Easy Orange Cake with 2 Oranges – Moist 5-Minute Orange Cake

Do you have two oranges at home? Then you have almost everything you need to make this wonderfully soft and moist homemade orange cake.

This Easy Orange Cake with 2 Oranges is packed with fresh citrus flavor and has a tender texture that practically melts in your mouth. Fresh orange zest and juice give the cake its naturally bright aroma and refreshing flavor, while vegetable oil helps keep every slice deliciously moist.

 

Even better, the batter takes only about 5 minutes to prepare. There’s no complicated technique or special equipment required—just simple ingredients mixed together and baked until beautifully golden.

Finished with crunchy flaked almonds, this easy orange cake is perfect for breakfast, afternoon coffee, tea time, family gatherings, or whenever you want a quick homemade dessert.

 

Ingredients

For the Orange Cake

• 3 eggs
• A pinch of salt
• 150 g sugar (¾ cup)
• A little vanilla
• 120 ml vegetable oil (½ cup)
• Zest of 1 orange
• Juice of 2 oranges
• 150 ml orange juice (⅔ cup)
• 300 g plain flour (2⅓ cups)
• 15 g baking powder

 

For the Topping

• Flaked almonds, as needed

How to Make Easy Orange Cake

1. Preheat the Oven

Preheat your oven to 175°C (350°F).

Prepare a 27 × 18 cm (10 × 7 inch) baking dish by lightly greasing it or lining it with baking paper.

Set the prepared dish aside while you make the orange cake batter.

2. Beat the Eggs and Sugar

Crack 3 eggs into a large mixing bowl.

Add a pinch of salt, 150 g (¾ cup) sugar, and a little vanilla.

Whisk the ingredients together until the mixture is smooth, well combined, and slightly lighter in color.

 

3. Add the Oil

Pour in 120 ml (½ cup) vegetable oil.

Continue whisking until the oil is completely incorporated into the egg mixture.

Using oil instead of butter helps give this cake its wonderfully soft and moist texture.

4. Add the Fresh Orange

Finely grate the zest of one orange and add it to the mixture.

Next, squeeze the oranges and add the fresh juice. You will need 150 ml (⅔ cup) orange juice, using the juice from approximately 2 oranges.

Mix until everything is evenly combined.

For the best orange flavor, grate only the bright orange outer layer of the peel. Avoid the white pith underneath, as it can add bitterness.

 

5. Add the Flour and Baking Powder

Add 300 g (2⅓ cups) plain flour and 15 g baking powder.

Gently mix until the dry ingredients are fully incorporated and the batter becomes smooth.

Avoid overmixing the batter after adding the flour. Mix only until no visible dry streaks remain.

6. Transfer the Batter to the Baking Dish

Pour the prepared orange cake batter into the 27 × 18 cm (10 × 7 inch) baking dish.

Use a spatula to gently spread the batter into an even layer.

7. Add the Flaked Almonds

Sprinkle flaked almonds evenly over the surface of the cake.

The almonds will toast slightly during baking, giving the finished cake a beautiful appearance and a delicate nutty crunch.

 

8. Bake

Place the baking dish in the preheated oven.

Bake at 175°C (350°F) for approximately 35–40 minutes, or until the cake is risen, lightly golden, and completely baked through.

To check for doneness, insert a toothpick or wooden skewer into the center of the cake. It should come out clean or with only a few moist crumbs attached.

Since ovens can vary, begin checking the cake around the 35-minute mark.

9. Cool and Serve

Remove the orange cake from the oven and allow it to cool slightly in the baking dish.

Once it has cooled enough to handle, cut it into squares or rectangular slices.

Serve slightly warm or allow it to cool completely before enjoying.

 

Tips for the Best Orange Cake

Use fresh oranges: Freshly squeezed orange juice and fresh zest provide the brightest, most natural citrus flavor.

Zest before juicing: It’s much easier to zest a whole orange before cutting and squeezing it.

Avoid the white pith: When zesting the orange, remove only the colored outer peel. The white layer underneath can taste bitter.

Don’t overmix: Once you add the flour, mix the batter only until everything is combined. This helps maintain a light and tender texture.

Watch the almonds: The flaked almonds should become lightly toasted during baking. If they begin browning too quickly, loosely cover the top of the cake toward the end of baking.

Check your cake before removing it: Because every oven is slightly different, use the toothpick test rather than relying only on baking time.

 

Why You’ll Love This Orange Cake

This recipe combines simplicity with plenty of fresh citrus flavor. The batter requires only about 5 minutes of preparation, yet the finished cake tastes wonderfully fresh and homemade.

Fresh orange juice provides both flavor and moisture, while orange zest adds an intense citrus aroma. Vegetable oil keeps the crumb soft and tender, and the flaked almonds provide a delicate contrast to the moist cake underneath.

It’s an easy recipe that works beautifully for everyday baking without requiring complicated ingredients or decorating.

Serving Suggestions

This moist orange cake is delicious on its own, but it pairs especially well with:

• Freshly brewed coffee
• Black or herbal tea
• A cold glass of milk
• Fresh orange slices
• Greek or plain yogurt
• Whipped cream
• A light dusting of powdered sugar

You can serve it for breakfast, afternoon tea, dessert, or as a simple homemade treat for guests.

 

How to Store Orange Cake

Allow the cake to cool completely before storing it.

Place leftover slices in an airtight container and keep them at room temperature for approximately 1–2 days.

For longer storage, keep the cake covered in the refrigerator.

If refrigerated, allow individual slices to come closer to room temperature before serving for a softer texture and more noticeable orange aroma.

 

Frequently Asked Questions

Can I use freshly squeezed orange juice?

Yes. Freshly squeezed juice is ideal for this recipe because it provides the cake with a natural orange flavor and aroma.

How many oranges do I need?

The recipe calls for the zest of one orange and 150 ml (⅔ cup) orange juice, using approximately 2 oranges for the juice.

The exact amount of juice produced by each orange can vary depending on its size and juiciness.

Why is vegetable oil used instead of butter?

Vegetable oil helps keep the cake soft and moist, even after it has completely cooled.

 

Can I leave out the flaked almonds?

Yes. The almonds provide additional texture and flavor, but the orange cake can still be made without them.

Why should I avoid overmixing the batter?

Mixing too much after adding the flour can encourage excessive gluten development, potentially resulting in a denser cake. Gentle mixing helps maintain a softer crumb.

How do I know when the orange cake is ready?

The top should be lightly golden and the center should be set. Insert a toothpick into the middle of the cake; it should come out clean or with only a few moist crumbs.

 

Final Thoughts

This Easy Orange Cake with 2 Oranges is proof that a delicious homemade cake doesn’t have to be complicated. With approximately 5 minutes of preparation, fresh oranges, simple pantry ingredients, and a handful of flaked almonds, you can make a beautifully soft and moist cake filled with fresh citrus flavor.

Whether you serve it with morning coffee, afternoon tea, or as an easy family dessert, this simple orange cake is a delicious recipe worth keeping in your baking collection.