Classic Old Fashioned Orange Chiffon Cake Recipe (light and delicious!)
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This Old Fashioned Orange cake is a light, fluffy and moist cake that is perfect for holidays and special occasions. This easy orange cake is also known as an orange chiffon cake or orange juice cake.
This heirloom recipe for an Orange Chiffon cake is one that has been around for most of my life and it is truly wonderful!
Why This Recipe Rocks
Old-fashioned cakes are always enjoyed for their classic flavors. This beautiful cake has a nice citrus flavor that is perfect for celebrating the season. It is my favorite orange cake recipe from scratch!
This cake takes less than a dozen ingredients to make and that includes the light orange icing that topes the cake.
This cake is as delicious as it is beautiful. So tasty and perfect for parties, teas and showers.
This chiffon cake is a wonderful way to use fresh oranges in a delicious baked dessert. Like my Old Fashioned Hummingbird Cake, my Chantilly Cream Cake and my Sour Cream Pound Cake, this vintage style dessert came from our grandmother’s recipe file.
Ingredients
The ingredients for the cake and frosting are below.
- Eggs – Both the separation and the room temperature are important. Cold egg whites won’t whip to full volume.
- Flour: – Cake flour gives a noticeably softer, more tender crumb. All-purpose flour works fine if that’s what you have. If using all-purpose, you can add 2 tbsp cornstarch per cup of flour to mimic cake flour.
- granulated sugar
- Oranges (juice and zest) – Use fresh-squeezed juice if possible as it makes a significant difference in flavor. Navel oranges are sweet and easy to zest. Always zest before juicing.
- Oil + butter – The combination gives you the moisture of oil and the flavor of butter. Don’t substitute one entirely for the other.
- Cream of tartar: Stabilizes the egg white meringue so it holds its volume in the oven. No substitute needed; a small splash of white vinegar can work in a pinch.
- confectioners’ sugar
- Food coloring (optional) – I do not ususally us it, but for a more vibrant orange-colored cake, add 3–5 drops of orange gel food coloring to the batter.
See recipe card for quantities.
Equipment
- mixing bowls
- baking whisk
- sifter (recommended)
- hand or stand mixer
- 2 – 9 inch round pans or one bundt cake pan
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How to Make an Old Fashioned Orange Chiffon Cake
Step by Step Instructions Overview. Full details in recipe card.
Step One: Prepare pan with flour non stick spray. In a large bowl combine dry ingredients: flour, sugar, salt and baking soda.
Step Two: In a separate bowl add orange juice, egg yolks, oil and zest. Whisk together into the flour mixture.
Step Three: In a clean, oil free glass bowl beat egg whites and cream of tarter on high speed until stiff peaks form. Fold egg whites into batter and blend. Pour cake batter into prepared pan.
Step Four: Bake as directed and let cool. while preparing orange frosting.
Step five: Top with frosting. If making in a tube pan, you can omit the frosting and use the recipe for the orange glaze (included in the recipe card below).
Timesaving Tips:
- A tip for a super fluffy cakes – sift the dry ingredients to effectively remove any lumps and then whisk the dry ingredients to combine them.
- This cake gets its light and airy texture from all of the ingredients being room temperature.
- Zest and juice all your oranges at once — you need them for the cake AND the glaze/frosting. One task, done.
- To quick-warm eggs, place them (in shell) in a bowl of warm (not hot) tap water for 10 minutes while you prep other ingredients.
- Sift your dry ingredients directly into your mixing bowl to skip transferring between bowls.
- The cake can be baked up to 2 days ahead. Wrap cooled layers tightly in plastic wrap and refrigerate until ready to frost.
- Chiffon cakes are typically baked in a tube pan but can also be baked as layer cakes. I like to use round cakes because they are more forgiving than a tube pan.
Chiffon cakes are so light and soft for a delicious dessert. Try this Chantilly Chiffon Cake and this Chocolate Chiffon Cake for similar cakes.
Substitutions & Variations
Here are a few substitutions you can make if needed:
- All purpose or cake flour can be used for this cake. Cake flour yields a more fluffy cake crumb.
- You can frost the cake orange with buttercream or add dollops and sprinkle with powdered sugar as shown above.
Storage
Store leftovers in an airtight container in the refrigerator.
Top tip
Garnish the top of the cake with a few bits orange rind made from the orange peel.
More Delicious Cake Recipes
Old Fashioned Orange Cake
Equipment
- Strainer optional for the orange juice
Ingredients
- 6 large eggs separated into yolk & whites
- 2 cups cake or all purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup fresh orange juice
- 1/4 cup vegetable oil
- 1/4 cup butter melted
- 2 tablespoons grated orange zest
- 1/2 teaspoon cream of tartar
Glaze
- 1/2 cup butter
- 2 cups confectioners’ sugar
- 2 to 4 tablespoons fresh orange juice
- 1/2 teaspoon grated orange zest
Orange Buttercream Frosting
- 2 cups powdered sugar
- 1/2 cup unsalted butter, room temperature (1 stick)
- 1/4 cup orange juice
- 2-3 tablespoons heavy cream
Instructions
Classic Orange Cake Recipe
- reheat oven to 350°F. Lightly grease only the bottom of a tube pan or two 9-inch round cake pans
- Bring eggs to room temperature by placing them in a bowl of warm water for 10 minutes.
- In a large bowl combine dry ingredients: 2 cups cake flour (or all-purpose flour- see notes), 1 1/2 cups granulated sugar, 1 teaspoons salt, and 1/2 teaspoons baking soda. Whisk to fully combine. Sifting removes lumps and lightens the flour for a fluffier crumb.
- In a separate bowl, whisk together 0.8 cups fresh orange juice (about 3 large navel oranges), the 6 egg yolks, vegetable oil, melted unsalted butter, and 2 tablespoons orange zest (from the same oranges as the juice) until combined.
- Pour the wet mixture into the dry ingredients and whisk until just incorporated and smooth. Do not overmix.
- In a clean, completely grease-free glass or metal bowl, beat the 6 egg whites and 1/2 teaspoon cream of tartar on high speed until stiff, glossy peaks form. Any trace of grease or yolk will prevent the whites from whipping.
- Gently fold the beaten egg whites into the batter in two or three additions, using a wide rubber spatula. Fold until no white streaks remain, scraping the sides and bottom of the bowl.
- Gently spoon (don't pour) the batter into the prepared pan. Drag a butter knife through the batter in a zigzag to release any trapped air pockets.
- Bake for 45–45 minutes. until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean. Do not open the oven door before 40 minutes.
- et the cake (still in the pan) on a wire rack and cool completely before removing from the pan, about 40–45 minutes.
- Run a thin knife around the sides and center tube of the pan to release the cake. Place a serving plate on top of the pan and flip the cake over. Set aside
- Make the Orange Glaze
Orange Glaze Sauce
- Melt 1/2 cup unsalted butter (for glaze) in a small saucepan over low heat.
- Remove from heat and whisk in 2 cups confectioners' sugar, orange juice and zest until smooth. Add orange juice a tablespoon at a time to reach your desired consistency. Spoon over the top of the cooled cake and let it drizzle down the sides.
Orange Buttercream Frosting
- In a large bowl, cream butter, powdered sugar, cream and 2 tablespons (half) of the orange juice on low.
- Increase to high and beat 5–7 minutes until light and fluffy. Add more orange juice only if needed for spreadability
- Add more orange juice only if necessary.
- Spread between cake layers and pipe or dollop remaining frosting on top.
- Dust with powdered sugar and garnish with curls of orange peel.
- Serve and enjoy
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 3 days. It is best enjoyed at room temperature so remove from the fridge 30 minutes before serving.
Nutrition
We hope you enjoyed this old fashioned cake recipe.
Classic cakes are always a winner in our house. At the moment we have a lot of oranges on the tree and this is perfect. So tender and melts in your mouth.