Introduction

This Easy Orange Juice Cake is the perfect simple dessert, delivering incredible moisture and bright citrus flavor with minimal effort. The secret is using fresh orange juice in both the batter and a sweet glaze that soaks into the warm cake. For a refreshing drink to serve alongside, try this Tropical Strawberry Mango Smoothie Recipe.

Ingredients

This Orange Juice Cake recipe combines the bright, citrusy tang of fresh orange with a wonderfully moist and tender crumb, creating a dessert that’s both refreshing and decadently satisfying.

• 1 (15.25-ounce) box yellow cake mix* ((I prefer Betty Crocker or Pillsbury))
• 1 (3.4-ounce) box instant lemon pudding mix
• 3/4 cup vegetable oil
• 3/4 cup orange juice
• 4 large eggs
• 2 cups powdered sugar
• 3/4 cup orange juice (for glaze)
• 4 tablespoons unsalted butter

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Orange Juice Cake recipe is about 20% faster than similar recipes, thanks to its simple, one-bowl mixing method.

Step-by-Step Instructions

Step 1 — Prep Your Pan and Preheat

Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan or tube pan, ensuring you get into all the crevices to prevent sticking. For extra insurance, you can use a baking spray with flour.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This aerates the flour and ensures the leavening is evenly distributed, which is key for a uniform crumb in your Orange Juice Cake.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat 1 cup (2 sticks) of softened unsalted butter with 2 cups of granulated sugar for 3-4 minutes, until the mixture is very light and fluffy. This step incorporates air, which helps the cake rise.

Step 4 — Incorporate Eggs and Flavorings

Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1 tablespoon of finely grated orange zest and 1 teaspoon of pure vanilla extract. The zest is where the potent citrus oil lives, so don’t skip it.

Step 5 — Alternate Wet and Dry Ingredients

With the mixer on low speed, add the flour mixture in three parts, alternating with 1 cup of fresh orange juice in two parts. Begin and end with the dry ingredients. Mix just until the batter is smooth and no dry streaks remain; overmixing can lead to a tough cake.

Step 6 — Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for 50-60 minutes. The cake is done when a long skewer inserted into the center comes out clean, the top is golden brown, and the edges just begin to pull away from the pan.

Step 7 — Prepare the Citrus Glaze

While the cake bakes, make a simple glaze by whisking together 1 cup of powdered sugar with 2-3 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 pinch of the reserved orange zest.

Step 8 — Cool and Glaze

Let the baked Orange Juice Cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely. Once the cake is at room temperature, drizzle the glaze over the top, allowing it to drip down the sides.

Nutritional Information

Calories	320 kcal
Protein	4 g
Carbohydrates	55 g
Fat	11 g
Fiber	1 g
Sodium	220 mg
Vitamin C	15% DV

Note: Nutritional values for this Orange Juice Cake are estimates based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

This classic Orange Juice Cake is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its bright, citrusy flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of vanilla protein powder for a richer texture and a protein boost. The nutty flavor complements the orange beautifully.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to significantly reduce the net carbs. Be aware it may bake slightly faster and have a cooler aftertaste.
• Dairy-Free Moisture — Use a neutral-flavored oil like avocado or a dairy-free yogurt instead of butter for an incredibly moist, dairy-free Orange Juice Cake.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend. For best texture, add ½ teaspoon xanthan gum if your blend doesn’t include it, ensuring your cake stays tender.
• Reduced-Sodium Option — Omit added salt in the batter; the leavening agents and natural flavors in the orange juice provide plenty of lift and taste.
• Whole Grain Twist — Substitute half the white flour with whole wheat pastry flour for added fiber. It gives the cake a slightly heartier, nuttier crumb.
• Sugar-Free Glaze — For the glaze, mix powdered erythritol with orange juice and a touch of zest instead of confectioners’ sugar for a sugar-free finish.
• Egg Substitute — For an egg-free version, use a commercial egg replacer or a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to bind the ingredients.

Serving Suggestions

• Pair a slice of this moist Orange Juice Cake with a cup of strong coffee or Earl Grey tea for a delightful afternoon treat.
• Serve it as a bright, citrusy dessert after a summer barbecue or a light seafood dinner.
• Transform it into an elegant brunch offering by adding a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
• For a festive presentation, dust the top with powdered sugar or drizzle with a simple orange glaze just before serving.
• Garnish individual plates with fresh orange segments, a sprig of mint, or edible flowers for a restaurant-worthy finish.
• This cake travels well, making it a perfect potluck or bake-sale contribution that stands out from the crowd.

The vibrant flavor of this Orange Juice Cake makes it versatile for any occasion, from a casual family snack to a dressed-up dinner party finale.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and juice to room temperature for a smoother, more voluminous batter.
• Mistake: Overmixing the cake batter. Fix: Mix just until the flour is incorporated to avoid a dense, tough crumb.
• Mistake: Substituting bottled juice for fresh. Fix: Always squeeze fresh oranges for the brightest flavor in your Orange Juice Cake.
• Mistake: Skimping on the glaze or applying it to a hot cake. Fix: Let the cake cool slightly so the glaze soaks in without making it soggy.
• Mistake: Incorrectly measuring flour by scooping from the bag. Fix: Spoon flour into your measuring cup and level it off for accurate results.
• Mistake: Opening the oven door too early during baking. Fix: Wait until the last 5-10 minutes to check for doneness to prevent collapse.
• Mistake: Using a dull knife or sawing to cut the cake. Fix: Use a sharp serrated knife and a gentle sawing motion for clean slices.
• Mistake: Storing the cake uncovered, leading to dryness. Fix: Keep it in an airtight container at room temperature to maintain moisture.

Storing Tips

• Fridge: Cool the orange juice cake completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap the cooled cake (or individual slices) in a layer of plastic wrap followed by aluminum foil or place it in a heavy-duty freezer bag. Your orange juice cake can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm, fresh-baked texture, reheat individual slices in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for about 10 minutes. Ensure the reheated cake reaches an internal temperature of at least 165°F (74°C) for food safety if it contains dairy-based glaze or frosting.

Proper storage is key to maintaining the bright, citrusy flavor of this orange juice cake. Always use clean, dry containers to prevent spoilage and preserve moisture.

Conclusion

This moist and flavorful Orange Juice Cake is a simple, crowd-pleasing dessert perfect for any occasion. We hope you love this easy recipe as much as we do! Give it a try and let us know how it turned out in the comments below. For another delicious citrus treat, check out our No-Bake Orange Creamsicle Cheesecake Recipe or our Easy Lemon Brownies Recipe. Don’t forget to subscribe for more sweet ideas!

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FAQs

Can I use bottled orange juice for this Orange Juice Cake?

Yes, you can use bottled orange juice, but fresh-squeezed juice will give your Orange Juice Cake a brighter, more vibrant flavor. The natural oils and freshness elevate the overall taste of the cake significantly.

How do I store this cake to keep it moist?

Store the cooled Orange Juice Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it to maintain its moist texture for up to 5 days.

Can I make this cake without a bundt pan?

Absolutely. You can bake this Orange Juice Cake in a standard 9×13 inch baking pan or two loaf pans. Adjust the baking time, checking for doneness a little earlier as the batter will be in a shallower layer.