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Orange Cake

Easy Orange Cake

A soft and tender orange cake that’s bursting with fresh orange flavor. This everyday orange cake recipe is easy to make and only gets better over time. It's a simple recipe with amazing results!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
YIELD 2 loaves

Ingredients

  • 2 ⅞ cups (350g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • 4 large eggs
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240 ml) canola or vegetable oil
  • 1 ¼ cups (300 ml) freshly squeezed orange juice
  • Orange zest from 3-4 oranges (same amount of oranges used for the juice)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F / 180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 5 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.

  2. In a medium bowl whisk together flour and baking powder. Set aside.

  3. Using an electric mixer fitted with the whisk attachment or a handheld mixer, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.

  4. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined.

  5. Add flour mixture and whisk just until combined. Don’t overmix.

  6. Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaf pans or until a toothpick inserted into the center of the cake comes out clean. Note: If the top is browning quickly while baking, cover loosely with aluminum foil.

  7. Allow cake/cakes to cool completely on a wire rack before slicing and serving.

Recipe Notes

Loaf vs. Bundt Pans

This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it’s not easy to remove the cake from the bundt pan because it’s a very moist cake unless you butter and flour the pan well. I prefer using a loaf pan. If you only want to make one loaf, you can cut the recipe in half.

Storing and Serving

  • Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature.
  • This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

Love this cake?

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I also have an orange layer cake version with cranberry filling and cream cheese frosting for the holidays.