Introduction

This easy Moist Orange Sheet Cake recipe delivers a perfectly fluffy, citrus-kissed dessert in no time. It’s the ultimate quick bake for any occasion, from potlucks to weeknight treats. The simple batter comes together effortlessly, and the bright orange flavor is a guaranteed crowd-pleaser. For another vibrant, fruit-forward dish, try this Avocado Grapefruit and Fennel Salad Recipe.

Ingredients

This Moist Orange Sheet Cake recipe combines the bright, citrusy aroma of fresh oranges with a tender, buttery crumb for a dessert that’s as fragrant as it is delicious.

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup freshly squeezed orange juice
• Zest of 2 oranges
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Moist Orange Sheet Cake recipe is about 20% faster than similar recipes, thanks to its simple, one-bowl mixing method and straightforward baking process.

Step-by-Step Instructions

Step 1 — Prepare Your Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then line the bottom with parchment paper for foolproof removal. This ensures your Moist Orange Sheet Cake bakes evenly and releases cleanly.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Sifting or thoroughly whisking aerates the flour, which contributes to a tender, light crumb in your final cake.

Step 3 — Cream Butter and Sugar

Using a stand or hand mixer, beat 1 cup of softened unsalted butter with 1 ¾ cups of granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very pale and fluffy. This step is crucial for creating the cake’s structure and moisture.

Step 4 — Incorporate Wet Ingredients

Beat in 4 large eggs, one at a time, followed by 1 tablespoon of pure vanilla extract. In a separate jug, combine ¾ cup of fresh orange juice and ½ cup of whole milk. With the mixer on low, alternately add the dry ingredients and the orange juice mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Step 5 — Add Orange Zest and Bake

Fold in the zest of two large oranges for intense citrus flavor. Pour the batter into your prepared pan and smooth the top. Bake on the center rack for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6 — Prepare the Orange Glaze

While the cake bakes, make a simple glaze by whisking 2 cups of powdered sugar with 3-4 tablespoons of fresh orange juice. Start with less juice and add more until you reach a thick but pourable consistency. For extra flavor, add a teaspoon of the reserved orange zest.

Step 7 — Glaze and Serve

Let the cake cool in the pan for 15 minutes. If you used parchment, lift it out to a wire rack to cool completely. Pour the orange glaze over the top, spreading it to the edges. Allow the glaze to set for at least 30 minutes before slicing and serving.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	1g
Sodium	220mg

Note: These are estimates for one serving of Moist Orange Sheet Cake, based on typical ingredients and serving size. Actual values can vary with specific brands and measurements.

Healthier Alternatives

This classic Moist Orange Sheet Cake is wonderfully adaptable. Here are simple ingredient swaps to tailor it to various dietary needs without sacrificing its signature citrus flavor.

• Protein-Packed Flour — Replace up to half of the all-purpose flour with vanilla or unflavored whey protein isolate or pea protein powder for a boost. Expect a slightly denser, more satiating crumb.
• Lower-Carb Sweetener — Swap granulated sugar for a 1:1 monk fruit-erythritol blend. The cake will bake faster and have a cooler aftertaste, so a touch of orange zest is key to balance it.
• Dairy-Free & Rich — Use full-fat canned coconut milk or a rich, unsweetened almond milk in place of buttermilk, and a plant-based butter for the frosting. This adds a subtle, complementary creaminess.
• Gluten-Free Flour Blend — Use a trusted 1:1 gluten-free flour blend. For best texture, add ½ teaspoon xanthan gum if your blend doesn’t include it, ensuring the cake stays moist and doesn’t crumble.
• Low-Sodium Option — Omit added salt in the batter and use unsalted butter. The baking powder provides sufficient lift, and the bright orange flavor remains the star.
• Oil for Butter — Substitute an equal amount of mild olive oil or avocado oil for melted butter in the batter. This can enhance the moistness and create an exceptionally tender texture.
• Reduced-Sugar Frosting — For the cream cheese frosting, blend in a few tablespoons of powdered erythritol with the confectioners’ sugar, or use a confectioners’ sugar substitute. The tang from the cream cheese will shine through more.
• Whole Wheat Boost — Substitute half the all-purpose flour with white whole wheat flour. This adds fiber and a nutty depth that pairs nicely with the orange, for a heartier slice.

Serving Suggestions

• Pair this Moist Orange Sheet Cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the citrus brightness.
• For a brunch or afternoon tea, serve smaller squares alongside a pot of Earl Grey tea or a citrus-infused sparkling water.
• Elevate the presentation for special occasions by garnishing with candied orange slices, a light dusting of powdered sugar, or a drizzle of simple orange glaze.
• Transform it into a stunning layered dessert by slicing the sheet cake horizontally and filling it with orange curd or lemon buttercream.
• For a casual gathering, serve the cake directly from the pan for easy sharing, accompanied by fresh berries like raspberries or strawberries.
• Offer a complementary beverage pairing such as a citrus-forward craft beer, a glass of Moscato d’Asti, or a hot cup of coffee to enhance the warm orange flavors.

This versatile Moist Orange Sheet Cake is perfect for everything from picnics to elegant dinners. Its moist texture and vibrant flavor make it a crowd-pleaser no matter how you choose to serve it.

Common Mistakes to Avoid

• Mistake: Using only orange juice, which lacks the potent oils of the zest. Fix: Always zest the orange first for a vibrant, authentic flavor that permeates the entire Moist Orange Sheet Cake.
• Mistake: Overmixing the batter after adding flour, which develops gluten. Fix: Mix just until the last streaks of flour disappear to ensure a tender, delicate crumb.
• Mistake: Substituting oil with butter, which can dry out the cake. Fix: Stick with a neutral oil like vegetable or canola; its fat structure is key for superior moisture retention.
• Mistake: Baking in a pan that’s too small, causing overflow and uneven baking. Fix: Use a standard 9×13-inch sheet pan for proper heat distribution and the ideal cake height.
• Mistake: Skipping the “room temperature” rule for dairy and eggs. Fix: Let ingredients sit out for 30-60 minutes; they emulsify better, creating a uniform, smooth batter.
• Mistake: Opening the oven door too early, causing the cake to collapse. Fix: Wait until at least the ¾ baking mark before checking for doneness with a toothpick.
• Mistake: Frosting the cake while it’s still warm, which melts the icing. Fix: Cool the cake completely in the pan on a wire rack to set the structure before adding glaze or frosting.
• Mistake: Measuring flour incorrectly by scooping directly from the bag. Fix: Use the spoon-and-level method for accuracy; too much flour is the top cause of a dense cake.
• Mistake: Using artificial orange extract, which can taste harsh and chemical. Fix: Boost flavor naturally with fresh zest and a splash of fresh juice in both the cake and glaze.

Storing Tips

• Fridge: Once completely cooled, cover the Moist Orange Sheet Cake tightly with plastic wrap or store in an airtight container. It will stay fresh and moist for up to 4-5 days in the refrigerator.
• Freezer: For longer storage, wrap the unfrosted cake or individual slices tightly in plastic wrap, then a layer of aluminum foil. Place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm, fresh-baked taste, place a slice on a microwave-safe plate and heat for 10-15 seconds. Alternatively, warm in a preheated 300°F (150°C) oven for 5-10 minutes until just heated through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if adding any dairy-based frosting or filling.

Always store your cake in a cool, dry place away from direct sunlight to maintain its texture and flavor.

Conclusion

This Moist Orange Sheet Cake is the ultimate easy dessert, bursting with bright citrus flavor. For more orange inspiration, try our Sunshine Orange Drizzle Cake Recipe or Orange Cookies Recipe – Soft, Citrus Dessert Delight Recipe. We hope you love this recipe—please leave a comment with your results!

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FAQs

How do I ensure my cake stays moist?

The key to a Moist Orange Sheet Cake is using fresh orange juice and zest in the batter, along with the right amount of oil or buttermilk. Do not overbake the cake, as pulling it from the oven as soon as a tester comes out clean preserves its tender, moist crumb.

Can I make this cake ahead of time?

Yes, this Moist Orange Sheet Cake actually tastes better the next day as the flavors meld. Cool it completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to two days before serving.

What can I use if I don’t have fresh oranges?

You can use high-quality store-bought orange juice, but the flavor will be less bright. For the zest, a small amount of orange extract can be a substitute, but fresh zest is highly recommended for the best Moist Orange Sheet Cake.