Lightly spray oil on the base and sides of a two 6” or one 8” pan. Dust it all over with flour. Line the base with parchment paper.
Add sugar and all liquid ingredients to a bowl. Whisk well until the sugar is almost dissolved.
In another bowl, sift all the dry ingredients.
Now add the liquid to the dry ingredient bowl and slowly start folding the mixture. Whisk it with an electric or a handheld whisk until smooth and lump-free.
Add the batter to the prepared pans and gently tap the pans on to the surface to get rid of any air bubbles.
Bake in a pre-heated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes with few moist crumbs or clean. Check with a toothpick at the 30-minute mark. If it comes out with sticky batter bake for additional minutes.
Once done take them out of the oven and let them rest in the pan for 10 minutes. Now loosen the sides with a knife and invert them on a cooling rack. Peel off the parchment from the top.
Let the cake cool completely before storing or frosting.
The orange flavor deepens the next day. I like to cover the cake with plastic wrap and foil until the next day and then proceed with the filling & frosting if desired.
USA standard cup size used. 1 cup = 240 ml. Please go through the entire post for FAQs and tips.I tested this recipe 4 times, the first two times it was with vinegar. And then I didn’t add any for future testing. It did not make any difference in the texture of the cake. The video shows vinegar, so just disregard it.I have layered this cake with store-bought marmalade. Just taste it before adding. Because some marmalade can be very bitter. You can do an orange jam instead. Then I frosted it with store-bought cool whip. If you plan to make frosting at home then my Sturdy whipped cream frosting or cream cheese frosting pairs well with this fruit cake.
Swap the flour and cornstarch for cake flour.
You may swap fresh orange juice with a ready-made one. Go through the post on the details.
You can add nuts to the cake. Make sure to dust them with flour before adding them to the batter.
For making it vegan
Simply use plant-based milk.
Use vegan frosting, if you desire to decorate the cake.
Important tips to make the best orange cake
Orange zest is everything. Please use it.
If sugar granules are big then pulse it in the blender after measuring it.
Do not over-mix the batter.
Do not overcook the cake sponge. If the toothpick comes out with few moist crumbs and not batter then it is done.
For extra orange flavor dress your cake with some marmalade.
Plan ahead, the flavor deepens and tastes amazing the next day.
The unfrosted cake can be stored at room temperature for 2 days.
This cake stays well in the fridge for 5 days provided it is kept in an airtight container.
Orange cake freezes very well and comes in handy for impromptu gatherings.
Frosted cakes have to be refrigerated at all times. Stays well for 4 days in the fridge.
How to freeze and defrost an orange cake?
Freeze unfrosted orange cake by wrapping it several times with saran wrap and then foil.
You can individually wrap the slices and freeze them the same way.
The frosted fresh cream orange cake cannot be frozen.
Ways to defrost and enjoy the cake
You can defrost it overnight by placing the cake in the fridge.
Or you can let it stand at room temperature for 3-4 hours for the cake to defrost or 30 minutes to defrost the slice.
Use a microwave defrost mode to bring the cake to room temperature.