Cake

Spongy Orange Cake Recipe

A tender, fragrant orange cake that melts in your mouth with bright citrus flavor and a beautifully soft crumb.

The moment you open the oven and that warm orange aroma fills the kitchen, you know this Spongy Orange Cake is going to be special. Each bite is soft, springy, and gently perfumed with fresh orange, never dry or heavy.

This is the perfect weeknight dessert or weekend treat, especially when you want something that feels a little fancy but is simple to make. It pairs beautifully with a cup of tea or a glass of cold milk.

I remember the first time I tried a really tender orange sponge and how it made my weekday evenings feel just a bit cozier. This recipe is my way of sharing that cozy feeling with you.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time35 mins

🕐Total Time55 mins

🍰Servings8 slices

🇺🇸CuisineAmerican

🔢Calories~280 per slice

Ingredients

Cake

2 cups all-purpose flour

1 1/2 cups granulated sugar

3 large eggs, room temperature

1/2 cup neutral oil such as canola or vegetable oil

1/2 cup freshly squeezed orange juice

2 teaspoons finely grated orange zest

1 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Orange Glaze

1/2 cup powdered sugar

2 to 3 tablespoons fresh orange juice

1/2 teaspoon vanilla extract (optional)

Substitutions & Variations

★For gluten free version use a gluten free all purpose flour blend that includes xanthan gum or add 1/2 teaspoon xanthan gum.

★If you do not have fresh orange juice, use bottled 100% orange juice and adjust for sweetness.

★Replace granulated sugar with an equal amount of coconut sugar for a deeper caramel note.

★Make it dairy free by using a plant based oil and ensuring your powdered sugar is not processed with bone char.

Step-by-Step Instructions

1

Preheat oven and prepare pan

Preheat your oven to 350°F (175°C). Grease an 8 or 9 inch round cake pan or line it with parchment paper, and lightly flour the pan to prevent sticking.

2

Whisk dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

3

Beat wet ingredients

In a large bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer on medium high speed for about 3 to 4 minutes, until pale and slightly thickened.

4

Add oil, orange juice, and zest

Pour in the neutral oil, fresh orange juice, and orange zest, then mix until just combined and smooth.

5

Combine wet and dry mixtures

Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed until you have a smooth, thick batter. Do not overmix.

6

Add vanilla

Stir in the vanilla extract with a spatula, making sure it is fully incorporated for even flavor.

7

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

8

Cool in the pan

Let the cake cool in the pan on a wire rack for 10 minutes to set its structure before loosening the edges.

9

Prepare the glaze

While the cake cools, whisk the powdered sugar, fresh orange juice, and vanilla extract in a small bowl until smooth. Add more orange juice for a thinner glaze or more powdered sugar for a thicker coat.

10

Glaze and finish

Poke a few small holes in the warm cake with a toothpick, then pour the glaze evenly over the top, letting it drip down the sides. Allow the cake to cool completely before slicing.

Pro Baker Tips

✓Room temperature eggs whip up into a lighter batter, giving a softer crumb.

✓Measure flour correctly by spooning it into the measuring cup and leveling off to avoid a dry cake.

✓For extra citrus aroma, brush the cake with a little orange juice before glazing.

✓Avoid overmixing once the flour is added to keep the texture tender.

Storage & Serving Notes

◆Store the cake in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days.

◆Bring the cake to room temperature before serving for the best flavor and texture.

◆If the glaze sets too hard, gently rewarm it in the microwave for a few seconds and stir before drizzling again.

Serving Suggestions

Slice the Spongy Orange Cake into generous portions and enjoy its soft, fragrant crumb any time of day.

›Serve with a dusting of powdered sugar and a few fresh orange segments on top.

›Pair with a pot of hot tea or a frothy milk for a comforting treat.

›Add a small dollop of whipped cream for an extra luxurious bite.

Frequently Asked Questions

Why did my cake turn out dense instead of spongy?

Overmixing the batter or using cold eggs can lead to a denser texture. Beat the eggs and sugar until pale, mix the wet and dry ingredients just until combined, and use room temperature ingredients for the best rise.

Can I make this cake without gluten?

Yes, use a gluten free all purpose flour blend that contains xanthan gum or add 1/2 teaspoon xanthan gum to the dry ingredients and proceed as written.

How do I store leftover cake?

Keep the cake in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days. Let it come back to room temperature before serving for the best taste and texture.

Can I freeze the cake?

Yes, wrap the fully cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before glazing and serving.

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Go Make It!

I hope you enjoy baking and sharing this Spongy Orange Cake at your table. Its delicate crumb and bright orange flavor are sure to become a comforting favorite in your kitchen.