If you’re on the hunt for a dessert that bursts with bright citrus flavor and delights every bite with moist, tender crumb, this Orange Juice Cake Recipe is a true gem. Blending the convenience of a cake mix with the fresh zing of orange juice and a hint of zest, this cake feels homemade yet comes together with surprising ease. Whether it’s a sunny afternoon treat or a festive gathering dessert, this cake delivers a perfect balance of sweet, tangy, and fluffy that’s sure to become your new favorite.
Ingredients You’ll Need
The magic behind this Orange Juice Cake Recipe lies in its simple yet essential ingredients, each carefully chosen to create that irresistibly soft texture and vibrant orange flavor. From the yellow cake mix providing a reliable base to the fresh orange juice adding brightness, every component plays a vital role.
- Yellow cake mix (15.25 oz): The foundation that gives the cake its tender crumb and light structure.
- Instant vanilla pudding mix (3.4 oz): Adds moisture and richness, keeping the cake delightfully soft.
- Large eggs (4): Bind everything together and contribute to the cake’s fluffy texture.
- Orange juice (1 cup): The star ingredient that infuses fresh citrus flavor throughout the cake.
- Vegetable oil (1/2 cup): Ensures the cake stays moist without weighing it down.
- Water (1/4 cup): Balances the batter consistency for a perfect rise.
- Orange zest (1 teaspoon, optional): Enhances the orange aroma with a concentrated burst of citrus oils.
- Powdered sugar (1 cup): For the sweet glaze that adds a delicate finish.
- Orange juice for glaze (1/4 cup): Ties the glaze back to that fresh orange flavor in the cake.
- Orange zest for glaze (1 teaspoon, optional): Adds visual appeal and extra zing to the glaze.
How to Make Orange Juice Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C) and greasing a bundt or tube pan well. This ensures your cake will bake evenly and release effortlessly after baking, setting you up for a perfect presentation.
Step 2: Mix the Dry Ingredients
Combine the yellow cake mix and instant vanilla pudding mix in a large bowl. These two dry ingredients blend beautifully to create a batter that’s both flavorful and moist once baked.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the eggs, orange juice, vegetable oil, water, and orange zest if using. This mixture brings all of the fresh citrus brightness and richness that will infuse your cake with that unforgettable orange aroma and flavor.
Step 4: Blend Wet and Dry Mixtures
Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; you want a smooth batter that still feels light and airy to help the cake rise perfectly.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. The cake will develop a golden brown crust with a soft, moist interior bursting with orange flavor.
Step 6: Prepare the Orange Glaze
While the cake cools slightly, whisk together powdered sugar, orange juice, and optional orange zest until smooth. This glaze adds a beautiful glossy finish and extra layer of citrus sweetness that melts into the warm cake.
Step 7: Glaze and Cool Completely
Remove the cake from the pan when warm, place it on a cooling rack, and drizzle generously with the glaze. Allow the cake to cool completely so the glaze sets and the flavors meld perfectly.
How to Serve Orange Juice Cake Recipe
Garnishes
To elevate your Orange Juice Cake Recipe visually and flavor-wise, sprinkle a little extra fresh orange zest on top or add thinly sliced candied orange peel. Fresh mint leaves or even a dollop of whipped cream bring refreshing contrast and a beautiful presentation.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a side of fresh berries. The creamy ice cream balances the cake’s citrus tang, while berries highlight the freshness for a vibrant plate perfect for any occasion.
Creative Ways to Present
For a fun twist, serve individual slices topped with whipped mascarpone and a drizzle of honey. Or, turn it into mini cupcakes for easy individual portions at parties. Wrap slices in parchment with a sprig of rosemary for charming homemade gifts anyone would adore.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Orange Juice Cake Recipe airtight at room temperature for up to 3 days. This keeps it moist and fresh without risking dryness.
Freezing
Wrap the cake tightly in plastic wrap and then foil to freeze for up to 3 months. Thaw overnight in the refrigerator before glazing or serving for best texture and flavor.
Reheating
If you like your cake a bit warm, gently heat individual slices in the microwave for 15-20 seconds. Avoid overheating to keep the cake moist and tender while warming through the lovely orange aroma.
FAQs
Can I use fresh orange juice instead of store-bought?
Absolutely! Freshly squeezed orange juice adds a vibrant, natural flavor that brightens the entire cake even more, making your Orange Juice Cake Recipe feel extra special.
Is it okay to omit the orange zest?
Yes, the zest is optional but highly recommended as it adds a concentrated citrus oil flavor. Without it, the cake will still be delicious, just a bit less aromatic.
Can I substitute the yellow cake mix with a white or spice cake mix?
While yellow cake mix is ideal for balancing flavor and texture here, white cake mix can be used for a milder base. Spice cake mix may overpower the fresh orange flavor, so it’s best to stick with the original recommendation.
How do I know when the cake is done baking?
Insert a toothpick into the center about 50 minutes in; when it comes out clean or with a few moist crumbs (not wet batter), the cake is perfectly baked.
Can I make this recipe into cupcakes?
Yes! Divide the batter into cupcake liners filled about two-thirds full and bake at 350°F for 18-22 minutes. Adjust the glaze by drizzling once cooled for a charming, portable treat.
Final Thoughts
There’s something truly comforting and joyous about this Orange Juice Cake Recipe. It’s a simple dessert that doesn’t just satisfy your sweet tooth but invites you to savor the fresh flavors of citrus in every bite. I can’t wait for you to try it and share it with your loved ones—it’s the kind of cake that instantly brightens any day.
Print
Orange Juice Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Orange Juice Cake combines the bright, refreshing flavor of orange juice with a moist, tender yellow cake base. Enhanced with instant vanilla pudding mix and a hint of orange zest, this cake is perfect for any occasion, delivering a beautiful citrus aroma and a luscious glaze that ties all the flavors together.
Ingredients
Cake
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup orange juice (fresh or store-bought)
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon orange zest (optional)
Glaze
- 1 cup powdered sugar
- 1/4 cup orange juice
- 1 teaspoon orange zest (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix thoroughly.
- Add Wet Ingredients: Crack the eggs into the bowl, then add the orange juice, vegetable oil, water, and optional orange zest. Beat all ingredients together with an electric mixer on medium speed until smooth and well combined, about 2 minutes.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking pan, spreading it gently with a spatula if needed.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 1 hour.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, orange juice, and optional orange zest until smooth and pourable.
- Glaze the Cake: Once the cake is cooled, pour the glaze evenly over the top, spreading gently with a spatula if necessary. Let it set before serving.
- Serve: Cut the cake into 10 equal pieces and serve fresh. Store any leftovers in an airtight container.
Notes
- For a more intense orange flavor, use freshly squeezed orange juice and fresh zest.
- The instant pudding mix adds moistness and a tender crumb to the cake.
- You can substitute vegetable oil with canola or light olive oil for a different flavor profile.
- If you prefer a thicker glaze, reduce the orange juice slightly or add more powdered sugar.
- Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days.
