Moist Orange Cake
Simple, buttery, and super soft — no frosting needed!
A moist, fragrant orange cake with buttery crumb and bright citrus flavor that's perfect on its own.
Equipment
Ingredients
Cake Batter
all-purpose flour
220 g
baking powder
7 g
salt
1.5 g
unsalted butter (softened)
170 g
sugar
200 g
large eggs (room temperature)
3 piece
oranges (zest)
2 piece
fresh orange juice
120 ml
Instructions
Preheat oven and prepare pan
Preheat the oven to 180°C. Grease and line a 20 cm round cake tin with parchment paper.
Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
Cream butter and sugar
In another bowl, beat the softened butter and sugar together until pale and fluffy, about 3-4 minutes.
Add eggs one at a time
Add the eggs one at a time, beating well after each addition until fully incorporated.
Add orange zest and juice
Mix in the orange zest and fresh orange juice until well combined. The batter may look slightly curdled - that's normal.
Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Bake the cake
Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Cool the cake
Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Can be frozen whole or sliced for up to a month.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.