Old Fashioned Orange Cake

5 from 43 votes

This old fashioned orange cake recipe is light, fluffy, full of fresh orange flavor and topped with a lovely buttercream frosting. This orange Chiffon cake is from an old family recipe and it is still delicious!

Prep Time15

Cook Time50

Cooling time45

Course: cake, Dessert

Cuisine: American

Servings:

Calories: 233kcal

Author: Raquel Pineira

Equipment

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