Introduction

Orange Juice Cake is a bright and moist dessert that captures the fresh flavor of oranges in every bite. With a tender crumb and a sweet citrus glaze, it’s perfect for any occasion where you want a light, refreshing treat.

Ingredients

15.25 ounces white cake mix
1 tablespoon orange zest (about 1 orange)
3 large eggs (room temperature)
1 cup orange juice (room temperature, about 3 large oranges)
½ cup salted butter (melted and cooled slightly)
½ cup sour cream (room temperature)
2 cups confectioners sugar
2-3 tablespoons orange juice

Instructions

Step 1: Preheat the oven to 350℉ and coat a bundt pan with nonstick spray. Set aside.
Step 2: In a large bowl, beat together the cake mix and orange zest on low speed using a hand or stand mixer until fragrant.
Step 3: Add the eggs, orange juice, melted butter, and sour cream to the mixture. Beat until the batter is smooth and fully combined.
Step 4: Pour the batter into the prepared bundt pan, smoothing the top evenly with a spatula or spoon.
Step 5: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.
Step 6: Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Step 7: While the cake cools, whisk together the confectioners sugar and 2 tablespoons orange juice until you get a smooth, thick glaze. Add more orange juice if you prefer a thinner consistency.
Step 8: Drizzle the glaze over the cooled cake and allow it to set for about 10 minutes before slicing and serving.

Tips & Variations

Use fresh orange juice and zest for the best citrus flavor and aroma.
For a more intense orange taste, add a teaspoon of orange extract to the batter.
Swap sour cream for Greek yogurt if you want a slightly tangier cake.
Consider adding a handful of chopped nuts or dried cranberries for texture.
If you don’t have a bundt pan, a standard loaf or round cake pan will work; adjust baking time accordingly.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring the cake to room temperature before serving. The glaze may soften slightly when stored. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and glaze fresh if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use orange juice concentrate instead of fresh orange juice?

Yes, you can substitute orange juice concentrate diluted with water to make 1 cup. Using fresh juice will give a brighter flavor, but concentrate works well in a pinch.

What can I do if I don’t have a bundt pan?

You can bake this cake in a standard loaf or round cake pan. Bake time may need to be adjusted; start checking for doneness a few minutes earlier and use a toothpick test to be sure.

Orange Juice Cake Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

This Orange Juice Cake is a moist and flavorful bundt cake infused with fresh orange zest and juice, topped with a tangy orange glaze. Perfect for citrus lovers, this easy-to-make cake combines a classic white cake mix with fresh ingredients for a bright, citrusy dessert that’s both comforting and refreshing.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

15.25 ounces white cake mix
1 tablespoon orange zest (about 1 orange)
3 large eggs (room temperature)
1 cup orange juice (room temperature, about 3 large oranges)
½ cup salted butter (melted and cooled slightly)
½ cup sour cream (room temperature)

Glaze

2 cups confectioners sugar
2–3 tablespoons orange juice

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and coat a bundt pan with nonstick spray to prevent the cake from sticking. Set the pan aside.
Mix Dry Ingredients: In a large mixing bowl, combine the white cake mix and orange zest. Beat on low speed using a hand or stand mixer until the mixture is fragrant, which helps distribute the orange flavor evenly.
Add Wet Ingredients: Add the eggs, orange juice, melted butter, and sour cream to the cake mix. Beat on medium speed until the batter is smooth and fully combined with no lumps.
Pour Batter Into Pan: Transfer the batter into the prepared bundt pan. Use a spatula or spoon to evenly spread and level the top for uniform baking.
Bake the Cake: Bake in the preheated oven for 35 to 40 minutes. Check doneness by inserting a toothpick or cake tester in the center; it should come out clean or with just a few dry crumbs attached.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the bundt pan onto a cooling rack to release the cake and let it cool completely.
Prepare the Glaze: In a bowl, whisk together the confectioners sugar and 2 tablespoons of orange juice until you get a smooth, thick glaze. Add more orange juice if needed to reach your desired consistency.
Glaze the Cake: Drizzle the orange glaze over the cooled cake. Allow it to set for about 10 minutes before slicing and serving.

Notes

Using room temperature eggs, juice, and sour cream helps the batter mix more evenly and improves texture.
If you prefer a more intense orange flavor, you can add a little extra orange zest to the glaze.
Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off.
Store any leftover cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
This cake pairs wonderfully with a cup of tea or coffee for an afternoon treat.

Keywords: Orange Juice Cake, bundt cake, citrus dessert, orange zest cake, easy cake recipe, moist cake, orange glaze