Orange Cake Recipe  - Free Easy Orange Butter Cake Recipe

This orange cake recipe yields a rich butter cake flavored with orange rind and orange juice.


 This moist cake has rich orange aroma and goes well with orange or lime flavoured butter cream. Alternatively, you can also pair this delicious orange cake with chocolate frosting. Simply layer and sandwich 2 layers of this cake with chocolate ganache and cover the top and sides with chocolate buttercream or chocolate ganache for a delicious citrus flavoured chocolate covered cake.






Ingredients for orange cake recipe:

360g butter

300g castor sugar

340g self raising flour

6 Eggs

6 tbsp orange juice

Grated orange rind of 4 oranges

A pinch of salt

1/2 tsp baking powder


Method:

Preheat oven to 170 degrees Celsius.

Beat butter and sugar till soft and creamy. 


Put butter and sugar in a bowl
Beat until light and creamy

Add eggs, one at a time, beating well after each addition.


Add eggs, one at a time
Beat well after each addition


In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with orange juice, starting and ending with flour.


Fold in flour
Alternate with orange juice


Finally add in grated orange rind and combine well.


Mix in orange rind


Pour batter into two greased and floured cake tins of the same size and bake for 35 to 40 minutes until a skewer inserted in the center of the cakes comes out clean.


Bake until done


Use a skewer to check that your cakes have cooked completely. Your cakes are also done when they start to separate from the sides of the cake tins and the top of the cakes spring back when lightly pressed with finger. 

Remove cakes from oven and let them cool completely before decorating.


This orange cake recipe yields enough batter for two 7 inch round cake tins or two 6 inch square tins (when sandwiched together with buttercream, the cake will be approximately 4 inches tall). See below for other cake tin sizes.


Note:

Orange rind: The amount of orange rind you add to the orange cake recipe above can be reduced or increased to suit your taste. The amount I provided above is what I normally use for my cakes. 

Orange juice: You may substitute the orange juice for milk, or you can also use half orange juice and half milk from the measurement given. When you mix both orange juice and milk together, the milk will start to curdle, and that is perfectly alright.


Here are the calculated recipes for the following tin sizes (each recipe yields enough batter for 2 tins):


9 inch round/8 inch square:

  • 600g butter
  • 500g castor sugar
  • 570g self raising flour
  • 10 Eggs
  • 10 tbsp orange juice
  • Grated orange rind of 6 oranges
  • A pinch of salt
  • 5/6 tsp baking powder


11 inch round/10 inch square:

  • 840g butter
  • 700g castor sugar
  • 800g self raising flour
  • 14 Eggs
  • 14 tbsp orange juice
  • Grated orange rind of 9 oranges
  • A pinch of salt
  • 1 1/16 tsp baking powder


13 inch round/12 inch square:

  • 1200g butter
  • 1000g castor sugar
  • 1140g self raising flour
  • 20 Eggs
  • 20 tbsp orange juice
  • Grated orange rind of 13 oranges
  • A pinch of salt
  • 1 2/3 tsp baking powder


Note: Baking time for larger cakes may be slightly longer than smaller ones. 


Ingredients and cake tin sizes for orange cake recipe:


Round tin sizes (2 tins) 7 inches 9 inches 11 inches 13 inches
Square tin sizes (2 tins) 6 inches 8 inches 10 inches 12 inches
Butter 360g 600g840g 1200g
Castor sugar 300g 500g700g 1000g
Self raising flour 340g 570g 800g 1140g
Salt a pinch a pinch a pinch a pinch
Baking powder 1/2 tsp 5/6 tsp 1 1/16 tsp 1 2/3 tsp
Eggs 6 10 14 20
Orange juice 6 tbsp 10 tbsp 14 tbsp 20 tbsp
Orange rind (finely grated) 4 oranges 6 oranges 9 oranges 13 oranges




Method:

Preheat oven to 170 degrees Celsius.

Beat butter and sugar till soft and creamy.


Add sugar and butter into a bowl
Cream until light and fluffy


Add eggs, one at a time, beating well after each addition.


Add eggs, one at a time
Beat well after each addition


In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with orange juice, starting and ending with flour.


Fold in flour
Alternate with orange juice


Finally add in grated orange rind and combine well. Pour batter into two greased and floured cake tins of the same size and bake for 35 to 40 minutes until a skewer inserted in the center of the cakes comes out clean. 


Mix in grated orange rind
Bake until done


Baking time for larger cakes may be slightly longer than smaller ones. Use a skewer to check that your cakes have cooked completely. Your cakes are also done when they start to separate from the sides of the cake tins and the top of the cakes spring back when lightly pressed with finger.

Remove cakes from oven and let them cool completely before decorating.


Cool cakes before decorating


Note:

Orange rind: The amount of orange rind you add to your cakes can be reduced or increased to suit your taste. The amount I provided above is what I normally use for my cakes. 

Orange juice: You may substitute the orange juice for milk, or you can also use half orange juice and half milk from the measurement given in the table above. When you mix both orange juice and milk together, the milk will start to curdle, and that is perfectly alright.






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