Orange Juice Cake – The Delish Recipe

Moist, flavorful, and bursting with citrusy goodness, this Orange Juice Cake is a breakfast or brunch showstopper! Infused with the brightness of orange zest and juice, this sweet treat is sure to impress family and friends alike.

Ready Time

1 hrs 10 mins

Yields

7 servings

Ingredients

all-purpose flour – 1 3/4 cups
granulated sugar – 1 1/2 cups
baking powder – 2 teaspoons
salt – 1 teaspoon
whole milk – 1 cup
large eggs – 2
orange zest – 2 tablespoons
orange juice – 1 cup
unsalted butter, softened – 1/2 cup
vanilla extract – 1 teaspoon

Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, whisk together the milk, eggs, orange zest, orange juice, and vanilla extract. Add the softened butter to the wet ingredients and whisk until smooth.

Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate as desired.

Notes

Use self-rising flour as a substitute for all-purpose flour, baking powder, and salt if you don’t have these ingredients on hand.

Make sure to use fresh and high-quality orange juice for the best flavor.

You can also use blood orange or Cara Cara orange juice for a different twist.

Don’t overmix the batter, as this can lead to a dense cake.

Stop whisking once the ingredients are just combined.

To ensure the cakes are evenly baked, rotate the pans halfway through the baking time.

If you’re not using the cakes immediately, you can wrap them tightly in plastic wrap and store them at room temperature for up to 3 days or freeze for up to 2 months.