Orange Coffee Cake
A super moist orange cake recipe with a hint of coffee, perfect for any occasion. Simple to make, topped with coconut flakes, and guaranteed to become a family favourite.
If you love this recipe, I’m sure you’ll also enjoy my Apple Crumble Bars or my Apple Cake – packed with more apples than dough, my fourless yogurt cake, or my lemon cake made with just one egg. These have become reader favourites and are always a hit!
Continuing with fruity cakes, check out this Morello Cherry Sponge Cake or the best Raspberry and Coconut Cake recipe. Looking for more crumble ideas? Try my Plum Crumble Recipe—it’s simple, delicious, and easy to make. For celebration-worthy cakes, don’t miss the Classic Italian Tiramisu Cake or my guide on How to Make Lemon Drizzle Cake with Cheese Frosting.
Orange Cake – Why It’s a Must-Try
If you’ve ever thought coffee and oranges don’t mix, this recipe will prove you wrong! It’s the cake that surprises you with every bite—soft, rich, and oh-so-refreshing. Plus, it’s the perfect treat for when you want something homemade but not overly complicated. With just a whisk and some basic ingredients, you’re all set!
Oh, and let’s talk about the coffee kick. It adds a subtle depth to the orange, making the whole thing unexpectedly delightful. Let’s get baking—you’ll be amazed at how easy it is!
Expert Tip
Use freshly squeezed orange juice for the best results. Bottled juice can sometimes be overly sweet or lack that punchy citrus taste. Bonus points if you can grate some fresh orange peel while at it—it’s a game-changer.
Why You’ll Love This Recipe
- Effortless to Make: One bowl, a whisk, and minimal cleanup.
- Crowd-Pleasing: It’s universally loved by kids and adults alike.
- Budget-Friendly: Uses pantry staples you likely already have.
- Moist and Tender: The combination of oil and milk ensures every bite is soft and delicious.
- Perfect for All Occasions: Casual coffee break? Fancy dinner? This cake fits the bill!
Ingredients
To make baking easier, prep everything first. Grate the orange zest, peel the oranges, and blend them. Grease and flour your pan too! Doing these small things ahead of time means no scrambling later.
Being organized from the start sets you up for an easy, stress-free bake. You’ll thank yourself later!
Substitutions
- Milk: Swap with almond or oat milk for a dairy-free option.
- Coffee granules: Cocoa powder.
- Sugar: Use coconut sugar or a sugar substitute if you prefer.
- Sunflower oil: Vegetable oil, canola oil, olive oil, coconut oil, butter.
- Coconut Flakes: Replace with powdered sugar or leave plain.
Step-by-step instructions
Making this orange coffee cake is so simple, you’ll feel like a baking superstar in no time! Start with fresh oranges, whip up the batter, and let your oven work its magic. Soon, you’ll have a dessert that’s not just perfect for any gathering but also completely hassle-free.
This cake might look like it took hours to create, but it’s effortless. It’s the kind of no-fuss baking that makes everyone think you’ve got some kitchen superpowers up your sleeve.
- Preheat and Prep: Grease and flour your pan (or use parchment paper). Grate the orange zest, then peel and blend the oranges until smooth. Set it aside.
- Whisk the Wet Ingredients: Whisk eggs and sugar until frothy. Add orange puree, oil, and zest. Stir until smooth.
- Combine the Dry Ingredients: Sift flour and baking powder into the mix. Gently fold it in. Divide the batter and add cocoa or coffee to one portion.
- Layer and Bake: Pour plain batter into the pan, followed by the cocoa mixture. Swirl gently with a knife. Bake and check with a toothpick for doneness.
- Cool and Decorate: Brush the cooled cake with cold milk for moisture. Add coconut flakes on top for decoration.
A full list of ingredients and instructions can be found in the recipe card below.
Storage
- Room Temperature: Keep in an airtight container for 2–3 days.
- Refrigerator: Store for up to a week—just let it come to room temp before serving.
- Freezer: Wrap slices individually and freeze for up to 3 months.
FAQs
Related recipes
- Cranberry Crumble Bars
- Apple and Raisin Bundt Cake with Caramel Sauce
- Raspberry Coconut Cake
- Phyllo Dough Ricotta Crinkle Cake
- How to make Burnt Basque Cheesecake
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Orange Coffee Cake
Equipment
- bowl
- Hand or stand mixer
- 9-inch Round Pan or 30×23 cm (12×9 inches) Rectangle Pan
- Spatula
- Parchment paper, optional
Ingredients
- 3 medium oranges
- 3 large eggs
- ½ cup sugar
- 1 cup vegetable oil
- 1 cup whole milk
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp orange zest
- 2 tbsp cocoa powder or instant coffee powder
Extra
- 1 small knob of butter and 1 tbsp flour for greasing the pan or use parchment paper for easy removal
- 1 cup cold milk for added moisture
- Coconut flakes for decoration
Instructions
Preheat and Prep
- Start by preheating your oven to 340°F (170°C) or Gas Mark 3. Grease the baking pan with butter and lightly dust it with flour, or use parchment paper for easy cake removal. Before peeling your oranges, grate them to collect the peel for later use. Once done, peel the oranges and blend them until smooth. Set the orange puree aside for later use.1 small knob of butter and 1 tbsp flour for greasing the pan
Whisk the Wet Ingredients
- In a large mixing bowl, whisk the eggs and sugar until the mixture becomes light, frothy, and triples in volume. Add the orange puree, milk, orange zest and oil. Mix everything until smooth and well combined.3 medium oranges, 3 large eggs, ½ cup sugar, 1 cup vegetable oil, 1 tbsp orange zest, 1 cup whole milk
Combine Dry Ingredients
- Sift the flour and baking powder into a separate bowl. Gently fold these dry ingredients into the wet mixture using a spatula, making sure not to overmix. Divide the batter into two equal portions or 3 to 1, and add coffee or cocoa powder to one portion, stirring it in.3 cups all-purpose flour, 2 tsp baking powder, 2 tbsp cocoa powder or instant coffee powder
Layer and Bake
- Pour the plain batter into your prepared pan, spreading it evenly. Next, pour the cocoa or coffee mixture over the plain batter and gently swirl both batters with a knife or skewer for a marbled effect. Bake in the preheated oven at 170°C (340°F) for 40–60 minutes. Check for doneness with a toothpick—when it comes out clean, the cake is ready.
Cool and Decorate
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, if you want to add moisture to your cake then brush the top of the cake with cold milk. Finally, sprinkle coconut flakes on top for decoration. Your cake is now ready to serve!1 cup cold milk, Coconut flakes for decoration
Video
Notes
Important Notes:
- Orange Peel: Make sure to grate the oranges before peeling them. The peel adds a natural, aromatic boost to the cake, so don’t skip this step!
- Oven Temperature: Baking times can vary depending on your oven, so check for doneness by inserting a toothpick. If it comes out clean, your cake is ready.
- Moisture: After baking, brushing the cake with cold milk helps to lock in moisture, keeping it soft and refreshing. Don’t skip this step for the best texture!
- Decorating: Coconut flakes can be substituted with any topping of your choice, such as powdered sugar, chocolate chips, or chopped nuts, to suit your preferences.
- Storage: If you have any leftovers, store them in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week.
