Best Orange Cake

I can still remember the first time I baked this orange cake—the smell alone was enough to make everyone peek into the kitchen.

It had that sweet, citrusy aroma that fills the air and makes you feel like something special is about to happen.

When I sliced into it, the crumb was so soft it almost melted on the tongue, and the light dusting of sugar on top gave it a simple but elegant finish.

What I love most about this cake is how it feels effortless yet never fails to impress. It’s not overloaded with frosting or decorations, but it doesn’t need them.

The freshness of real oranges does all the magic—zest for brightness, juice for moisture, and just the right sweetness to balance everything.

This is the kind of cake I find myself baking again and again—not just for guests, but even on quiet days when I want something light and homemade to go with a cup of tea.

Orange Cake Recipe

Ingredients

1 ½ cups (190 g) all-purpose flour – sifted
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
½ cup (120 ml) fresh orange juice (preferably from sweet oranges)
2 teaspoons orange zest (finely grated, only the orange part of peel)

½ cup (120 ml) sunflower oil (or any light, neutral oil)
¼ cup (60 g) plain yogurt, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar (for dusting after baking)

Instructions

Preheat your oven to 175°C (350°F).
Grease a 9-inch (23 cm) round cake pan with oil or butter and line the bottom with parchment paper. Lightly dust the sides with flour and tap out excess.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk the eggs and sugar for about 2–3 minutes until pale, light, and slightly thickened.
Add the oil slowly while whisking to emulsify.
Stir in the yogurt, orange juice, orange zest, and vanilla extract. Mix until smooth.
Gradually add the sifted dry ingredients to the wet mixture in 2–3 batches.

Use a spatula or whisk to gently fold until no dry flour remains. Do not overmix; this keeps the cake soft.
Pour the batter evenly into the prepared pan.
Tap the pan lightly on the counter to release any trapped air bubbles.
Place in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to rest in the pan for 10 minutes. Then run a knife around the edges and carefully transfer it onto a wire rack to cool completely.
Once cooled, place the cake on a serving plate and dust the top generously with powdered sugar using a fine sieve.
Cut into equal slices with a sharp knife. The inside should look soft, moist, and golden yellow with a slight citrus fragrance.

How Do I Make My Orange Cake Soft And Fluffy?

A soft and fluffy cake depends on the way you mix and handle the ingredients. A few small changes can make a big difference.

Use room-temperature ingredients: Cold eggs or yogurt make the batter heavy.
Don’t overmix: Stop stirring as soon as the flour disappears; too much mixing makes the cake dense.

Sift the flour: This adds air and keeps the texture light.
Add yogurt or buttermilk: These give extra softness.
Check oven temperature: Bake at the right heat; too hot will dry the cake, too low makes it heavy.

Can I Bake Orange Cake Without Eggs?

Yes, you can bake it without eggs. You just need to use good replacements so the cake stays soft and rises well.

Yogurt: ¼ cup of yogurt works as a replacement for 1 egg.
Applesauce: ¼ cup unsweetened applesauce for 1 egg keeps it moist.
Mashed banana: ½ ripe banana for 1 egg adds natural sweetness.

Buttermilk: ¼ cup of buttermilk gives the cake a soft crumb.

How Do I Keep Orange Cake Moist For Several Days?

The way you store the cake matters the most.

Cool before storing: Never wrap a warm cake; it creates moisture that makes it soggy.
Wrap in plastic wrap: Keeps the cake from drying out.

Store in an airtight container: Keeps the flavor and texture fresh.
Refrigerate for longer storage: Stays good for about a week.
Freeze for later: Wrap slices well and freeze up to 2 months.

How Do I Stop My Orange Cake From Sinking In The Middle?

A cake usually sinks if the batter is too heavy or if it is not baked properly.

Measure ingredients correctly: Too much liquid or sugar makes the cake collapse.
Don’t open the oven early: Sudden cool air stops the cake from rising.

Use fresh baking powder: Old or expired baking powder won’t give a good rise.
Bake at the correct temperature: Too low causes sinking in the middle.
Check doneness before removing: Use a toothpick to be sure it’s fully baked.

Should I Use Zest Or Juice For Stronger Orange Flavor?

Both zest and juice are useful, but zest gives a stronger taste.

Orange zest: Has natural oils that carry the real orange fragrance and flavor.
Orange juice: Adds moisture and a mild citrus taste.
Best result: Use both together for balance—zest for strength, juice for softness.