Easy No-Scale Orange Cake – Moist & Delicious 5-Minute Recipe

This Easy No-Scale Orange Cake is a wonderfully soft, moist, and aromatic homemade cake bursting with fresh citrus flavor. Made with simple cup measurements, this recipe requires no kitchen scale, making it especially convenient for quick everyday baking.

Fresh orange zest and orange juice give the cake its bright, natural citrus aroma, while milk and vegetable oil help create a tender and moist crumb. Chocolate chips add little pockets of chocolate throughout the cake, and a drizzle of caramel sauce provides a rich, sweet finishing touch.

 

The batter takes only about 5 minutes to prepare. Simply measure the ingredients using the same 250 ml cup, mix everything together, transfer the batter to a parchment-lined baking dish, and let the oven do the rest.

Perfect for afternoon coffee, tea, family gatherings, or a simple dessert, this easy Grandma-style orange cake brings together fresh orange, chocolate, and caramel in every delicious slice.

 

Ingredients

For the Orange Cake

• 3 eggs
• 1 cup sugar
• A pinch of salt
• A little vanilla
• 1 cup vegetable oil
• Zest of 1 orange
• 1 cup milk
• Juice of 1 orange
• 3 cups flour
• 1 tablespoon baking powder
• Chocolate chips, as needed

For Finishing

• Caramel sauce, as needed

 

Measurement Note: Use the same 250 ml cup for all cup measurements.

How to Make Easy No-Scale Orange Cake

1. Preheat the Oven

Preheat your oven to 175°C (347°F).

Prepare a 27 × 18 cm baking dish and line it with parchment paper.

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

2. Mix the Eggs and Sugar

Crack 3 eggs into a large mixing bowl.

Add 1 cup sugar, a pinch of salt, and a little vanilla.

Whisk until everything is thoroughly combined and the mixture becomes smooth and slightly lighter in color.

There’s no complicated mixing technique required for this recipe, making it suitable for beginner bakers.

 

3. Add the Oil

Pour in 1 cup vegetable oil.

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

The vegetable oil helps keep the finished cake moist and tender.

4. Add the Orange Zest

Finely grate the zest of 1 orange directly into the mixture.

Stir until the zest is evenly distributed.

When zesting the orange, use only the bright outer layer of the peel. Avoid grating deeply into the white pith underneath, which can taste bitter.

5. Add the Milk

Pour in 1 cup milk.

Whisk gently until the mixture becomes smooth and evenly combined.

 

6. Add the Fresh Orange Juice

Squeeze the juice of 1 orange and add it to the mixture.

Stir until completely incorporated.

Using both the juice and zest gives this cake a fuller, fresher orange flavor.

7. Sift the Flour in Two Steps

The recipe uses a total of 3 cups flour.

Sift approximately half of the flour into the wet mixture along with part of the 1 tablespoon baking powder.

Gently mix until partially incorporated.

Sift in the remaining flour and baking powder, then continue mixing gently until a smooth batter forms.

Stop mixing once there are no visible pockets of dry flour.

Adding the flour in 2 steps makes it easier to combine without unnecessarily overmixing the batter.

 

8. Add the Chocolate Chips

Add chocolate chips according to your preference.

Gently fold them into the orange batter until evenly distributed.

If desired, reserve some chocolate chips to sprinkle over the surface before baking.

9. Transfer to the Baking Dish

Pour the prepared batter into the parchment-lined 27 × 18 cm baking dish.

Spread it evenly with a spatula and smooth the surface.

If you reserved chocolate chips, distribute them evenly over the top.

 

10. Bake

Place the cake in the preheated oven.

Bake at 175°C (347°F) for approximately 35–40 minutes, or until the cake has risen and the center is completely baked.

Insert a toothpick or wooden skewer into the center to check for doneness.

It should come out clean or with only a few moist crumbs. If the toothpick passes through melted chocolate, test another area of the cake.

Because oven performance varies, begin checking around the 35-minute mark.

11. Allow the Cake to Cool

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

Once it is cool enough to handle, carefully lift it from the dish using the parchment paper.

Allow it to cool further before adding the final topping.

 

12. Finish with Caramel Sauce

Drizzle caramel sauce over the cake according to your preference.

The rich caramel sweetness pairs beautifully with the fresh orange flavor and chocolate chips.

Slice the cake into squares or rectangular pieces and serve.

Tips for the Best Orange Cake

Use the same measuring cup: Since this recipe requires no scale, use the same 250 ml cup to measure the sugar, oil, milk, and flour.

Choose a fresh orange: Freshly grated zest and freshly squeezed juice provide the strongest natural citrus aroma.

Avoid the white pith: Only grate the colored outer peel when zesting the orange.

Sift the flour in two stages: This makes it easier to incorporate into the wet mixture without creating lumps.

Don’t overmix the batter: After adding the flour, mix only until everything is combined.

Fold in the chocolate gently: Gentle folding helps distribute the chocolate chips without unnecessarily working the batter.

Use parchment paper: Lining the baking dish makes removing the finished cake much easier.

Check after 35 minutes: Since every oven behaves slightly differently, test the cake before extending the baking time.

 

Why You’ll Love This Recipe

One of the best things about this orange cake is its simple no-scale measuring method.

Using a 250 ml cup, you need:

• 1 cup sugar
• 1 cup vegetable oil
• 1 cup milk
• 3 cups flour

Fresh orange provides both the juice and aromatic zest, creating a naturally citrusy cake without complicated flavorings.

Chocolate chips bring little bursts of chocolate to the soft orange crumb, while caramel sauce provides a sweet and indulgent finishing touch.

The batter itself can be prepared in approximately 5 minutes, making this a convenient cake for busy days and spontaneous baking.

 

Serving Suggestions

Serve this moist orange cake with:

• Freshly brewed coffee
• Black or herbal tea
• A cold glass of milk
• Fresh orange slices
• Fresh berries
• Whipped cream
• Plain or Greek yogurt
• Vanilla ice cream
• Extra caramel sauce

For dessert, try serving a slice with vanilla ice cream and a small drizzle of caramel sauce.

 

How to Store Orange Cake

Allow the cake to cool completely before storing.

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.

Allow refrigerated slices to come closer to room temperature before serving if you prefer a softer texture.

 

Frequently Asked Questions

Do I need a kitchen scale?

No. This recipe is designed around simple cup measurements, with 1 cup equal to 250 ml.

Does the cake really take only 5 minutes?

The 5 minutes refers to the approximate batter preparation time. The cake still needs to bake at 175°C (347°F) for 35–40 minutes.

How many oranges do I need?

The recipe calls for the zest of 1 orange and juice of 1 orange.

Why use both orange zest and juice?

The juice contributes fresh citrus flavor and moisture, while the zest contains aromatic oils that intensify the natural orange aroma.

How much flour do I need?

Use 3 cups flour, measured with the same 250 ml cup.

Why is the flour sifted in 2 steps?

Adding the flour gradually makes it easier to combine smoothly with the wet ingredients while reducing the need for excessive mixing.

When should I add the chocolate chips?

Fold the chocolate chips into the prepared batter before baking. You can also reserve some for the top.

When should I add the caramel sauce?

Drizzle the caramel sauce over the cake after baking and allowing it to cool sufficiently.

What size baking dish should I use?

Use a 27 × 18 cm baking dish lined with parchment paper.

What temperature and baking time should I use?

Bake at 175°C (347°F) for approximately 35–40 minutes.

 

Final Thoughts

This Easy No-Scale Orange Cake is a simple homemade dessert filled with fresh citrus flavor and a soft, moist texture.

Made with 3 eggs, fresh orange juice and zest, easy 250 ml cup measurements, chocolate chips, and caramel sauce, it requires no kitchen scale and only about 5 minutes to prepare the batter.

Bake it in a parchment-lined 27 × 18 cm dish at 175°C (347°F) for 35–40 minutes, finish with caramel sauce, and enjoy a wonderfully aromatic orange cake with coffee, tea, or as an easy family dessert.