Orange Cake

Yumna Jawad

Updated Sep 25, 2025

5 from 6 votes

This orange cake is citrusy, sweet, and fluffy! Olive oil makes it moist! Top with a glaze and orange slices for a truly beautiful dessert.

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Prep Time 20 minutes
Servings 8 servings
Comments
18

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A Cake Bursting with FLavor

You all have been loving my olive oil cake so much that I decide to make this Orange Cake as a second version of it with orange flavors instead of lemon. If you love the flavor or oranges, I think you’re going to love this one so much because I added orange everywhere – from the zest in the cake, to the juicy glaze on top, to the sliced orange garnish. The result is a simple yet really special orange olive oil cake cake the whole family will love!

I love how this orange olive oil cake is so easy to make, which makes it easy enough to whip up on a weekend as a simple family dessert. But it’s also amazing (and often gets requested) for special occasions like birthdays, brunches, Mother’s Day, or Easter.

Happy Baking!
– Yumna

Orange Cake Ingredients

Ingredients to make recipe: Flour, baking powder, baking soda, salt, orange zest, sugar, eggs, olive oil, Greek yogurt, fresh orange juice, vanilla extract.
  • Orange zest & juice: Use one or two medium-sized fresh oranges. You can also try swapping in a different citrus like Meyer lemons or grapefruit.
  • Olive oil: Use high quality extra-virgin olive oil or regular olive oil. High quality extra-virgin olive oil is found in darker bottles or tins and often comes from a single point of origin and/or uses a single variety of olive.
  • Greek yogurt: I prefer to use full-fat, unsweetened, plain Greek yogurt but a lower-fat Greek yogurt will work as well.
  • Dry Ingredients: You’ll need white granulated sugar, baking powder, baking soda, salt, and flour to make this cake batter! I use all-purpose flour, but cake flour works nicely, too. You can sub in a 1-to-1 gluten-free flour as well.
  • Eggs: Make sure they’re room temperature!
  • Orange Glaze: Just mix together freshly-squeezed orange juice, powdered sugar and vanilla.

How to Make Orange Cake

Step 1: Add the sugar and orange zest to a stand mixer bowl. Use your fingers to rub the zest into the sugar, until the oils from the zest have been released into the sugar and the mixture is moist. 
Step 2: Add the eggs to the sugar mixture and beat together until light and fluffy.
Step 3: Add the olive oil, yogurt, and orange juice and beat until smooth.
Step 4: Mix the dry ingredients together in a separate bowl, then add the dry mixture to the wet and mix on low speed just until combined. 
Step 5: Scoop the cake batter into the prepared pan.
Step 6: Bake until a toothpick inserted into the center comes out clean.
Step 7: Add the powdered sugar, orange juice, and vanilla extract to a medium bowl.
Step 8: Whisk together until smooth.
Step 9: Place the cake on a wire rack with a piece of parchment paper underneath to catch any drips.
Step 10: Slowly pour the glaze over the warm cake, using the back of a spoon to evenly spread the glaze if needed.
Closeup of glazed orange cake garnished with orange slices and spiraled peels.

Orange Cake

Author: Yumna Jawad
5 from 6 votes
This easy orange cake is light, fluffy, and full of fresh citrus flavor. Made with orange juice and zest, it’s a simple dessert for any occasion!
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Prep Time20 minutes
Cook Time35 minutes
Cooling Time20 minutes
Total Time1 hour 15 minutes
Servings8 servings
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Ingredients
  

Cake Batter

Orange Glaze

Instructions

  • Preheat the oven to 350°F. Prepare the cake pan by lining the bottom with a round piece of parchment paper and lightly greasing the sides.
  • In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer, add the sugar and orange zest and use your fingers to massage together until it becomes moist. Add eggs to the sugar mixture and beat together on medium-high speed until light and fluffy.
  • Lower the speed to medium-low, then add oil, yogurt, and orange juice to the foamy egg mixture. Mix until well combined.
  • Add the dry mixture to the wet mixture and mix on low speed until just combined. Avoid overmixing.
  • Transfer to the prepared cake pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 20 minutes.
  • While the cake is cooling, whisk together orange juice, powdered sugar, and vanilla for the glaze until smooth.
  • Transfer the cake to a wire rack, peeling off the parchment paper. Place the rack on top of a parchment-lined baking sheet.
  • Slowly pour orange glaze over the warm cake. If needed, use the back of a spoon to spread the glaze.

Equipment

Notes

Storage: Allow the cake to cool completely. Transfer it to an airtight container and store it at room temperature. You can also store it in the refrigerator if you’d like it to last a little longer. It will last in the refrigerator for up to 5 days.
Freezing: To freeze orange cake, wrap it tightly in plastic wrap or foil and place it in a freezer-safe airtight container or freezer bag. Seal, label, and freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature, then garnish with fresh orange slices if you like before serving.

Nutrition

Serving: 1slice, Calories: 379kcal, Carbohydrates: 68g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 62mg, Sodium: 191mg, Potassium: 104mg, Fiber: 1g, Sugar: 44g, Vitamin A: 116IU, Vitamin C: 6mg, Calcium: 69mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Use a microplane zester to zest your orange. The fine grater works the best for removing the zest while leaving the bitter pith behind!
  2. Use a citrus juicer. I love using a citrus reamer or juicer to extract every last drop of juice from my oranges.
  3. Set the eggs and yogurt on the counter. Start with room temperature eggs and Greek yogurt for the smoothest batter.
  4. Don’t over-mix your batter: When you combine the wet and dry ingredients, mix just until the ingredients are incorporated together. Don’t over-mix, or you may and up with an extra dense cake.
Orange cake on a marble plate with 3 slices cut out; napkin, forks, small plate, and orange slices nearby.

FAQs

How do I store my orange cake?

Allow your cake to cool completely, transfer it to an airtight container, and store it at room temperature for up to 3 days. And if you keep it in the fridge, it’ll last as long as 5 days!.

Can I freeze my orange cake?

Yes! To freeze your orange cake, wrap it tightly in plastic wrap or foil and place it in a freezer-safe airtight container or freezer bag. Seal, label, and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge or for a few hours at room temperature, then garnish with fresh orange slices before serving!

How can I double this orange cake recipe?

Use the 2x lever in the recipe card to multiple the recipe. And I recommend using two 9-inch round cake pans so make two cakes that bake together in the oven.

Closeup of a slice of orange cake on a white small plate with a fork and the whole cake in the background.

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Comments

  1. Keen C says:

    I don’t see what size of pan your recipe uses. I would like to try this because it sounds amazing!

    Reply
    1. Yumna J. says:

      Hi there! I use a 9″ cake pan for this recipe. Enjoy!

      Reply
  2. Oula says:

    Excellent recipe, I used vegetable oil instead of the olive oil.

    Reply
    1. Yumna J. says:

      Thanks, Oula! So happy you liked it!

      Reply
  3. Leslie Clements says:

    Hi! Should I put the glaze on before I freeze it ?? Or wait until the cake thaws after I freeze it. Thanks so much !

    Reply
    1. Yumna J. says:

      Hi Leslie, you can do either! It may be more presentable if you put the glaze on after freezing but it will be just as good if you freeze it after adding the glaze. Totally up to you!

      Reply
  4. Lauren says:

    This recipe was so easy to follow and make! A definite crowd pleaser. Can’t wait to try it with lemon next. 10/10 recommend making this gf cake!

    Reply
    1. Yumna J. says:

      Yay, thank you! I’m so glad you liked the recipe and that the GF version was a success!

      Reply
  5. mahshid says:

    pulps are ok or we should sieve it

    Reply
  6. Nichol says:

    I made this and it is delicious!!! Followed your direction exactly and we LOVED it!

    Reply
    1. Yumna J. says:

      Yay, so glad it turned out great for you!! Thank you!

      Reply
  7. Carlos says:

    I do not have a stand mixer. Can I use a hand held mixer?
    Thank you .

    Reply
    1. Yumna says:

      Sure! That will work.

      Reply
  8. Pauline says:

    Do I have to use olive oil in the cake? Can I substitute it ?

    Reply
    1. Yumna says:

      I think it provides the best flavor for this recipe. You could try something like avocado oil, but it won’t have exactly the same flavor.

      Reply
  9. tasneem basta says:

    will definitely try it out it looks a great, your recipes are just amazing.

    Reply
  10. Cindysoo says:

    Hi, looking forward to making this!!
    Sorry, did you use a 9” or an 8” pan?
    Thanks for sharing your recipe 😊

    Reply
    1. Yumna says:

      Hi! I used a 9 inch cake pan.

      Reply