Orange Cake Recipe

An orange cake dusted with powdered sugar and topped with fresh orange slices.

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Orange Cake Recipe

This orange cake recipe uses the whole orange, rind and all! The batter comes together in the blender, and the cake is super moist and filled with citrus flavor, especially once it’s drenched in glaze.

Prep Time10

Cook Time50

Cooling Time1

Total Time2

Course: Dessert

Cuisine: American

Keyword: orange cake recipe

Servings: servings

Author: Katerina Petrovska

Equipment

Ingredients

For the cake:

2 large seedless oranges preferably organic
¾ cup unsalted butter softened
1 cup granulated sugar
¼ cup brown sugar
3 large eggs room temperature
2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt

For the orange glaze:

¼ cup freshly squeezed orange juice
2 tablespoons granulated sugar

Additional:

powdered sugar for dusting

Instructions

Prepare to bake. Preheat your oven to 350ºF. Line an 8-inch cake pan with parchment paper, bottom and sides, and set aside.
Blend the oranges. Cut the oranges into smaller pieces and remove any seeds. Add them to a food processor, including the peel, and blend until smooth. If the pith (the white part under the peel) is very thick or bitter, peel the oranges first, trim away some of the pith, then add the peel back in before blending.
Add the remaining ingredients. To the food processor, add the butter, sugar, brown sugar, and eggs. Process until smooth. Stir in the flour, baking powder, and salt. It is okay if you see some specks of butter.
Bake the cake. Pour the prepared cake batter into the cake pan. Bake the cake for 50 minutes.
Make the glaze. Add orange juice and sugar to a small saucepan. Simmer for 4 to 5 minutes, or until the mixture reaches a syrupy consistency.
Brush the cake. Remove the cake from the oven and, while it’s still warm, brush the prepared orange glaze evenly over the top so it soaks in.
Cool, then serve. Set the cake aside to cool completely, then dust it with the powdered sugar before slicing and serving.

Notes

Use oranges with a thin peel: These usually have less of the white part, and the white part is the one that causes bitterness.
Remove the white parts: If your orange peel has a thick white pith, remove it with a sharp knife.
Specks of butter are fine: Your batter may have some specks of butter. It is perfectly okay because during the baking, everything will melt together.
Cool down completely: Cool your cake completely before serving.

Nutrition