Dessert

Moist Orange Cake with Orange Cream Cheese Frosting Recipe

ByJulian Dempsey January 20, 2026January 20, 2026

Introduction

There’s something special about the bright, tangy flavor of oranges that just makes you smile, and this super moist orange cake recipe captures that sunny essence perfectly! The cake layers are packed with orange flavor and have a soft, tender crumb. Topped with a delicious orange cream cheese frosting, this citrus-packed cake is sure to become a family favorite!

A slice of two-layer yellow cake with a creamy light yellow frosting between the layers and on the outside. The cake texture looks soft and crumbly, with the frosting smooth and thick, covering the sides and top of the slice. The cake sits on a white plate with a white marbled surface in the background. A half orange is slightly visible in the background on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Orange Cake
2¼ cups (270 g) plain all-purpose flour
⅓ cup (40 g) cornstarch
2¼ tsp baking powder
½ tsp salt
¾ cup (170 g) unsalted butter, room temperature
⅓ cup (75 g) unflavoured vegetable oil (e.g., canola)
1¼ cups (250 g) white granulated sugar
3 tsp orange zest
3 large eggs, room temperature
5½ tbsp (90 g) full-fat milk, room temperature
½ cup (112 g) freshly squeezed orange juice
2 tsp vanilla extract or essence

Orange Cream Cheese Frosting
1 cup (225 g) unsalted butter, room temperature
4½ cups (570 g) powdered sugar (icing/confectioners sugar)
1½ cups (335 g) cold, firm cream cheese
1½ tsp vanilla extract or essence
2 tsp orange zest
1½ tbsp freshly squeezed orange juice

Instructions

Step 1: Preheat your oven to 180°C (350°F) and grease or line two 8-inch cake tins.
Step 2: Sift together flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
Step 3: In a large bowl, cream together butter, vegetable oil, sugar, and orange zest with a mixer on medium speed for about 2 minutes until light and creamy.
Step 4: Add eggs one at a time, mixing well after each addition.
Step 5: Mix in milk, orange juice, and vanilla until combined. Set the mixer aside.
Step 6: Fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing.
Step 7: Divide the batter evenly between the prepared cake tins, level the tops, and tap the tins gently on the counter to release air bubbles.
Step 8: Bake for 30–35 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
Step 9: Let the cakes cool in the tins for 15–20 minutes, then turn out onto a wire rack to cool completely.
Step 10: For the frosting, cream the butter until light and fluffy using a mixer on medium-high speed.
Step 11: Add powdered sugar in three batches, mixing on low speed and ensuring each batch is fully incorporated before adding the next.
Step 12: Add cold cream cheese, vanilla, orange zest, and fresh orange juice. Mix until smooth, but avoid over-mixing to keep the frosting stable.
Step 13: Once the cake layers have fully cooled, spread the orange cream cheese frosting evenly between the layers and on top.

Tips & Variations

You can substitute the all-purpose flour and cornstarch with 300g cake flour for a lighter texture.
Only zest the orange’s outer orange layer to avoid bitterness from the white pith.
If baking with a fan-assisted oven, reduce the temperature to 160°C (320°F) to prevent overbaking.
For thicker frosting, gradually add extra powdered sugar or a small amount of cornstarch until reaching desired consistency.
Use cold, firm cream cheese (not spreadable type) for a frosting that holds up well, especially in warm conditions.
If frosting softens, chill it for 30 minutes and re-whip to restore a pipeable texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. For best texture, allow the cake to come to room temperature before serving. The frosting may firm up when chilled; if so, let it soften slightly at room temperature or re-whip gently before serving.

How to Serve

A slice of two-layer yellow cake with light, soft texture sits on a white plate, each sponge layer separated and coated by a thin spread of creamy white frosting. The outside of the cake is generously covered in smooth white frosting, and the plate rests on a white marbled surface. In the background, a small part of an orange slice is visible, adding a pop of bright orange color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled orange juice instead of fresh?

Freshly squeezed orange juice provides the best bright and natural flavor, but bottled juice can be used in a pinch. Just make sure it’s pure orange juice without added sugars or preservatives.

How can I make sure my cake is moist?

Using both butter and vegetable oil helps keep the cake moist. Avoid overmixing the batter and follow baking times closely to prevent drying out the cake.