Easy Orange Cake Recipe with Nutella Glaze
A delicious moist Orange Cake recipe covered with an amazing creamy Nutella glaze that sure won’t last the second day! A perfect recipe for any occasion.
Table of Contents
Orange Cake Recipe with Nutella Glaze
I can’t even begin to describe how moist, fluffy and fruity it is. The orange scent fills the kitchen while baking it. It’s like heaven! It contains a whole orange, zest, and all (no seeds).
Since we use oil instead of butter to add moisture, it’s important to beat the eggs correctly to get a light and fluffy crumb. This is the only step to adding air to the cake, so I like to use my mixer for extra power. You will beat the eggs and sugar on high speed until light and fluffy, about 5 minutes.
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The great thing about using a mixer is that this orange cake recipe only requires one bowl! Once your eggs are fluffy, turn the mixer to low and slowly add the oil. Once combined, add the orange zest, and continue beating slowly until combined. Add the flour, oil, and orange juice in small batches alternating, being careful not to over mix the batter.
How to make this cake and glaze
It’s fairly easy to make and you won’t believe how moist and delicious it is. It’s perfect for birthday parties, tea parties, or just any time treat for the family!
Ingredients:
Cake
- Oranges – You are going to use fresh oranges for the juice and also use the zest.
- Sugar – Granulate sugar
- All-purpose flour
- Baking powder
- Eggs
- Vegetable oil.
- Vanilla Extract
Glaze
- Cream cheese at room temperature
- Nutella
- Icing sugar (Powdered sugar)
- Pinch of salt
Directions
Pre-heat the oven to 350 ºF – 180 ºC. And grease and flour a 9-inch pan.
The Cake
1. In a large mixing bowl and stand mixer, beat the eggs until foamy and start adding little by little the sugar. Incorporate the orange zest and vanilla extract. You won’t believe the amazing scent.
2. In a small bowl mix flour and baking powder.
3. Now start adding the flour mixture, oil and fresh orange juice in small batches. First a few spoons of flour then a bit of oil and then a bit of orange juice until you have added all.
4. Mix for about 1 more minute and turn the mixer off. The batter will be thin, so don’t worry.
5. Pour the batter into the prepared cake pan and bake it for 45-60 minutes. The cake will rise a lot, sometimes it’s scary, we may think it will come out of the pan but it’s ok, once done and out of the oven it will shrink a bit.
6. Make sure you don’t open the oven before 40 minutes, this batter is very sensitive LOL. After that time, you can insert a tooth stick and check if it comes clean or not.
7. Once done let it cool completely in the pan.
The Glaze
8. In a medium bowl of a stand mixer over medium-high speed, beat the cream cheese until fluffy and light. That should be about 3-4 minutes. Scrap the sides every once in a while.
9. Add the salt and start adding the icing sugar and mix well for about one more minute and add the Nutella mixing for about another minute or 2 on slow speed.
10. Let it set for a few minutes in the fridge.
11. Cover the cake with the glaze {you may even fill the cake}.
12. You can optionally decorate the cake with orange slices or chocolate chips.
Serve and enjoy!
What do you think?
Have you made a cake like this orange cake and covered it with Nutella glazed???
Baking Tips
- Use a very fine grater for the orange zest. Only grate the orange skin, not the white pith. I find it easier to zest the oranges before juicing them.
- I recommend a stand mixer for this recipe. There is a large volume of batter and I find that a stand mixer with a paddle attachment works best.
- Make sure you grease your Bundt pan (or spring pan) really well. I like to use a non-stick spray that contains flour wiring to spray the pan until right before you add the batter. Or you can grease with butter and add flour and spread well.
- Allow the cake to cool in the pan on a wire rack for at least 30 minutes before removing the cake from the pan.
Serving and Storage
Serving: It’s best served at room temperature for the best flavor and texture.
Storage: The cake and stay at cool room temperature for up to 2 days well covered as long as is not glazed. It can be refrigerated for up to 4 days. The cake may also be frozen (double-wrapped) for up to 3 months again without glaze.
Frequently Asked Questions
Yes, this orange cake freezes perfectly. Make sure you double-wrapped it so it doesn’t dry out.
I highly recommend using fresh oranges for this cake. Just like in my lime pie, using fresh citrus really helps the flavor burst through in each bite. I recommend using the zest from the same number of oranges, used for juicing.
You can use the toothpick test as long as it has passed at least 3 thirds of the time. Insert into the middle of the cake and it should come out clean. When touched, the top of the cake should spring back
More Delicious Desserts to Try
If you liked this orange cake recipe, you might also love these other delicious dessert recipes too
🥘 Recipe
Orange Cake Recipe with Nutella Glaze
Ingredients
The Cake
- 1 1/2 cup of sugar
- 2 cups of all purpose flour
- 2 tsp of baking powder
- 4 eggs
- ½ cup of orange juice
- Orange zest from 2 oranges
- ½ cup of vegetable oil.
- 1 tsp Vanilla extract
The Glaze
- 4 Oz Cream cheese at room temperature
- 200 gr. Of Nutella {small jar}
- ½ cup of icing sugar
- pinch of salt
Instructions
- Pre-heat the oven to 350 ºF – 180 ºC. And grease and flour a 9-inch pan.
THE CAKE
- In a large mixing bowl and stand mixer, beat the eggs until foamy and start adding little by little the sugar. Incorporate the orange zest and vanilla extract. You won’t believe the amazing scent.
- In a small bowl mix four and baking powder.
- Now start adding the flour mixture, oil and fresh orange juice in small batches. First a few spoons of flour then a bit of oil and then a bit of orange juice until you have added all.
- Mix for about 1 more minute and turn the mixer off. The batter will be thin, so don’t worry.
- Pour the batter into the prepared cake pan and bake it for 45-60 minutes. The cake will rise a lot, sometimes it’s scary, we may think it will come out of the pan but it’s ok, once done and out of the oven it will shrink a bit.
- Make sure you don’t open the oven before 40 minutes, this batter is very sensitive LOL. After that time you can insert a tooth stick and check if it comes clean or not.
- Once done let it cool completely in the pan.
THE GLAZE
- In a medium bowl of a stand mixer over medium-high speed, beat the cream cheese until fluffy and light. That should be about 3-4 minutes. Scrap the sides every once in a while.
- Add the salt and start adding the icing sugar and mix well for about one more minute and add the Nutella mixing for about another minute or 2 on slow speed.
- Let it set for a few minutes in the fridge.
- Cover the cake with the glaze {you may even fill the cake}.
- You can optionally decorate the cake with orange slices or chocolate chips.
- Serve and enjoy!
Other delicious cake recipes I love from my favorite bloggers:
- Easy Vanilla Cake by Sugar Geek Show.
- Cinnamon-Streusel Coffee Cake by King Arthur.
- The Best Banana Cake I’ve Ever Had by Sally’s Baking Addiction
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Til’ next time…
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