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Moist Orange Cake

Featured in Desserts.

This moist orange cake delivers a bright citrus punch in every bite. The layers are soft and airy, thanks to a mix of butter and oil, while fresh orange zest and juice pack in authentic flavor. By carefully following steps—like using room temperature ingredients and proper mixing—you get a perfectly tender cake. The creamy orange frosting adds just the right amount of richness and tang to this cheerful dessert. Perfect for celebrations or when you're craving something vibrant and sweet.
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Updated on Thu, 08 May 2025 18:08:55 GMT
Delightfully Moist Orange Cake Slice Pin it
Delightfully Moist Orange Cake Slice | tasteofmoms.com

As I bake this incredibly juicy cake, my kitchen gets filled with the scent of sweet oranges, bringing brightness to even the darkest days. I've turned basic pantry items into a soft, orange-infused treat that my family now asks for at every celebration. After trying many versions, I've nailed the right mix of citrus punch and sweetness, making something that's both zingy and decadent.

The folks at my daughter's graduation party couldn't believe I made this cake myself. My trick? I mix butter with oil to get that super moist bite that stays fresh way longer than if I'd just used butter alone.

Key Components

  • Fresh Oranges: Pick non-waxed oranges for better zest. Valencia or Navel types work best
  • Cornstarch: Combines with flour to give you that light, soft bite
  • Room Temperature Ingredients: This matters most for butter, eggs, and milk
  • Cold Cream Cheese: Needs to be chilled for the right frosting consistency
  • Real Vanilla Extract: Makes the orange taste even better
Super moist orange-flavored cake with fresh citrus tang, great for any gathering. Pin it
Super moist orange-flavored cake with fresh citrus tang, great for any gathering. | tasteofmoms.com

Step-by-Step Guide

Getting Ready:
Let butter, eggs, and milk sit out until room temp. Always zest oranges before squeezing them. Line pans with parchment rounds and butter them up. Be exact with measurements - baking needs precision. Run dry stuff through a sifter to break up clumps.
Mixing It Right:
Blend butter and oil until they're totally smooth. Throw in sugar and orange zest, then beat until it's fluffy and pale (this takes 3-4 minutes). Put eggs in one by one, mixing well after each. Switch between adding dry items and wet items three times. Stir gently to keep air in. Stop mixing once everything's just combined.
Baking It Well:
Split the mix evenly into your pans. Tap them lightly on the counter to pop air bubbles. Put them right in the middle of your hot oven. Keep that oven door shut for at least 25 minutes. Stick a wooden pick in the middle - it should come out clean. Cool in pans for exactly 15 minutes.
Whipping Up Frosting:
Use cold cream cheese but room temp butter. Whip butter until it's super light and fluffy. Add powdered sugar bit by bit to avoid a mess. Mix in cold cream cheese just until smooth. Add orange zest and juice at the end. Stop mixing once it's combined or it'll get runny.

Want to know my grandma's trick for getting the strongest orange taste? Before mixing with butter, rub the orange zest into the sugar with your fingertips. This squeezes out the oils and makes the whole cake smell amazing.

Watch Your Temperatures

Getting this cake right depends a lot on how warm or cold things are. Room temp ingredients make a smooth, even batter that bakes up perfectly. But for the frosting, you'll need cold cream cheese to keep it from getting too soft.

Plan Ahead Options

You can wrap up unfrosted cake layers and freeze them for up to a month. Make the frosting a day early and keep it in the fridge. Just let it warm up a bit and give it a quick whip before using.

Pro Baking Advice

  • Get a zester that just takes off the orange outer peel
  • Turn your pans around halfway through baking
  • Trim cake tops while they're still a bit warm
  • Cool layers in the fridge before adding frosting

This orange cake has become the dessert everyone expects me to bring to family get-togethers. The bright citrus taste with creamy frosting makes something really special. It might look like there are tons of steps, but each one helps create that perfect mix of flavor and texture. Just remember that baking mixes art with science - don't rush and have fun doing it.

Tender juicy orange cake with a light glaze on top for extra citrus kick. Pin it
Tender juicy orange cake with a light glaze on top for extra citrus kick. | tasteofmoms.com

Frequently Asked Questions

→ Why is measuring in grams better?
Grams are more precise than cups, giving you consistent results for this exact method.
→ Can cake flour work as a substitute?
Of course! Use 300 grams of cake flour instead of the all-purpose flour and cornstarch mix.
→ Why should cream cheese be cool but other items warm?
Cold cream cheese gives firmer frosting for piping, while room temperature ingredients keep the batter smooth.
→ What’s the right way to zest oranges?
Grate only the colored outer peel, leaving the white part behind—it can make things taste bitter.
→ How do I thicken the frosting?
Gradually mix in 2 tablespoons of powdered sugar or a bit of cornstarch to thicken without adding too much sweetness.

Moist Orange Cake

A fluffy orange cake loaded with fresh zest and juice, topped with creamy orange frosting for a burst of sunny sweetness.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Ashley

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Base for Orange Cake

01 75g (⅓ cup) canola oil
02 3 teaspoons orange zest
03 250g (1¼ cups) granulated white sugar
04 270g (2¼ cups) plain flour
05 170g (¾ cup) unsalted butter, softened
06 40g (⅓ cup) cornstarch
07 ½ teaspoon salt
08 2¼ teaspoons baking powder
09 3 large eggs, at room temp
10 112g (½ cup) fresh orange juice
11 90g (5½ tablespoons) room temp whole milk
12 2 teaspoons pure vanilla extract

→ Orange Frosting with Cream Cheese

13 1½ teaspoons vanilla
14 570g (4½ cups) powdered sugar
15 2 teaspoons grated orange zest
16 1½ tablespoons freshly squeezed orange juice
17 335g (1½ cups) cold block cream cheese
18 225g (1 cup) unsalted butter, softened

Instructions

Step 01

Turn your oven on to 180°C (350°F) if using the standard setting. Grease and line two 8-inch round pans with parchment paper.

Step 02

Pass the flour, cornstarch, salt, and baking powder through a sifter into a bowl. Give it a quick whisk to combine, then put aside.

Step 03

Using a mixer on medium, beat butter, oil, sugar, and orange zest until fluffy and pale—about 2 minutes. Toss in the eggs one at a time, making sure to mix until smooth between each.

Step 04

Pour in orange juice, vanilla, and milk. Stir well until smooth, but skip the mixer for the next step.

Step 05

Gently fold the dry mix into the wet mixture using a spatula. Stop right when the last bits of flour disappear to keep the batter light.

Step 06

Share the batter equally between the pans. Smooth out the tops and tap to get rid of bubbles. Slide the pans into the oven for 30-35 minutes. Check if done by inserting a toothpick—it should slide out clean. Let cakes cool for about 15-20 minutes in the pans, then transfer to a wire rack to finish cooling.

Step 07

Cream the butter until fluffy, then add in powdered sugar little by little over three additions. Pop in the cold cream cheese, vanilla, orange juice, and zest. Mix until just smooth—overmixing isn’t your friend here.

Notes

  1. Metric weights give the most accurate results.
  2. When zesting, only take the orange part—not the bitter white layer underneath.
  3. Use 160°C (320°F) for fan ovens.
  4. Stick to firm cream cheese—cold and block-style works best for this frosting.

Tools You'll Need

  • 8-inch round baking pans (two)
  • Mixer (either hand-held or stand)
  • A sifter or fine strainer
  • Separate bowls for mixing
  • A silicone or rubber spatula
  • Cooling rack for the cakes
  • Kitchen scale (optional but helpful)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk, butter, cream cheese)
  • Has eggs
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 751
  • Total Fat: 37 g
  • Total Carbohydrate: 97 g
  • Protein: 10 g