How should I store orange cake to keep it fresh?

Orange cake with cream cheese frosting should be stored in an airtight container in the refrigerator to keep it fresh overnight. The frosting’s sugar and fat slow spoilage but refrigeration prevents it from going bad. For unfrosted orange cake, you can keep it covered at room temperature for up to one day. To serve, bring refrigerated cake to room temperature for better flavor and texture.

Can I substitute butter for oil in orange cake recipes?

While you can use butter instead of oil, oil keeps the cake moister and creates a lighter texture because it remains liquid at room temperature. Butter may make the cake denser and can slightly mute the orange flavor. Some bakers combine half butter and half oil for a balance, but oil alone is preferable for a moist, tender crumb in orange cake.

Is fresh orange juice and zest necessary, or can I use bottled juice and extract?

Freshly squeezed orange juice and zest provide the best natural flavor and aroma for orange cake. Bottled 100% orange juice can be used as a substitute, but it may lack brightness. Orange extract is much more concentrated and can be used sparingly (around 1 teaspoon), though it may taste artificial if overused. For a fresh taste, prioritize zest for aromatic oils and fresh juice.

How can I prevent my orange cake from collapsing while baking?

Common reasons for cake collapse include overmixing the batter, underbaking, opening the oven door too early, or using expired leavening agents like baking powder. Maintain the oven temperature accurately, avoid excessive mixing, and bake fully until a toothpick inserted comes out clean. Avoid opening the oven door in the first 20-25 minutes to keep the cake rising steadily.

Can I make orange cake cupcakes using this recipe, and how long should they bake?

Yes, this batter works for cupcakes, but their light, airy texture means they may not hold as well as a full cake. Bake cupcakes at 350°F (175°C) for about 15 to 22 minutes. Start checking at 15 minutes by inserting a skewer; if it comes out clean, the cupcakes are done. Avoid overbaking to keep them moist and tender.

Orange Cake Recipe That’s Moist, Easy, And Always Perfect

Ingredients

Scale

2¼ to 2⅞ cups (270–350 g) all-purpose flour (sifted)
⅓ cup (40 g) cornstarch (optional for lighter texture)
2 to 2¼ teaspoons baking powder
¼ to ½ teaspoon salt
¾ cup (170 g) unsalted butter, room temperature
⅓ to 1 cup (75–240 ml) unflavored vegetable oil
1¼ to 1½ cups (250–300 g) granulated white sugar
Zest of 3 to 4 oranges (approximately 3 tablespoons)
3 to 4 large eggs, room temperature
5½ tbsp to 1¼ cups (90–300 ml) milk, preferably full-fat and room temperature
½ to 1¼ cups (112–300 ml) freshly squeezed orange juice
1 to 2 teaspoons vanilla extract or essence
Optional Orange Syrup:
3 tablespoons (45 ml) freshly squeezed orange juice
¼ cup (50 g) superfine sugar
Optional Orange Glaze:
1 cup (120 g) powdered sugar
2–3 tablespoons (30–45 ml) freshly squeezed orange juice
Orange Cream Cheese Frosting (optional):
1 cup (225 g) unsalted butter, room temperature
4½ cups (570 g) powdered sugar
1½ cups (335 g) cold, firm cream cheese
1½ tsp vanilla extract or essence
2 tsp orange zest
1½ tbsp freshly squeezed orange juice

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Instructions

1. Preheat oven to 180°C (350°F), or 160°C (320°F) if using fan/convection mode. Grease and/or line chosen baking pans.
2. In a bowl, sift together the flour, cornstarch (if using), baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter, oil, sugar, and orange zest on medium speed until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in milk, orange juice, and vanilla extract until fully combined.
6. Gradually fold in the dry ingredients until just incorporated, avoiding overmixing.
7. Pour or divide batter evenly into prepared pans, level the tops, and tap gently to release air bubbles.
8. Bake for 30–35 minutes for round pans, 40–50 minutes for loaf pans, or 45–60 minutes for bundt pans.
9. Let cakes cool in pans for 10–20 minutes before transferring to wire racks to cool completely.
10. (Optional) Prepare orange syrup and brush over warm cake. For glaze, whisk powdered sugar with juice and drizzle over cooled cake. To make frosting, beat all frosting ingredients until smooth and fluffy.

Last Step:

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Notes

🔪 Always use room temperature ingredients for better texture.
🍊 Zest oranges before juicing to maximize flavor.
🧁 Avoid overmixing the batter to maintain a light and tender crumb.

Author: Brandi Oshea
Prep Time: 15 minutes
Marinate Time: 1–3 hours
Cook Time: 30-60 minutes
Category: Dessert
Method: Baking
Cuisine: International
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 750 kcal
Sugar: 70 g
Sodium: 300 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 95 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 105 mg