Introduction
If you’ve been on the hunt for a cake that’s ridiculously easy, delightfully moist, and bursting with bright citrus flavor—welcome, friend. This orange juice cake isn’t just good. It’s the kind of dessert that makes people close their eyes and say, “Wow,” after the first bite.
Made with simple pantry staples and a boxed cake mix (yes, really!), this retro-style cake is one of those throwback recipes that deserves a permanent spot in your rotation. It’s citrusy, sweet, and soaked in an irresistible orange glaze that takes it over the top.
Whether you’re bringing dessert to a brunch, hosting Easter, or just want a midweek mood-booster, this orange cake delivers.
Table of Contents
Print Recipe
Orange Juice Cake
Equipment
- Loaf pan (9×5 in) or 8‑inch round pan
- Mixing bowls
- Electric mixer or whisk
- Zester/grater
- Measuring cups & spoons
Ingredients
Cake Batter
- 2 cups all‑purpose flour sifted
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 eggs room temperature
- ½ cup vegetable oil
- ¾ cup fresh orange juice about 2‑3 oranges
- 1 tbsp orange zest
- 1 tsp vanilla extract
Orange Glaze (optional)
- 1 cup powdered sugar powdered sugar
- 2–3 tbsp fresh orange juice adjust for thickness
- 1 tsp orange zest optional garnish
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan or 8″ round pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat sugar, eggs, oil, orange juice, zest, and vanilla until combined and slightly fluffy.
- Gradually fold dry ingredients into wet until just combined—do not overmix.
- Pour batter into pan and bake 30–35 minutes, until a toothpick inserted comes out clean.
- Cool in pan 10 minutes, then transfer to a rack to cool completely.
- For glaze, whisk powdered sugar with orange juice until smooth. Drizzle over cooled cake and scatter zest if desired.
- Slice and serve. Store loosely covered at room temperature for 2 days or refrigerate up to 5 days.
Notes
Why This Orange juice Cake Deserves a Spot on Your Table
This orange juice cake is everything we love about no-fuss baking—quick, crowd-pleasing, and comforting. The pudding mix makes the cake extra tender, while the orange juice glaze seeps into every nook and cranny, making each slice rich and flavorful without being too heavy.
And did I mention it’s all made in one bowl? Yup, less mess = more joy.
Oranges not only add flavor but also nutritional benefits. Read more about orange nutrition facts Orange Nutrition Facts.
Ingredients You’ll Need
- 1 (3.5 oz) package instant vanilla pudding mix
- 1 (18.25 oz) package yellow cake mix
- 4 eggs
- ½ cup vegetable oil
- 1 cup cold water
- ½ cup butter (or margarine)
- ¾ cup white sugar
- ¾ cup orange juice
- Optional: Confectioners’ sugar, for dusting
How to Make This Easy Orange Juice Cake
Step 1: Preheat & Prep
Set your oven to 350°F and grease a large bundt pan. (You want that cake to release cleanly and show off its lovely shape!)
Step 2: Mix It All Up
In a large bowl, combine the cake mix, pudding mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. The batter should be smooth and sunshine-yellow.
Step 3: Bake to Golden Perfection
Pour the batter into the prepared bundt pan and bake for about 30 minutes, or until a knife inserted comes out clean.
Step 4: Make the Orange Glaze
While the cake is baking, combine butter, sugar, and orange juice in a saucepan. Bring it to a boil and let it bubble away for 2 minutes. This syrupy glaze is the secret sauce of the whole cake—don’t skip it!
Step 5: Glaze It While It’s Hot
Once the cake is out of the oven and still warm, poke holes all over the top with a fork. Slowly pour the hot orange glaze over the cake so it soaks in. Let it sit until saturated, then transfer it to a serving plate. Dust with confectioners’ sugar if you’re feeling fancy.
A Little Backstory From My Kitchen
The first time I made this orange juice cake was on a random Tuesday. I had a boxed cake mix, a few oranges on the counter, and exactly zero desire to make anything complicated. My kids devoured it in record time, and my neighbor asked for the recipe after just one bite.
It’s become my go-to when I need something cheerful and comforting. (And let’s be honest—when do we not need that?)
Tips for Orange Cake Success
- Use freshly squeezed orange juice if you can! It gives the cake an extra zing.
- Let the glaze absorb fully before moving the cake to a plate. It helps keep the structure and flavor perfect.
- Dress it up with orange zest or a drizzle of white chocolate for a fancier look.
- Make it ahead—this cake actually gets better the next day as the flavors settle in.
Frequently Asked Questions
What’s the difference between an orange cake and an orange juice cake?
Great question! An orange cake often uses zest or extract, but this orange juice cake gets its flavor and moisture from real juice—plus that warm syrupy glaze makes all the difference.
Can I use a different cake mix?
Absolutely! White or even lemon cake mix works great. Just avoid chocolate (unless you’re into bold combos—then go for it!).
Is this a good cake for brunch?
Yes, yes, and yes. It’s light enough for morning gatherings but rich enough to feel special. Pair it with coffee or mimosas and you’re golden.
More Recipes You’ll Love
- Lemon and White Chocolate Cookies – another bright and citrusy favorite
- Looking for something even richer? Try our Orange Creamsicle Cake
Final Thoughts
This orange juice cake is proof that simple ingredients can turn into something extraordinary. It’s easy, flavorful, and just plain happy—kind of like sunshine you can slice and share.
So go ahead, bake the cake. Eat it warm. Text the group chat. And don’t be surprised when it becomes your most requested dessert.