If you’re searching for a luscious, sunshine-infused dessert that tastes like pure joy with every bite, look no further than Orange Juice Cake. This crowd-pleaser is wonderfully moist, packed with bright citrus flavor, and beautifully easy to whip up—whether you’re baking for a casual brunch or a festive occasion. The golden sponge, kissed with orange zest and crowned with a buttery citrus glaze, never fails to disappear fast around my table. Let’s unlock the secrets of this irresistible treat together!
Ingredients You’ll Need
Orange Juice Cake keeps things deliciously simple with just a handful of pantry staples and a pop of fresh citrus. Each ingredient is carefully chosen to add moisture, structure, or that unmistakable zesty aroma and flavor. Here’s what you’ll need and my best tips for bringing out the best in each.
- Yellow cake mix: This is the quick-start secret; it saves time and guarantees a fluffy, tender crumb every time.
- Instant vanilla pudding mix (3.4 ounces): Adds creamy richness and extra moisture, making every slice super soft.
- Large eggs (4): Essential for structure and richness, be sure to use them at room temperature for a better blend.
- Orange juice (3/4 cup, preferably fresh): Bright, tangy, and naturally sweet, fresh juice delivers unbeatable citrus flavor.
- Vegetable oil (1/2 cup): Keeps the crumb ultra moist; canola or sunflower oil work well here, too.
- Orange zest (1 teaspoon): Just a teaspoon transforms the cake with intense orange aroma and color—don’t skip it!
- Unsalted butter (for the glaze, 1/2 cup): Offers creamy depth and helps the glaze soak into the warm cake.
- Granulated sugar (for the glaze, 1 cup): Sweetens the glaze, creating a glossy, slightly crisp exterior.
- Orange juice (for the glaze, 1/4 cup): Doubles down on the citrus punch in every sticky, delicious bite.
- Vanilla extract (for the glaze, 1/2 teaspoon): Rounds out the orange notes with warmth and a hint of sweetness.
How to Make Orange Juice Cake
Step 1: Prep Your Pan and Preheat
To start your Orange Juice Cake journey, set your oven to 350°F (175°C) and give a 10-cup Bundt pan a generous coat of nonstick spray or butter. Take a moment to get into every ridge—an easy release is your golden reward!
Step 2: Mix the Batter
In a large mixing bowl, toss in the cake mix, pudding mix, eggs, orange juice, vegetable oil, and orange zest. Grab your electric mixer and beat everything together on medium speed for about 2 minutes. The batter should turn velvety-smooth, bright, and aromatic. No need to overmix; just until everything’s perfectly combined.
Step 3: Bake to Golden Perfection
Pour your batter into the prepared Bundt pan, smoothing out the top with a spatula. Slide it into the oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the kitchen smells like a citrus grove in bloom!
Step 4: Make the Citrus Glaze
While your Orange Juice Cake bakes, whip up the luscious glaze. In a small saucepan over medium heat, combine the unsalted butter, granulated sugar, and more fresh orange juice. Stir until the butter melts and sugar dissolves completely, then remove from the heat and stir in the vanilla extract for that extra cozy note.
Step 5: Glaze the Warm Cake
Once the cake is baked, use a wooden skewer or fork to poke holes all over the top while it’s still in the pan. Slowly pour the warm glaze over the entire cake, letting it seep into every nook and cranny. Give the cake about 15 to 20 minutes to soak up all that syrupy goodness.
Step 6: Invert and Cool
Carefully invert the pan onto a serving plate. The cake should slip out beautifully, glistening in its orange glaze. Allow it to cool completely before slicing (if you can resist), as this lets the flavors meld and the crumb set perfectly.
How to Serve Orange Juice Cake
Garnishes
Orange Juice Cake looks lovely on its own, but try a sprinkle of powdered sugar, a few curls of orange zest, or even edible flowers for a wow-worthy finish. Fresh orange segments or thinly sliced rounds placed alongside make an inviting presentation and amplify the citrus theme.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a light fruit salad—think berries or sliced kiwi for color and contrast. Serve it with strong coffee or even a mimosa for a special brunch or afternoon treat.
Creative Ways to Present
Want to make Orange Juice Cake the star of your dessert table? Cut it into bite-sized cubes for a citrusy trifle, or layer slices with whipped cream and fresh fruit in parfait glasses. For parties, bake mini Bundt cakes or muffins for individual servings with a playful twist.
Make Ahead and Storage
Storing Leftovers
Keep your Orange Juice Cake fresh and moist by storing leftovers in an airtight container at room temperature for up to three days. It even tastes better the day after baking as the citrus and vanilla deepen into the crumb.
Freezing
This cake freezes beautifully! Once completely cooled, wrap slices or the whole cake tightly in plastic wrap plus foil, then freeze for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
For that “just-baked” feel, pop a slice in the microwave for about 10–15 seconds. The glaze will soften and the cake’s aroma will perk right up, making each bite as irresistible as the day it was baked.
FAQs
Can I use bottled orange juice instead of fresh?
Yes, you can use bottled orange juice if that’s what you have on hand. However, fresh-squeezed juice brings a brighter, more vibrant flavor that truly shines in Orange Juice Cake. If you use bottled, go for one that’s not from concentrate for the best result.
What if I don’t have a Bundt pan?
No problem! You can bake Orange Juice Cake in a 9×13-inch pan or divide the batter for two loaf pans. Just adjust the baking time as needed; start checking for doneness around the 35-minute mark.
Can I add nuts or dried fruit?
Absolutely! Walnuts, pecans, or even dried cranberries add a lovely crunch and extra flavor. Fold them into the batter just before baking, but keep quantities modest so the cake stays tender.
Is this cake okay for vegetarians?
Yes, Orange Juice Cake is completely vegetarian as written, since it uses eggs but no animal fats besides butter (which is fine for vegetarians). To make it dairy-free, experiment with plant-based butter for the glaze.
How can I make it even more citrusy?
Try adding a splash of orange extract in the cake batter or glaze, or toss in some lemon or lime zest for a citrus medley. A little goes a long way, and it truly brightens up the flavor!
Final Thoughts
If you’re craving a cake that’s simple yet full of sunshine and flavor, Orange Juice Cake is a must-bake. I hope you’ll give this recipe a try and share it with your favorite people—it’s guaranteed to bring smiles and seconds. Happy baking!
Print
Orange Juice Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Juice Cake is a delightful citrus-infused dessert that is both easy to make and incredibly moist. The zesty orange flavor shines through in every bite, making it a perfect treat for any occasion.
Ingredients
Cake:
- 1 box yellow cake mix
- 1 box (3.4 ounces) instant vanilla pudding mix
- 4 large eggs
- 3/4 cup orange juice (preferably fresh)
- 1/2 cup vegetable oil
- 1 teaspoon orange zest
Glaze:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly.
- Mix the cake batter: In a large bowl, combine the cake mix, pudding mix, eggs, orange juice, oil, and orange zest. Beat with an electric mixer until smooth.
- Bake the cake: Pour the batter into the pan and bake for 40–45 minutes until a toothpick comes out clean.
- Make the glaze: In a saucepan, melt the butter, sugar, and orange juice. Stir in the vanilla extract.
- Glaze the cake: Poke holes in the cake and pour the warm glaze over it. Let it sit to absorb the glaze, then invert onto a plate.
Notes
- For extra citrus flavor, add lemon zest or orange extract.
- This cake tastes even better the next day after flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
