Moist Orange Sheet Cake
This Moist Orange Sheet Cake recipe is the only orange cake recipe I will ever use! It’s an easy, simple orange sheet cake 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 easy orange sheet cake recipe is perfect for family gatherings, afternoon tea, birthdays, or a simple 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. If citrus bakes are your thing, my Lemon Poppyseed Cake is another one worth trying.
Easy orange sheet cake from scratch — This simple recipe uses everyday 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 — no mixer skills needed beyond creaming butter and sugar.
Ingredients for Orange Sheet Cake
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 – Dissolves easily when beaten with butter, helping create a light and fluffy cake texture.
Eggs – Provide structure and moisture while also helping the cake rise and hold its shape.
Full cream milk – Adds moisture and helps create a smooth batter that bakes into a soft, tender cake.
Vanilla essence – Enhances the overall flavour and complements the natural citrus notes of the orange. If you love the flavour vanilla brings here, it’s also the star of my Easy Vanilla Cake.
Orange juice – Fresh orange juice adds natural sweetness and gives the cake its bright citrus flavour.
Orange rind – Contains natural oils that intensify the orange flavour in the cake.
Self-raising flour – Already contains a raising agent, which helps the cake rise and creates a light, fluffy texture.
How to Make a Moist 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. Once cooled, top with whipped cream or enjoy plain with a dusting of icing sugar and a hot cup of tea.
Make-Ahead and Storage Tips
Make-ahead: This cake can easily be baked a day in advance. Once cooled, cover the cake with plastic wrap 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. My Banana Bread freezes just as well, so it’s worth keeping both on hand for when you need something sweet in a hurry.
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
More cake recipes you’ll love:
⭐ Tried this recipe? Leave a star rating and a comment below – I’d love to hear how it turned out! Your feedback helps other readers bake with confidence. And if you’re in the mood for something a little richer next time, my Moist Chocolate Cake is another one of my most-baked recipes.
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
Instructions
- 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. Once cooled, top with whipped cream or enjoy plain with a dusting of icing sugar and a hot cup of tea.
