Old Fashioned Orange Cake
This old fashioned orange cake recipe is light, fluffy, full of fresh orange flavor and topped with a lovely buttercream frosting.
Servings: 10
Calories: 127kcal
Equipment
- Bundt pan or 2 9 inch cake pans
- Cooling rack
- Rubber Spatula
- 2 large bowl
- medium bowl
- Whisk
- electric mixer or stand mixer
- Strainer
Ingredients
- 6 large eggs separated into yolk & whites
- 2 cups cake or all purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup fresh orange juice
- ¼ cup vegetable oil
- ¼ cup butter melted
- 2 tablespoons grated orange zest
- ½ teaspoon cream of tartar
Glaze
- ½ cup butter
- 2 cups confectioners' sugar
- 2 to 4 tablespoons fresh orange juice
- ½ teaspoon grated orange zest
Instructions
Classic Orange Cake Recipe
- Preheat the oven to 350 ° F.
- Bring eggs to room temperature by placing them in a bowl of warm water for 10 minutes.
- In a large bowl combine dry ingredients: flour, sugar, salt and baking soda.
- In a separate bowl add orange juice, egg yolks, oil and zest. Whisk together.
- Pour the wet ingredient mixture into the dry and whisk until incorporated.
- 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 until no streaks are there, scraping the sides of the bowl.
- Lightly grease only the bottom on the tube pan or 2 nine inch round pans.
- Carefully and gently spoon the batter into tube pan.
- Drag a butter knife through the batter to release any air pockets and bake for 45-50 minutes.
- You will know it’s done when the top springs back when lightly touched.
- Gently set the cake (still in the pan) on wire racks to cool completely (40-50 minutes).
- Gently glide a knife around the sides and center of the pan to release the cake.
- Place serving plate on top of pan and flip the cake over.
Orange Glaze Sauce
- Glaze for cake in tube pan
- Melt the butter in a small saucepan.
- Whisk in the confectioners sugar, orange juice and zest until smooth.
- Pour or spoon over the top of the cake allow it drizzle down the sides.
Orange Buttercream Frosting
- 2 cups powdered sugar
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup orange juice
- 2-3 tablespoon heavy cream
- In a large bowl, cream butter, powdered sugar, cream and half the orange juice.
- Add more orange juice only if necessary.
- Mix on high using an electric mixer for 5-7 minutes until light and fluffy.
- Spread between the layers.
- Add remaining frosting to a piping bag or ziplock bag.
- Dust the cake with powdered sugar
- Squeeze out dollops of icing around the top of the cake.
- Serve and enjoy
Nutrition
Calories: 127kcal | Carbohydrates: 56g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 307mg | Potassium: 50mg | Sugar: 31g | Vitamin A: 30IU | Calcium: 21mg | Iron: 1mg