Orange Spice Cake
Celebrate the warm, citrusy flavors of the season with this delectable Orange Spice Cake—a delightful fusion of zesty orange and cozy spices like cinnamon, nutmeg, and cloves. This moist and tender cake is elevated by the bright aroma of freshly grated orange zest and a hint of vanilla, creating a harmonious balance of sweetness and spice. Perfect for everything from a casual tea time treat to an elegant dessert, this cake comes together with pantry staples in just under an hour. Dust it with powdered sugar for a simple yet elegant finish, or serve it alongside a dollop of whipped cream for a touch of indulgence. With its vibrant flavors and inviting aroma, this Orange Spice Cake is sure to be a crowd-pleaser, bringing warmth and cheer to any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 3 large eggs
- 0.5 cup orange juice
- 0.5 cup whole milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the orange zest and vanilla extract until well combined.
In a small bowl, combine the orange juice and milk.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the orange juice and milk mixture. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
3744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 527.7 g | 192% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 333.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 357 mg | 27% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
