The zesty fragrance of fresh oranges fills the kitchen as the cake bakes, wrapping the room in a warm, citrusy embrace. There’s something about the combination of tangy orange and soft, fluffy cake that just works. It’s the kind of cake that’s perfect for any occasion, whether it’s a casual family gathering or a special celebration. The bright citrus flavor in every bite is not too overpowering but just enough to make your taste buds sing with joy.
What I love most about this moist orange sheet cake is how incredibly tender it is. The key to that perfect texture is the balance of wet ingredients and the addition of orange juice and zest. It keeps the cake light and fluffy, without drying out, even if it sits around for a couple of days (though I’m sure you’ll finish it long before that!). And the sweetness of the cake is balanced so beautifully by the tartness of the orange, making each slice a refreshing treat.
If you’re anything like me, you’ll end up slathering a generous layer of frosting on top. The creamy orange buttercream is like the cherry on top, bringing the whole cake to life. It’s not just for decoration—it adds a smooth, sweet touch that complements the citrus perfectly. You can even tweak the frosting with a little more or less orange zest depending on how bold you want that orange flavor to be. It’s these little details that make this cake such a crowd-pleaser and a recipe that will surely be on repeat in your kitchen.
Key Ingredients for Moist Orange Sheet Cake
To create this incredibly moist and flavorful orange sheet cake, you’ll need a few key ingredients that work together to bring out that perfect balance of sweetness and citrus. Each ingredient plays a vital role, ensuring the cake has the right texture and flavor. Here’s a breakdown of the essential components that make this cake such a hit:
- All-purpose flour: The foundation of the cake, providing structure and a soft crumb. It gives the cake its light, tender texture without making it too dense.
- Baking powder: The leavening agent that helps the cake rise and become light and fluffy. It creates those beautiful air pockets that make each bite feel like a cloud.
- Salt: A pinch of salt enhances the flavors, balancing out the sweetness and bringing out the natural citrus notes of the orange.
- Unsalted butter (softened): This is what makes the cake rich and moist. The butter adds a subtle depth of flavor and ensures the cake stays soft and tender, even after a couple of days.
- Granulated sugar: Sweetness! It helps balance the tartness of the orange and gives the cake that perfect touch of sweetness. Plus, it adds to the cake’s moisture content.
- Large eggs: Eggs act as binders, holding everything together. They also add to the richness of the cake and help create a tender texture.
- Orange zest: The real star of the show! Zesting the orange gives the cake a burst of citrus fragrance and flavor, making every bite taste as fresh as a summer day.
- Fresh orange juice: A must for that juicy, tangy orange flavor. It not only infuses the cake with a burst of citrus but also contributes to the cake’s moisture.
- Whole milk: Whole milk helps create a smooth batter and ensures the cake stays moist. The fat in the milk contributes to the soft crumb and rich flavor.
- Vanilla extract: Adds a subtle depth of flavor that rounds out the cake’s taste. It pairs beautifully with the orange, creating a perfect harmony of flavors.
These ingredients come together to make a cake that’s not only delicious but also has the perfect texture, keeping everyone coming back for more!
How to Make Moist Orange Sheet Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is evenly combined.
- Set the flour mixture aside for later use.
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
- Stir in the orange zest, ensuring it’s evenly distributed throughout the batter.
- Add the fresh orange juice to the mixture and beat until fully incorporated.
- Pour in the whole milk and vanilla extract, mixing until the batter is smooth and well combined.
- Gradually add the flour mixture in small batches, mixing on low speed just until the dry ingredients are fully incorporated into the wet ingredients.
- Stop mixing as soon as there are no visible streaks of flour to avoid overmixing the batter.
- Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes.
- After the cake has cooled slightly, carefully remove it from the pan and transfer it to the wire rack to cool completely before frosting or serving.
Serving Suggestions for Moist Orange Sheet Cake
- Simple & Sweet: For a no-fuss, light treat, serve the cake on its own, just as it is. The cake is so flavorful that it doesn’t need much, and the fresh orange zest and juice already bring a natural sweetness that’s just perfection on its own. You’ll be surprised at how satisfying it is with a hot cup of tea or coffee.
- Citrus-Glazed Delight: If you’re in the mood for a little extra zing, drizzle a simple glaze made from powdered sugar and orange juice over the cake. The glaze adds a glossy finish and a slightly tangy sweetness that beautifully enhances the orange flavor.
- Fruit & Creamy Bliss: For an extra indulgence, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Add a few fresh orange slices or berries on the side, and you’ve got a vibrant, delicious dessert that’s perfect for summer or any special gathering. The creaminess pairs so wonderfully with the cake’s soft texture and citrus notes.
How to Store Moist Orange Sheet Cake
If you’ve somehow managed to have leftovers of this delicious orange sheet cake (which, let’s be real, is a rare occurrence), you’ll want to make sure it stays as fresh as the moment it was pulled out of the oven. Storing it properly will keep it moist and flavorful, so you can enjoy it for a few days to come.
To start, simply cover the cake with a layer of plastic wrap or foil. If you’ve already frosted it, make sure the frosting is fully set before wrapping it up to prevent any smudging. A well-covered cake will stay moist for up to 3 days at room temperature, and you’ll find that the flavors actually get even better the longer it sits—almost like a citrusy treat that matures with time.
If you want to keep the cake for longer, say, up to a week, it’s best to refrigerate it. Just wrap the cake tightly in plastic wrap and place it in an airtight container. When you’re ready to enjoy a slice, let it sit at room temperature for a few minutes to soften up, and it’ll taste just like it did fresh out of the oven.
For those moments when you know you won’t be able to finish it in a few days, freezing the cake is your best option. Simply slice it into individual pieces and wrap each slice in plastic wrap before placing them in a freezer-safe bag or container. When you’re craving a piece, you can pull out a slice and let it thaw at room temperature. The cake’s moist texture and vibrant orange flavor will still shine through, and you’ll have a little piece of sunshine whenever you need it!
Conclusion
There you have it—the ultimate guide to making a moist and flavorful orange sheet cake that’s sure to impress. From the light, tender texture to the fresh, zesty flavor of the orange, this cake is a crowd-pleaser for any occasion. Whether you’re serving it on its own, drizzling it with a tangy glaze, or adding a scoop of ice cream for a little indulgence, every bite is a celebration of citrusy goodness. And let’s not forget how easy it is to make and store! You’ll want to keep this recipe on hand for whenever a sweet, refreshing treat is needed.
I’d love to hear how your orange sheet cake turns out! Feel free to drop me a comment with your thoughts, or let me know if you have any questions. I’m always here to help if you need a hand with the recipe. Can’t wait to hear all about your baking adventures!
Moist Orange Sheet Cake
Description
This Moist Orange Sheet Cake bursts with fresh citrus flavor in every bite! Soft, tender crumbs are perfectly balanced with a sweet, zesty orange glaze that adds just the right amount of tang. It's a refreshing, melt-in-your-mouth treat you'll crave!
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or cooking spray.
-
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is evenly combined.
-
Set the flour mixture aside for later use.
-
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
-
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
-
Stir in the orange zest, ensuring it's evenly distributed throughout the batter.
-
Add the fresh orange juice to the mixture and beat until fully incorporated.
-
Pour in the whole milk and vanilla extract, mixing until the batter is smooth and well combined.
-
Gradually add the flour mixture in small batches, mixing on low speed just until the dry ingredients are fully incorporated into the wet ingredients.
-
Stop mixing as soon as there are no visible streaks of flour to avoid overmixing the batter.
-
Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer.
-
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
-
Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes.
-
After the cake has cooled slightly, carefully remove it from the pan and transfer it to the wire rack to cool completely before frosting or serving.
Note
- Make sure the butter is softened to room temperature for easy creaming with the sugar.
- Use freshly squeezed orange juice for the best flavor and avoid bottled juice.
- Don’t overmix the batter once the dry ingredients are added to keep the cake light and tender.
- For a richer flavor, substitute part of the milk with sour cream or buttermilk.
- Let the cake cool completely before frosting to prevent melting or sliding.
