This recipe is so versatile, can be made double for layered cake or dessert, and best of all using this recipe makes the best moist cupcakes and are super easy to make and so moist – for days! They will be your favourite cupcake!
Moist Orange Cake Recipe
Here's a delicious, easy, and moist orange cake recipe that's perfect for any occasion! This recipe yields a fluffy, citrusy cake or can be used to make wonderfully moist cupcakes, just double the ingredients.
Ingredients
- 3 eggs
- 1 cup sugar
- 1½ cups flour
- 1½ tsps baking powder
- 3 tbsp butter
- ¾ cup milk
- ½ tsp salt
- 1 tsp vanilla extract
Sauce:
- 1 cup water
- 2 cups sugar (or adjust based on the sweetness of the orange juice)
- 1 tbsp butter
- 1 tbsp corn flour (Mazeina (optional, for a thicker sauce if desired for dessert)
- 500 ml orange juice
Instructions
Prep the Oven:
- Preheat to 350℉/180℃
Method Cake:
- Heat milk and butter together, then add vanilla extract and set aside.
- Beat eggs and sugar until light and fluffy.
- Sift together flour, salt, and baking powder.
- Gradually add the dry ingredients to the egg mixture, then fold in the milk mixture carefully.
Bake:
- For Cake: Pour batter into a prepared baking dish and bake for 20-30 minutes, or until golden brown and edges pull away slightly from the pan.
- For Cupcakes: Line a cupcake pan and fill each liner halfway. Bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool: Allow the cake or cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack.
Sauce:
- Bring water to a boil, then add sugar and butter. Let it simmer for 5 minutes.
Optional Thickening:
- If using Mazeina, add and simmer for an additional 2 minutes.
Add to Cake:
- Spoon the warm sauce over the cake to moisten it while it is still warm.
Glaze (Optional)
- In a small bowl, whisk the sugar and orange juice until smooth. Drizzle over the slightly cooled cake or cupcakes, then sprinkle orange zest on top for extra flavour
