If you adore desserts that are bursting with bright citrus flavor and come together with a minimum of fuss, then this Orange Juice Cake is about to become your new go-to treat. Its ultra-moist crumb, sunny color, and lusciously sweet-tart glaze make it equally at home on a holiday table or as a cheery weeknight finish. The best part? You don’t need fancy ingredients or a pastry chef’s touch—just a boxed mix and a handful of kitchen staples. Spend a little time baking, and get ready for rave reviews when you serve up this crowd-pleasing, old-fashioned favorite.
Ingredients You’ll Need
There’s something kind of magical about how these simple pantry staples work together to create such a vibrant, flavorful Orange Juice Cake. Each ingredient brings its unique qualities, whether elevating the citrus zing, keeping things tender and moist, or giving that irresistible golden hue.
- Yellow cake mix: The shortcut star of the show, providing a sturdy yet soft base that soaks up all that delicious orange glaze.
- Instant vanilla pudding mix (3.4 oz): Adds richness and keeps the cake incredibly moist and velvety inside.
- Orange juice (¾ cup): Delivers that fresh, punchy citrus flavor and helps brighten the cake’s color and aroma.
- Vegetable oil (½ cup): Keeps the crumb light, tender, and never dry.
- Large eggs (4): Bind everything together and give the cake body.
- Orange zest (zest of 1 orange): For an extra boost of citrus fragrance and little flecks of gorgeous color throughout the cake.
- Unsalted butter (½ cup, for the glaze): Gives the glaze a silky, melt-in-your-mouth finish.
- Granulated sugar (1 cup, for the glaze): Sweetens the glaze and gives it a lusciously sticky sheen.
- Orange juice (¼ cup, for the glaze): Balances sweetness with tang and soaks beautifully into the cake for intense orange flavor.
- Vanilla extract (½ teaspoon, for the glaze): Enhances and rounds out all the citrus notes with a touch of warmth.
How to Make Orange Juice Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing a Bundt pan. Don’t be shy with the grease—Orange Juice Cake loves to stick, and a well-prepared pan always means a prettier cake when you unmold it later!
Step 2: Mix the Batter
In a big mixing bowl, combine the cake mix, pudding mix, ¾ cup orange juice, oil, eggs, and all of that beautiful fresh orange zest. Use a hand mixer or a stand mixer and beat on medium for 2 to 3 minutes—don’t stop until the batter is glossy and perfectly smooth. You’ll be able to smell the citrus already!
Step 3: Bake the Magic
Pour the batter evenly into the prepared pan. Bake for 40 to 45 minutes. The top should be a golden crown and a toothpick poked in the center will come out clean. Your kitchen will smell absolutely divine during this step—just try not to peek too often!
Step 4: Prepare the Orange Glaze
While the cake is baking, grab a small saucepan and combine the butter, sugar, ¼ cup orange juice, and vanilla extract. Place over medium heat and stir constantly. You want the sugar fully dissolved and everything silky smooth, but don’t let it boil—gentle heat does the trick for this luscious glaze.
Step 5: Soak and Cool
Once the cake comes out of the oven, keep it in the pan and immediately poke lots of small holes all over the top with a toothpick or skewer. Slowly pour that warm glaze over the hot cake; it’ll seep right in, making every bite moist and flavorful. Let it sit for about 15 minutes, then invert the cake onto a serving plate and let it cool completely—it’s a tough wait, but so worth it!
How to Serve Orange Juice Cake
Garnishes
This cake is already gorgeous, but a little extra flair never hurts! Try dusting the top with a light sprinkle of powdered sugar, or arrange some thin orange slices or zest curls beside each slice for a fresh, pretty finish. Even a scoop of whipped cream or a few candied orange peel strips are guaranteed to impress.
Side Dishes
Because Orange Juice Cake is so citrus-forward and bright, it works beautifully with simple sides like a bowl of fresh berries or a crisp fruit salad. For brunch, serve it alongside hot tea or coffee, or pair it with a scoop of vanilla ice cream for an ultra-decadent dessert experience.
Creative Ways to Present
If you’re aiming for that wow factor, try cutting the cake into wedges and arranging them on a tiered dessert stand with extra glaze drizzled over each piece. You can also make mini versions in a muffin tin or serve slices nestled among edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Orange Juice Cake just gets better as it sits, so don’t worry if you have leftovers! Cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. The flavors actually deepen overnight, making each slice even more irresistible.
Freezing
If you’d like to save some for later, you can freeze the cake—either whole or sliced. Wrap tightly in plastic wrap, then in foil, and freeze for up to two months. When you’re ready to enjoy, thaw at room temperature (still wrapped) so it stays perfectly moist.
Reheating
While Orange Juice Cake is delicious at room temperature, you can gently reheat slices in the microwave for about 10 seconds to revive that fresh-from-the-oven warmth and make the glaze a touch gooey again—just be careful not to overdo it, as you don’t want to dry out the cake.
FAQs
Can I use fresh-squeezed orange juice for this cake?
Absolutely! Fresh-squeezed orange juice will give Orange Juice Cake an even brighter, fresher flavor. Just strain out any pulp before adding to keep the texture smooth.
What if I don’t have a Bundt pan?
No Bundt pan? No problem! You can bake Orange Juice Cake in a 9×13-inch pan, or divide the batter between two loaf pans—just keep an eye on the bake time, as it may vary a bit.
Can I make this cake gluten-free?
Definitely! Just choose a gluten-free yellow cake mix and be sure your instant vanilla pudding mix is also gluten-free. Everything else in the recipe is naturally gluten-free.
Does the glaze make the cake sticky?
The glaze soaks into the hot cake, making it moist and flavorful but not overly sticky. Once it cools, you’ll get a soft, slightly syrupy top that’s absolutely delightful.
How long does Orange Juice Cake stay fresh?
Covered well at room temperature, Orange Juice Cake stays fresh and moist for up to three days. For longer storage, refrigerate it or pop it in the freezer for a quick citrusy treat anytime!
Final Thoughts
I can’t wait for you to taste just how wonderful this Orange Juice Cake turns out—bright, buttery, extra moist, and full of sunshine in every slice. It’s the kind of recipe that’s bound to become a family tradition or the treat everyone requests for special occasions. Give it a try, and get ready to fall in love with this citrusy gem!
Print
Orange Juice Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Juice Cake is a delightful citrus-infused dessert that’s perfect for any occasion. The moist cake with a hint of orange zest is topped with a sweet glaze, making it a favorite among both kids and adults.
Ingredients
Cake:
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- ¾ cup orange juice
- ½ cup vegetable oil
- 4 large eggs
- Zest of 1 orange
For the glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup orange juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a Bundt pan generously.
- Prepare the batter: In a large mixing bowl, combine the cake mix, pudding mix, orange juice, oil, eggs, and orange zest. Beat until smooth.
- Bake the cake: Pour the batter into the pan and bake for 40–45 minutes until a toothpick comes out clean.
- Make the glaze: In a saucepan, combine butter, sugar, orange juice, and vanilla. Heat until smooth.
- Glaze the cake: Poke holes in the cake, then pour the warm glaze over it. Let it sit to absorb the glaze before turning it out to cool.
Notes
- This cake tastes even better the day after baking.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
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