A moist, soft orange cake made with fresh orange juice and zest. The wet ingredients are blended for convenience, then combined with the dry ingredients and baked until golden and fluffy.
Ingredients
- 3 eggs
- 1 tbsp vanilla extract
- 1 tbsp vinegar
- 1¼ cups (250 g) sugar
- ½ cup (120 ml) neutral oil
- 50 ml fresh orange juice
- Zest of 2 large oranges
- 2¼ cups (300 g) all-purpose flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp salt
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (180°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Blend the Wet Ingredients
Add the eggs, vanilla, vinegar, sugar, oil, orange juice, and orange zest to a blender.
Blend until smooth and slightly frothy.
3. Combine the Dry Ingredients
In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
4. Make the Batter
Gradually add the dry ingredients to the blender mixture.
Pulse briefly until just combined. Do not over-blend, as this can make the cake dense.
5. Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar or drizzle with orange glaze before serving.
Tips for the Best Orange Cake
- Use fresh oranges for the brightest flavor.
- Zest only the colored outer peel and avoid the bitter white pith.
- Use a neutral oil such as vegetable, canola, or sunflower oil.
- Do not over-blend the batter after adding the flour.
- Line the bottom of the pan with parchment for easy release.
Optional Add-Ins
Try adding:
- Chopped walnuts
- Dried cranberries
- Chocolate chips
- Chopped almonds
- A pinch of cinnamon
Simple Orange Glaze
Mix:
- 1 cup powdered sugar
- 1–2 tbsp fresh orange juice
Stir until smooth and drizzle over the completely cooled cake.
Serving Ideas
Serve the cake with:
- Powdered sugar
- Orange glaze
- Fresh orange slices
- Whipped cream
- Greek yogurt
- Vanilla ice cream
- Tea or coffee
Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days, or freeze individual slices for longer storage.
Frequently Asked Questions
Can I use bottled orange juice?
Yes, but fresh orange juice gives the cake a brighter, more natural citrus flavor.
What oil is best?
Use a neutral oil such as vegetable, canola, or sunflower oil. Light olive oil can also be used.
Can I make it gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture may vary slightly depending on the blend.
Why shouldn’t I over-blend the batter?
Overmixing after adding the flour can develop too much gluten, resulting in a dense cake. Blend only until the ingredients are combined.
How do I keep the cake moist?
Allow the cake to cool completely, then store it in an airtight container. The oil in the recipe helps keep the crumb soft and moist.