Orange Juice Cake is a delightful dessert that marries the convenience of cake mix with the fresh, bright taste of real oranges. Orange Juice Cake starts with a simple boxed white cake mix and transforms into a moist, soft, citrus‑infused treat topped with a zesty orange glaze. Whether you’re baking for a family gathering, a casual dessert after a meal, or just craving something sweet and refreshing, this cake delivers big flavor with minimal effort. With its light texture, vibrant aroma and sweet glaze, Orange Juice Cake has quickly become a favorite in many kitchens. In this blog post you will learn how to make this delicious cake from start to finish and get tips to customize and serve it with confidence.
Why You Will Love This Orange Juice Cake
There are many reasons why you will fall in love with this Orange Juice Cake. First, it uses simple ingredients you likely already have on hand, including a boxed cake mix, fresh orange juice and orange zest, which means minimal prep and maximum flavor. Second, the citrus notes throughout the cake offer a refreshing twist that wakes up your tastebuds and keeps each bite bright and flavorful. The texture of the finished cake is incredibly moist and soft thanks to the sour cream and real juice mixed into the batter, which prevents dryness and enhances richness. The easy orange glaze gives just the right amount of sweetness while adding beautiful shine and extra moisture. Best of all, this recipe is flexible and forgiving, perfect for beginner and experienced bakers alike.
Ingredients
Cake Ingredients
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15.25 ounces white cake mix
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1 tablespoon orange zest (about 1 large orange)
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3 large eggs, room temperature
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1 cup fresh orange juice, room temperature (about 3 medium oranges)
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½ cup salted butter, melted and cooled slightly
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½ cup sour cream, room temperature
Glaze Ingredients
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2 cups confectioners sugar
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2‑3 tablespoons fresh orange juice
Step by Step How to Make Orange Juice Cake
1. Prep the Oven and Pan
Begin by preheating your oven to 350°F (177°C). Coat a 12‑cup bundt pan with nonstick cooking spray to ensure the cake releases easily after baking. Set the pan aside.
2. Mix Dry Ingredients
In a large mixing bowl, combine the white cake mix with the orange zest. Use a hand mixer or stand mixer on low speed to mix until the zest is evenly distributed and fragrant. The orange zest releases essential oils, boosting flavor.
3. Add Wet Ingredients
Add the eggs, fresh orange juice, melted butter and sour cream to the bowl. Beat the mixture on medium speed until smooth and fully combined, about 1‑2 minutes. Make sure there are no streaks of dry cake mix remaining.
4. Pour Into Bundt Pan
Pour the batter into your prepared bundt pan. Use a spatula or spoon to smooth the top and make sure the batter is evenly distributed in the pan.
5. Bake the Cake
Place the bundt pan in the preheated oven and bake for 35‑40 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs attached. Avoid opening the oven too early to ensure even baking.
6. Cool Before Glazing
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After 10 minutes, carefully invert the cake onto a cooling rack and let it cool completely before adding the glaze.
7. Prepare the Orange Glaze
In a medium bowl, whisk together the confectioners sugar and 2 tablespoons of fresh orange juice until smooth and thick. If the glaze is too thick, add more orange juice a teaspoon at a time until it reaches your desired consistency.
8. Glaze and Serve
Drizzle the orange glaze generously over the cooled cake. Let the glaze set for about 10 minutes before slicing. This gives the sweetness time to adhere to the cake and keeps the slices neat.
Helpful Tips
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Room Temperature Ingredients: Be sure your eggs, sour cream and orange juice are at room temperature before mixing. This helps the ingredients blend more smoothly and yields a more consistent texture.
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Zest Before Juicing: Zest your oranges before you juice them. It’s easier to zest when the orange is whole and untouched.
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Measuring the Juice: Fresh juice is best for intense flavor, but if you use store‑bought orange juice, make sure it’s 100% juice with no added sugar to avoid overly sweet results.
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Pan Choice: A bundt pan gives this cake a beautiful presentation, but you can also use a tube pan or two loaf pans if you prefer.
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Don’t Overmix: Once you add the wet and dry ingredients together, mix just until combined. Overmixing can make the cake tough rather than light and moist.
Substitutions and Variations
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Gluten Free: Use a gluten‑free white cake mix that’s designed for a 15.25 ounce box. The rest of the ingredients remain the same.
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Dairy‑Free: Swap the sour cream for a dairy‑free yogurt or coconut cream. Replace the butter with a dairy‑free butter alternative.
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Extra Citrus Flavor: Add 1 teaspoon of orange extract to the batter for an even more concentrated citrus flavor.
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Orange Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a classic flavor combination.
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Vanilla Orange Glaze: Mix ½ teaspoon of vanilla extract into the glaze for an added layer of flavor.
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Cream Cheese Glaze: Replace the simple glaze with a tangy cream cheese topping for a richer finish.
Storage Instructions
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Room Temperature: Store leftover Orange Juice Cake at room temperature for up to 2 days. Place the cake in an airtight container or cover loosely with plastic wrap to keep it moist.
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Refrigerator: If your kitchen is warm or humid, you may prefer to refrigerate the cake. Store it in an airtight container for up to 5 days. Bring slices to room temperature before serving for best texture.
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Freezer: You can freeze this cake if wrapped tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and add fresh glaze before serving.
Nutritional Information
(Approximate per serving, based on 10 servings)
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Calories: ~310
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Total Fat: ~13g
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Saturated Fat: ~8g
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Cholesterol: ~60mg
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Sodium: ~320mg
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Total Carbohydrates: ~45g
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Sugar: ~32g
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Protein: ~3g
Note that nutritional information can vary based on specific brands of cake mix and ingredients used.
Serving Suggestions
Orange Juice Cake is delicious on its own with a cup of tea or coffee, but you can elevate the experience with a few ideas:
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Whipped Cream: Serve each slice with a dollop of softly whipped cream or flavored whipped topping.
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Fresh Fruit: Add fresh orange segments, berries or kiwi slices around the plate for a bright presentation.
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Powdered Sugar: Dust additional powdered sugar over the top for extra sweetness and visual appeal.
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Ice Cream: Pair a slice with vanilla ice cream for an indulgent dessert.
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Citrus Garnish: Place thin orange slices or twists on top of the glaze for garnish.
Frequently Asked Questions About Orange Juice Cake
Can I make this cake without a bundt pan?
Yes, you can absolutely use a 9×13 baking dish or two loaf pans instead of a bundt pan. Adjust the baking time accordingly: a 9×13 cake usually bakes in 25‑30 minutes and loaf pans take around 40‑50 minutes.
Can I use canned orange juice?
You can use canned or bottled orange juice if you prefer, but fresh juice offers a brighter, fresher flavor. Make sure the juice is at room temperature.
Can I double this recipe?
If you want to make more cake, you can easily double the ingredients to bake in a larger pan or multiple pans. Just keep an eye on the baking time.
Is it necessary to use sour cream?
Sour cream adds moisture and richness to the cake. If you don’t have sour cream you can substitute plain yogurt or crème fraîche.
How do I know when the cake is done?
The cake is ready when a toothpick inserted in the center comes out clean or with a few dry crumbs. If it looks wet or sticky, bake for a few more minutes.
Can I make the glaze ahead of time?
Yes, prepare the glaze up to one day in advance and store it in the refrigerator. Stir before using and add a little orange juice if it thickens too much.
Final Thoughts
Thank you for reading all about this fantastic Orange Juice Cake. I hope you enjoy how easy and flavorful this dessert is as much as I do. With its vibrant citrus notes, moist crumb and simple yet delicious orange glaze, this cake is sure to become a favorite recipe to bake again and again. Whether you’re serving it as a snack, a special treat or a dessert for guests, it delivers brightness and heartwarming taste with very little fuss. Happy baking, and thank you for being part of the food loving community!
Print
Orange Juice Cake
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Orange Juice Cake is soft, moist, and full of fresh citrus flavor. Made with a cake mix, real orange juice, and a sweet glaze, it’s the perfect easy dessert for any occasion. Ready in under an hour and topped with a simple glaze, this cake is always a hit. Try it today!
Ingredients
Cake:
15.25 oz white cake mix
1 tablespoon orange zest (about 1 large orange)
3 large eggs, room temperature
1 cup orange juice, room temperature (about 3 medium oranges)
½ cup salted butter, melted and slightly cooled
½ cup sour cream, room temperature
Glaze:
2 cups confectioners sugar
2–3 tablespoons orange juice
Instructions
Begin by preheating your oven to 350°F (177°C). Coat a 12‑cup bundt pan with nonstick cooking spray to ensure the cake releases easily after baking. Set the pan aside.
In a large mixing bowl, combine the white cake mix with the orange zest. Use a hand mixer or stand mixer on low speed to mix until the zest is evenly distributed and fragrant. The orange zest releases essential oils, boosting flavor.
Add the eggs, fresh orange juice, melted butter and sour cream to the bowl. Beat the mixture on medium speed until smooth and fully combined, about 1‑2 minutes. Make sure there are no streaks of dry cake mix remaining.
Pour the batter into your prepared bundt pan. Use a spatula or spoon to smooth the top and make sure the batter is evenly distributed in the pan.
Place the bundt pan in the preheated oven and bake for 35‑40 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs attached. Avoid opening the oven too early to ensure even baking.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After 10 minutes, carefully invert the cake onto a cooling rack and let it cool completely before adding the glaze.
In a medium bowl, whisk together the confectioners sugar and 2 tablespoons of fresh orange juice until smooth and thick. If the glaze is too thick, add more orange juice a teaspoon at a time until it reaches your desired consistency.
Drizzle the orange glaze generously over the cooled cake. Let the glaze set for about 10 minutes before slicing. This gives the sweetness time to adhere to the cake and keeps the slices neat.
Notes
Use fresh orange juice for the best citrus flavor.
Zest oranges before juicing for easier prep.
For a thinner glaze, add orange juice 1 teaspoon at a time.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Freeze the cake (without glaze) for up to 2 months. Thaw and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American