Orange Cake Recipe From Scratch

I recently made this orange cake recipe from scratch for a Sunday family dinner, and I couldn’t get over how bright and inviting the aroma was as it baked. When you need a dessert that feels special without being complicated, this easy orange cake recipe from scratch is the perfect choice for family gatherings.

This recipe transforms a classic, moist orange cake into something elegant with two key elements: homemade candied orange peel and a vibrant saffron glaze. The process requires patience for the candied peel, but the bright citrus flavor and stunning presentation make this a bakery-worthy orange cake recipe. This is a truly irresistible orange cake recipe for any home cook looking to elevate their dessert game without excessive effort.

Ingredients

For the Candied Orange Peel

• 2 large oranges (organic/unwaxed) — Look for firm, heavy oranges to ensure maximum flavor in both the peel and juice. Using unwaxed organic oranges is recommended since we are using the peel directly in this orange cake recipe.
• 200 g (1 cup) granulated sugar and 120 ml (1/2 cup) water — Used for simmering the peel to remove bitterness and create the translucent, tender texture.

For the Cake Batter (Dry Ingredients)

• 250 g (2 cups) all-purpose flour — Ensure the flour is fresh and properly measured (spoon and level method) for the best cake texture.
• 10 g (2 teaspoons) baking powder and 3 g (1/2 teaspoon) fine sea salt — Whisk thoroughly with the flour to distribute leavening and seasoning evenly throughout the batter.

For the Cake Batter (Wet Ingredients)

• 170 g (3/4 cup) unsalted butter, softened — Must be at room temperature for proper creaming with sugar. This creates a light and fluffy cake crumb.
• 200 g (1 cup) granulated sugar and 3 large eggs, at room temperature — Room temperature ingredients emulsify better, preventing the batter from breaking during mixing.
• 10 ml (2 teaspoons) alcohol-free vanilla extract and 10 g (1 tablespoon) finely grated orange zest — Use a microplane zester to get just the orange-colored part, avoiding the bitter white pith.

For Flavor and Moisture

• 120 ml (1/2 cup) fresh orange juice and 60 ml (1/4 cup) whole milk, at room temperature — Use the juice from the oranges used for the peel; fresh juice provides superior flavor to bottled. For a non-dairy option, I’ve used almond milk with good results.

For the Glaze and Garnish

• 200 g (1 1/2 cups) powdered sugar, sifted — Sifting removes lumps and ensures a smooth, glossy glaze consistency.
• 30 ml (2 tablespoons) fresh orange juice, 15 ml (1 tablespoon) hot water — The hot water helps steep the saffron and creates a pourable glaze consistency.
• 0.1 g (pinch) saffron threads — Saffron adds a beautiful color and subtle, earthy flavor to the glaze, making this orange cake recipe from scratch truly stand out.
• 20 g (approx. 2 tablespoons) finely diced candied orange peel (reserved from preparation) — Set aside a small amount of the prepared candied peel specifically for the visual garnish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Candied Orange Peel: Wash two oranges thoroughly and remove the peel in large strips, avoiding the white pith as much as possible. Cut the peel into 5mm (1/4 inch) dice and place it in a saucepan, cover with cold water, bring to a boil, then drain. Repeat this blanching process two more times to remove bitterness. Return the blanched peel to the clean saucepan with 200 g (1 cup) granulated sugar and 120 ml (1/2 cup) water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 15-20 minutes, or until the peel becomes translucent and the syrup thickens. Remove from heat, let cool, and drain the peel. Reserve 2 tablespoons (20g) of the diced candied peel for garnish and keep the remaining 80-100g for the cake batter.
2. Preheat and Prepare Pan: Preheat the oven to 175°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan (or a 23×23 cm / 9×9 inch square pan). Line the bottom of the pan with parchment paper to ensure easy release.
3. Combine Dry Ingredients: In a medium bowl, whisk together the 250 g (2 cups) all-purpose flour, 10 g (2 teaspoons) baking powder, and 3 g (1/2 teaspoon) fine sea salt until fully combined. Set this mixture aside.
4. Cream Wet Ingredients: In a large bowl, use an electric mixer (handheld or stand mixer) to cream together the 170 g (3/4 cup) softened unsalted butter and 200 g (1 cup) granulated sugar on medium speed. Beat until the mixture is light in color and fluffy in texture, usually about 3-4 minutes.
5. Add Eggs and Flavorings: Beat in the 3 large eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing. Stir in the 10 ml (2 teaspoons) alcohol-free vanilla extract and 10 g (1 tablespoon) finely grated orange zest.
6. Alternate Dry and Wet: In a separate small bowl, combine the 120 ml (1/2 cup) fresh orange juice and 60 ml (1/4 cup) whole milk. With the mixer on low speed, gradually add one-third of the dry ingredient mixture to the butter mixture, mixing until just combined. Then add half of the orange juice-milk mixture, mixing until just combined. Repeat with another third of the dry ingredients, then the remaining juice-milk mixture, and finally the last third of the dry ingredients. Be careful not to overmix the batter. If your batter looks slightly curdled after adding the eggs, don’t worry—adding the dry ingredients in phases will bring it back together.
7. Fold in Candied Peel: Gently fold in the remaining 80-100g of diced candied orange peel into the batter using a rubber spatula. This prevents the peel from sinking to the bottom during baking and adds texture throughout the orange cake recipe.
8. Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back slightly when lightly touched.
9. Cool: Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack. Allow the orange cake to cool completely before applying the glaze; applying it warm will cause it to melt and absorb into the cake rather than set on top.
10. Prepare Saffron-Orange Glaze: While the cake cools, steep the 0.1 g (pinch) saffron threads in 15 ml (1 tablespoon) hot water for 5-10 minutes, until a deep yellow-orange color develops. In a medium bowl, whisk together the 200 g (1 1/2 cups) sifted powdered sugar and 30 ml (2 tablespoons) fresh orange juice. Add the saffron-infused water and whisk until smooth and slightly thick but pourable. If too thick, add a few more drops of orange juice; if too thin, add a little more powdered sugar.
11. Glaze and Garnish: Once the cake is completely cool, place it on a serving plate. Pour the vibrant Saffron-Orange Glaze evenly over the top, allowing it to slowly drip down the sides. Arrange the reserved finely diced candied orange peel in a small cluster or line on top of the glazed orange cake. For a final elegant touch, gently scatter a tiny pinch of additional saffron threads on top of the candied peel.

The Secret to Moist Orange Cake: Room Temperature Ingredients

A common frustration in baking a high-quality cake is a dense or dry crumb. The key often lies in the temperature of your ingredients. When butter, eggs, and milk are cold, they resist combining effectively. This leads to a tight, heavy texture.

Room temperature ingredients allow for proper creaming, where the butter and granulated sugar trap air efficiently. This creates a light and fluffy base. When cold eggs are added to creamed butter, the mixture can seize or curdle. Room temperature ingredients emulsify smoothly, creating a cohesive batter for this specific orange cake recipe from scratch that rises beautifully and stays moist.

How to Make Candied Peel for the Cake

Homemade candied orange peel elevates this orange cake recipe from scratch beyond a typical store-bought version. The most critical step is blanching. This involves boiling the peel in fresh changes of water two or three times to remove bitterness.

Before blanching, use a spoon to scrape off as much of the white pith (the soft white layer between the zest and the fruit) as possible, as this holds most of the bitterness. The final step is simmering the blanched peel in a sugar syrup until the peel becomes translucent and tender. Do not rush this process; it replaces the water in the peel with the sugar syrup, preserving it and creating a perfectly chewy texture for the orange cake.

Serving Suggestions and Storage Tips

This orange cake recipe from scratch is perfect for making in advance; the flavors develop beautifully overnight. For easy dinner ideas, serve it plain as an afternoon tea snack, or elevate it further with a dollop of whipped cream or vanilla bean ice cream. The bright flavor of this cake pairs well with rich accompaniments.

To store, keep leftovers in an airtight container at room temperature for up to 2-3 days. For longer storage or for meal prep recipes, refrigerate the cake for up to 5 days. For a quick healthy eating option, I sometimes serve a slice with a spoon of Greek yogurt on the side.

FAQs about Orange Cake

What type of oranges are best for this orange cake recipe from scratch?

We recommend Navel or Valencia oranges. They provide ample juice and zest with a bright, sweet flavor. Avoid blood oranges as the flavor profile may not balance as well in this specific preparation.

Do I have to use saffron?

While saffron adds a unique, luxurious flavor and color to this specific recipe, you can omit it. Use only orange juice in the glaze for a simpler version. The orange cake itself will still be delicious.

My cake batter curdled when I added the eggs; what happened?

The most likely culprit is cold eggs. Adding cold eggs directly to the creamed butter causes the fat to seize up and separate. To avoid this, ensure both your eggs and butter are at proper room temperature before starting this orange cake recipe from scratch.

Can I substitute lemon or other citrus?

Yes, you can substitute other citrus fruits, but the flavor profile will change significantly. Lemon zest and juice would make a lovely lemon cake, but adjust sugar if it’s too tart, or consider a key lime version for a family-friendly twist.

How do I know when the candied peel is done?

The peel will look slightly translucent when finished simmering, and the syrup will thicken around it. The texture should be tender, not hard or chewy. This step is key for the final texture of the orange cake recipe from scratch.

Can I freeze this orange cake?

Yes. Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To thaw, unwrap and leave overnight in the refrigerator. I actually recommend freezing individual slices for easy high-protein snacks.

Conclusion

This orange cake recipe from scratch provides a truly special dessert experience that feels both luxurious and comforting. The homemade candied peel and vibrant saffron glaze create a stunning presentation and unforgettable flavor, perfect for family dinners. Be sure to save this family-friendly orange cake recipe from scratch to your Pinterest board for easy access next time you need a new healthy eating dessert option.

orange cake recipe from scratch

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• Author: Sierra Lopez
• Total Time: 85 minutes
• Yield: 10 servings 1x
• Diet: general

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Description

This elegant orange cake recipe features homemade candied orange peel and a vibrant saffron glaze, perfect for special gatherings. The technique of candying the peel adds a bright citrus flavor and stunning presentation to this moist and fluffy cake.

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Ingredients

Scale 1x2x3x

• 2 large oranges (unwaxed)
• 1 cup granulated sugar
• 1/2 cup water
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 tablespoon finely grated orange zest
• 1/2 cup fresh orange juice
• 1/4 cup whole milk (room temperature)
• 1 1/2 cups powdered sugar (sifted)
• 2 tablespoons fresh orange juice
• 1 tablespoon hot water
• 0.1 g saffron threads
• 2 tablespoons reserved candied orange peel (finely diced)

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Candied Orange Peel: Dice orange peel (avoiding white pith) and blanch by boiling in fresh water three times, draining between boils. Simmer blanched peel with 1 cup granulated sugar and 1/2 cup water for 15-20 minutes until translucent. Let cool, drain, and reserve 2 tablespoons for garnish.
2. Prepare Baking Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
3. Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
4. Cream Butter and Sugar: In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes).
5. Add Eggs and Flavorings: Beat in eggs one at a time, ensuring each is incorporated. Stir in vanilla extract and orange zest.
6. Alternate Wet and Dry: Combine 1/2 cup orange juice and milk. Alternate adding dry ingredients (in thirds) and juice mixture (in halves) to the creamed mixture, mixing on low speed until just combined, starting and ending with dry ingredients.
7. Fold in Candied Peel: Gently fold the remaining candied orange peel (about 80-100g) into the batter.
8. Bake the Cake: Pour batter into the prepared pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool Completely: Let cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely before glazing.
10. Prepare Saffron Glaze: Steep saffron threads in hot water for 5-10 minutes. Whisk powdered sugar and 2 tablespoons orange juice together. Add the saffron-infused water and whisk until smooth and pourable.
11. Glaze and Garnish: Pour the glaze evenly over the completely cooled cake, allowing it to drip down the sides. Garnish the top with the reserved diced candied orange peel and optional extra saffron threads.

Notes

Ensure butter, eggs, and milk are at room temperature for proper creaming and to avoid curdling. To achieve the best texture and flavor, remember to blanch the orange peel multiple times to remove bitterness before candying. Allow the cake to cool fully before applying the glaze to prevent absorption.

• Prep Time: 50 minutes
• Cook Time: 35 minutes
• Category: dessert
• Method: baking
• Cuisine: general

Nutrition

• Serving Size: 1 slice
• Calories: 400 kcal
• Sugar: 40 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 60 mg