Orange Cake

Total Time:
2 hr
30 min
1 hr 30 min

1 (8-inch) cake; 4 to 6 servings

  • 3 large eggs
  • 1 1/4 cups sugar
  • 1 cup milk
  • 1/2 cup olive oil
  • Zest of 1 orange, minced
  • 1 3/4 cups flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Syrup:
  • 1 orange
  • 1 1/2 cups orange juice
  • 1 1/2 cups sugar
  • Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.

  • Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.

  • Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.

  • Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.

  • In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.

  • Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

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3.5 19
what pale yellow ribbons means item not reviewed by moderator and published
I made this cake last night and I was not disappointed. The cake was moist, had a nice flavor and cooked completely at around 45 mins at 390 degrees (I took notice of the notes about burning and took down the temp just a bit.) Something else, I did not have baking soda so I used double the amount of baking powder. Lastly, I found the batter to be rather watery so I added an unmeasured amount of additional flour and it worked out fine (I probably did not add more than 1/4 cup of extra four…) item not reviewed by moderator and published
Tasty n delicious...very moist,,,I had to bring the temp down to avoid it from burning,,all in all it was great with a cup of item not reviewed by moderator and published
Delicious, moist cake!! I changed up the syrup recipe a bit by adding a touch of lemon essence and some dark rum. The temperature is much to high to cook the cake, I ended up dropping it down to 365 and it finished in about 45 minutes being a bit burnt on the outside (also I used a dark non-stick pan so maybe i should have dropped the temperature even more. Its not in your face orangey but I thought the flavour and consistency was on point. Many of the other reviews say to use vegetable oil but I think all it needs is a light or extra light olive oil and it comes out perfectly fine. item not reviewed by moderator and published
i love this! it was delicious! but to fix the burning problem everyones having, i set the oven on convection bake at 375 degrees and covered the cake with tin foil and set the timer for 45mins. it came out beautifully thanks to that, and fully baked ^.^ also i recommend using vegetable oil instead of olive oil. i also added a little splash of vanilla extract into the cake batter and it gave it a little extra sweetness. i highly sugesst you try this things, i hope i helped :) item not reviewed by moderator and published
It doesn't get easier than this!! Great recipe to do with children. Great taste. I was extremely please with the small size so there's no leftovers for days. I used the white whole wheat flour like another poster suggested. Next time I will only cook for 40-45 min. It was a little too brown. item not reviewed by moderator and published
its tasty but i think i am going to try vegetable oil next time to see the difference item not reviewed by moderator and published
the cake came out beautifal for my sisters BDay with whipping cream to decorate it! item not reviewed by moderator and published
I made this cake for my brother's b'day, Mar 8, 2010 and everyone loved it. I love this recipe because the entire mix is whipped and no creaming is involved. Also healthy olive oil is better than butter for you. I used white whole wheat flour which makes baked goods taste so much more flavorful. I baked mine in a toaster oven and reduced the heat to 375F. The cake browned within 15 minutes and so I covered it with foil. Next time I will tent it completely before putting it in the oven and reduce the heat to 350F, using the convection feature. plus rotate it half-way because it burned at the back. A lot of air is incorporated from whipping and the 8x8 square cake pan is too small. I transferred some of the mix to a Grab-It bowl to bake separately. A slightly larger pan would have worked better. This cake keeps well and tastes better the next day. Will definitely make this again with the adjustments. item not reviewed by moderator and published
I should have read the comments. didnt like putting olive oil in a cake. Also took cake out before the suggested time. item not reviewed by moderator and published
This cake took a long time to make and it looked beautiful but when I went to cut into it the glaze was harder than a rock. It was unedible at that point. item not reviewed by moderator and published
I loved this cake - it's now my favorite cake recipe. I had my doubts about the time and temp directions, but it was my first time with this recipe, so I did bake it per directions for about 40 minutes, then realized it was getting way too brown, even though the inside was still a bit liquid. I turned it down to 350 at that point and finished the time out. Yes, it did come out a bit burnt, so after it cooled, I performed a little cosmetic surgery and no one was the wiser - they all loved it. Here are my thoughts on this recipe's time and temp issues... This cake DOES need a higher heat to start, because it needs a good sturdy brown and crusty outside. That gives it a certain "rustic" character that is unique. Baking it at 350 for a shorter time would make it a "typical" cake that might not stand up well to the lashings of syrup that are poured over it at the end. IMHO :). Next time I will start it at 400 for about 30 minutes, then turn it down to 350 and finish it out at that temp and see how it goes. I love the syrup - even if it is a bit of fuss it is SO worth it. Instead of fussing with the orange "supremes" and zest, I just sprinkled it with sliced almonds and then applied the second coat of syrup. Wow, almonds and olive oil - who knew cake was GOOD for you? ;) item not reviewed by moderator and published
almost light really, though the syrup.. but really delicious we liked it ( my husband & me ) for me baking took less time in my oven for this tempratur 400, almost 15-20 minutes. we will make this cake always for sure... item not reviewed by moderator and published
Your cake was wonderful; super easy to make and light. The orange zest gave it a great taste & the olive oil was healthier than using butter in other recipes. Would recommend it to everyone. I poured warm orange jello instead of syrup in the cake itself and used fresh whipping cream instead of syrup on top. Prep time was only 20 minutes altogether and baking time was adjusted to 35 minutes. Temperature was adjusted to 325 in my convection oven. It turned out beautiful, my house smelled wonderful and my kids loved every bite of it! I'll safe keep this recipe. item not reviewed by moderator and published
I should've read the reviews on this recipe before I started the cake. Luckily I had set my timer at 30 minutes and not an hour or this would have been a terrible disater.Along with the cake burning within 20 minutes it didn't have much flavour without the syrup to pour over it. Not a good recipe. item not reviewed by moderator and published
I liked that the recipe used olive oil instead of butter, less fattening that way. I baked the cake for 20 minutes, but noticed that the top was quite brown, so I reduced the temperature to 350 degrees (especially after reading the other comments!). At 50 minutes, the cake was ready, so I did not wait 1 hour. I didn't make the syrup (also less fattening) and it tastes good. It's nice and light, good for breakfast or tea. item not reviewed by moderator and published
I have an orange tree in my back yard, So I am always looking for orange recipes. I'm always rushing but I used a box cake mix, Swapped 1 cup water for one cup orange juice. followed cooking instructions on the box. Then followed recipe for frosting. It was a hit!!! thanks for the great idea I used 4 juicy oranges right off of my tree. item not reviewed by moderator and published
Just by reading the recipe, there's no way an 8" cake will turn out perfect at 400 degrees for 1 hour. It will char on the outside and be raw on the inside. It is apparent that there are "grave errors" in this recipe. My heart goes out to the Mom who bought the cake to the school. item not reviewed by moderator and published
The top of the cake burned to a crisp with more than 15 minutes left on the timer. Our house would have practically burned down if we would have left this in the oven at 400 degrees for as long as they say to! This was made at the spur of the moment for a school project that required us to make something with a Spanish derivation, and my daughter found it looking up Spanish desserts. Close to 3 hours this thing takes, and what a waste of time all around! I can't speak for the taste, as it has to go to school tomorrow, at 10 pm there wasn't much we could do besides slice off the burned top and hope for the best. I wouldn't recommend this pain in the neck recipe to my worst enemy. item not reviewed by moderator and published

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