This moist orange sheet cake recipe is soft, fluffy, and packed with fresh citrus flavour from real orange juice and zest. Baked in a large tray and topped with whipped cream, it’s an easy homemade dessert perfect for gatherings, tea time, or sharing with family.
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
Orange Cake
- 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
Orange Whipped Cream Topping
- 250ml cold fresh cream
- 2-3 tbsp icing sugar (adjust to taste)
Orange Glaze Topping
- 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.
Notes
• Use room temperature ingredients – Butter, eggs, and milk should be at room temperature so the batter mixes evenly and creates a lighter cake texture.
• Don’t overmix the batter – Once the flour is added, mix gently until just combined to keep the cake soft and fluffy.
• Use fresh orange zest – The zest contains natural oils that give the cake a stronger citrus flavor.
• Cool the cake completely before adding toppings – This prevents whipped cream or glaze from melting.
• Check the cake early – Ovens can vary, so start checking for doneness at about 35 minutes.
• Line your baking tin with parchment paper – This makes it much easier to lift the cake out and slice neatly.