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Moist Orange Cake Recipe

Looking for a delightful treat that combines the citrusy goodness of oranges with the sweetness of a moist cake? Your search ends here! This Moist Orange Cake recipe is not just a culinary masterpiece; it’s a journey through flavors that will leave your taste buds craving for more. Follow this step-by-step guide to create a dessert that will be the star of any occasion.

History and Origins

The origins of the Moist Orange Cake can be traced back to the fusion of traditional baking techniques and the desire for a burst of citrus in every bite. It has evolved over time to become a beloved dessert, cherished for its moist texture and vibrant orange flavor. This recipe is a testament to the timeless appeal of combining simple ingredients to create something extraordinary.

Tools, People, and Cooking Time

Before diving into the process, gather the following tools:

  • Bowl for mixing
  • Measuring cups
  • Spatula
  • 3 cake molds (16 cm each)
  • Microwave-safe container
  • Brush for applying syrup

This recipe is designed for a group, as the joy of baking is often best shared. Enlist the help of a friend or family member to make the experience even more enjoyable. The total cooking time for this Moist Orange Cake is approximately 45 minutes, making it a quick and rewarding baking adventure.

Ingredients and Replacements

Ensure you have the following ingredients:

  • 4 eggs
  • 400g sugar
  • 375ml oil
  • 400ml orange juice
  • 1 tbsp orange zest
  • 580g wheat flour
  • 3g salt
  • 25g baking powder (1 sachet)

For the syrup:

  • 125ml orange juice
  • 50g sugar

While these quantities contribute to the perfect balance of flavors, it’s essential to note possible replacements:

  • If you’re out of orange juice, you can use a mix of lemon and tangerine juice.
  • For a healthier alternative, consider using whole wheat flour instead of common wheat flour.
  • Coconut oil can be substituted for regular oil, adding a tropical twist to the cake.


Let’s embark on the journey of creating the Moist Orange Cake:

  1. In a mixing bowl, combine eggs and sugar. Beat for 3 minutes, then add the oil and beat for an additional 2 minutes.
  2. Add the orange juice and orange zest to the mixture. Mix thoroughly.
  3. Sift in the common wheat flour, salt, and baking powder. Stir until a homogeneous mixture is achieved.
  4. Distribute the batter into 3 greased and floured 16 cm molds or ones lined with baking paper.
  5. Preheat the oven to 180°C and bake for 45 minutes.
  6. In a microwave-safe container, combine orange juice and sugar. Microwave for 2 minutes, then set aside.
  7. Allow the cake to cool, run a spatula around the edges, and remove it from the mold.
  8. Brush the cake with the prepared orange syrup.
  9. Serve and savor the delectable Moist Orange Cake!

Top 4 Mistakes and How to Avoid Them

Mistake 1: Overmixing the Batter

Overmixing can lead to a dense cake. Mix until just combined to ensure a light and airy texture.

Mistake 2: Incorrect Oven Temperature

Ensure your oven is preheated to the correct temperature. Inconsistent heat can result in uneven baking.

Mistake 3: Neglecting the Cooling Step

Allow the cake to cool before removing it from the mold. This prevents breakage and maintains the cake’s structure.

Mistake 4: Rushing the Brushing Process

Take your time when applying the orange syrup. Brush it evenly to enhance the flavor and moisture of the cake.


Q1: Can I use a different citrus fruit for the syrup?

A1: While orange complements the cake best, you can experiment with lemon or grapefruit for a unique twist.

Q2: Is it necessary to sift the flour?

A2: Yes, sifting ensures a smoother batter and avoids lumps, contributing to the cake’s overall texture.

Q3: Can I reduce the sugar for a less sweet cake?

A3: Yes, you can adjust the sugar according to your preference without compromising the cake’s structure.

Q4: How long can the Moist Orange Cake be stored?

A4: Store the cake in an airtight container in the refrigerator for up to a week for optimal freshness.

Q5: Can I freeze the cake for later consumption?

A5: Yes, wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw in the refrigerator before serving.


ongratulations on mastering the art of creating a Moist Orange Cake that tantalizes the senses! This recipe, with its rich history and foolproof steps, is sure to become a staple in your baking repertoire. Share the joy of this delectable treat with your loved ones, and let the sweet aroma of success fill your kitchen. Happy baking!

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