Moist Orange Cake Flavor (Printable)

Moist cake infused with fresh orange juice and zest, perfect for a flavorful dessert or snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 cup granulated sugar (200 g)
06 - 1/2 cup vegetable oil (120 ml)
07 - 2 large eggs
08 - 1/2 cup fresh orange juice (120 ml, from about 2 oranges)
09 - 2 tablespoons orange zest (from 2 oranges)
10 - 1/2 cup whole milk (120 ml)
11 - 1 teaspoon vanilla extract

→ Optional Glaze

12 - 1 cup powdered sugar (120 g)
13 - 2 to 3 tablespoons fresh orange juice

# How-to Steps:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly mixed.
03 - In a large bowl, beat sugar, vegetable oil, and eggs until mixture is light and creamy.
04 - Add fresh orange juice, orange zest, milk, and vanilla extract to wet ingredients. Stir until evenly combined.
05 - Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
06 - Pour the batter into the prepared pan and smooth the surface evenly.
07 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with orange juice until smooth and pourable; drizzle over the cooled cake before serving.

# Expert Pointers:

01 -
  • The cake stays moist for days thanks to fresh orange juice in the batter itself, not just the glaze.
  • You probably have every ingredient in your kitchen right now, which means dessert can happen on any random afternoon.
  • It tastes fancy enough to impress but simple enough that even a rushed weeknight feels manageable.
02 -
  • Fresh orange juice really does taste different from bottled—if you only have bottled on hand, the cake will still be good, but you'll taste the difference and wonder why.
  • Orange zest is mandatory, not optional; it's where most of the flavor personality lives, so don't skip it or just use a microplane and move on quickly.
  • Don't open the oven door to peek before 35 minutes have passed, no matter how curious you are; temperature swings cause sinking centers and flat disappointment.
03 -
  • Bring your eggs to room temperature before you start—they'll incorporate into the batter more smoothly and create a finer crumb structure than cold eggs.
  • Use a zester or the smallest holes on a box grater for the zest, avoiding the white pith underneath the skin, which tastes bitter and defeats the purpose.

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