of the Greek yogurt. You can also use sour cream in place of yogurt for a tangy taste that compliments the sweet orange cake.
- Use almond extract in place of vanilla extract in the cake batter and glaze. It adds a wonderful nutty flavor. Then, sprinkle the cake with a few toasted sliced almonds for the perfect finishing touch!
- Skip the glaze, and just dust the moist orange cake with a little powdered sugar and orange zest. Or, use cream cheese frosting in its place.
How to Make Orange Cake
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- Prep your equipment: Preheat the oven to 350 degrees Fahrenheit. Then, grease a springform pan with cooking spray, and dust the inside with flour.
- Beat the eggs: Beat the eggs and sugar until they are light and fluffy. Use a paddle attachment on a stand mixer or a hand mixer to beat the eggs.
- Add the dry ingredients: Add the sifted flour and baking powder to the bowl with the eggs, and mix until smooth. Add the softened butter, and blend again mixing the batter until smooth.
- Puree the orange: Puree the whole orange, vanilla, and Greek yogurt in a blender until smooth. Try to make it as smooth and lump-free as possible! Then, mix the orange puree into the flour mixture, stirring until smooth.
- Bake the cake: Pour the batter into the floured pan, and bake the cake for one hour. A toothpick inserted into the center should come out clean. Once baked, let the cake cool in the pan for about 20 minutes. Then, flip it onto a cooling rack to cool completely.
- Glaze the cake: Whisk the ingredients for the glaze together until smooth. Use a pastry brush to brush the glaze over the top of the warm orange cake.
How to Store + Freeze Orange Cake
- Store leftover cake at room temperature for two to three days. Allow it to cool completely. Then, wrap the cake with plastic wrap, and transfer it to an airtight container or a cake stand.
- Refrigerate your orange cake for up to one week. Reheat slices in the microwave for 15 seconds to remove the chill before serving.
- Freeze unglazed cake for up to three months. To do so, wrap the cake in plastic wrap, and place it in a sealable bag. Thaw at room temperature for three to four hours. Then, add the glaze, slice, and enjoy!
Quick Tip
If preferred, you can bake this recipe in loaf pans, bundt cake pans, or round cake pans. Just keep an eye on your oven, and adjust the baking time as needed.
Orange Cake
Orange Cake is soft, bursting with bright, citrus flavor in every bite, and topped with a sweet, orange glaze!
Equipment
- 1 (8 inch) Springform Pan
- 1 Hand Mixer or Stand Mixer fitted with a Paddle Attcahment
- 2 Mixing bowls
- 1 blender
Ingredients
Cake
- 1 1/4 cup sugar
- 3 eggs
- 1 3/4 cup flour
- 1 Tablespoon baking powder
- 5 Tablespoons butter, softened
- 1 large orange, washed
- 5 Tablespoons plain Greek yogurt
- 2 teaspoons vanilla extract
Glaze
- 1/2 cup orange juice
- 1/3 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Spray an 8” springform pan with baking spray and then dust the pan with flour. You want the sides of the pan to be well greased and floured.
- Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. Beat the eggs until they are light and fluffy.3 eggs, 1 1/4 cup sugar
- Sift the flour and baking powder into the bowl with the eggs and beat slowly into a thick batter.1 3/4 cup flour, 1 Tablespoon baking powder
- Add the softened butter to the bowl and mix again.5 Tablespoons butter, softened
- Wash and slice your orange, keeping the peel on but removing any seeds. Place the orange slices in a food processor or blender along with the yogurt and vanilla extract. Blend until the orange is smooth. A few pieces are okay but you want to get it as smooth as possible.1 large orange, washed, 5 Tablespoons plain Greek yogurt, 2 teaspoons vanilla extract
- Add the orange mix into the mixing bowl and blend again.
- Pour the orange cake batter into the prepared springform pan. Bake the cake for one hour. Test the cake to see if it is done by sticking a toothpick in the center. It should come out of the cake cleanly, with no stick batter on it.
- Let the orange cake cool in the pan for about 20 minutes.
- While the cake is cooling, whisk together all the ingredients for the glaze.1/2 cup orange juice, 1/3 cup powdered sugar, 1/4 teaspoon vanilla extract
- Remove the sides of the springform pan.
- Brush the glaze over the top of the cake, covering it completely and letting some of the glaze drip down the sides. The cake will absorb most of the glaze right away, soaking up all that sweet, orange flavor.
- Cut the cake into slices and enjoy while warm.
Notes
- If you do not have a stand mixer, use a large bowl and an electric hand mixer instead.
- Be sure the orange is washed before slicing. You will be using the entire peel of the orange so you want it to be clean.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 49g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 69mg | Potassium: 226mg | Fiber: 1g | Sugar: 32g | Vitamin A: 301IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 1mg
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