Introduction

This Orange Juice Cake is a bright and zesty treat perfect for any occasion. Moist and flavorful, it combines fresh orange juice and zest for a refreshing citrus twist on a classic cake. Topped with a sweet orange glaze, it’s sure to delight your taste buds.

Ingredients

15.25 ounce 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 with a hand or stand mixer until fragrant.
Step 3: Add the eggs, orange juice, melted butter, and sour cream to the mixture. Beat until smooth and combined.
Step 4: Pour the batter into the prepared bundt pan and even the top with a spatula or spoon.
Step 5: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
Step 6: Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
Step 7: Whisk together the confectioners sugar and 2 tablespoons of orange juice until smooth and thick. Add more orange juice if needed to reach your desired glaze consistency.
Step 8: Drizzle the glaze over the cooled cake and let it sit for 10 minutes or until the glaze is set before slicing and serving.

Tips & Variations

Use fresh orange juice and zest for the best citrus flavor.
If you prefer a tangier glaze, add a little lemon juice along with the orange juice.
For extra texture, sprinkle chopped nuts or dried cranberries on top before glazing.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. If refrigerated, bring the cake to room temperature before serving. Leftover glaze can be kept in the refrigerator for up to a week. Reheat slices gently in the microwave for 10-15 seconds if you prefer a warm cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can use yellow or vanilla cake mix as alternatives, but the flavor will be slightly different. White cake mix gives the lightest texture and best complements the orange.

What if I don’t have a bundt pan?

You can bake this cake in a regular round or square cake pan. Adjust the baking time as needed, checking doneness with a toothpick inserted in the center.

Orange Juice Cake Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

This Orange Juice Cake is a moist and flavorful dessert that combines the bright, fresh taste of oranges with a tender white cake base. Enhanced with orange zest and a luscious orange glaze, this bundt cake is perfect for any occasion where a citrusy sweet treat is desired.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 5 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 and Prepare Pan: Preheat your oven to 350℉. Generously coat a bundt pan with nonstick spray to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a large mixing bowl, combine the white cake mix and the orange zest. Use a hand or stand mixer on low speed to blend until the mixture is fragrant and well combined.
Add Wet Ingredients: Add the eggs, orange juice, melted butter, and sour cream to the dry ingredients. Beat on medium speed until the batter is smooth and fully combined, ensuring no lumps remain.
Pour Batter into Pan: Pour the cake batter evenly into the prepared bundt pan. Smooth the top gently with a spatula or spoon to ensure even baking.
Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick or cake tester into the center; it should come out clean or with a few dry crumbs.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully invert the cake onto a cooling rack and let it cool completely before glazing.
Prepare the Glaze: In a bowl, whisk together the confectioners sugar and 2 tablespoons of orange juice until the glaze is smooth and thick. Add the additional tablespoon of orange juice if needed to reach your preferred consistency.
Glaze the Cake: Drizzle the orange glaze evenly over the cooled cake. Let it sit for at least 10 minutes so the glaze can set before slicing and serving.

Notes

Room temperature ingredients ensure a smoother batter and better rise.
You can adjust the glaze thickness by adding more or less orange juice to suit your preference.
Use freshly squeezed orange juice for the best bright citrus flavor.
If desired, garnish with thin orange slices or additional zest for a decorative touch.

Keywords: orange juice cake, citrus cake, bundt cake, orange zest cake, homemade cake, orange glaze