Fresh Orange Easter Cake Recipe🍊
This orange cake is the perfect dessert for Easter!
Orange Cake Recipe with the Reverse Cream Method🍊
4 cups all purpose flour
6 T cornstarch
1 1/2 tsp salt
1 1/2 tsp baking soda
2 tsp baking powder
1 1/2 cups sugar
Zest of 1-2 oranges*
2/3 cup oil
2 cups water
1 cup fresh squeezed orange juice
4 tsp vinegar
1 T vanilla
*Use 1 or 2 oranges depending on their size and how strong of an orange flavor you want
-Preheat oven to 350°
- Using the reverse cream method add the flour, cornstarch, salt, baking soda and baking powder in a large bowl and stir to combine
- In a separate medium sized bowl add the sugar and orange zest and mix well
-Add the sugar mixture to the dry ingredients and then add the oil, blending until the mixture becomes sandy
-In the same bowl that the sugar mixture was in, add the remaining wet ingredients and mix well. Then add this to the dry ingredient and oil mixture and blend just until combined, being careful not to over mix. The batter will be clumpy
-Heavily grease two 8” round cake pans and bake at 350° for approximately 35 min or until a toothpick inserted in the middle of the cake still has a few crumbs on it
-While the cakes are still warm, not hot, turn them over onto a clean kitchen towel and let them cool completely before frosting, or while they’re still warm wrap in plastic and freeze to decorate later (this will seal in the moisture)
🍊This cake is so fresh and tasty and pairs great with my orange buttercream🍊
Baking an orange cake using the reverse cream method truly transforms the texture and taste of the cake. From my experience, this method helps create a lighter, softer crumb by combining dry and wet ingredients differently than traditional creaming. When zesting the oranges, I recommend using organic oranges if possible to avoid any pesticide residue, and be sure only to zest the colorful outer layer to avoid the bitter white pith. For an even fresher flavor, squeezing your own orange juice right before mixing adds a bright citrus note that pre-packaged juice can't match. During mixing, be careful not to overblend the batter; it’s normal and actually better for the batter to remain a bit clumpy to ensure a tender crumb. When baking, greasing and flouring the cake pans well prevents sticking and helps maintain the cake’s shape. Once baked, I like to invert the warm cakes onto a clean kitchen towel to cool, which helps keep the moisture locked in without condensation forming. For frosting, pairing this orange cake with a creamy orange buttercream enhances the citrus flavor and adds a smooth texture contrast. If time is short, freezing the cake layers still warm, wrapped tightly in plastic wrap, is a brilliant tip to preserve freshness and make decorating easier later. Overall, this fresh orange Easter cake recipe is an approachable yet impressive dessert that balances sweetness with a refreshing citrus zing, making it a delightful addition to any spring celebration.
My Orange Buttercream recipe is posted on my page