Simple Frosted Orange Cake is a quick and easy cake made with fresh oranges. This simple donut is the perfect breakfast, snack or even dessert cake.
When it comes to fruit, winter fruit is my favorite, from delicious apple bread to Italian apple pie, but I couldn’t resist making a delicious moist orange cake recipe. I actually made two different types of icing, a powdered sugar icing and another baking icing, but both were made with fresh orange juice.
We like them both, but I think our favorite is the powdered sugar frosting. If you want you can make it a little thicker or, as many Italians do, a sprinkling of icing sugar is never a bad idea!
Recipe ingredients
- All-purpose flour or cake/pastry flour
- Baking powder
- Salt
- Granulated sugar
- Butter
- Orange zest and juice
- Egg
- Milk: whole or 2%.
- Powdered sugar
How to prepare cake flour
For each cup of all-purpose flour, remove two tablespoons and replace with two tablespoons of cornstarch. Make sure to sift the flour and cornstarch together a couple of times, this will make sure they are well mixed and without lumps. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake rise.
This is one of those cakes so good that you start eating it in the morning for breakfast with a cup of coffee, and then in the afternoon with a cup of tea and why not a slice for dessert after dinner!
The great thing about this orange donut is that you don’t even have to get the beaters out! Just mix with a fork.
How to make this simple orange frosted cake.
In a large bowl whisk together the flour, baking powder, salt and sugar, add the butter and cut in until the mixture resembles coarse crumbs, then add the zest.
In a medium bowl, use a fork or whisk to whisk together the eggs and milk, then pour into the dry ingredients and mix until just moist.
Pour into the previously prepared mold and cook until cooked, check the cooking with a toothpick. Allow to cool completely before adding the icing.
Since living in Italy I have noticed that when they make a cake everything is mixed with a fork or wooden spoon, spatulas have become popular in the last couple of years.
My mother-in-law used a spoon to get all the batter out of her bowls, I found it fascinating, especially because she got every drop. Last Sunday my mother-in-law’s brother and his family came to visit me and I decided to bring this Orange Cake to serve with coffee after lunch.
Why do you add vanilla to a cake recipe?
Vanilla acts as a natural flavor enhancer, enhancing the sweetness and dimension of other cake ingredients, such as butter, sugar or chocolate. It also makes baked goods more inviting and appetizing. It helps balance the flavors of a cake giving it a well-blended flavour. Even when vanilla is not the main ingredient, its subtle presence will make a big difference in the overall taste and quality of the cake.
How to store Orange Glazed Cake
As long as the cake is thawed, it should be stored at room temperature. Store it in a cake container or well wrapped. It will keep for up to 3 days.
How to freeze it
Make sure to cool the cake completely, then wrap it tightly in plastic wrap or foil and place it in a frost bag. The cake will keep for up to 2 months. When ready to defrost, place the wrapped cake in the refrigerator to thaw before serving. Or you could freeze individual slices.
More simple cake recipes
The Italian who was talking to someone outside, entered the kitchen to get coffee and eat a slice of orange cake, which he was lucky to have since there wasn’t much left of this cake! Very nice, I hope you like it, let me know what you think. Enjoy!
ORANGE CAKE
- 2¼ cups all-purpose flour or cake/pastry flour
- 1½ teaspoons baking powder
- 1 pinch salt (if using unsalted butter add ¼ teaspoon salt)
- 1 cup granulated sugar
- ¾ cup butter
- 1-2 spoons orange peel
- 3 big eggs (room temperature)
- 1 teaspoon vanilla
- ¾ cups milk (room temperature)
Orange icing
- 1 cup Powdered/powdered sugar
- 1-2 table spoon orange juice
- 1-2 spoons cream
ORANGE SYRUP ICING
- 2 spoons sugar
- 2 spoons fresh orange
ORANGE CAKE
In a large bowl whisk together the flour, baking powder, salt and sugar, add the butter and cut in until the mixture resembles coarse crumbs, then add the zest.
In a medium bowl, use a fork or whisk to whisk together the eggs, vanilla and milk, then pour into the dry ingredients and mix until just moist (don’t overmix, about 18 stirs). (If you like the flavor of orange more, add the juice of half an orange).
Pour into the previously prepared donut mold and bake for approximately 40-60 minutes. Check the cooking with a toothpick. Allow to cool completely before adding the icing. Enjoy!
ORANGE SYRUP ICING
In a saucepan add the orange juice and sugar, over medium heat, stirring constantly, bring to the boil until it thickens. With a pastry brush, brush the syrup over the surface of the cake.
How to prepare cake flour
For each cup of all-purpose flour, remove two tablespoons and replace with two tablespoons of cornstarch. Make sure to sift the flour and cornstarch together a couple of times, this will make sure they are well mixed and without lumps.
How to store Orange Glazed Cake
As long as the cake is thawed, it should be stored at room temperature. Store it in a cake container or well wrapped. It will keep for up to 3 days. Make sure to cool the cake completely, then wrap it tightly in plastic wrap or foil and place it in a frost bag. The cake will keep for up to 2 months. When ready to defrost, place the wrapped cake in the refrigerator to thaw before serving. Or you could freeze individual slices.Calories: 400kcal | Carbohydrates: 58G | Protein: 6G | Fat: 17G | Saturated fat: 10G | Polyunsaturated fats: 1G | Monounsaturated fats: 4G | Trans fats: 1G | Cholesterol: 97mg | Sodium: 140mg | Potassium: 156mg | Fiber: 1G | Sugar: 36G | Vitamin A: 573UI | Vitamin C: 3mg | Soccer: 69mg | Iron: 2mg | Phosphorus: 126mg
Updated as of February 11, 2018.
