Classic Orange Cake Recipe

A Light, Moist, and Fluffy Cake Bursting with Fresh Citrus Flavor

Bring a little sunshine to your table with this Classic Orange Cake — a light, fluffy, and delightfully moist dessert that captures the essence of freshly squeezed oranges. Made with real orange juice and zest, this cake has the perfect balance of sweetness and tang, making it ideal for any occasion — from afternoon tea to family celebrations.

Why You’ll Love This Recipe

Bright and refreshing flavor from real oranges.
Soft, cloud-like texture thanks to whipped egg whites.
Simple ingredients you already have in your pantry.
Perfect for any topping – enjoy it plain, dusted with sugar, or with whipped cream.

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 ½ cups granulated sugar, divided
½ cup neutral-tasting oil (such as safflower or sunflower)
6 large eggs, separated
2 tablespoons finely grated orange zest
½ cup freshly squeezed orange juice (from 2–3 oranges)
¼ cup cold water
¼ teaspoon cream of tartar

Instructions

Preheat the oven:
Set your oven to 325°F (160°C). Grease and line a round cake pan, or use a nonstick tube pan for a classic presentation.
Combine the dry ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and 1 cup of sugar. Set aside.
Prepare the wet mixture:
Make a well in the center of the dry ingredients. Add the egg yolks, cold water, vegetable oil, and orange juice. Whisk from the center outward until the batter becomes smooth and lump-free. Stir in the orange zest.
Beat the egg whites:
In a separate clean bowl, beat the egg whites with cream of tartar on high speed until foamy. Gradually add the remaining ½ cup sugar, one spoonful at a time, until the mixture forms soft peaks. Do not overbeat.
Fold the mixtures together:
Gently fold a small amount of the meringue into the cake batter to lighten it. Then carefully fold the rest of the batter into the meringue, using a spatula. Mix just until fully combined — overmixing will deflate the batter.
Bake:
Pour the batter into your prepared pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve:
Invert the pan and let the cake cool completely upside down (this keeps it light and airy). Once cooled, carefully release it from the pan and transfer it to a wire rack.

Slice and serve plain, with a dusting of powdered sugar, or topped with whipped cream for a simple, elegant dessert.

Tips for Success

Use fresh orange juice for the brightest flavor — bottled juice can make the cake taste flat.
Make sure your egg whites are at room temperature before whipping; they’ll reach soft peaks more easily.
Fold gently to keep the batter light and airy.

Serving Ideas

This cake pairs beautifully with a spoonful of whipped cream, a drizzle of citrus glaze, or a few fresh orange slices. For a festive touch, top it with cream cheese frosting or a dusting of powdered sugar.