This orange cake is a moist and mouthwatering treat that’ll leave you wanting more.
It’s so good, it might not even last a day in your house!
Whether you’re looking for a simple dessert to serve at a dinner party or a tasty treat to enjoy with your family, this orange cake is sure to be a hit.
And the best part? It’s effortless to make.
You only need a few simple ingredients that you probably already have on hand.
Orange Juice Cake
Are you ready for a cake that’s moist, delicious, and bursting with bright and zesty orange flavor? If so, then this is the recipe for you.
The combo of cake mix, instant pudding, and orange juice creates such a moist and flavorful sponge.
Yellow cake is the go-to to keep things neutral. But oddly, we’ll use lemon pudding.
It’ll guarantee a tender crumb and brings a wonderful citrussy finish.
Though of course, you can use vanilla pudding if you want to highlight the OJ.
Ingredients
- Yellow Cake Mix: Use any brand you like, and feel free to substitute white cake or French vanilla.
- Instant Vanilla or Lemon Pudding Mix: Pudding brings flavor and incredible moisture to baked goods. Again, use any brand you like.
- Orange Juice: It’s best to use fresh orange juice as it makes the citrusy, tangy flavor stronger.
- Vegetable Oil: To keep the cake moist and tender.
- Eggs: To help the cake to rise and add a rich flavor.
- Lemon Extract or Orange Zest: This adds a touch of tanginess to the cake, which pairs well with the citrus.
- White Sugar: For the glaze and the sponge.
- Butter: To enrich the orange glaze.
Tips for the Best Orange Cake
With only a handful of ingredients, this orange cake is almost impossible to get wrong.
That said, I’ve got a few tips to make it great:
- Make it more orange-forward with vanilla pudding. You can use orange, but I find that a little too much. Instead, the vanilla brings moisture without adding too much flavor.
- Use melted butter instead of oil. It’ll make it extra rich and tender.
- Add a tablespoon of orange zest instead of lemon extract. It’ll give it such an incredible aroma.
- Serve each slice with a dollop of whipped cream. It’ll cut through the citrus beautifully.
- Let the cake cool completely before slicing and serving. This ensures the best texture and the easiest cutting.
- If you have any leftovers, store them in an airtight container. It should stay fresh for 3-4 days at room temperature.
- Make the cake a day in advance. It’ll taste even better once the flavors have had time to mature.
- Add fun extras to make it your own. Dark chocolate chips, chopped nuts, and diced candied orange peel are excellent options.
Can I Freeze the Orange Cake?
In short, yes, but don’t glaze it just yet!
Instead, bake the cake per the instructions, then let it cool completely. Wrap it tightly in plastic and foil, then freeze it for up to three months.
Thaw it in the fridge overnight when you’re ready to eat it. Then, glaze it and serve.
If you freeze it with the glaze, it may turn watery when thawed.
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Easy Orange Cake Recipe
12
servings30
minutes1
hour410
kcalThis orange cake is a moist and mouthwatering treat that’ll leave you wanting more. And it’s so good, it might not even last a day in your house!
Ingredients
- For the Cake
1 package yellow cake mix (15.25 ounces)
1 package instant pudding mix – lemon or vanilla (3-ounce)
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract or 1 tablespoon orange zest
Optional: 1 cup dark chocolate chips, chopped nuts, craisins, candied orange peel
- For the Glaze
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter
Instructions
- Preheat the oven to 325 degrees Fahrenheit (160°C) and grease a 10-inch Bundt pan.
- In a large mixing bowl, combine the yellow cake mix and pudding mix with a whisk.
- Make a well in the center and pour in 3/4 cup of orange juice, vegetable oil, eggs, and lemon extract or orange zest.
- Whisk by hand or beat on low speed with an electric mixer until the ingredients are well-combined and the batter is smooth.
- Scrape the sides of the bowl and beat for an additional 4 minutes on medium speed.
- If adding extras (chocolate chips, nuts, etc.), stir them in at this point with a spatula.
- Pour the batter into the prepared Bundt pan and bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
- While the cake cools, make the glaze.
- Combine the remaining 1/3 cup of orange juice with the white sugar and butter in a small saucepan over medium heat.
- Cook for 2 minutes, constantly stirring until the sugar has dissolved and the butter has melted.
- Drizzle the orange glaze over the cooled cake.
- Serve and enjoy!
