If you ever had leftover oranges, you’re at the right place! This Orange Butter Cake is nicely soft, fluffy and moist. Furthermore, each bite comes with a nice citrusy aroma and fragrance that balances the typical sweetness of a cake so well. Because of how well-balanced the flavour profile of this cake is, I make this all-year round be it with my usual oranges or even Mandarin oranges nearing Chinese New Year.

Many of my readers would probably already be familiar with my line of delectable butter cake recipes. This includes my original Tea Time Butter Cake, flavourful Marble Cake, and the well-received Banana Butter Cake. I thought to expand to this line of recipes now with this Orange Butter Cake recipe!

As usual of my butter cake recipes, or in fact the recipes I design, they are beginner-friendly and require just whisking with no special ingredients required. For instance, no egg white whipping is needed for this cake, as it receives all its lift from a touch of baking powder. Additionally, this recipe involves only simple mixing without requiring a stand mixer. A hand held whisk works perfect (unless you’re lazy like I am when filming the video, then feel free to use an electric mixer to save some elbow grease).

Here are also additional pointers for the best success and flavour:

  • Use fresh orange juice and zest where possible! The citrusy aroma and flavour would really shine, and with natural sweetness too
  • Mix in the eggs one by one, for smooth incorporation without causing the batter to clump
  • Room temperature ingredients will go a long way in ensuring that the ingredients are well incorporated and for an amazing crumb. Should you face a situation where you see holes in your cake, it’s very likely because your batter has clumped up.  Should this happen to you, not to worry as the cake is still largely edible, and would be salvagable when the batter is binded by the flour
  • Finish off with a fresh orange juice drizzle for an additional flavour boost

With the above in mind, I also hope that my video would be helpful for you in seeing the texture and consistenct of the batter at each stage. Of course, my door is always open if you’ve any questions or if you need any help.

Without further ado, the recipe.

Orange Butter Cake Recipe
by Javier Tan February-21-2026

This soft and fluffy Orange Butter Cake have citrusy aroma rhat will leave you wanting more. It’s nicely balanced with amazing crumbs!

Ingredients (Orange Butter Cake)

  • 3/4 Cup + 2 Tbsp or 215g of Butter, Softened at room temp
  • 2/3 Cup or 130g of Sugar
  • 3 Eggs, appox 55g each, weighed inclusive of shell
  • 2 Tbsp + 2 Tsp or 40ml of Milk (Room temp)
  • 1/4 Cup or 60ml of Orange Juice
  • Zest of 1 Orange
  • 1 and 1/3 Cup + 1 Tbsp or 190g of All-Purpose / Plain Flour
  • 1 Tsp or 4g of Baking Powder

Ingredients (Orange Drizzle)

  • Approx 2 – 3 Tbsps of Orange Juice (or what’s leftover from above)

Instructions

  1. In a large bowl, cream softened butter with sugar.
  2. Then whisk in 3 eggs, 1 at a time until well incorporated and of a single, fluffy texture.
  3. Whisk in milk, followed by orange juice and orange zest.
  4. Next, sift and whisk in the flour and baking powder until well combined. Transfer to a 7 or 8 inch round tray lined with parchment paper at the base.
  5. Bake in 180C pre-heated oven for 45 – 48 mins until nicely golden brown or a when a toothpick is inserted, only a couple of crumbs is observed.
  6. While warm, brush or pour on the orange juice at the top of the cake. Let the cake cool fully before slicing in.
  7. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 1 Amazing Orange Butter Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 4 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan