Orange Cake Recipe Moist: The Zesty, Bakery-Soft Showstopper You’ll Crave Weekly

Imagine a cake so moist you don’t even need frosting—but you’ll add it anyway because you’re extra. This orange cake hits like sunshine: bright, bold, and dangerously easy to devour. It’s the dessert you bring to a potluck and somehow leave with three new friends and zero leftovers.

We’re talking velvety crumb, real citrus flavor, and a glossy syrup that takes it from good to “wait, where did it go?” Forget dry sponge or artificial flavor—this is the real deal with juice, zest, and a silky orange glaze.

What Makes This Recipe So Good

Triple orange flavor: zest in the batter, juice in the batter, and a warm orange syrup that soaks in for maximum moisture.
Bakery-style texture: buttermilk and oil keep the crumb tender, while butter brings flavor. The combo? Unreal.
No weird ingredients: everything is pantry-friendly, and you can use fresh oranges or bottled juice in a pinch.
Works in any pan: loaf, round, bundt—just tweak the bake time and you’re golden.
Make-ahead friendly: actually gets better the next day as the syrup settles.
Yes, delayed gratification pays off.

What Goes Into This Recipe – Ingredients

All-purpose flour – 2 cups (240g), spooned and leveled.
Baking powder – 2 teaspoons for lift.
Baking soda – 1/2 teaspoon for extra rise and tenderness.
Fine sea salt – 1/2 teaspoon to balance sweetness.
Granulated sugar – 1 cup (200g) for sweetness and structure.
Unsalted butter, melted and cooled – 1/2 cup (113g) for flavor and softness.
Neutral oil (canola, grapeseed, or light olive) – 1/4 cup for long-lasting moisture.
Large eggs – 3, at room temperature, for richness and binding.
Buttermilk – 1/2 cup, room temp, for tender crumb. Sub options below.
Fresh orange zest – from 2 large oranges (about 2 tablespoons, firmly packed).
Fresh orange juice – 1/2 cup, strained.
Vanilla extract – 1 teaspoon to round out the citrus.

Orange Syrup:

Fresh orange juice – 1/3 cup.
Granulated sugar – 1/4 cup.
Orange liqueur (optional) – 1 tablespoon (e.g., Cointreau) for depth.

Optional Orange Glaze:

Powdered sugar – 1 cup, sifted.
Fresh orange juice – 2–3 tablespoons to desired thickness.
Pinch of salt to balance.

Instructions

Prep the pan and oven. Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or 8-inch round pan with parchment.
Lightly flour the sides. This prevents sticking and gives clean release.
Mix dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Keep it airy—no overmixing here.
Whisk wet ingredients. In a large bowl, whisk sugar, melted butter, and oil until glossy. Add eggs one at a time, whisking until smooth. Stir in buttermilk, vanilla, orange zest, and orange juice.
It’ll smell like pure sunshine.
Combine batter. Add dry mix to wet in two additions. Fold gently with a spatula just until no streaks of flour remain. A few tiny lumps are fine. Do not overmix or you’ll lose that tender crumb.
Bake. Pour into the prepared pan and smooth the top.
Bake 45–55 minutes for a loaf (or 28–35 minutes for an 8-inch round), until the top is golden and a tester comes out with a few moist crumbs.
Make the syrup. While the cake bakes, combine orange juice and sugar in a small saucepan. Simmer 2–3 minutes until slightly thickened. Remove from heat; stir in orange liqueur if using.
Syrup soak. Let the cake cool in the pan for 10 minutes.
Poke holes all over with a skewer. Slowly spoon warm syrup over the cake, letting it drink every drop. It should look glossy, not soggy.
Cool and glaze. Transfer to a rack and cool completely.
For the glaze, whisk powdered sugar, orange juice, and a pinch of salt until pourable but opaque. Drizzle over the top. Try not to eat it immediately.
Try.
Slice and serve. Use a sharp knife for clean slices. Serve plain, with whipped cream, or alongside berries for maximum drama.

How to Store

Room temperature: Keep covered or in an airtight container for up to 3 days. The syrup keeps it moist—no dry, sad cake here.
Refrigerator: Up to 6 days.
Bring to room temp before serving for best texture.
Freezer: Wrap slices tightly in plastic, then foil, and freeze up to 2 months. Thaw at room temp, then refresh with a light glaze if you’re feeling fancy.

What’s Great About This

Moisture insurance: The oil, buttermilk, and syrup hit different. Your future self will thank you.
Bright flavor without bitterness: Zesting only the orange peel (not the white pith) keeps it clean and vibrant.
Scales well: Double the recipe for a bundt pan or party-size round—just extend the bake time and test for doneness.
Flexible sugar level: You can reduce granulated sugar by 2–3 tablespoons if your oranges are super sweet, IMO.

What Not to Do

Don’t overmix after adding flour.
Overdeveloped gluten = tough cake. Gentle folds only.
Don’t skip room-temperature ingredients. Cold eggs or buttermilk cause curdling and uneven rise.
Don’t pour syrup on a piping-hot cake.
Let it cool 10 minutes first so it absorbs instead of steam-evaporating.
Don’t zest into the white pith. That’s where bitterness lives—hard pass.
Don’t guess bake time. Use visual cues: domed top, golden color, and a tester with moist crumbs.

Alternatives

No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar.
Rest 5 minutes. Or use full-fat yogurt thinned with a splash of milk.
Gluten-free version: Use a 1:1 gluten-free baking blend with xanthan gum. Add 1 extra tablespoon orange juice to keep moisture high.
Dairy-free: Swap butter for more neutral oil (total 3/4 cup oil) and use almond milk with 1/2 tablespoon lemon juice.
Texture stays lush.
Blood orange or mandarin: Sub equal amounts of juice and zest for a twist in color and flavor. Blood orange glaze is stunning, FYI.
Olive oil flair: Replace neutral oil with a mild extra-virgin olive oil for a Mediterranean vibe.
Spiced version: Add 1/2 teaspoon cardamom or 1 teaspoon cinnamon to the dry mix for cozy notes.

FAQ

Can I make this as cupcakes?

Yes. Fill liners 2/3 full and bake at 350°F for 16–20 minutes.

Brush each cupcake with warm syrup, then glaze. They stay soft and zesty for days.

How do I keep the cake from sinking?

Use fresh leaveners, don’t open the oven in the first 20 minutes, and measure liquids accurately. Also, avoid overmixing—too much air collapses in the center.

Can I reduce the sugar?

You can drop the granulated sugar by up to 1/4 cup without wrecking the texture.

Keep the syrup as written for moisture, or reduce it slightly if your oranges are very sweet.

What if I only have bottled orange juice?

It works. Choose pulp-free and unsweetened, and don’t skip the fresh zest—that’s where the bright citrus punch comes from.

Is the glaze necessary?

Nope, the syrup alone delivers excellent moisture. The glaze adds a sweet, glossy finish and helps with presentation.

If you’re keeping it casual, skip it and still win.

Can I bake this in a bundt pan?

Yes. Double the recipe for a 10–12 cup bundt pan and bake 50–65 minutes. Soak with 1.5x the syrup for even coverage.

Glaze once cool.

How do I get the best orange flavor?

Use fresh zest, and rub it into the sugar with your fingertips before mixing to release oils. Don’t overdo the juice—balance is key. A splash of orange liqueur amplifies without tasting boozy.

Final Thoughts

This orange cake recipe moist is the dessert equivalent of a standing ovation—simple ingredients, huge payoff, and zero drama.

It’s bright, plush, and secretly low-effort, which is my favorite combo. Make it once and you’ll start buying oranges by the bag, not the pair. Serve it for brunch, birthdays, or Tuesday—no wrong answers.

And if someone asks for the recipe? Smile, nod, and accept your new reputation as “the cake person.”