Moist Orange Sheet Cake
This Moist Orange Sheet Cake Recipe is the only orange cake recipe I will ever use! Its made with fresh orange juice and orange zest and it always comes out soft, fluffy, and packed with natural orange flavor.
Baked in a large tray, this orange sheet cake is perfect for family gatherings, afternoon tea, birthdays, or an easy dessert to share. The light texture and fresh citrus flavor make it a refreshing alternative to heavier cakes.
Why You’ll Love This Orange Sheet Cake Recipe
Soft and moist texture: The combination of butter, eggs, milk, and fresh orange juice creates a tender crumb that stays wonderfully moist.
Bright citrus flavor: Fresh orange juice and orange zest give this cake a natural, vibrant orange taste.
Easy orange sheet cake from scratch: This recipe uses simple ingredients and easy steps, making it perfect even for beginner bakers.
Perfect cake for sharing: Because it’s baked in a sheet pan, it slices easily and is ideal for parties, tea time, or lunchboxes.
Simple homemade dessert: This cake requires minimal preparation and no complicated techniques.
Ingredients for Orange Sheet Cake
Butter – Butter provides richness and flavour while helping create a soft, tender cake crumb. Using room-temperature butter makes it easier to cream with the sugar.
Castor sugar – Castor sugar dissolves easily when beaten with butter, helping create a light and fluffy cake texture.
Eggs – Eggs provide structure and moisture while also helping the cake rise and hold its shape.
Full Cream Milk – Milk adds moisture and helps create a smooth batter that bakes into a soft, tender cake.
Vanilla essence – Vanilla enhances the overall flavour and complements the natural citrus notes of the orange.
Orange juice – Fresh orange juice adds natural sweetness and gives the cake its bright citrus flavour.
Orange rind – The orange rind contains natural oils that intensify the orange flavour in the cake.
Self-raising flour – This flour already contains a raising agent, which helps the cake rise and creates a light, fluffy texture.
How to Make Orange Sheet Cake
Step 1: Preheat the oven
Preheat your oven to 180°C. Grease and line a rectangular baking tin to prevent the cake from sticking and to make it easier to remove once baked.
Step 2: Cream the butter and sugar
Beat the butter and castor sugar together until the mixture becomes pale, light, and creamy. This step helps incorporate air into the batter, which contributes to a soft and fluffy cake.
Step 3: Add the eggs
Add the eggs one at a time, beating well after each addition. This helps keep the batter smooth and prevents it from curdling.
Step 4: Mix in the milk and vanilla
Pour in the milk and vanilla essence, then mix until the batter becomes smooth and well combined.
Step 5: Add the orange flavour
Stir in the fresh orange juice and orange rind. The rind contains natural oils that enhance the citrus flavour of the cake.
Step 6: Fold in the flour
Sift in the self-raising flour and gently fold it into the batter until just combined. Avoid overmixing, as this can make the cake dense.
Step 7: Pour into the baking tin
Pour the batter into the prepared baking tin and spread it evenly using a spatula so the cake bakes evenly.
Step 8: Bake the cake
Bake for around 40 minutes at 180°C, or until a skewer inserted into the centre comes out clean. Baking times may vary slightly depending on your oven.
Step 9: Cool before serving
Allow the cake to cool in the tin before slicing. Cooling helps the cake set properly and prevents it from crumbling when cut.
Toppings for Orange Sheet Cake
This orange sheet cake recipe is delicious on its own, but adding a topping can make it even more special. Here are two simple options that pair beautifully with the bright citrus flavor of the cake.
Orange Whipped Cream Topping
A light whipped cream topping makes this cake feel extra soft and refreshing. The creamy texture pairs perfectly with the fresh orange flavor.
Ingredients
- Cold fresh cream
- Icing sugar
Instructions
STEP 1:
Pour the cold fresh cream and icing sugar into a mixing bowl.
STEP 2:
Beat with a hand mixer or whisk until soft peaks form.
STEP 3:
Spread the whipped cream over the cake when it has completely cooled.
Simple Orange Glaze
If you prefer a sweeter citrus finish, a simple glaze works beautifully and soaks slightly into the cake.
Ingredients
- Icing sugar
- Fresh orange juice
Instructions
STEP 1:
Add the icing sugar and fresh orange juice to a small bowl.
STEP 2:
Gradually mix until a smooth glaze forms.
STEP 3:
Drizzle the glaze over the cooled cake and allow it to set before slicing.
Make-Ahead and Storage Tips
Make-ahead:
This cake can easily be baked a day in advance. Once cooled, cover the cake tightly and store at room temperature until ready to serve.
Freezing:
The baked cake freezes well for up to 2 months. Wrap slices tightly in plastic wrap and place them in an airtight container before freezing. Thaw at room temperature before serving.
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days. Keeping the cake covered helps maintain its soft texture.
Frequently Asked Questions
Can I use regular sugar instead of castor sugar?
Regular granulated sugar can be used, although castor sugar dissolves more easily and usually creates a slightly lighter texture.
Can I add an orange glaze?
A simple orange glaze made with icing sugar and fresh orange juice can be drizzled over the cooled cake for extra citrus flavour. To make the glaze, mix 1 cup icing sugar with 2–3 tablespoons fresh orange juice until smooth. Drizzle it over the cake and allow it to set before slicing.
Why is my cake dense?
A dense cake is usually caused by overmixing the batter after adding the flour. Fold the flour in gently until just combined.
Did You Make This Recipe?
If you tried this Moist Orange Sheet Cake, I’d love to hear how it turned out. Leave a comment and rating below and share your experience. Your feedback helps other readers bake with confidence and inspires me to keep creating and sharing more comforting recipes.
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Equipment
- Mixing bowl
- Whisk or electric mixer
- Non-stick baking tray (L 33cm x W 23cm x H 5cm)
- Measuring cups & spoons
- Zester (for orange zest)
Ingredients
- 225g butter
- 1¾ cups (438ml/350g) castor sugar
- 4 eggs
- 1 cup (250ml) milk
- 1 tablespoon vanilla essence
- 1 juice and rind of an orange
- 2¾ cups (688ml/385g) self-raising flour
- 250ml cold fresh cream
- 2-3 tbsp icing sugar (adjust to taste)
- 130g icing sugar
- 2-3 tbsp fresh orange juice
Instructions
Orange Sheet Cake
- Preheat your oven to 180°C. Grease and line a rectangular baking tin to prevent the cake from sticking and to make it easier to remove once baked.
- Beat the butter and castor sugar together until the mixture becomes pale, light, and creamy. This step helps incorporate air into the batter, which contributes to a soft and fluffy cake.
- Add the eggs one at a time, beating well after each addition. This helps keep the batter smooth and prevents it from curdling.
- Pour in the milk and vanilla essence, then mix until the batter becomes smooth and well combined.
- Stir in the fresh orange juice and orange rind. The rind contains natural oils that enhance the citrus flavour of the cake.
- Sift in the self-raising flour and gently fold it into the batter until just combined. Avoid overmixing, as this can make the cake dense.
- Pour the batter into the prepared baking tin and spread it evenly using a spatula so the cake bakes evenly.
- Bake for around 40 minutes at 180°C, or until a skewer inserted into the centre comes out clean. Baking times may vary slightly depending on your oven.
- Allow the cake to cool in the tin before slicing. Cooling helps the cake set properly and prevents it from crumbling when cut.
Orange Whipped Cream Topping
- Pour the cold fresh cream and icing sugar into a mixing bowl.
- Beat with a hand mixer or whisk until soft peaks form.
- Spread the whipped cream over the cake when it has completely cooled.
Orange Glaze Topping
- Add the icing sugar and fresh orange juice to a small bowl.
- Gradually mix until a smooth glaze forms.
- Drizzle the glaze over the cooled cake and allow it to set before slicing.
