Could a glass of breakfast juice become the star of a bakery-worthy cake?
What if each slice tasted like sunshine yet mixed up in minutes with zero fancy gear?
Grab three oranges and let’s whisk a bright Orange Juice Cake that turns any day into a citrus festival.
Overview
Orange Juice Cake wraps boxed mix ease in fresh fruit sparkle.
Sour cream adds plush texture, melted butter amplifies richness, and a quick orange glaze shouts flavor on top.
Bake once, and you’ll have a crowd-pleasing bundt that keeps moist for days.
Quick Stats
- Active Time: 15 min
- Total Time: 1 hr (incl. cooling & glazing)
- Difficulty: Beginner friendly
- Yield: 12–14 slices
Why it shines: one bowl, pantry basics, and no electric mixer needed if you whisk briskly.
Essential Ingredients
- White Cake Mix (15.25 oz)
Provides a reliable base and tender crumb.
Swap: Yellow cake mix for deeper vanilla notes. - Fresh Orange Zest (1 Tbsp, about 1 orange)
Packs volatile oils that perfume the batter.
Tip: Zest before juicing to avoid squishy fruit. - Large Eggs (3, room temp)
Bind the crumb and create lift.
Egg-free: Use three flax “eggs” (3 Tbsp ground flax + 9 Tbsp water). - Orange Juice (1 cup, room temp)
Adds acidity for tenderness plus real citrus taste.
Carton OK if labeled 100 % juice; fresh delivers bolder aroma. - Salted Butter (½ cup, melted & cooled)
Infuses buttery richness and golden crumb.
Unsalted: Add a pinch of salt. Lighter: Use melted coconut oil. - Sour Cream (½ cup, room temp)
Extra moisture and slight tang keep crumbs velvety.
Greek yogurt offers a protein bump.
Glaze Duo
- Confectioners’ Sugar (2 cups) – dissolves instantly for glossy drizzle.
- Orange Juice (2–3 Tbsp) – thins sugar into pourable glaze; adjust for desired thickness.
Health perk: real oranges contribute vitamin C and natural antioxidants, elevating dessert with a hint of nutrition.
Step-by-Step Instructions
- Heat & Prep
Preheat oven to 350 °F (175 °C).
Grease a 10-cup bundt pan thoroughly with nonstick spray, getting into every ridge. - Whisk Dry Aroma
In a large bowl, combine cake mix and orange zest.
Stir on low speed (or whisk) 30 seconds until fragrance blooms. - Add Wet Line-Up
Crack in eggs, pour orange juice, drizzle melted butter, and spoon in sour cream.
Beat on medium 1 minute until smooth; scrape bowl halfway. - Fill the Pan
Batter will be creamy and pourable.
Transfer to prepared bundt, tapping pan twice on counter to pop air pockets. - Bake to Golden
Bake 35–40 min.
Cake is done when a toothpick inserted in thickest part returns clean or with dry crumbs. - Cool & Turn Out
Rest pan on rack 10 min.
Invert onto rack; shake gently to release. Cool completely—about 30 min. - Mix Citrus Glaze
In a small bowl, whisk confectioners’ sugar with 2 Tbsp orange juice until thick ribbons fall.
Need thinner? Add juice by ½ tsp drops. - Drizzle & Set
Spoon glaze over crown, letting streams run down sides.
Wait 10 min for glaze to firm before slicing.
Pro Tip: Place parchment under rack to catch drips and simplify cleanup.
Assembly & Presentation
- Brunch Centerpiece – Stand cake on a white pedestal; tuck whole oranges and mint sprigs around base for pop color.
- Dessert-Platter Slices – Cut into neat wedges; dust plates with extra zest curls and serve with vanilla bean ice cream.
- Mini Bundts – Divide batter among six mini pans; bake 20 min. Gift in cellophane with tiny juice cartons for a playful theme.
Hero image alt text suggestion: “Glossy orange-glazed bundt cake on a wire rack with citrus slices and a drizzle spoon.”
Storage & Make-Ahead Tips
Counter: Keep cake under a dome at room temp up to 3 days; glaze seals moisture.
Fridge: For humid climates, refrigerate up to 5 days. Bring slices to room temp 15 min before serving to soften butter crumb.
Freezer: Wrap un-glazed cake in two layers of plastic plus foil. Freeze 3 months. Thaw overnight in fridge, glaze fresh.
Bake Ahead: Make cake a day early; citrus oils deepen flavor while crumb stays tender.
Recipe Variations
- Chocolate-Orange Marble
Swirl ½ cup melted dark chocolate into half the batter; bake as directed. - Blood Orange Dream
Replace regular juice with blood orange juice; glaze turns pastel pink. - Orange-Poppy Brunch Cake
Fold 2 Tbsp poppy seeds into batter; top slices with Greek-yogurt dollops. - Low-Sugar Sunshine
Use sugar-free cake mix, light sour cream, and powdered erythritol in glaze; adjust bake time by minus 3 min. - Holiday Spice Twist
Add 1 tsp cinnamon and ¼ tsp ground clove to dry mix; garnish with candied peel.
Flavor lab: Try swapping half the orange juice with pineapple juice for a tropical fusion.
Conclusion
One bowl, one whisk, and a splash of juice—that’s all it takes to brighten a room with Orange Juice Cake.
Its moist crumb, vivid glaze, and fool-proof steps make it a beginner’s masterpiece and a seasoned baker’s time saver.
Play with spices, colors, or chocolate ribbons, then share your glowing results in the comments. Sunshine never tasted so sweet!
Print
Orange Juice Cake – Moist Sunshine Dessert in One Bowl
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Orange Juice Cake is a moist and vibrant bundt cake infused with fresh orange juice and zest, topped with a simple citrus glaze for the perfect balance of sweet and tangy flavor.
Ingredients
- 15.25 ounce white cake mix
- 1 tablespoon orange zest (about 1 orange)
- 3 large eggs, room temperature
- 1 cup orange juice, room temperature (about 3 large oranges)
- ½ cup salted butter, melted and cooled slightly
- ½ cup sour cream, room temperature
- 2 cups confectioners sugar
- 2–3 tablespoons orange juice (for glaze)
Instructions
- Preheat the oven to 350℉ (175℃) and coat a bundt pan with nonstick spray. Set aside.
- In a large bowl, beat together the cake mix and orange zest on low speed with a hand or stand mixer until fragrant.
- Add the eggs, orange juice, melted butter, and sour cream. Beat until smooth and fully combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula or spoon.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean or with a few dry crumbs.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- For the glaze, whisk together the confectioners sugar and 2 tablespoons orange juice until smooth and thick. Add more juice if needed for desired consistency.
- Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.
Notes
- Use freshly squeezed orange juice for the best flavor.
- Ensure all ingredients are at room temperature for a smooth batter.
- If the glaze is too thick, thin it with a little extra orange juice.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- You can add orange extract for a stronger citrus flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 60 mg
FAQs
Q1: Can I use carton juice instead of fresh?
Yes—choose 100 % juice without added sugar. Fresh zest still supplies bold aroma.
Q2: My glaze is too runny. How do I fix it?
Whisk in 1 Tbsp confectioners’ sugar at a time until thick ribbons form.
Q3: How do I prevent the cake from sticking?
Use baking-spray with flour or brush melted shortening plus dust of flour into every bundt crevice.
Q4: Can I bake this in a loaf pan?
Absolutely—divide batter into two 9 × 5-inch loaf pans; bake 30–35 min.
Q5: Is sour cream necessary?
It guarantees moistness. Substitute full-fat Greek yogurt if sour cream is unavailable.
Q6: Why did my cake sink?
Over-mixing or under-baking can collapse the crumb. Mix until just smooth and test doneness with a toothpick.
Q7: Can I add fruit chunks?
Fold 1 cup diced strawberries or blueberries into batter; lightly coat fruit with flour first to prevent sinking.
Q8: How can I make cupcakes?
Fill 24 liners ⅔ full, bake 18–20 min, and glaze tops. Perfect for lunchboxes.
Q9: What frosting pairs well besides glaze?
Whipped cream cheese frosting spiked with orange zest creates a luscious layer.
Q10: Do I need a mixer?
A sturdy whisk and arm power work fine; just beat until no dry pockets remain.
