• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Flour & Spice logo

  • Complete Recipe Index
  • Pakistani Recipes
  • Meet Sarah
menu icon
go to homepage
search icon
Homepage link
  • Complete Recipe Index
  • Pakistani Recipes
  • Meet Sarah
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Delicious Desserts » Easy Delicious Orange Cake with Oil

    Easy Delicious Orange Cake with Oil

    May 4, 2015 · Modified: Dec 4, 2020 · by Sarah Mir

    Jump to Recipe Print Recipe

    Jump to the Orange Cake Recipe

    I know, I know, it's Spring. Citrus was so last season. I shouldn't even be entertaining the idea of such blasphemous behavior, but you know what guys, this cake is easy and delicious all year round. There is something about beautiful sunny days that makes me want to eat things that feel bright and sunny and this cake does.

    Orange Cake with Oil

    So maybe you make it now and then again in the winter? You know, just to balance things out 😉

    I am not sure whose recipe this is, but all of the women in my family have it in their go to recipe book, the one that is a 'best of' of sorts. Also there? My super easy Lemon Velvet. I know, I know, I gots citrus on my mind.

    Orange Cake with Oil

    The orange zest is my addition, but it goes a long way towards enhancing the orange flavor. I do skip making the glaze sometimes and instead warm and pour over some lovely sticky orange marmalade to good effect.

    OJ Is Everything

    This cake is called Orange Cake for a reason and it's that lovely bright but not too overpowering orange flavour. If you use a lackluster orange you will get lackluster results. In season oranges result in the tastiest cake, but if oranges are not in season you can still make this cake. Just pick a juice with pulp for more robust flavour.

    Why Use Oil in Cake

    Here are three main reasons why and one accidental bonus!

    1.) It's faster - no softening butter

    2.) It is decidedly cheaper than butter

    3.) It makes for a VERY moist cake.

    What's the accidental bonus you may ask? Well - if you didn't feel like busting out your mixer you can easily whisk this up by hand.

    Want More Cakes with Oil?

    Check out the crowd favourite Marble Cake

    My Super Tender Yogurt Cake

    A One Bowl Chocolate Cake

    Watch the Step by Step Orange Cake Video Below


    Made this cake? Please rate it by clicking on the stars below! Appreciate your love and support! Want to share that fabulous click? Tag me on instagram @flourandspiceblog - can't wait to see your creations!

    Orange Cake with Oil
    Print Recipe
    4.5 from 50 votes

    Orange Cake

    A quick oil based cake that is moist and easy to whip up!
    Prep Time5 mins
    Cook Time50 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: American, Canadian
    Keyword: cake with oil, orange cake
    Servings: 10
    Author: Sarah Mir

    Ingredients

    • ½ cup canola oil or other neutral tasting oil
    • 1 to 1 ¼ cup sugar see notes at bottom
    • 3 eggs
    • 1 ½ cup flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • Zest of one orange
    • ¾ cup fresh orange juice (see notes for bottled) approx the juice of 3 oranges, remove seeds, some pulp is fine

    Orange Glaze

    • ¾ cup Fresh Orange Juice (strained)
    • 3 tbsp Sugar
    • 1 tbsp Orange Zest

    Instructions

    • Preheat your oven to 350 degrees and grease a 6-inch (what I used) or a 9-inch pan and set aside. 
    • Sift the dry ingredients into a medium sized bowl.
    • Take out a large mixing bowl and briskly whisk the oil, sugar, and zest together till combined. 
    • Add the eggs one by one whisking well after each addition.
    • Then alternate between adding the flour and juice in three batches until combined.
    • Pour into your prepared pan and bake for 35-50 minutes depending on the pan you use. My 6-inch took longer since the cake was higher, my 9-inch is done earlier.
    • Let it cool for ten minutes then invert onto a cake plate and pour the glaze over while the cake is still warm.

    For the Glaze

    • While the cake is baking bring the glaze ingredients to a boil in a small non stick saucepan and simmer for 10-15 minutes until it is thickens and becomes syrupy. It will run off your cooking utensil in languid drops. 

    Notes

    Notes:
    1.) The sugar in Pakistan and the Middle East is sweeter than that in North America. If you are in those regions please use closer to 1 cup. Also it is coarser there so please grind your sugar before using or use caster sugar!
    2.) Don't feel like making a glaze? Just warm some orange marmalade and spread it over the warm cake - YUM!
    3.) This cake tastes as good as the juice you use so it oranges are out of season feel free to use store-bought orange juice then try to get some with a little pulp for optimal flavour.
    Pin me to hang on to me!
    Orange Cake with Oil
    « My Ninja Naan Baby Shower - Buffalo Chicken Pinwheels
    Spicy Baked Eggs in Bread Boats with a Jalapeno Cheese Sauce »

    Primary Sidebar

    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

    More about me →

    Popular

    • Caramel Custard - Pakistani
    • Herbed Chicken Burgers with a DELISH sauce
    • Hyderabadi Chicken Pulao - Pakistani Recipe
    • EASY Pakistani Aloo Gosht or Meat and Potato Curry
    • Coffee Cake a la Bombay Bakery
    • "Phitti Hui Coffee" or Whipped Coffee - a Pakistani Latte

    Copyright © 2022 Flour & Spice · Support by Foodie Digital