9 Easy Orange Cake Recipes for Busy Weeknights

Written by Clara Bennett in Dessert

You want a sweet finish without spending hours or heating every dish in the house. These nine orange cake ideas fit into weeknight life—bright citrus, simple steps, and textures from moist loaf to tender mug cake. You’ll get recipes that use pantry staples, a few clever shortcuts, and options for gluten-free or whole-wheat needs. Keep scrolling to find the one that’ll become your new go-to.

Classic One-Bowl Orange Cake

Bright, zesty and impossibly tender — a one-bowl orange cake you’ll want to make again and again.

Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or neutral oil)
  • 2 large eggs
  • 1/2 cup (120 ml) fresh orange juice (about 1–2 oranges)
  • Zest of 1 large orange
  • 1/2 cup (120 ml) milk (dairy or non-dairy)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round pan, or line a loaf pan with parchment.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the melted butter, eggs, orange juice, orange zest, milk, and vanilla to the bowl.
  4. Stir everything with a spatula or whisk until just combined — don’t overmix.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake 30–40 minutes for a round pan (45–55 minutes for a loaf), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  8. Optional: while warm, brush the top with a little extra orange juice mixed with a tablespoon of sugar for a glossy, extra citrusy finish.
  9. Slice and serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Enjoy a slice with a cup of tea — this bright, buttery orange cake feels like sunshine on a plate!

Quick Orange Yogurt Cake

Bright, zesty and ready in no time — this Quick Orange Yogurt Cake is moist, tangy, and perfect for tea or dessert.

Ingredients:

  • 1 cup (240 g) plain yogurt (Greek or regular)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (115 g) vegetable oil (or melted butter)
  • 2 large eggs
  • Zest of 1 large orange
  • 1/3 cup (80 ml) fresh orange juice (about 1 orange)
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 2 tablespoons powdered sugar for dusting or a simple orange glaze (mix 1/2 cup powdered sugar with 1–2 tbsp orange juice)

How to Make:

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round pan or line with parchment.
  2. In a large bowl, whisk the yogurt, sugar, oil, eggs, orange zest, orange juice, and vanilla until smooth.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Add the dry ingredients to the wet and stir gently until just combined — don’t overmix.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. If using glaze, whisk powdered sugar with orange juice to desired consistency and drizzle over the cooled cake, or dust with powdered sugar.

Slice, serve, and enjoy a bright, citrusy bite — perfect with coffee or a big smile!

Honey-Glazed Orange Sheet Cake

Bright, citrusy sheet cake with a sticky honey-orange glaze — simple, sweet, and perfect for sharing.

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup fresh orange juice (about 2 oranges)
  • Zest of 1 large orange
  • 1 tsp vanilla extract

For the honey-orange glaze:

  • 1/3 cup honey
  • 2 tbsp fresh orange juice
  • 1 tbsp unsalted butter
  • 1/2 cup powdered sugar (optional, for slightly thicker glaze)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment if you like.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix melted butter, eggs, yogurt (or sour cream), orange juice, orange zest, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Bake 22–28 minutes, or until a toothpick in the center comes out clean and the top is lightly golden.
  7. While the cake bakes, make the glaze: in a small saucepan over low heat, combine honey, orange juice, and butter. Stir until melted and smooth. If you want a thicker glaze, whisk in powdered sugar off heat until smooth.
  8. When the cake is done, let it cool in the pan for 8–10 minutes. Poke the surface lightly with a skewer or fork to help the glaze sink in.
  9. Spoon the warm honey-orange glaze evenly over the cake, letting it soak into the holes and drip down the sides.
  10. Let the cake cool completely (about 30–45 minutes) so the glaze sets before slicing. Serve with a sprinkle of extra orange zest or a dollop of whipped cream if desired.

Enjoy a slice — sticky, bright, and totally irresistible!

Orange Almond Mug Cake

Bright, zesty orange almond mug cake — ready in minutes for a solo citrus treat!

Ingredients:

  • 4 tbsp all-purpose flour
  • 2 tbsp almond flour (or finely ground almonds)
  • 2 tbsp granulated sugar (or use honey/maple syrup, see note)
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 large egg (or 3 tbsp plain yogurt for egg-free)
  • 3 tbsp milk (dairy or plant-based)
  • 1 tbsp neutral oil (vegetable, canola, or melted coconut oil)
  • 1 tbsp orange juice (freshly squeezed preferred)
  • 1 tsp orange zest
  • 1/4 tsp vanilla extract
  • Optional: 1 tbsp sliced almonds for topping, a dusting of powdered sugar or a drizzle of honey

How to Make:

  1. In a microwave-safe mug (roughly 12 oz capacity), whisk together the flour, almond flour, sugar, baking powder and a pinch of salt.
  2. Add the egg, milk, oil, orange juice, orange zest and vanilla; stir until smooth and no large lumps remain.
  3. Tap the mug lightly on the counter to settle the batter. Sprinkle sliced almonds on top if using.
  4. Microwave on high for 60–90 seconds. Start checking at 60 seconds — cake should be set on top but still springy; avoid overcooking.
  5. Let the mug cake rest 1–2 minutes (it will finish cooking and cool slightly).
  6. Finish with a dusting of powdered sugar or a drizzle of honey if you like, then dig in straight from the mug.

Enjoy a warm, citrusy almond cake in under five minutes — perfect for a quick, cozy treat!

Light Olive Oil and Orange Cake

Bright, zesty, and unexpectedly light — this olive oil orange cake sings with citrus and keeps moist without butter.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 3 large eggs
  • 3/4 cup (180 ml) extra-virgin olive oil (mild-flavored)
  • 3/4 cup (180 ml) freshly squeezed orange juice (about 2–3 oranges)
  • Zest of 2 oranges
  • 1/2 cup (120 ml) plain yogurt or buttermilk
  • 1 tsp pure vanilla extract
  • Optional: 2 tbsp honey or maple syrup (for extra moistness and sheen)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment.
  2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat the eggs lightly, then whisk in the olive oil, orange juice, orange zest, yogurt (or buttermilk), vanilla, and honey if using.
  4. Pour the dry ingredients into the wet and fold gently until just combined — don’t overmix.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 30–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Optionally dust with powdered sugar or drizzle a simple glaze made from 1 cup powdered sugar mixed with 2–3 tbsp orange juice for extra shine.
  9. Slice and serve with a cup of tea or a dollop of whipped cream if you like.

Enjoy a light, citrusy slice that’s perfect any time — bright, tender, and never heavy.

No-Fuss Orange Pound Cake

Bright, buttery orange pound cake with a zesty kick — effortless and totally irresistible.

Ingredients:

  • 1 1/2 cups (340 g) unsalted butter, softened
  • 1 3/4 cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • Zest of 2 large oranges
  • 1/3 cup (80 ml) fresh orange juice
  • 2 1/2 cups (315 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (120 ml) sour cream or plain Greek yogurt

Optional glaze:

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh orange juice
  • 1 teaspoon orange zest

How to Make:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla and orange zest.
  5. Mix in the orange juice.
  6. Add the dry ingredients in two batches, alternating with the sour cream (start and end with the dry), mixing until just combined. Don’t overmix.
  7. Scrape batter into the prepared pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 10–15 minutes, then lift out using the parchment and cool completely on a wire rack.
  10. For the optional glaze, whisk powdered sugar, orange juice, and zest until smooth; drizzle over cooled cake and let set.
  11. Slice and serve — soft, buttery, and bursting with fresh orange flavor.

Enjoy a cozy slice with tea or coffee and savor that sunny citrus lift!

Whole-Wheat Orange Tea Cake

Zesty whole-wheat orange tea cake — light, nutty, and perfect with your afternoon cup.

Ingredients:

  • 1 1/2 cups whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar (or 3/4 cup for slightly less sweet)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup plain yogurt (or Greek yogurt)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup freshly squeezed orange juice (about 2 oranges)
  • Zest of 2 oranges
  • 1 tsp vanilla extract
  • 1/4 cup milk (or plant-based milk), as needed
  • Optional: 2 tbsp honey or orange marmalade for glaze
  • Optional: powdered sugar for dusting
  • Optional: 1/2 cup chopped nuts (walnuts or almonds) or 1/3 cup raisins

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or loaf pan and line with parchment if you like.
  2. In a large bowl, whisk together whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs then stir in yogurt, oil, orange juice, orange zest, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined. If batter seems too thick, stir in up to 1/4–1/2 cup milk to reach a thick but spoonable consistency.
  5. Fold in nuts or raisins if using, then scrape batter into the prepared pan and smooth the top.
  6. Bake for 35–45 minutes (30–35 for a loaf, 35–45 for a round), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cake in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
  8. If glazing, warm honey or orange marmalade with a tablespoon of orange juice and brush over the warm cake. Dust with powdered sugar just before serving, if desired.

Enjoy a slice with tea — this cake’s bright orange flavor and wholesome texture make teatime extra cozy!

Skillet Orange Upside-Down Cake

Bright, caramelized orange upside-down cake—crispy edges, tender crumb, and a glossy citrus topping straight from the skillet.

Ingredients:

  • 2 tablespoons butter (for skillet)
  • 2 navel oranges (1 thinly sliced for topping, 1 juiced and zested)
  • 1/2 cup brown sugar (packed)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup plain yogurt or sour cream
  • 1/4 cup vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract
  • Optional: powdered sugar or whipped cream for serving

How to Make:

  1. Preheat the oven to 350°F (175°C). Place a 9- to 10-inch ovenproof skillet on the stovetop.
  2. Melt 2 tablespoons butter in the skillet over medium heat. Stir in the brown sugar until dissolved and bubbling.
  3. While the sugar melts, thinly slice one orange and arrange the slices in a single layer over the caramel in the skillet.
  4. In a bowl whisk together flour, baking powder, and salt.
  5. In another bowl mix granulated sugar, egg, yogurt (or sour cream), oil, vanilla, orange zest, and orange juice from the second orange until smooth.
  6. Fold the dry ingredients into the wet mixture just until combined — don’t overmix.
  7. Spoon the batter evenly over the orange slices in the skillet and smooth the top.
  8. Bake in the preheated oven 25–30 minutes, until the cake is golden, springy to the touch, and a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the skillet 8–10 minutes so the caramel sets slightly.
  10. Run a knife around the edges, place a large plate over the skillet, and carefully invert the cake onto the plate. Lift off the skillet to reveal the glossy orange top.
  11. Serve warm or at room temperature, with a dusting of powdered sugar or a dollop of whipped cream if you like.

Enjoy the zesty, caramel-coated goodness — perfect with a cup of tea or a scoop of vanilla ice cream!

Gluten-Free Orange Citrus Loaf

Bright, zesty, and impossibly tender — a gluten-free orange citrus loaf that shines with sunny flavor.

Ingredients:

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 1 cup almond flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • Zest of 2 large oranges (about 2 tablespoons)
  • 3 large eggs, room temperature
  • 1 cup plain Greek yogurt (or dairy-free yogurt)
  • 1/2 cup neutral oil (vegetable or light olive oil)
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur (optional)
  • 1/4 cup milk or dairy-free milk (only if batter seems too thick)
  • For the glaze: 1 cup powdered sugar and 2–3 tablespoons fresh orange juice (plus zest to sprinkle)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
  2. Whisk the gluten-free flour, almond flour, sugar, baking powder, baking soda, salt, and orange zest in a large bowl.
  3. In a separate bowl, beat the eggs, then stir in the yogurt, oil, orange juice, vanilla, and orange liqueur if using.
  4. Pour the wet mixture into the dry ingredients and fold gently until just combined; add a splash of milk only if the batter is very thick.
  5. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter to release air bubbles.
  6. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  7. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Whisk the powdered sugar with orange juice to make a smooth glaze; drizzle over the cooled loaf and sprinkle with extra orange zest.
  9. Slice and serve — this cake is best the day it’s made but keeps wrapped at room temperature for 2 days or in the fridge for up to 5.

Enjoy a slice with tea or coffee and a burst of citrus that brightens any day!

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