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Old Fashioned Orange Cake Easy

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.
Course cake, Dessert
Cuisine American
Keyword Old Fashioned Orange Cake
Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 45 minutes
Servings 10
Calories 127kcal


  • Bundt pan or 2 9 inch cake pans
  • Cooling rack
  • Rubber Spatula
  • 2 large bowl
  • medium bowl
  • Whisk
  • electric mixer or stand mixer
  • Strainer


  • 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


  • ½ cup butter
  • 2 cups confectioners' sugar
  • 2 to 4 tablespoons fresh orange juice
  • ½ teaspoon grated orange zest


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


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