Orange Juice Cake

Jump to Recipe

There’s something uplifting about a cake that captures the spirit of citrus. Orange juice cake delivers just that, blending tangy brightness with comforting sweetness. Each slice feels sunlit—soft, moist, and full of tart orange flavor. Whether you need a celebratory dessert for a gathering or want to brighten an ordinary day, this cake brings fresh energy to the table.

The Allure of Orange Juice Cake

Baking with orange juice transforms an ordinary cake into something wonderfully aromatic. This cake combines the trusted, easy base of yellow cake mix with eggs, oil, pudding, and the star ingredient—fresh orange juice. The result is unmatched moistness and an unmistakable citrus fragrance.

What makes it truly special, though, is the orange glaze. Warm and syrupy, it soaks into the cake’s crumb, carrying tang and sweetness deep into every mouthful. This isn’t just a spring or summer dessert—it’s a four-season favorite that tastes like sunshine any time of year.

Why Orange Juice Cake Works

Versatility and Crowd Appeal

With familiar ingredients that come together in one bowl, you don’t need special skills or tools. The classic bundt shape gives it a beautiful presentation without any extra work. Plus, the flavor profile is approachable for a wide range of tastes. It’s perfect as a potluck or brunch centerpiece and ideal for making ahead.

Moisture That Lasts

The combination of instant vanilla pudding and oil ensures the crumb stays soft for days. Paired with the acidic lift from orange juice, the cake remains lush—no drying out by day two.

Tangy-Sweet Depth

Between the juice in the batter and the glaze, every bite balances rich sweetness with natural citrus. A hint of vanilla from the pudding smooths the sharper notes for a rounded finish.

Ingredients

Every component plays a crucial part:

Shopping Tips

• Orange juice: Use freshly squeezed juice for a bold, natural flavor. If using bottled, make sure it is 100% juice without additives.
• Cake mix: Any good-quality yellow cake mix works. Avoid brands with extra sweeteners or “orange flavoring”—you want real citrus to shine.
• Pudding mix: Instant vanilla pudding mix, not cook-and-serve. The powder gets mixed right in with the other ingredients.

How to Make Orange Juice Cake

Whether you’re an experienced baker or a first-timer, this process is simple and reliable. Here’s how you do it, step-by-step:

1. Preheat and Prep

• Set the oven to 350°F (175°C).
• Thoroughly grease a bundt pan with soft butter or oil. For extra security, dust with flour or use a non-stick spray designed for baking. Pay attention to bundt pan crevices to avoid sticking.

2. Combine the Batter

• In a large mixing bowl, add:
  • 1 box yellow cake mix
  • 1 package instant vanilla pudding mix
  • ¾ cup vegetable oil
  • ¾ cup fresh orange juice
  • 4 large eggs
  • (Optional) 1 tablespoon orange zest for bold aroma
• Use a hand mixer or stand mixer. Mix on low for 30 seconds, then increase to medium for 1–2 minutes, until smooth. Scrape bowl sides midway to ensure full incorporation.
• The batter will be thicker than a standard cake mix, thanks to the pudding.

3. Bake

• Pour the batter evenly into the prepared pan.
• Bake on the center rack for 40–50 minutes. Begin checking at 40 minutes—insert a skewer or toothpick into the deepest part. If it comes out clean or with a few moist crumbs, the cake is ready.
• Remove from the oven and cool in the pan on a wire rack for 10 minutes.

4. Make the Orange Glaze

While the cake cools slightly, prepare the glaze:

• In a small saucepan, melt:
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • ½ cup orange juice
• Heat gently over low, stirring until sugar dissolves. Don’t boil. The mixture will become glossy and fragrant.

5. Glaze and Invert

• With the cake still in the pan, poke holes all over the surface with a thin skewer—not all the way through, just deep enough for the glaze to seep inside.
• Pour the warm glaze evenly over the cake, letting it absorb. Wait about 15 minutes.
• Carefully invert the cake onto a serving plate. Tap if needed to loosen, then lift the pan away.

6. Finishing Touches

• (Optional) Warm 2 tablespoons orange marmalade or jam with a teaspoon of water and brush it over the top for shine.
• (Optional) Dust with powdered sugar for a classic finish.

Tips for the Best Orange Juice Cake

Achieve bakery-shop results at home with these simple suggestions:

• Use room-temperature ingredients. Eggs and juice blend more smoothly, preventing lumps.
• Don’t overmix. Too much air or agitation can make the cake dense. Stop mixing as soon as the batter looks uniform.
• Grease your bundt pan thoroughly. Bundt designs can trap batter; proper prep ensures a clean release.
• Fresh orange zest adds extra punch. One orange’s worth makes the aroma unforgettable.
• Absorb the glaze fully. Give the cake time to soak up the syrup before removing from the pan. This step creates moist pockets of citrus flavor inside the crumb.
• Cool the cake before slicing. Resting helps the interior set and makes for prettier slices.

Serving Ideas

This cake fits all kinds of occasions:

• Breakfast treat: Pair with good coffee or strong tea.
• Afternoon snack: A thin slice alongside Greek yogurt and berries.
• Celebration centerpiece: Dress up with candied orange slices or edible flowers for a spring event.

For a more decadent angle, serve with a scoop of vanilla ice cream or a dollop of whipped cream. The creaminess balances the acidity.

Storing and Freezing

Orange juice cake keeps beautifully, gaining flavor as it sits. Here’s how:

Storage

• Room Temperature: Cover tightly with plastic wrap or store in an airtight container up to 3 days.
• Refrigerator: Extend freshness for a week by chilling, especially in humid areas.
• Slicing tip: If refrigerating, let slices come to room temp before serving—they’re softer and more aromatic.

Freezing

• Once completely cooled, wrap the whole cake or individual slices tightly in plastic wrap, then foil.
• Freeze up to 3 months.
• To thaw, leave wrapped cake in the fridge overnight, then bring to room temperature on the counter before serving.

Frequently Asked Questions

Can I use bottled orange juice?

You can, as long as it’s pure 100% orange juice with no added sugars or flavors. Fresh-squeezed gives a livelier, more fragrant result.

What if I don’t have a bundt pan?

Try a standard tube pan or two loaf pans instead. You’ll need to adjust baking time—start checking for doneness about 10 minutes earlier.

Is it possible to make this dairy-free?

Swap the butter in the glaze for a plant-based alternative and confirm your cake mix and pudding mix are dairy-free.

Orange juice cake proves that big flavor often comes from simple ingredients. Each bite brings a clear citrus tang, soft crumb, and a hint of nostalgia. The effortless prep makes it accessible for bakers of any skill level, and it always looks stunning on a table.

Whether baked for a holiday, a casual brunch, or just because, this cake makes any gathering brighter. Try the recipe as written the first time, then get creative—fold in poppy seeds, try a lemon-orange mix, or top with a glaze of your choice. However you slice it, orange juice cake is bound to become a favorite in your kitchen.