The Famous Orange Cake That Melts In Your Mouth Recipe

Introduction

This is the ultimate orange cake recipe, delivering a supremely moist and tender crumb that truly melts in your mouth. Made with simple ingredients in just one bowl, it’s an incredibly easy dessert that bursts with fresh citrus flavor. For another simple, crowd-pleasing treat, try this Easy Chocolate Mousse Cake Recipe. Let’s get baking!

Ingredients

This famous orange cake is a masterpiece of simplicity, combining the bright, citrusy aroma of fresh orange with a tender, melt-in-your-mouth crumb that’s simply irresistible.

• 3 large eggs
• 1 cup (200 g) granulated sugar
• 7 tbsp (90 ml) vegetable oil
• 1 large orange — zest and juice (about 100–150 ml juice)
• 2 cups (300 g) all-purpose flour
• 1 packet (about 15 g / 2 tsp) baking powder
• Pinch of salt
• Optional glaze: 3–5 tbsp fresh orange juice + 50–80 g powdered sugar

Timing

Prep Time	10 minutes
Cook Time	45 minutes
Total Time	55 minutes

Context: This famous orange cake recipe is ready for the oven in just 10 minutes, which is about 50% faster than the prep time for many traditional cake recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients to ensure a smooth 10-minute prep. You’ll need a large orange, eggs, sugar, oil, flour, and baking powder. Having everything measured and ready is key for this fast, famous orange cake.

Step 2 — Blend the Orange

Wash a whole orange thoroughly and cut it into quarters, removing any seeds. Place the orange pieces—peel and all—into a blender. Blend on high until you have a completely smooth, liquid puree. This natural liquid is what gives the cake its incredible moistness and flavor.

Step 3 — Mix Wet Ingredients

In a large mixing bowl, combine the fresh orange puree, eggs, sugar, and a neutral oil like vegetable or canola. Use a whisk or electric mixer to blend everything for about 2-3 minutes until the mixture is homogenous and slightly frothy. The sugar should be fully dissolved.

Step 4 — Incorporate Dry Ingredients

Sift the all-purpose flour and baking powder directly into the wet mixture. Gently fold with a spatula until just combined; avoid overmixing to keep the cake tender. The batter will be relatively thin, which is perfect for a melt-in-your-mouth texture.

Step 5 — Prepare for Baking

Preheat your oven to 350°F (180°C). Grease and flour a bundt or loaf pan, or line it with parchment paper. Pour the batter into the prepared pan, tapping it gently on the counter to release any large air bubbles.

Step 6 — Bake to Perfection

Place the pan in the preheated oven. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be a beautiful golden brown. Avoid opening the oven door too early, as it can cause the cake to sink.

Step 7 — Cool and Serve

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This resting period is crucial—it allows the structure to set so it truly melts in your mouth. Dust with powdered sugar or drizzle with a simple orange glaze before serving.

Nutritional Information

Calories	~320 kcal
Protein	~4g
Carbohydrates	~45g
Fat	~14g
Fiber	~1g
Sodium	~180mg

Note: These are approximate values per serving for this famous orange cake that drives the whole world crazy. Actual nutrition can vary based on specific brands and precise measurements of ingredients.

Healthier Alternatives

This famous orange cake that drives the whole world crazy is wonderfully adaptable. Here are several ingredient swaps to tailor it to your dietary needs without sacrificing its melt-in-your-mouth texture.

• Whole Wheat or Almond Flour — For a gluten-free version, use finely ground almond flour. It adds a nutty richness and keeps the cake moist. For a fiber boost, swap half the all-purpose flour for whole wheat pastry flour.
• Greek Yogurt or Applesauce for Oil — Replace half the vegetable oil with plain Greek yogurt for extra protein or unsweetened applesauce to reduce fat. Both options maintain a tender crumb.
• Coconut Sugar or Monk Fruit — Substitute granulated sugar with coconut sugar for a lower glycemic index, or use a monk fruit blend for a zero-calorie, lower-carb sweetener.
• Avocado Oil or Olive Oil — Use a light, neutral avocado oil for heart-healthy fats, or a mild extra-virgin olive oil for a sophisticated flavor note that pairs beautifully with orange.
• Dairy-Free Milk & Yogurt — Easily make this a dairy-free orange cake by using almond, oat, or coconut milk. Pair with a dairy-free yogurt alternative in the batter or frosting.
• Reduced-Sodium Baking Powder — If managing sodium intake, seek out a low-sodium or sodium-free baking powder to help the cake rise without the extra salt.
• Egg Replacer or Flax Eggs — For an egg-free version, use a commercial egg replacer or a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) to bind the ingredients.
• Dark Chocolate Chips or Nuts — For added texture and protein, fold in a handful of dark chocolate chips or chopped walnuts or almonds into the batter before baking.

Serving Suggestions

• Pair a warm slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast.
• Serve alongside a cup of strong coffee or Earl Grey tea to complement the bright citrus notes.
• Perfect for afternoon tea, brunch gatherings, or as a simple yet impressive dessert after a family dinner.
• For a festive touch, dust the top with powdered sugar or drizzle with a simple orange glaze.
• Garnish with thin orange slices, a twist of zest, or edible flowers for an elegant plating presentation.
• This moist, melt-in-your-mouth cake is delicious on its own, making it a fantastic quick treat for any occasion.

Store any leftovers in an airtight container to keep this famous orange cake incredibly soft.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Let eggs, butter, and dairy reach room temperature for a smoother, more voluminous batter that bakes evenly.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to avoid developing gluten, which makes the cake dense instead of melting in your mouth.
• Mistake: Not properly zesting or juicing the oranges. Fix: Use a fine microplane to zest only the bright outer layer, avoiding the bitter white pith, and always use freshly squeezed juice for the best flavor.
• Mistake: Incorrectly measuring flour by scooping from the bag. Fix: Spoon flour into your measuring cup and level it off with a knife for an accurate, light measure that prevents a dry cake.
• Mistake: Opening the oven door too early to check. Fix: Wait until at least the ¾ mark of baking time to prevent a sudden temperature drop that can cause the cake to collapse.
• Mistake: Skimping on the syrup soak. Fix: Poke warm cake all over with a skewer and slowly pour the warm orange syrup over it; this is the secret to its incredible moisture.
• Mistake: Using baking powder that’s past its prime. Fix: Test your leavener by dropping a teaspoon into hot water; if it doesn’t fizz vigorously, replace it to ensure proper rise.
• Mistake: Rushing the cooling process before glazing. Fix: Let the cake cool completely in the pan on a wire rack so the syrup fully absorbs and the structure sets, preventing a soggy mess.
• Mistake: Substituting orange extract for fresh juice and zest. Fix: Real oranges provide a complex, vibrant flavor that artificial extracts can’t match, which is key to this famous orange cake.

Storing Tips

• Fridge: Once completely cool, store the orange cake in an airtight container. It will stay fresh and moist for up to 5 days at or below 40°F (4°C).
• Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. It can be frozen for up to 3 months for best quality.
• Reheat: For a warm, melt-in-your-mouth texture, microwave a slice for 15-20 seconds. Alternatively, warm slices in a preheated 300°F (150°C) oven for 5-8 minutes.

Always let the cake cool to room temperature before storing to prevent condensation. For food safety, do not leave the cake at room temperature for more than 2 hours.

Conclusion

This famous orange cake truly lives up to its name, delivering a moist, melt-in-your-mouth texture that’s simply irresistible. We hope you love making and sharing this delightful dessert as much as we do. Give it a try and let us know your thoughts in the comments below! For more sweet treats, explore our Hawaiian Pineapple Carrot Muffins Recipe or Gingerbread Cheesecake Cookies Recipe.

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The famous orange cake that melts in your mouth

Print Recipe

A quick, moist orange cake with pronounced citrus flavor — a popular internet recipe billed as ready in 10 minutes of prep and simple to make using whole oranges or fresh orange juice and zest.

• Total Time: 40 minutes
• Yield: 8 1x

Ingredients

Scale 1x2x3x

• 3 large eggs
• 1 cup (200 g) granulated sugar
• 7 tbsp (90 ml) vegetable oil
• 1 large orange — zest and juice (about 100–150 ml juice)
• 2 cups (300 g) all-purpose flour
• 1 packet (about 15 g / 2 tsp) baking powder
• Pinch of salt
• Optional glaze: 3–5 tbsp fresh orange juice + 50–80 g powdered sugar

Instructions

1. Preheat oven to 180°C (350°F). Grease and flour a 20–24 cm (8–9 inch) round cake pan.
2. In a large bowl, beat 3 eggs with 1 cup (200 g) granulated sugar and a pinch of salt until pale and slightly fluffy.
3. Stir in 7 tbsp (90 ml) vegetable oil, the zest of 1 orange, and about 100–150 ml fresh orange juice until combined.
4. Sift together 2 cups (300 g) all-purpose flour and 1 packet (about 15 g) baking powder, then fold into the wet mixture until just combined.
5. Pour batter into the prepared pan and smooth the top.
6. Bake at 180°C (350°F) for 30–40 minutes, or until a toothpick inserted into the center comes out clean (smaller pans may need 35–40 minutes; some layered versions call for an initial short bake then add filling and finish baking).
7. If using glaze: whisk 3–5 tbsp fresh orange juice with 50–80 g powdered sugar until smooth and brush over the warm cake or drizzle after cooling.
8. Allow cake to cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

1) For a more intense orange flavor, use both zest and freshly squeezed juice and consider adding 1 tsp orange extract.
2) If you prefer a denser, very citrusy cake, substitute 1/2 cup (120 g) oil with 50 g melted butter.
3) Cake keeps well covered at room temperature for 2 days or refrigerated up to 5 days.

• Author: Olivia Bennett
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Method: Dessert / Cake
• Cuisine: International / Homemade

Nutrition

• Calories: 350
• Sugar: 28
• Sodium: 180
• Fat: 15
• Saturated Fat: 2
• Unsaturated Fat: 13
• Trans Fat: 0
• Carbohydrates: 48
• Fiber: 1
• Protein: 5
• Cholesterol: 120

FAQs

Is this orange cake recipe really ready in 10 minutes?

Yes, the active preparation time is about 10 minutes. This famous orange cake that drives the whole world crazy melts in your mouth by using simple, quick-mix ingredients. The baking time is separate, but getting it into the oven is incredibly fast.

What makes this orange cake so moist and melt-in-your-mouth?

The signature texture comes from using whole blended oranges, which provide natural moisture and flavor. This technique, combined with oil in the batter, ensures the famous orange cake that drives the whole world crazy melts in your mouth with every bite.

Can I use bottled orange juice instead of fresh oranges?

For the best flavor and texture, we strongly recommend using fresh whole oranges. The pith and zest from fresh fruit are key to achieving the deep, aromatic flavor that defines this moist, famous orange cake.