Picture this: the bright, sunny flavor of orange transforming your baking into something extraordinary. Whether you’re planning a cozy weekend treat or a show-stopping celebration dessert, orange cakes bring a burst of joy to every occasion. From zesty glazes to moist, tender crumbs, we’ve gathered 20 irresistible recipes that promise to delight. Ready to find your new favorite? Let’s dive into these delicious creations!
Classic Orange Pound Cake
Fancy a dessert that’s as bright and cheerful as a sunny afternoon? This Classic Orange Pound Cake is your ticket to citrusy bliss—think buttery, tender crumb meets zesty orange magic, all wrapped up in a loaf that’s basically a hug for your taste buds. Let’s bake some joy!
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup of unsalted butter, softened (go ahead, let it lounge at room temp for a bit)
– 1 ½ cups of granulated sugar (sweetness overload, but totally worth it)
– 4 large eggs (farm-fresh if you can swing it)
– 2 cups of all-purpose flour (the trusty backbone of this cake)
– 1 teaspoon of baking powder (for that perfect rise)
– A pinch of salt (just a tiny dash to balance things out)
– ½ cup of whole milk (a splash of creamy goodness)
– Zest and juice from 2 medium oranges (get ready for that citrus punch!)
– 1 teaspoon of vanilla extract (because vanilla makes everything better)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes, until light and fluffy—this step is key for a tender texture, so don’t rush it!
3. Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated and the batter stays smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and pinch of salt to combine evenly.
5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk, mixing on low speed just until combined—overmixing can lead to a dense cake, so stop as soon as you see no dry streaks.
6. Fold in the orange zest, orange juice, and vanilla extract with a spatula until the batter is uniformly citrusy and fragrant.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean—if it starts browning too quickly, tent it with foil halfway through.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
10. For an extra glossy finish, brush the top with a simple syrup made from leftover orange juice and a tablespoon of sugar while it’s still warm.
Heavenly, right? This cake boasts a moist, dense crumb with a vibrant orange flavor that’s not too sweet—perfect for pairing with a dollop of whipped cream or toasting slices for a brunch treat. Get creative by drizzling it with a dark chocolate glaze or serving it alongside fresh berries for a pop of color!
Orange Chiffon Cake with Citrus Glaze
Finally, a cake that’s as light as your holiday shopping list (and way more satisfying)! This fluffy, citrus-kissed beauty is the dessert equivalent of a sunny winter day—bright, cheerful, and guaranteed to bake away any seasonal stress. Let’s whip up some magic, shall we?
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups of all-purpose flour (the trusty backbone)
– 1 cup of granulated sugar (for that sweet hug)
– 6 large eggs, separated (yolks and whites living their best lives apart)
– ½ cup of vegetable oil (a smooth operator)
– ¾ cup of fresh orange juice, plus a couple of tablespoons for the glaze (zesty goodness)
– Zest from 2 oranges (the fragrant confetti)
– 1 teaspoon of vanilla extract (a dash of cozy)
– 1 ½ teaspoons of baking powder (the lift master)
– ¼ teaspoon of salt (to balance the party)
– For the glaze: 1 cup of powdered sugar and a splash of fresh lemon juice (the shiny finish)
Instructions
1. Preheat your oven to 325°F (163°C) and grab an ungreased 10-inch tube pan—this cake needs to cling for height!
2. In a large bowl, whisk together the flour, baking powder, and salt until they’re best friends.
3. In another bowl, beat the egg yolks with ¾ cup of sugar until pale and fluffy, about 3 minutes on medium speed.
4. Slowly drizzle in the vegetable oil while mixing, then add the orange juice, orange zest, and vanilla extract. Tip: Use room-temperature eggs for a smoother batter—cold ones can make it grumpy.
5. Gently fold the dry ingredients into the yolk mixture until just combined; overmixing is the enemy of fluffiness.
6. In a clean, grease-free bowl, whip the egg whites with the remaining ¼ cup of sugar until stiff peaks form, like fluffy clouds.
7. Carefully fold the egg whites into the batter in three additions, keeping it light and airy.
8. Pour the batter into the tube pan and bake for 50–55 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean.
9. Immediately invert the pan onto a cooling rack and let it hang out upside-down for at least 2 hours to prevent sinking. Tip: Patience is key here—no peeking!
10. Once cool, run a knife around the edges to release the cake.
11. For the glaze, whisk the powdered sugar with 2 tablespoons of orange juice and a splash of lemon juice until smooth. Tip: Add juice gradually to avoid a runny mess—aim for a drizzle-worthy consistency.
12. Drizzle the glaze over the cooled cake, letting it cascade down the sides for that Instagram-worthy look.
A slice of this cake is pure cloud-like bliss, with a tender crumb that melts in your mouth and a zesty orange flavor that sings. Serve it with a dollop of whipped cream or alongside a cup of Earl Grey tea for a cozy afternoon treat—it’s the edible sunshine we all crave in December!
Orange Creamsicle Bundt Cake
You know that magical childhood memory of chasing down the ice cream truck for an orange creamsicle? This cake is that memory, but baked into a glorious Bundt that’ll make your kitchen smell like a sunny afternoon. It’s the perfect blend of zesty orange and creamy vanilla that’s guaranteed to disappear faster than you can say ‘seconds, please!’
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– A couple of cups of all-purpose flour
– A cup and a half of granulated sugar
– A stick of unsalted butter, softened
– Three-quarters of a cup of whole milk
– Three large eggs
– A tablespoon of baking powder
– A teaspoon of vanilla extract
– The zest and juice from one large orange (you’ll get about a quarter cup of juice)
– A pinch of salt
– For the glaze: a cup of powdered sugar and a couple of tablespoons of that fresh orange juice you just squeezed
Instructions
1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with butter or non-stick spray—get into all those nooks!
2. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed for about 3 minutes, until it’s light and fluffy. Tip: Room temperature butter blends better, so take it out of the fridge 30 minutes ahead.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and orange zest.
4. In a separate bowl, whisk together the flour, baking powder, and that pinch of salt.
5. Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour, mixing on low speed just until combined after each addition. Tip: Don’t overmix here, or your cake might turn out tough—a few lumps are totally fine.
6. Gently fold in the quarter cup of fresh orange juice until the batter is smooth and evenly orange-tinted.
7. Pour the batter into your prepared Bundt pan and smooth the top with a spatula.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door for the first 40 minutes to prevent the cake from sinking.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely.
10. While the cake cools, whisk together the powdered sugar and 2 tablespoons of orange juice in a small bowl until you have a smooth, drizzle-able glaze.
11. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides beautifully.
12. Slice and serve!
Moist and tender with a bright citrus punch, this cake has a texture that’s dreamily soft yet sturdy enough to hold that sweet glaze. Serve it with a scoop of vanilla ice cream for the ultimate creamsicle experience, or enjoy a slice with your morning coffee—we won’t judge!
Vegan Orange Almond Cake
A vegan orange almond cake that’s so delightfully moist and fragrant, you’ll forget it’s egg- and dairy-free—perfect for holiday gatherings or just because you deserve a slice of citrusy sunshine. This zesty, nutty treat comes together with pantry staples and a whole lot of personality, making it the star of any dessert table without the fuss. Trust me, even your non-vegan friends will be begging for the recipe after one bite!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of almond flour (the fine, blanched kind works best for a smooth texture)
– 1 cup of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of freshly squeezed orange juice (from about 2 medium oranges—save the zest!)
– 1/3 cup of vegetable oil
– 1/4 cup of unsweetened almond milk
– 2 teaspoons of baking powder
– 1 teaspoon of vanilla extract
– A big pinch of salt
– Zest from one orange (for that bright, citrusy kick)
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line it with parchment paper for easy removal later.
2. In a large mixing bowl, whisk together the almond flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined—no lumps allowed!
3. In a separate bowl, stir the orange juice, vegetable oil, almond milk, vanilla extract, and orange zest until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until the batter comes together; overmixing can make the cake dense, so stop as soon as you see no dry spots.
5. Transfer the batter to the prepared pan and spread it evenly with the spatula, tapping the pan lightly on the counter to release any air bubbles.
6. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely—this prevents it from getting soggy.
8. Once cooled, slice and serve as is, or dust with powdered sugar for a pretty finish.
Outrageously tender with a crumb that melts in your mouth, this cake boasts a vibrant orange flavor balanced by the subtle nuttiness of almonds. For a fun twist, try serving it with a dollop of coconut whipped cream or a drizzle of dark chocolate—it’s versatile enough to shine at brunch or as an after-dinner delight!
Orange Poppy Seed Cake
Dazzle your taste buds with this citrusy wonder that’s basically sunshine in cake form—perfect for when you want to impress without the stress. It’s the kind of treat that’ll have everyone asking for seconds, and maybe even thirds, because who can resist a cake that’s both zesty and subtly crunchy? Trust me, this orange poppy seed cake is about to become your new go-to for brunches, potlucks, or just a Tuesday pick-me-up.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of all-purpose flour (the trusty kind from your pantry)
– 1 cup of granulated sugar (for that sweet magic)
– 1/2 cup of unsalted butter, softened (think room-temp cozy)
– 3 large eggs (the binding heroes)
– 1 cup of fresh orange juice (squeezed from about 3 oranges—skip the store-bought stuff!)
– Zest from 2 oranges (for that extra zing)
– 2 tablespoons of poppy seeds (the tiny crunch-makers)
– 1 teaspoon of baking powder (the lift-giver)
– 1/2 teaspoon of baking soda (the fluff-enhancer)
– A pinch of salt (to balance the sweetness)
– A splash of vanilla extract (because vanilla makes everything better)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan—tip: use butter or non-stick spray for easy release later.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, cream the softened butter and sugar together with an electric mixer on medium speed for about 2-3 minutes, until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition to avoid curdling.
5. Stir in the orange zest, orange juice, and vanilla extract until the mixture is smooth.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined—tip: overmixing can lead to a dense cake, so stop when no flour streaks remain.
7. Fold in the poppy seeds evenly throughout the batter.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean—tip: check at 40 minutes to avoid overbaking, as ovens can vary.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Just imagine slicing into this moist, tender cake with its bright orange flavor and delightful poppy seed crunch—it’s like a burst of citrus joy in every bite. Serve it plain for a simple treat, or get fancy with a dollop of whipped cream and extra orange zest on top. Either way, it’s guaranteed to disappear faster than you can say “seconds, please!”
Spiced Orange and Honey Cake
Dare we say it? This cake is basically a hug in dessert form—a cozy, spiced-up, citrusy embrace that’ll make your kitchen smell like a holiday bakery and your taste buds do a happy dance. Perfect for when you want something sweet but not overly fussy, it’s the kind of treat that says, “I’ve got this,” even if you’re just winging it.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 and 3/4 cups of all-purpose flour (the trusty kind)
– 1 teaspoon of baking powder (for that lift)
– 1/2 teaspoon of baking soda (a little extra oomph)
– 1 teaspoon of ground cinnamon (warm and cozy)
– 1/2 teaspoon of ground nutmeg (just a whisper)
– 1/4 teaspoon of salt (to balance the sweet)
– 2 large eggs (room temp, please—they’ll play nicer)
– 3/4 cup of granulated sugar (the sweet stuff)
– 1/2 cup of vegetable oil (a glug for moisture)
– 1/2 cup of freshly squeezed orange juice (about 2 oranges, squeezed with gusto)
– Zest from 1 orange (the fragrant bits)
– 1/4 cup of honey (a golden drizzle)
– 1 teaspoon of vanilla extract (a splash of magic)
Instructions
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, then line it with parchment paper for easy removal later.
2. In a medium bowl, whisk together 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt until well combined.
3. In a large bowl, crack 2 large eggs and beat them with a hand mixer on medium speed for about 30 seconds until frothy.
4. Add 3/4 cup of granulated sugar to the eggs and continue beating on medium-high speed for 2-3 minutes until the mixture is pale and slightly thickened.
5. Slowly pour in 1/2 cup of vegetable oil while mixing on low speed, then add 1/2 cup of freshly squeezed orange juice, zest from 1 orange, 1/4 cup of honey, and 1 teaspoon of vanilla extract, mixing just until smooth.
6. Gradually add the dry ingredients from step 2 to the wet mixture, folding gently with a spatula until no flour streaks remain—overmixing can make the cake dense, so go easy!
7. Pour the batter into the prepared cake pan and smooth the top with the spatula.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Let the cake cool in the pan on a wire rack for 10 minutes, then carefully turn it out onto the rack to cool completely—this prevents it from getting soggy.
10. Once cooled, slice and serve as is, or for extra flair, drizzle with a little extra honey and a sprinkle of orange zest.
Vibrant with citrus and warm spices, this cake boasts a tender, moist crumb that’s not too sweet, letting the honey and orange shine. Serve it slightly warm with a dollop of whipped cream or crumble it over yogurt for a breakfast twist—it’s versatile enough to steal the show any time of day.
Orange Yogurt Cake with Cardamom
A cake so delightfully zesty and spiced, it might just become your new holiday tradition—or at least the star of your next brunch. Picture this: a moist, tender crumb infused with bright orange and warm cardamom, all thanks to a generous dollop of yogurt that keeps things impossibly light. It’s the kind of treat that makes you wonder why you haven’t been baking it every weekend.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 1 and 1/2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of plain yogurt (full-fat for extra richness)
– 1/2 cup of vegetable oil
– 3 large eggs
– Zest from 2 oranges (save the juice for a glaze if you’re feeling fancy)
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/2 teaspoon of ground cardamom (freshly ground if you can swing it)
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line it with parchment paper for easy removal later.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt until well combined.
3. In another bowl, beat the eggs and sugar with an electric mixer on medium speed for about 2 minutes until pale and slightly fluffy.
4. Slowly drizzle in the vegetable oil while mixing on low, then add the yogurt, orange zest, and vanilla extract, blending until smooth.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain—overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan and smooth the top with the spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to avoid sogginess.
9. For an optional glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh orange juice until smooth, then drizzle over the cooled cake.
This cake boasts a soft, springy texture with a subtle tang from the yogurt, perfectly balanced by the citrusy orange and aromatic cardamom. Serve it warm with a dollop of whipped cream or alongside a cup of spiced tea for a cozy afternoon treat that’s sure to impress.
Flourless Orange Almond Cake
Ever had a cake so delightfully rebellious it ditches flour entirely? This flourless orange almond cake is the gluten-free hero you didn’t know you needed, bursting with citrusy sunshine and nutty charm that’ll make your taste buds do a happy dance. It’s the perfect festive centerpiece that proves sometimes, less is more (except when it comes to flavor, of course).
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 large oranges (about 1 lb total)
– 1 1/2 cups almond flour
– 3/4 cup granulated sugar
– 3 large eggs
– 1 tsp baking powder
– A pinch of salt
– A splash of vanilla extract (about 1 tsp)
– Powdered sugar for dusting (a couple of tablespoons)
Instructions
1. Place the whole oranges in a medium pot, cover them completely with water, and bring to a boil over high heat.
2. Reduce the heat to medium-low, cover the pot, and simmer the oranges for 1 hour until they are very soft and tender when pierced with a fork.
3. Drain the oranges and let them cool until they are safe to handle, about 15-20 minutes.
4. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper for easy removal.
5. Cut the cooled oranges into quarters, remove any seeds, and place them (skin and all) in a food processor or blender.
6. Pulse the oranges until they form a smooth, thick puree with no large chunks, scraping down the sides as needed.
7. In a large mixing bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until well combined.
8. Add the orange puree, eggs, and vanilla extract to the dry ingredients, and mix vigorously with a spatula or electric mixer on medium speed for 2-3 minutes until the batter is smooth and evenly blended.
9. Pour the batter into the prepared cake pan and smooth the top with the spatula.
10. Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges to loosen it before inverting it onto the rack to cool completely.
12. Once cooled, dust the top generously with powdered sugar using a fine-mesh sieve for an even, snowy finish.
Now, that’s a cake with personality! Naturally moist and tender from the whole oranges, it boasts a bright citrus zing balanced by the rich, nutty depth of almond flour. Serve it warm with a dollop of whipped cream or alongside a cup of tea for a cozy treat that feels both elegant and effortlessly simple.
Orange and Dark Chocolate Marble Cake
Fancy a dessert that’s as fun to make as it is to eat? This Orange and Dark Chocolate Marble Cake is your ticket to a showstopping treat that’ll have everyone asking for seconds—and maybe thirds. With swirls of zesty citrus and rich cocoa, it’s like a party in your mouth, and trust me, you’re invited!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of all-purpose flour, sifted to keep things light
– 1 cup of granulated sugar, for that sweet magic
– 1/2 cup of unsalted butter, softened to room temperature (no cold surprises here!)
– 3 large eggs, because they’re the glue that holds it all together
– 1 cup of whole milk, for a moist crumb
– 1 tablespoon of baking powder, to give it a fluffy lift
– A pinch of salt, to balance the sweetness
– 1/2 cup of dark chocolate chips, melted into gooey goodness
– Zest and juice from 1 large orange, for a bright, zesty kick
– 1 teaspoon of vanilla extract, a splash of flavor heaven
Instructions
1. Preheat your oven to 350°F and grease a 9-inch loaf pan, lining it with parchment paper for easy removal later.
2. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy—this step is key for a tender cake!
3. Add the eggs one at a time, beating well after each addition to incorporate fully and avoid a curdled texture.
4. Mix in the vanilla extract and orange zest, stirring gently to distribute the citrusy aroma evenly.
5. In a separate bowl, whisk together the sifted flour, baking powder, and salt to ensure no lumps sneak in.
6. Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour, and mix on low speed just until combined—overmixing can lead to a tough cake, so go easy!
7. Divide the batter evenly into two bowls; in one bowl, fold in the melted dark chocolate chips until smooth.
8. In the other bowl, stir in the orange juice to create the orange-flavored batter, keeping it separate for now.
9. Spoon alternating dollops of the chocolate and orange batters into the prepared pan, then use a knife to swirl them together gently for a marbled effect—don’t over-swirl or you’ll lose the pattern!
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Zesty and decadent, this cake boasts a moist, tender crumb with bold swirls of dark chocolate that melt in your mouth alongside the bright orange notes. Serve it warm with a dollop of whipped cream or as an afternoon pick-me-up—it’s so good, you might just hide a slice for yourself!
Orange Ricotta Cake with Pistachios
Unbelievably, just when you thought citrus season couldn’t get any more delightful, this zesty, nutty cake swoops in to save your holiday dessert table from monotony—it’s basically a fluffy, orange-scented hug in cake form, with a cheeky crunch from pistachios that’ll make you forget all about fruitcake.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups of all-purpose flour (the trusty kind)
– 1 cup of granulated sugar (for that sweet magic)
– 1 cup of whole-milk ricotta cheese (go for the creamy stuff)
– ½ cup of unsalted butter, softened (let it chill out at room temp)
– 3 large eggs (the bigger, the fluffier)
– Zest and juice from 2 medium oranges (get those zesty vibes)
– ½ cup of shelled pistachios, roughly chopped (for a fun crunch)
– 1 tsp of baking powder (the lift-off agent)
– ½ tsp of baking soda (a little fizz friend)
– A pinch of salt (just a tiny dash to balance things)
– A splash of vanilla extract (because why not?)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan—tip: line the bottom with parchment paper for an easy release later.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, cream the softened butter and sugar with a hand mixer on medium speed for about 2 minutes, until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition to avoid a curdled mess.
5. Add the ricotta, orange zest, orange juice, and vanilla extract to the butter mixture, and mix on low until just incorporated—tip: don’t overmix to keep the cake tender.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until no flour streaks remain.
7. Gently stir in the chopped pistachios, reserving a tablespoon for topping later.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Sprinkle the reserved pistachios evenly over the batter for a decorative crunch.
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean—tip: check at 40 minutes to prevent overbaking.
11. Let the cake cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
Wondering if it’s worth the wait? This cake boasts a moist, almost cloud-like crumb from the ricotta, punctuated by bright orange notes and buttery pistachio bits that add a satisfying texture. Serve it slightly warm with a dollop of whipped cream or alongside a cup of coffee for a cozy, festive treat that’ll have everyone asking for seconds.
Orange Carrot Cake with Cream Cheese Frosting
Aren’t you tired of carrot cakes that taste like they’re trying to be healthy? This one leans into its dessert destiny with a zesty orange twist and a cloud of cream cheese frosting that’ll make you forget all about your resolutions. It’s the holiday hero you didn’t know you needed, ready to steal the show at any gathering.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups of all-purpose flour
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– A good pinch of salt
– 1 teaspoon of ground cinnamon
– 2 cups of finely grated carrots (about 4 medium ones)
– 3 large eggs
– 1 cup of granulated sugar
– 1 cup of vegetable oil
– The zest and juice from 1 large orange
– 1 teaspoon of pure vanilla extract
– For the frosting: 8 ounces of cream cheese (softened), 1/2 cup of unsalted butter (softened), 4 cups of powdered sugar, and another splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed for about 2 minutes, until pale and slightly fluffy.
4. Slowly drizzle in the vegetable oil while mixing on low, then add the orange zest, orange juice, and vanilla extract, mixing just until incorporated.
5. Tip: Grate the carrots finely for a moist cake without chunky bits—trust me, it makes all the difference!
6. Gently fold the grated carrots into the wet ingredients using a spatula.
7. Add the dry ingredients to the wet mixture in two batches, folding gently after each addition until just combined; don’t overmix to keep the cake tender.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
10. Tip: Let the cake cool completely in the pan on a wire rack for at least 1 hour before frosting to prevent a melty mess.
11. While the cake cools, make the frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
12. Gradually add the powdered sugar, one cup at a time, beating on low after each addition, then mix in the vanilla extract until fluffy.
13. Tip: If the frosting seems too thick, add a teaspoon of milk or orange juice; if too thin, chill it in the fridge for 10 minutes.
14. Once the cake is cool, spread the frosting evenly over the top with an offset spatula.
15. Slice and serve immediately, or refrigerate for up to 3 days.
Seriously, this cake is a flavor bomb—moist and spiced from the carrots and cinnamon, with a bright orange zing that cuts through the richness. That cream cheese frosting is so dreamy, you might be tempted to eat it with a spoon (no judgment here!). Serve it with a cup of coffee for breakfast (because why not?) or dress it up with candied orange slices for a festive touch that’ll have everyone asking for the recipe.
Orange Blossom Honey Cake
Ever had a cake that tastes like a sunny afternoon in an orange grove? This Orange Blossom Honey Cake is that dreamy dessert—fluffy, fragrant, and just sweet enough to make you forget you ever craved a boring old chocolate layer. It’s the kind of treat that’ll have your friends asking for the recipe before they’ve even finished their slice.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups of all-purpose flour (spooned and leveled, because we’re not monsters)
– 1 cup of granulated sugar, plus an extra sprinkle for the pan
– 3/4 cup of orange blossom honey (the star of the show!)
– 1/2 cup of unsalted butter, softened to room temp—think “spreadable, not melty”
– 3 large eggs, also at room temp for maximum fluffiness
– 1/2 cup of whole milk
– 1/4 cup of fresh orange juice, squeezed from about one juicy orange
– 2 teaspoons of baking powder
– 1 teaspoon of vanilla extract
– A pinch of salt (because even sweet things need balance)
– Zest from one orange, for that bright citrusy kick
Instructions
1. Preheat your oven to 350°F and grab a 9-inch round cake pan. Lightly grease it with butter and dust it with that extra sprinkle of sugar to prevent sticking—trust me, it’s worth it.
2. In a medium bowl, whisk together the flour, baking powder, and salt until they’re best friends. Tip: Sift the flour if you want an extra-light crumb, but a good whisk works too!
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and 1 cup of sugar for about 2 minutes, until it’s pale and fluffy. Scrape down the sides with a spatula to make sure everything’s incorporated.
4. Beat in the eggs one at a time, waiting until each is fully mixed in before adding the next. This helps avoid a curdled mess and keeps the batter smooth.
5. Pour in the honey, vanilla extract, orange juice, and orange zest. Mix on low speed just until combined—don’t overdo it, or the cake might get tough.
6. Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix on low after each addition until just blended. Tip: Fold gently with a spatula at the end to keep it airy!
7. Pour the batter into the prepared pan and smooth the top with your spatula. Tap the pan lightly on the counter to release any air bubbles.
8. Bake in the preheated oven for 30–35 minutes. To test for doneness, insert a toothpick into the center—it should come out clean, with maybe a crumb or two. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
9. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.
This cake emerges with a tender, moist crumb that practically melts in your mouth, infused with the delicate floral notes of honey and a zesty orange punch. Serve it warm with a dollop of whipped cream or drizzle extra honey on top for a glistening finish—it’s perfect for brunch or as a sweet ending to any meal.
Orange Upside-Down Cake with Caramelized Oranges
Zesty, zingy, and downright dazzling—this orange upside-down cake is the holiday showstopper you didn’t know you needed, turning classic pineapple on its head with a sunny citrus twist that’ll make your taste buds do a happy dance. Imagine caramelized oranges glistening like edible stained glass atop a tender, buttery cake that’s so good, you might just forget to share it (no judgment here!). It’s the perfect blend of sweet, tart, and totally irresistible, guaranteed to brighten any winter gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of juicy oranges (about 2 medium ones)
– A generous ½ cup of granulated sugar for that caramel magic
– A splash of water (just 2 tablespoons)
– A stick of unsalted butter (½ cup), softened and ready to party
– ¾ cup of granulated sugar for the cake batter
– 2 large eggs, at room temperature because they’re team players
– 1 ½ cups of all-purpose flour, sifted to avoid lumps
– 2 teaspoons of baking powder for that perfect rise
– A pinch of salt to balance the sweetness
– ½ cup of whole milk, because richness matters
– 1 teaspoon of vanilla extract for a cozy aroma
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan—this ensures your cake doesn’t stick and makes cleanup a breeze.
2. Slice the oranges into thin rounds, about ¼-inch thick, and remove any seeds; tip: use a sharp knife for even slices that caramelize beautifully.
3. In a small saucepan over medium heat, combine ½ cup of granulated sugar and 2 tablespoons of water, stirring until the sugar dissolves completely.
4. Cook the sugar mixture without stirring for 5–7 minutes, until it turns a deep amber color; watch closely to avoid burning, as caramel can go from golden to bitter in seconds.
5. Immediately pour the hot caramel into the prepared cake pan, swirling to coat the bottom evenly.
6. Arrange the orange slices in a single layer over the caramel, overlapping slightly for a pretty pattern.
7. In a large mixing bowl, cream together ½ cup of softened butter and ¾ cup of granulated sugar using an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
8. Beat in the eggs one at a time, mixing well after each addition to incorporate air for a tender crumb.
9. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.
10. Gradually add the dry ingredients to the butter mixture, alternating with ½ cup of milk, starting and ending with the dry ingredients; mix on low speed just until combined to avoid overmixing, which can lead to a tough cake.
11. Stir in 1 teaspoon of vanilla extract until evenly distributed.
12. Gently spoon the batter over the orange slices in the pan, spreading it evenly with a spatula.
13. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
14. Let the cake cool in the pan on a wire rack for 10 minutes—this allows the caramel to set slightly so it doesn’t run everywhere.
15. Carefully run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate while still warm; tip: do this over the plate to catch any drips and avoid a sticky mess.
16. Allow the cake to cool completely before slicing to let the flavors meld.
Absolutely divine with its sticky-sweet caramel topping and moist, citrus-infused crumb, this cake is a textural dream—crisp edges give way to a soft interior that’s bursting with orangey goodness. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as a bright breakfast surprise the next day (if there’s any left!).
Orange and Coconut Tres Leches Cake
Who says holiday desserts have to be all cinnamon and nutmeg? This Orange and Coconut Tres Leches Cake is here to shake things up with a tropical twist that’ll make your taste buds do a happy dance—it’s like a vacation in every bite, minus the sunscreen!
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 1 and ½ cups of all-purpose flour (the trusty backbone)
– 1 teaspoon of baking powder (for that perfect lift)
– ¼ teaspoon of salt (just a pinch to balance the sweet)
– 3 large eggs (room temp, please—they’ll play nicer)
– 1 cup of granulated sugar (sweetness overload, in a good way)
– ½ cup of whole milk (the first of our milky trio)
– 1 teaspoon of vanilla extract (a splash of cozy flavor)
– Zest of 2 oranges (for that bright, citrusy zing)
– 1 can (14 ounces) of sweetened condensed milk (the second milky magic)
– 1 can (12 ounces) of evaporated milk (milky number three, completing the trifecta)
– 1 cup of coconut milk (the tropical star of the show)
– 1 cup of heavy whipping cream (for a fluffy cloud on top)
– 2 tablespoons of powdered sugar (a dusting of sweet snow)
– ½ cup of shredded coconut, toasted (a crunchy, golden finish)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan—this cake needs a cozy home!
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until just combined; set it aside like a patient sous-chef.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until pale and fluffy—it should look like a sunny cloud.
4. Tip: Room temperature eggs whip up better, so take them out of the fridge 30 minutes ahead for best results.
5. Reduce the mixer speed to low and gradually add the flour mixture, alternating with the whole milk, starting and ending with flour; mix until just smooth, no overmixing!
6. Fold in the vanilla extract and orange zest gently with a spatula to distribute that citrusy goodness evenly.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean—no gooey bits allowed.
8. While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, and coconut milk in a bowl to create the tres leches soak.
9. Tip: Use a fork to poke holes all over the warm cake as soon as it comes out of the oven; this helps the milky mixture seep in deeply for maximum moisture.
10. Slowly pour the tres leches mixture over the hot cake, letting it absorb fully—it might look soggy, but trust the process!
11. Let the cake cool to room temperature, then refrigerate for at least 4 hours, or overnight if you can wait; patience makes it extra luscious.
12. Just before serving, beat the heavy whipping cream and powdered sugar with an electric mixer on medium-high until stiff peaks form, about 3-4 minutes.
13. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand to whip the cream faster and fluffier.
14. Spread the whipped cream evenly over the chilled cake and sprinkle with toasted shredded coconut for a golden, crunchy topping.
15. Slice and serve immediately, or store covered in the fridge for up to 3 days—if it lasts that long!
Craving a dessert that’s impossibly moist and bursting with flavor? This cake delivers a creamy, citrus-kissed texture that melts in your mouth, with the toasted coconut adding a delightful crunch. Serve it chilled on a hot day or as a festive centerpiece—either way, it’s a tropical escape on a plate!
Orange Gingerbread Cake with Molasses
Settle in, because this isn’t your grandma’s gingerbread—unless your grandma is a zesty, citrus-loving wizard. We’re talking about an Orange Gingerbread Cake with Molasses, a festive mash-up that brings sunny brightness to cozy winter spices in a way that will make your taste buds do a happy dance. It’s the holiday dessert that winks at tradition while wearing a party hat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of cups of all-purpose flour
– A good glug of vegetable oil
– A generous cup of granulated sugar
– A big spoonful of baking soda
– A hearty pinch of salt
– A tablespoon of ground ginger
– A teaspoon of ground cinnamon
– A half-cup of robust molasses
– The zest and juice from one large orange (about 1/4 cup juice)
– A cup of hot water
– Two large eggs
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, and ground cinnamon until well combined. (Tip: Whisking your dry ingredients first helps prevent lumps and ensures even baking!)
3. In a separate bowl, vigorously whisk the vegetable oil and granulated sugar together for about 2 minutes until the mixture looks pale and slightly fluffy.
4. Crack the two large eggs into the oil-sugar mixture and whisk until fully incorporated.
5. Pour the molasses and the fresh orange juice into the wet ingredients and whisk until smooth.
6. Gently stir the orange zest into the wet mixture.
7. Gradually add the combined dry ingredients to the wet ingredients, mixing with a spatula just until no dry streaks remain—do not overmix.
8. Carefully pour in the cup of hot water and stir until the batter is smooth and thin. (Tip: The hot water helps bloom the spices and molasses for a deeper flavor!)
9. Pour the batter into your prepared cake pan and tap it gently on the counter to release any air bubbles.
10. Bake at 350°F for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
11. Let the cake cool in the pan on a wire rack for 15 minutes. (Tip: Letting it cool slightly makes it much easier to remove from the pan without breaking!)
12. Run a knife around the edges of the pan, then invert the cake onto the rack to cool completely.
Buttery and moist with a tender crumb, this cake is a flavor explosion where the sharp, bright orange zest cuts beautifully through the deep, spicy warmth of the ginger and molasses. Serve it simply dusted with powdered sugar for a rustic look, or get fancy with a dollop of orange-infused whipped cream for a truly show-stopping dessert that tastes like holiday cheer in every bite.
Orange Sour Cream Coffee Cake
Crank up the holiday cheer, because this isn’t just coffee cake—it’s a citrusy, crumbly hug in dessert form that will make your kitchen smell like a festive bakery. Think of it as the perfect excuse to wear your comfy pants and ignore any lingering New Year’s resolutions for just one more day.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– A couple of cups of all-purpose flour
– A generous cup of granulated sugar
– A big ol’ stick of unsalted butter, softened
– A cup of sour cream (the full-fat kind, because we’re not messing around)
– A couple of large eggs
– A splash of vanilla extract
– The zest and juice from one juicy orange
– A teaspoon of baking powder
– Half a teaspoon of baking soda
– A pinch of salt
– For the crumb topping: a half-cup of brown sugar, a third-cup of flour, a teaspoon of cinnamon, and a couple of tablespoons of melted butter
Instructions
1. Preheat your oven to 350°F and grease a 9-inch springform pan—this makes for easy, crumble-free removal later.
2. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until it’s light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, then mix in the sour cream, vanilla extract, and orange zest and juice until just combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gently fold the dry ingredients into the wet mixture until no flour streaks remain, being careful not to overmix—this keeps the cake tender.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. For the topping, mix the brown sugar, flour, and cinnamon in a small bowl, then drizzle in the melted butter and stir until crumbly clumps form.
8. Sprinkle the crumb topping evenly over the batter.
9. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Let the cake cool in the pan on a wire rack for 15 minutes before carefully releasing the springform sides.
Every bite of this cake is a delightful contrast: the moist, orange-kissed crumb melts in your mouth, while that cinnamon-sugar topping adds a satisfying crunch. Serve it warm with a dollop of extra sour cream or a scoop of vanilla ice cream for a decadent twist that’ll have everyone asking for seconds.
Orange Meringue Cake with Whipped Cream
Forget everything you thought you knew about holiday desserts, because this orange meringue cake is about to become the star of your table. It’s like a sunny citrus cloud decided to land on a fluffy cake, and we’re all just lucky enough to get a slice. Seriously, your taste buds will throw a party.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of cups of all-purpose flour
– A good glug of vegetable oil
– A splash of whole milk
– A few large eggs (you’ll need some separated later for the meringue, so don’t crack them all at once!)
– A generous cup of granulated sugar
– The zest and juice from a couple of bright, juicy oranges
– A pinch of salt
– A tub of heavy whipping cream
– A teaspoon of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, a pinch of salt, and half of the sugar until well combined.
3. In another bowl, beat the vegetable oil, milk, and egg yolks (save the whites!) until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until just combined—overmixing is the enemy of fluffy cake!
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cakes cool, zest and juice your oranges; you’ll need about ½ cup of juice.
7. For the meringue, beat the reserved egg whites in a clean, dry bowl until foamy, then gradually add the remaining sugar, beating until stiff, glossy peaks form.
8. Gently fold in the orange zest and half of the orange juice into the meringue until just incorporated.
9. Spread the meringue over one cooled cake layer and broil for 1-2 minutes until lightly toasted—watch it like a hawk to avoid burning!
10. For the whipped cream, beat the heavy whipping cream with the vanilla extract and the rest of the orange juice until soft peaks form.
11. Place the second cake layer on top of the meringue and frost the entire cake with the orange whipped cream.
12. Chill the cake in the refrigerator for at least an hour before serving to let the flavors meld.
Seriously, the first bite is a revelation: the cake is tender, the meringue adds a sweet, citrusy chew, and the whipped cream ties it all together with a creamy, orange-kissed finish. Try serving it with extra orange slices on the side for a burst of freshness, or crumble some leftover meringue on top for extra texture.
Orange and Cranberry Loaf Cake
Venture into holiday baking without the stress! This orange and cranberry loaf cake is your festive savior—zesty, tart, and ridiculously easy to whip up when you’re juggling gift-wrapping and last-minute shopping. Think of it as a cheerful, edible hug in loaf form.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 and 3/4 cups of all-purpose flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– A pinch of salt
– 1/2 cup of unsalted butter, softened to room temperature
– 3/4 cup of granulated sugar
– 2 large eggs
– 1/2 cup of buttermilk
– Zest from 1 large orange (about 1 tablespoon)
– 1/4 cup of fresh orange juice
– 1 cup of fresh cranberries, roughly chopped
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, use an electric mixer to cream the softened butter and sugar on medium speed for about 2–3 minutes, until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Tip: If your butter isn’t soft enough, microwave it in 5-second bursts to avoid melting—it should be spreadable but not oily.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients, and mix until just combined.
7. Fold in the orange zest, orange juice, and chopped cranberries gently with a spatula to avoid overmixing the batter.
8. Tip: Toss the cranberries in a tablespoon of flour first to prevent them from sinking to the bottom during baking.
9. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
10. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Tip: If the top starts browning too quickly, loosely tent it with aluminum foil halfway through baking to keep it from burning.
12. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Fabulously moist and bursting with bright citrus notes, this cake has a tender crumb dotted with tart cranberries that pop in every bite. Serve it warm with a dollop of whipped cream for a cozy treat, or toast slices lightly and slather with butter for a next-day breakfast upgrade—it’s so good, you might just hide a slice for yourself!
Orange Velvet Cake with Orange Cream Cheese Frosting
Kick off your holiday baking with a cake that’s basically a sunshine-filled hug for your taste buds—this orange velvet beauty is so vibrant, it might just outshine the Christmas lights! With a tender crumb and a zesty cream cheese frosting that’s pure citrusy bliss, it’s the perfect way to add a burst of cheer to any festive table. Trust me, one slice and you’ll be wondering why you ever settled for plain old red velvet.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of cups of all-purpose flour
– A cup and a half of granulated sugar
– A teaspoon of baking soda
– A pinch of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– A couple of large eggs
– A tablespoon of white vinegar
– A teaspoon of vanilla extract
– A splash of orange juice
– The zest from one orange
– A few drops of orange food coloring (optional, but go bold!)
– A block of cream cheese, softened
– A stick of unsalted butter, softened
– About three cups of powdered sugar
– Another splash of orange juice for the frosting
– More orange zest for garnish
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line them with parchment paper for easy removal later.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
3. In a separate bowl, mix the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, orange juice, and orange zest until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined—overmixing can make the cake tough, so stop as soon as no flour streaks remain.
5. Stir in a few drops of orange food coloring if using, until the batter is evenly tinted a cheerful orange hue.
6. Divide the batter evenly between the prepared pans and tap them on the counter to remove any air bubbles.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean—this ensures it’s perfectly cooked without drying out.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting to prevent melting.
9. While the cakes cool, make the frosting: in a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
10. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud, then increase to medium and beat until fluffy.
11. Mix in a splash of orange juice until the frosting is smooth and spreadable—if it’s too thick, add a bit more juice; if too thin, chill it for 15 minutes.
12. Once the cakes are cool, place one layer on a serving plate, spread a generous layer of frosting on top, then add the second layer and frost the entire cake.
13. Garnish with extra orange zest for a fresh, aromatic finish.
Buttery and moist with a subtle tang from the buttermilk, this cake boasts a velvety texture that melts in your mouth, complemented by the creamy, citrus-kissed frosting. Serve it chilled for a firmer slice that holds its shape beautifully, or add a sprinkle of crushed pistachios on top for a nutty crunch that contrasts the smooth orange flavor.
Summary
Let these 20 orange cake recipes inspire your next baking adventure—there’s a perfect treat for any celebration or cozy day at home. We’d love to hear which one becomes your favorite! Share your thoughts in the comments below, and don’t forget to pin this article on Pinterest to spread the citrusy joy. Happy baking!
