Orange Cake

A moist and flavorful orange cake with a soft crumb, topped with an orange glaze.

By TikTok

Original recipe source

Orange Cake

Cook time: 65 minutes

Servings: 12

Ingredients

  • 1 as needed unsalted butter
  • 1 as needed all-purpose flour
  • 4 tbsp orange zest
  • 2 cups granulated sugar
  • 2.67 cups all-purpose flour
  • 2 tbsp cornstarch
  • 0.5 tsp salt
  • 1.25 tsp baking powder
  • 0.5 tsp baking soda
  • 1 cup unsalted butter
  • 1 as prepared orange sugar
  • 4 large eggs
  • 0.5 cup sour cream
  • 0.25 cup orange juice
  • 1 as prepared dry ingredients
  • 0.5 cup milk
  • 1 as prepared cake batter
  • 0.5 cup sugar
  • 0.5 cup orange juice
  • 1 from one orange orange peel
  • 1 as prepared orange syrup
  • 0.33 cup cream cheese
  • 1 tbsp unsalted butter
  • 0.75 cup powdered sugar
  • 3 tbsp orange juice
  • 2 tbsp orange zest

Instructions

  1. Pre-heat the oven to 350ºF (or 325ºF for convection).
  2. Grease a 12-cup bundt pan with softened butter, dust with flour, and coat all nooks thoroughly.
  3. Make orange sugar by rubbing 4 tbsp orange zest into 2 cups granulated sugar until fragrant.
  4. Whisk together 2 2/3 cups all-purpose flour, 2 tbsp cornstarch, 1/2 tsp salt, 1 1/4 tsp baking powder, and 1/2 tsp baking soda.
  5. Beat 1 cup unsalted butter for 2 minutes, add the orange sugar, then add 4 large eggs one by one.
  6. Add 1/2 cup sour cream and 1/4 cup orange juice to the mixture.
  7. Add half the dry ingredients, mix, add 1/2 cup milk, then the remaining dry ingredients. Do not over mix.
  8. Pour batter into the prepared pan and bake for 55 to 65 minutes. If browning too quickly, cover with foil. The cake is ready when the top no longer jiggles and a toothpick comes out clean.
  9. For the syrup, simmer 1/2 cup sugar, 1/2 cup orange juice, and the peel of one orange until the sugar dissolves. Remove the peel.
  10. Let the cake rest for 5 minutes, prick the top, and pour the syrup over it. Let it sit for 15 minutes before flipping onto a rack to cool completely.
  11. For the glaze, beat 1/3 cup cream cheese and 1 tbsp unsalted butter for 30 seconds. Add 3/4 cup powdered sugar, mix, add 3 tbsp orange juice, and adjust consistency as needed. Add 2 tbsp orange zest to the glaze or sprinkle it on top after glazing.
  12. Store the cake in the fridge for up to 4 days in an airtight container. Let it sit at room temperature for 20 to 30 minutes before serving.
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