Orange Almond Cake Recipe

Picture the perfect afternoon: sunlight streaking through your kitchen windows, the scent of citrus and almonds hanging sweetly in the air. That’s what you can expect the moment you bake an Orange Almond Cake! This gorgeous cake is a celebration of vibrant orange flavor and nutty almond extract, all wrapped up in a plush, buttery crumb. With its delicate texture and dreamy orange-zested buttercream, it’s the treat you’ll want to serve for birthdays, brunches, and those “just because” days. Whether shared with friends or savored in peace, this dessert quickly becomes a beloved classic.

Ingredients You’ll Need

It’s surprising how just a handful of pantry staples and a few special flavors can create something so utterly delightful! Each ingredient in this Orange Almond Cake brings its own personality, from the zippy brightness of orange zest to the soft richness of buttermilk. Here’s a closer look at what you’ll need and why every element matters:

• All-Purpose Flour: The foundation of the cake, creating structure without compromising tenderness.
• Instant Clearjel: Adds extra moisture retention for a super-soft, bakery-style crumb—make sure it’s labeled “INSTANT.”
• Baking Powder: Gives the cake lift and airiness, so every bite is light yet satisfying.
• Baking Soda: Works alongside the buttermilk and orange juice concentrate to boost the cake’s rise.
• Salt: Balances the sweetness and heightens the flavor of the almonds and orange.
• Sugar: Sweetens the cake and contributes to its beautifully golden color.
• Salted Butter: Adds richness and a touch of savoriness—make sure it’s soft to the touch for easy blending.
• Buttermilk: Lends the cake incredible moistness and a slight tang that plays perfectly with citrus.
• Orange Juice Concentrate: Intensifies the flavor—use it straight from the can, undiluted, for that punchy orange essence.
• Vanilla Extract: Deepens the flavor and rounds out the bright notes with comforting warmth.
• Almond Extract: The not-so-secret ingredient that makes this Orange Almond Cake truly special.
• Vegetable Oil: Keeps the crumb melt-in-your-mouth soft, even after a day or two.
• Orange Zest: Infuses the batter and frosting with aromatic, fresh orange flavor.
• Large Eggs: Bind everything together for a sturdy-yet-tender texture.
• Prepared Vanilla Bakery Buttercream: The canvas for that heavenly orange-zested finish.

How to Make Orange Almond Cake

Step 1: Prepare the Pan and Oven

Preheat your oven to 325 degrees Fahrenheit. Take a quarter sheet pan and line it with parchment paper, then lightly spray both the parchment and the sides of the pan with cooking spray. This will make sure your Orange Almond Cake lifts out effortlessly, with crisp, clean edges.

Step 2: Mix Wet Ingredients

In a medium bowl or a large measuring pitcher, whisk together the buttermilk, orange juice concentrate (straight from the freezer section, undiluted), vanilla extract, almond extract, vegetable oil, and the fresh zest of one orange. Set this aside, letting the flavors mingle. Crack your eggs into a separate small bowl, beat lightly, and keep nearby for later.

Step 3: Combine Dry Ingredients with Butter

Sift together the flour, instant Clearjel, baking powder, baking soda, salt, and sugar into the bowl of your stand mixer (or a large mixing bowl if using a hand mixer). Add the soft salted butter right on top. With your mixer on low speed, blend the dry ingredients and the butter until the mixture resembles damp sand. This “reverse creaming” method leads to a tender, almost melt-in-your-mouth crumb!

Step 4: Add Wet Ingredients

With the mixer still on low, slowly pour in the wet ingredients. Scrape down the sides as needed, and then turn the mixer up to medium. Beat until the batter is silky-smooth and everything is blended together. There shouldn’t be any pockets of flour or lumps!

Step 5: Incorporate the Eggs

While the mixer is on low, trickle in the beaten eggs bit by bit. Scrape the bowl again, crank up the speed to medium-high (or high, if you’re feeling bold), and let it whip for 30 seconds to a minute until the batter is luxuriously smooth. This step makes a world of difference in the final cake’s texture.

Step 6: Bake Your Orange Almond Cake

Spread the batter evenly into your prepared pan. An offset spatula helps you get those edges just right. Slide the pan onto the middle or top rack of your preheated oven (avoid the bottom rack for this one). Depending on your oven, bake for about 30–35 minutes—start checking with a toothpick at 25 minutes. When the cake springs back to your touch or a toothpick comes out mostly clean, it’s ready. Don’t fret if yours takes a little longer!

Step 7: Cool and Chill for Easy Layering

Allow the cake to cool completely in the pan. For the neatest layers, wrap the cooled, uncut cake in plastic wrap right in the pan and freeze it for at least 2 hours (or even up to two weeks ahead). This trick makes slicing and stacking a breeze, especially for celebration cakes.

Step 8: Make the Orange Zested Buttercream

Whip up a batch of vanilla bakery buttercream according to your favorite recipe or use your preferred store-bought version. Once it’s creamy and smooth, fold in the zest of two large oranges. The result? A frosting that smells irresistible and looks flecked with sunshine.

Step 9: Layer and Decorate

If serving the same day, use refrigerated layers (though frozen is even easier). Slice the cold Orange Almond Cake into layers using cake rings or a serrated knife. Spread a generous layer of orange-zested buttercream between each one with an offset spatula. For a professional finish, coat the outside with a thin crumb coat, freeze for 10 minutes to set, then finish with a final layer of buttercream. Save any trimmings for delightful cake truffles!

Step 10: Rest and Serve

Chill your finished cake in the fridge, but let it come to room temperature for one to three hours before serving. The flavors and texture are at their best when the cake isn’t straight-from-the-fridge cold. Slice, serve, and listen for the oohs and aahs!

How to Serve Orange Almond Cake

Garnishes

For that wow factor, top your Orange Almond Cake with a few artful twists of fresh orange zest, sliced almonds, or even some thin, candied orange peels. A light dusting of powdered sugar or small edible flowers adds a beautiful, special-occasion vibe.

Side Dishes

Pair your cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A bowl of fresh berries—think strawberries, raspberries, or blueberries—make for a lovely, refreshing contrast to the rich flavors of the cake.

Creative Ways to Present

Try cutting the Orange Almond Cake into small squares for a sweet dessert buffet, or layer it in a trifle dish with whipped cream and orange segments. If you want to get fancy, make mini “naked” cakes with individual layers—adorable, customizable, and oh-so-chic!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Orange Almond Cake tightly wrapped in plastic or stored in an airtight container in the fridge. The buttercream helps lock in moisture, so the cake stays soft and flavorful for up to three days. Take slices out ahead of serving to let them come back to room temperature.

Freezing

This cake freezes like a dream! You can freeze the whole Orange Almond Cake tightly wrapped (before frosting, ideally) for up to two weeks. Thaw it in the fridge overnight or at room temperature for a few hours before decorating and serving.

Reheating

No need for the microwave: just allow the cake to reach room temperature before serving for the perfect soft crumb and vibrant flavor. If you’re in a hurry, you can gently warm slices in a low oven for a few minutes—but don’t let the frosting melt!

FAQs

Can I make Orange Almond Cake without instant Clearjel?

Instant Clearjel truly makes the cake extra moist and tender, but if you can’t find it, you can try replacing it with cornstarch—the result will be slightly less luxurious but still very tasty. Just know the texture will be a little less bakery-style.

Can I use fresh orange juice instead of concentrate?

For the strongest orange flavor, orange juice concentrate is unbeatable. If you substitute with fresh orange juice, your cake will still have a lovely citrus note, but it will be more delicate and less intense.

How do I make the cake gluten-free?

Try swapping the all-purpose flour for a reputable 1:1 gluten-free flour blend. Just keep in mind that results can vary based on the brand, so check that your blend is meant for cakes.

Can I bake this as cupcakes?

Absolutely! This Orange Almond Cake batter makes fantastic cupcakes. Simply divide the batter between lined muffin tins and bake at the same temperature, checking for doneness at around 18–22 minutes.

How far ahead can I assemble and frost the cake?

You can assemble and frost the Orange Almond Cake up to one day ahead. Keep the finished cake covered in the refrigerator, and bring it to room temperature before serving for the best flavor and texture.

Final Thoughts

If you’re looking for a cake that wows with both flavor and looks, Orange Almond Cake deserves a spot at the top of your baking list! There’s something irresistible about the melodic pairing of orange and almond in every bite. Try it for your next celebration—or simply to make an ordinary day extra special. Happy baking!

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