22 Delicious Orange Cake Recipes Amazing

Who doesn’t love the sweet, citrusy aroma of an orange cake baking in the oven? Whether you’re a seasoned baker or just starting out, our roundup of 22 Delicious Orange Cake Recipes is sure to inspire your next baking adventure. From classic favorites to innovative twists, these recipes promise to bring a burst of sunshine to your table. Dive in and discover your new go-to orange cake recipe today!

Orange Velvet Cake

Just imagine a cake that marries the luxurious texture of velvet with the vibrant, citrusy zest of oranges—this Orange Velvet Cake is a showstopper that promises to dazzle both the eyes and the palate.

Ingredients

• 2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 1/2 cups granulated sugar (for that perfect sweetness balance)
• 1 cup buttermilk, room temperature (it makes the cake incredibly moist)
• 1/2 cup unsalted butter, softened (I swear by European-style for its richness)
• 3 large eggs, room temperature (they blend more smoothly when not cold)
• 1 tbsp orange zest (the fresher, the better—I use organic oranges)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp white vinegar (a secret for that signature velvet texture)
• 2 tbsp orange juice, freshly squeezed (for an extra citrus punch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper for foolproof removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
4. In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add this to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Tip: Mix just until combined to avoid overworking the batter.
5. Quickly stir in the white vinegar and orange juice until just incorporated. The batter will be vibrant and slightly thick.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

With its tender crumb and bursts of citrus, this Orange Velvet Cake is a delightful twist on a classic. Serve it layered with cream cheese frosting and garnished with thin orange slices for an elegant presentation that’s as beautiful as it is delicious.

Chocolate Orange Drizzle Cake

Whisking together the rich, velvety chocolate with the zesty tang of orange creates a symphony of flavors that dance on the palate, making this Chocolate Orange Drizzle Cake a showstopper for any occasion. Its moist crumb and glossy glaze are a testament to the harmony of simple ingredients transformed into something extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 2 large eggs (room temperature eggs incorporate better)
• 1/4 cup fresh orange juice (the fresher, the brighter the flavor)
• 1 tbsp orange zest (for that punch of citrus aroma)
• 1/2 cup dark chocolate chips (I prefer 70% cocoa for depth)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp salt (just a pinch to elevate the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gently fold in the sifted flour, baking powder, and salt, alternating with the fresh orange juice, to avoid overmixing.
5. Stir in the orange zest and dark chocolate chips, distributing evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, drizzle with melted dark chocolate and a sprinkle of orange zest for garnish.

Just out of the oven, this cake boasts a tender crumb that melts in your mouth, with the dark chocolate and orange zest creating a luxurious finish. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to complement its rich flavors.

Orange and Almond Cake

Just imagine a cake that perfectly balances the bright, citrusy notes of orange with the rich, nutty undertones of almond—this is that cake. Elegant yet comforting, it’s a dessert that promises to delight with every bite.

Ingredients

• 2 large oranges (I love using organic ones for their vibrant flavor and aroma)
• 1 1/2 cups almond flour (for that irresistibly moist texture)
• 1 cup granulated sugar (adjust slightly if you prefer a less sweet cake)
• 4 large eggs, room temperature (they incorporate better into the batter)
• 1 tsp baking powder (the secret to a light, airy crumb)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. Wash the oranges thoroughly, then boil them whole in water for 2 hours until soft. Drain, cool, and puree in a blender—skin and all—for a deeply flavorful base.
3. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt to ensure even distribution.
4. Beat the eggs until frothy, then gently fold in the orange puree and dry ingredients until just combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the cake sets properly.

Velvety in texture with a moist crumb, this cake sings with the harmony of citrus and almond. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Orange Poppy Seed Cake

Few desserts strike the perfect balance between vibrant and comforting quite like this Orange Poppy Seed Cake. Its bright citrus notes paired with the subtle crunch of poppy seeds create a symphony of flavors that’s both refreshing and indulgent.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that just-right sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (room temperature eggs incorporate better)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp orange zest (the secret to that vibrant flavor)
• 2 tbsp poppy seeds (for that delightful crunch)
• 1 tsp baking powder (the lift in every bite)
• 1/2 tsp baking soda (balances the acidity)
• 1/4 tsp salt (enhances all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly, preventing the batter from curdling.
4. Stir in the orange juice and zest, mixing until just combined. The fresh zest is key for that bright orange flavor.
5. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just incorporated. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Fold in the poppy seeds, distributing them evenly throughout the batter.
7. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unveil a cake that’s moist and tender, with a delicate crumb that’s speckled with poppy seeds. The orange flavor shines through, making it a perfect pairing with a dollop of whipped cream or a drizzle of citrus glaze for an extra zing.

Orange Chiffon Cake

Nothing quite captures the essence of summer like the light, airy texture and vibrant citrus flavor of an Orange Chiffon Cake. This dessert is a delightful balance of sweetness and tang, perfect for afternoon tea or a sunny weekend brunch.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 1/2 cups granulated sugar (a little extra for dusting the pan)
• 3 teaspoons baking powder (the fresher, the better)
• 1 teaspoon salt (I prefer fine sea salt for its clean taste)
• 7 large eggs, separated (room temperature eggs blend more smoothly)
• 3/4 cup fresh orange juice (strained to avoid pulp)
• 1/2 cup vegetable oil (a neutral oil keeps the orange flavor front and center)
• 2 tablespoons orange zest (for that bright, aromatic punch)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 1/2 teaspoon cream of tartar (essential for stabilizing those egg whites)

Instructions

1. Preheat your oven to 325°F. Have a 10-inch tube pan ready—no greasing needed for chiffon cakes.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Make a well in the center of the dry ingredients and add the egg yolks, orange juice, vegetable oil, orange zest, and vanilla extract. Whisk until smooth.
4. In a separate, spotlessly clean bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. Tip: Ensure no yolk mixes with the whites for maximum volume.
5. Gently fold the egg whites into the batter in three additions, preserving as much air as possible. Tip: Use a silicone spatula for the gentlest touch.
6. Pour the batter into the tube pan and smooth the top. Bake for 55 minutes, or until the top springs back when lightly touched. Tip: Avoid opening the oven door too early to prevent sinking.
7. Invert the pan onto a cooling rack and let the cake cool completely, about 1 1/2 hours, before removing from the pan.

Perfectly tender with a moist crumb, this Orange Chiffon Cake is a testament to the beauty of simple ingredients coming together. Serve it with a dollop of whipped cream and a sprinkle of orange zest for an extra special touch.

Orange Cream Cheese Pound Cake

Amidst the hustle of everyday life, there’s something profoundly comforting about the rich, buttery aroma of a freshly baked pound cake, especially when it’s infused with the bright zest of orange and the creamy tang of cream cheese. This Orange Cream Cheese Pound Cake is a delightful twist on the classic, offering a moist, dense crumb that’s perfectly balanced with a citrusy sweetness.

Ingredients

• 1 1/2 cups unsalted butter, softened (I find that letting it sit out for an hour ensures a smooth batter)
• 8 oz cream cheese, at room temperature (full-fat for the best texture)
• 3 cups granulated sugar (for that just-right sweetness)
• 6 large eggs, room temperature (they incorporate better when not cold)
• 1 tablespoon pure vanilla extract (the good stuff makes all the difference)
• 3 cups all-purpose flour, sifted (sifting avoids lumps for a finer cake)
• 1/2 teaspoon baking powder (just a pinch to lift the batter)
• 1/4 teaspoon salt (to balance the flavors)
• 2 tablespoons orange zest (from about 2 large oranges, for a vibrant flavor)
• 1/4 cup fresh orange juice (strained to avoid pulp)

Instructions

1. Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally for even mixing.
3. Gradually add the sugar, beating until the mixture is pale and smooth, about another 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a tough cake, so fold gently.
6. Fold in the orange zest and juice until evenly distributed throughout the batter.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
9. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Golden and fragrant, this Orange Cream Cheese Pound Cake boasts a velvety texture that melts in your mouth, with each slice offering a perfect harmony of citrus and cream. Serve it with a dollop of whipped cream and a sprinkle of orange zest for an extra touch of elegance.

Orange Olive Oil Cake

Majestic in its simplicity, the Orange Olive Oil Cake is a testament to the beauty of combining citrus brightness with the rich, fruity notes of olive oil. This cake, with its tender crumb and golden edges, is a celebration of flavors that are both sophisticated and comforting.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 3/4 cup granulated sugar (for just the right sweetness)
• 1/2 cup extra virgin olive oil (my go-to for its peppery finish)
• 2 large eggs, room temperature (they blend more smoothly)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp orange zest (for that vibrant citrus punch)
• 1 tsp baking powder (the secret to a perfect rise)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly before adding the olive oil, orange juice, and zest, whisking until the mixture is homogenous.
4. Gradually fold the wet ingredients into the dry ingredients, mixing just until no flour streaks remain—overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Light and moist, this cake boasts a delicate orange aroma and a subtly sweet flavor that pairs wonderfully with a dollop of whipped cream or a drizzle of honey. For an extra touch of elegance, garnish with thin orange slices or a dusting of powdered sugar just before serving.

Orange and Cranberry Cake

Just as the seasons transition, so do our cravings for flavors that speak to both the warmth of summer and the crispness of autumn. This Orange and Cranberry Cake is a harmonious blend of zesty citrus and tart berries, enveloped in a moist, tender crumb that’s as delightful to bake as it is to savor.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsalted butter, softened (room temperature is key for a smooth batter)
• 2 large eggs (I prefer room temp eggs here for even mixing)
• 1/2 cup fresh orange juice (strained to avoid pulp, for a clear, vibrant flavor)
• 1 tbsp orange zest (the secret to intensifying the citrus aroma)
• 1/2 cup dried cranberries (soaked in warm water for 10 minutes to plump up)
• 1 tsp baking powder (the lift in every bite)
• 1/4 tsp salt (just a pinch to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for incorporating air into the batter.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Room temperature eggs blend more smoothly, preventing the batter from curdling.
4. Gently fold in the sifted flour, baking powder, and salt, alternating with the fresh orange juice, starting and ending with the dry ingredients. Overmixing can lead to a dense cake, so fold just until combined.
5. Drain the cranberries and pat dry, then toss with a tablespoon of flour to prevent sinking. Fold into the batter along with the orange zest.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience ensures the cake sets properly without falling apart.

Light and fragrant, this cake boasts a moist crumb punctuated by bursts of cranberry tartness and the bright essence of orange. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Orange Coconut Cake

Captivating the senses with its vibrant citrus aroma and tropical coconut undertones, this Orange Coconut Cake is a delightful symphony of flavors that promises to brighten any occasion. Crafted with care, each slice offers a moist, tender crumb that perfectly balances the zestiness of fresh oranges with the sweet, nutty essence of coconut.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that just-right sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (room temperature eggs incorporate better)
• 1 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp orange zest (the secret to that vibrant flavor)
• 1/2 cup shredded coconut (toasted for an extra crunch)
• 1 tsp baking powder (the rise in every bite)
• 1/2 tsp baking soda (for that perfect lift)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, fully incorporating each before adding the next. Tip: Room temperature eggs prevent the batter from curdling.
4. Gently fold in the orange juice and zest, then gradually add the sifted flour, baking powder, baking soda, and salt, mixing just until combined.
5. Stir in the shredded coconut, reserving a tablespoon for garnish.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a delicate crumb, this cake is a celebration of citrus and coconut in every bite. Serve it dusted with powdered sugar and a sprinkle of toasted coconut for an extra touch of elegance, or pair with a dollop of whipped cream for a decadent dessert.

Orange Honey Cake

Nothing heralds the arrival of autumn quite like the warm, inviting aroma of Orange Honey Cake baking in the oven. This delightful confection marries the zesty brightness of fresh oranges with the deep, floral sweetness of honey, creating a dessert that’s as comforting as it is sophisticated.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (room temperature eggs incorporate better)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp orange zest (the secret to that vibrant flavor)
• 1/2 cup honey (local honey adds a lovely depth)
• 1 tsp baking powder (for that essential rise)
• 1/2 tsp salt (just a pinch to enhance flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, fully incorporating each before adding the next. This step is crucial for a uniform texture.
4. Gently fold in the orange juice, orange zest, and honey, mixing just until combined. Overmixing can lead to a dense cake.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, stirring until just incorporated.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming soggy.

Celebrate the harmonious blend of citrus and honey in this Orange Honey Cake, where each bite offers a moist crumb and a burst of sunny flavor. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Orange Spice Cake

Vibrant and inviting, this Orange Spice Cake is a delightful blend of citrus and warmth, perfect for those moments when you crave something sweet yet sophisticated. Its aromatic spices and fresh orange zest come together in a moist, tender crumb that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 2 large eggs (room temperature eggs incorporate better)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp orange zest (the brighter, the better for flavor)
• 1 tsp ground cinnamon (adds a warm depth)
• 1/2 tsp ground nutmeg (just a hint for complexity)
• 1/4 tsp ground cloves (a little goes a long way)
• 1 tsp baking powder (the rise starts here)
• 1/2 tsp baking soda (for that perfect lift)
• 1/2 cup buttermilk (adds moisture and tenderness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Beat in the eggs one at a time, then stir in the orange zest.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Tip: Overmixing can lead to a dense cake.
6. Gently fold in the orange juice until the batter is smooth.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Celebrate the harmony of flavors in this Orange Spice Cake, where the citrusy brightness cuts through the richness, leaving a lingering warmth. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Orange Yogurt Cake

Orange Yogurt Cake is a delightful confection that marries the bright, citrusy notes of fresh oranges with the creamy tang of yogurt, resulting in a moist, tender crumb that’s simply irresistible. Perfect for any occasion, this cake is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/2 tsp salt (I swear by fine sea salt for even distribution)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 3 large eggs (room temperature eggs blend more smoothly)
• 1 cup plain yogurt (full-fat yogurt ensures richness)
• 1/2 cup vegetable oil (a neutral oil lets the orange shine)
• Zest of 2 oranges (the zest is where the magic lies)
• 1/4 cup fresh orange juice (strained to avoid pulp)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, beat the sugar and eggs together on medium speed until pale and fluffy, about 3 minutes.
4. Gently fold in the yogurt, oil, orange zest, and juice until the mixture is homogenous.
5. Gradually add the dry ingredients to the wet, mixing just until incorporated—overmixing can lead to a tough cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kickstart your morning with a slice of this Orange Yogurt Cake, its moist crumb and vibrant citrus flavor pairing wonderfully with a cup of strong coffee. For an extra touch of elegance, dust with powdered sugar or drizzle with a simple orange glaze before serving.

Orange Carrot Cake

Whisking together the warmth of citrus and the earthy sweetness of carrots, this Orange Carrot Cake is a delightful twist on a classic favorite, perfect for any season. Its moist crumb and vibrant flavor profile make it a standout dessert that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1 1/2 tsp ground cinnamon (the aroma is just heavenly)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 cup packed light brown sugar (adds a lovely depth)
• 1 cup vegetable oil (extra virgin olive oil is my go-to for richness)
• 2 tsp pure vanilla extract (the real deal makes all the difference)
• 3 cups grated carrots (about 4 medium, I prefer organic for their sweetness)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• Zest of 1 orange (for that bright, citrusy kick)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
3. In a large bowl, beat the eggs, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes.
4. Gradually add the oil and vanilla extract to the egg mixture, beating until fully incorporated.
5. Fold in the dry ingredients with a spatula, mixing just until no flour streaks remain to avoid overmixing.
6. Stir in the grated carrots, orange juice, and orange zest until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan, smoothing the top with the spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pan.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Celebrate the harmonious blend of flavors and textures in this Orange Carrot Cake, where the moist, tender crumb meets the zesty orange undertones. Serve it with a dollop of cream cheese frosting or a sprinkle of powdered sugar for an extra touch of elegance.

Orange Blossom Cake

Zesty and fragrant, this Orange Blossom Cake is a sublime treat that marries the delicate floral notes of orange blossom water with the bright zest of fresh oranges, creating a dessert that’s as enchanting to the palate as it is to the senses.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (room temperature eggs incorporate better)
• 1/2 cup whole milk (for richness)
• 2 tbsp orange blossom water (the star of the show)
• Zest of 1 orange (for a vibrant citrus punch)
• 1 tsp baking powder (the rise depends on it)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, fully incorporating each before adding the next. This ensures a smooth batter.
4. Stir in the orange zest and orange blossom water, mixing until just combined.
5. Alternately add the sifted flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the cake sets properly.

Soft and moist with a tender crumb, this cake is a celebration of floral and citrus flavors. Serve it with a dollop of whipped cream and a sprinkle of orange zest for an extra touch of elegance.

Orange Ricotta Cake

Vibrant and velvety, this Orange Ricotta Cake is a sublime blend of citrus brightness and creamy richness, perfect for those who cherish desserts that balance flavor and texture with finesse.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crumb)
• 1 cup granulated sugar (for that just-right sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 1 cup ricotta cheese (full-fat for the best texture)
• 3 large eggs (room temperature eggs incorporate better)
• Zest of 2 oranges (the zest is where the magic lies)
• 1/4 cup fresh orange juice (squeezed right before for maximum flavor)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/2 tsp baking powder (for that perfect rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the ricotta cheese until the mixture is smooth, then add the eggs one at a time, fully incorporating each before adding the next.
4. Stir in the orange zest, orange juice, and vanilla extract, mixing until just combined. Tip: Freshly squeezed orange juice adds a brighter flavor than bottled.
5. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined to avoid overworking the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 35 minutes to prevent overbaking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

With its moist crumb and bursts of citrus, this cake is a delight on its own or dressed up with a dusting of powdered sugar and fresh orange slices for an elegant presentation.

Orange Meringue Cake

Delightfully light yet rich in flavor, this Orange Meringue Cake is a sublime dessert that marries the zesty brightness of oranges with the cloud-like sweetness of meringue. Perfect for any occasion, it’s a showstopper that’s surprisingly straightforward to make.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, room temperature (softened butter blends more smoothly)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1 tbsp orange zest (the fresher, the zestier the flavor)
• 1/4 cup fresh orange juice (strained to avoid pulp)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 4 egg whites (for the meringue, ensure no yolk is present)
• 1/2 cup sugar (for the meringue, fine grain dissolves better)
• 1/4 tsp cream of tartar (stabilizes the meringue beautifully)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and orange juice.
4. Gradually fold in the sifted flour until just combined. Pour the batter into the prepared pan and smooth the top.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
6. While the cake cools, prepare the meringue. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
7. Gradually add the sugar, a tablespoon at a time, beating until stiff, glossy peaks form. Tip: Ensure the bowl is completely grease-free for the best volume.
8. Spread the meringue over the cooled cake, creating peaks with the back of a spoon. Broil for 1-2 minutes until the tips are golden brown, watching closely to prevent burning.

Absolutely divine, this cake offers a delightful contrast between the moist, citrus-infused sponge and the crisp, sweet meringue topping. Serve it with a drizzle of dark chocolate or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Orange Sour Cream Cake

Just imagine the delicate balance of tangy orange and rich sour cream coming together in a cake that’s as moist as it is flavorful. This Orange Sour Cream Cake is a testament to the beauty of simple ingredients creating something extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 2 large eggs (room temperature eggs incorporate better)
• 1/2 cup sour cream (the secret to moistness)
• 1/4 cup fresh orange juice (strained to avoid pulp)
• 1 tablespoon orange zest (for a vibrant citrus punch)
• 1 teaspoon vanilla extract (pure is my preference)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt (just a pinch to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, ensuring there are no lumps.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and orange juice.
5. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix just until combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

With its tender crumb and bright citrus notes, this cake is a delight on its own or dressed up with a dollop of whipped cream and fresh orange slices for an elegant presentation.

Orange Pistachio Cake

Unveiling a dessert that marries the vibrant zest of oranges with the rich, nutty essence of pistachios, this Orange Pistachio Cake is a testament to the beauty of combining simple ingredients to create something extraordinary. Perfect for those who appreciate a dessert that’s as visually stunning as it is delicious, this cake promises a delightful interplay of flavors and textures.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (room temperature eggs incorporate better)
• 1/2 cup freshly squeezed orange juice (the fresher, the brighter the flavor)
• 1 tbsp orange zest (for an aromatic punch)
• 1/2 cup shelled pistachios, finely chopped (for a delightful crunch)
• 1 tsp baking powder (the unsung hero of rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs prevent the batter from curdling.
4. Gently fold in the sifted flour, baking powder, and salt, alternating with the orange juice, until just combined. Overmixing can lead to a dense cake.
5. Stir in the orange zest and chopped pistachios, distributing them evenly throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Yielded is a cake with a tender crumb, punctuated by the crunch of pistachios and the bright notes of orange. Serve it dusted with powdered sugar and a side of orange segments for an extra zesty touch.

Orange Rum Cake

Unveiling a dessert that marries the zest of oranges with the warmth of rum, this Orange Rum Cake is a celebration of flavors, perfect for those who appreciate a sophisticated twist on classic baking.

Ingredients

• 1 cup unsalted butter, softened (I find that room temperature butter creams more smoothly)
• 1 1/2 cups granulated sugar (for that perfect sweetness balance)
• 4 large eggs, room temperature (they incorporate better into the batter)
• 1/4 cup dark rum (a quality rum makes all the difference)
• Zest of 2 oranges (for a bright, citrusy aroma)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (to enhance all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, for a base that’s airy and smooth.
3. Add the eggs one at a time, beating well after each addition, to create a cohesive and emulsified batter.
4. Stir in the dark rum, orange zest, and orange juice, mixing until just combined to infuse the batter with vibrant flavors.
5. In a separate bowl, whisk together the sifted flour, baking powder, and salt, then gradually fold into the wet ingredients, avoiding overmixing to keep the cake tender.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even bake.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, signaling it’s perfectly done.
8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely, ensuring it releases easily and maintains its shape.

This Orange Rum Cake boasts a moist crumb and a bold flavor profile, with the rum and orange playing off each other beautifully. Serve it with a dusting of powdered sugar or a side of whipped cream for an extra indulgent touch.

Orange Ginger Cake

Kickstarting your culinary journey with a dessert that marries the zesty brightness of oranges with the warm, spicy undertones of ginger, this Orange Ginger Cake is a testament to the beauty of combining simple ingredients to create something extraordinary. Perfect for those who appreciate a dessert that’s as flavorful as it is elegant.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 2 large eggs (room temperature eggs incorporate better)
• 1/4 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp orange zest (the secret to that vibrant flavor)
• 1 tsp ground ginger (for a spicy kick)
• 1/2 tsp baking powder (the lift in every bite)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking powder, salt, and ground ginger until well combined.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Beat in the eggs one at a time, then stir in the orange zest and juice until just combined.
5. Gradually add the dry ingredients to the wet, mixing until the batter is smooth and no flour streaks remain. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Amazingly moist with a tender crumb, this Orange Ginger Cake boasts a delightful contrast between the citrusy orange and the warmth of ginger. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Orange Maple Syrup Cake

Elevate your baking repertoire with this Orange Maple Syrup Cake, a harmonious blend of citrus brightness and the deep, comforting sweetness of maple. Perfect for any season, this cake promises a moist crumb and a glaze that’s as visually appealing as it is delicious.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup pure maple syrup (the darker, the better for that robust flavor)
• 1/2 cup unsalted butter, softened (room temperature is key for easy creaming)
• 3 large eggs (I prefer room temp eggs here for a smoother batter)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp orange zest (for that extra citrus punch)
• 1 tsp baking powder (aluminum-free is my go-to)
• 1/2 tsp baking soda
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and maple syrup until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition. Stir in the orange zest.
4. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and orange juice to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 25-minute mark.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety and moist, this cake boasts a delicate orange aroma complemented by the earthy sweetness of maple. Serve it with a dollop of whipped cream or a drizzle of extra maple syrup for an indulgent finish.

Orange Lavender Cake

This Orange Lavender Cake is a sublime fusion of citrusy brightness and floral elegance, perfect for those who appreciate a dessert that’s as visually stunning as it is delicious. The aromatic lavender pairs beautifully with the zesty orange, creating a cake that’s sure to impress at any gathering.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3 large eggs (room temperature eggs incorporate better)
• 1 tbsp baking powder (the fresher, the better rise)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp orange zest (for an extra citrus kick)
• 1 tbsp dried lavender buds (culinary grade ensures the best flavor)
• 1/2 cup whole milk (I find whole milk gives a richer texture)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Gently fold in the sifted flour and baking powder, alternating with the milk, starting and ending with the flour mixture.
5. Stir in the orange juice, orange zest, and lavender buds until just combined, being careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Just out of the oven, this cake boasts a tender crumb and a fragrant aroma that fills the room. Serve it with a dollop of whipped cream and a sprinkle of lavender buds for an extra touch of elegance, or enjoy it as is for a simple yet sophisticated treat.

Conclusion

Orange you excited to try these 22 delicious orange cake recipes? Each one promises a burst of citrusy joy, perfect for any occasion. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your baking adventures with us. And if you found this roundup helpful, why not spread the sweetness by pinning it on Pinterest? Happy baking!

Bella Bacinos