"Orange Cake Delight" can refer to a few different styles, but here are two fantastic and popular recipes. The first is a classic, moist, and bursting with orange flavor. The second is a simpler, one-bowl "Delight" style often found in community cookbooks.
Recipe 1: Classic Moist Orange Cake
This cake is intensely aromatic, moist, and topped with a tangy glaze.
Ingredients:
For the Cake:
2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) fresh orange juice (from 2-3 oranges)
½ cup (120ml) vegetable or canola oil
2 tbsp orange zest (from about 2 oranges)
1 tsp vanilla extract
For the Orange Glaze:
1 cup (120g) powdered sugar, sifted
2-3 tbsp fresh orange juice
1 tsp orange zest
Instructions:
Prep: Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan or a 9x13 inch baking pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a large bowl, whisk sugar, eggs, buttermilk, orange juice, oil, orange zest, and vanilla until well combined.
Combine: Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until no flour streaks remain. Do not overmix.
Bake: Pour batter into prepared pan. Bake for 45-55 minutes (Bundt) or 35-40 minutes (9x13), or until a toothpick inserted comes out clean.
Cool: Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glaze: Whisk glaze ingredients until smooth. Drizzle over the cooled cake. Let set before slicing.
Recipe 2: Easy "Orange Delight" Cake (One-Bowl Method)
This is a super moist, almost pudding-like cake, famously easy and delicious.
Ingredients:
1 box (15.25 oz) yellow or orange cake mix
1 box (3 oz) instant orange Jell-O (or lemon in a pinch)
4 large eggs
¾ cup (180ml) vegetable oil
¾ cup (180ml) water or orange juice
For the Icing:
1 cup (120g) powdered sugar
½ cup (120ml) freshly squeezed orange juice (about 1-2 oranges)
2 tbsp orange zest (optional)
Instructions:
Prep: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Mix Cake: In a large bowl, combine cake mix and dry Jell-O powder. Add eggs, oil, and water/orange juice. Beat with an electric mixer on medium speed for 2 minutes until smooth.
Bake: Pour into prepared pan. Bake for 30-35 minutes, until the top springs back when lightly touched.
Prepare Icing: While the cake bakes, whisk powdered sugar, orange juice, and zest in a bowl until smooth.
Ice the Warm Cake: As soon as the cake comes out of the oven, use a skewer or fork to poke holes all over the top. Immediately pour the icing evenly over the hot cake, allowing it to soak into the holes.
Cool & Serve: Let the cake cool completely in the pan. The icing will form a sweet, slightly crisp glaze. Cut into squares and serve.
Tips for the Best Orange Cake:
Zest is Best: Never skip the fresh orange zest! It contains the essential oils where the true, vibrant orange flavor lives.
Fresh Juice: Use freshly squeezed orange juice for the brightest flavor, especially in the glaze/icing.
Room Temperature: For Recipe 1, room temperature eggs and buttermilk help create a better emulsion and a finer crumb.
Don't Overmix: Mix batters just until combined to avoid a tough, dense cake.
Variations: Add a cup of chocolate chips, dried cranberries, or toasted nuts to the batter. For a creamy twist, frost the classic cake with orange cream cheese frosting.
Enjoy your delightful slice of sunshine