This buttery, moist orange almond cake was a best-seller at Amycakes Bakery and remains a favorite in my family. Oranges and almonds complement each other beautifully, making this cake perfect with a scoop of ice cream in summer or alongside holiday treats in winter. Save this recipe — you’ll reach for it again and again.
Equipment Checklist
This cake is made with the Cut-and-Stack method: bake the batter on a sheet pan, then use cake rings to cut out the layers. It’s simple and reliable, but a few tools make the process easier.
¼ sheet pan for 1x recipe batches
One batch fits a quarter-sheet pan. Double the recipe for a half-sheet pan.
Parchment paper
Line the sheet pan for easy removal of the cake rounds.
Cake rings
Essential for the cut-and-stack method. Use different sizes to make mini or traditional layer cakes.
Stand mixer with a paddle attachment
A stand mixer makes the batter and frosting easier to prepare.
Citrus zester
Fresh zest adds a big burst of orange flavor—worth having on hand if you bake with citrus often.
Offset spatula
Handy for spreading batter evenly and for frosting the cake layers.
Why You’ll Love This Orange Almond Cake Recipe
- Great for beginners – This recipe uses the reverse creaming method, which reduces the chance of overmixing and helps produce a consistent rise and tender crumb.
- Bold orange flavor – I get extra orange punch from frozen orange juice concentrate; it’s affordable and concentrated, so you don’t need expensive extracts or purées.
- Perfect year-round – Orange and almond taste like summer sunshine, yet are classic winter flavors too. This cake is lovely for everyday treats or holiday tables.
Ingredients
This recipe prioritizes moisture because moisture equals flavor. The cake combines buttermilk, vegetable oil, and orange juice concentrate to stay tender and flavorful. Instant Clearjel helps absorb the extra liquid so the cake stays moist without becoming soggy.
Dry Ingredients
- All-purpose flour (use regular all-purpose flour)
- Instant Clearjel
- Baking powder
- Baking soda
- Salt
- Sugar
Part of the reverse creaming method is mixing room-temperature butter into the dry ingredients before adding liquids.
Important Note
Use properly softened butter for the reverse creaming method. Leave butter at room temperature for 1.5–2 hours before baking.
Wet Ingredients
- Buttermilk
- Orange juice concentrate (do not dilute)
- Vanilla extract
- Almond extract
- Vegetable oil
- Orange zest
Beat the eggs briefly in a separate bowl and fold them into the batter near the end; there’s no need to whip egg whites to peaks.
Orange-Zested Buttercream – Add the zest of two large oranges to a prepared batch of Vanilla Bakery Buttercream for a bright orange frosting that complements the cake.
Baker’s Tip
For simple decoration, top the cake with a few orange slices. In summer add rosemary sprigs and almond flakes; in winter add cinnamon sticks for a seasonal touch.
Step by Step Video
If you prefer watching, the video demonstrates the full process of making the Orange Almond Cake.
Variations
The recipe card makes one batch that fills a ¼ sheet pan. Use the 2x option to double the recipe — one 2x batch yields enough batter for a three-layer 6-inch cake.
If you don’t have cake rings, choose appropriate pans based on your batch size. Try different fillings to change the flavor profile:
- Orange Creamsicle: add a layer of stabilized whipped cream between layers.
- Tart berry twist: add a raspberry compote layer.
- Orange and chocolate: a thin chocolate ganache layer pairs wonderfully with orange buttercream.
- For crunch, toast and finely chop whole almonds and sprinkle between the layers.
For winter, add 1–2 teaspoons ground cinnamon and a pinch of nutmeg or clove for warm spice notes.
Storage
Store the cake at room temperature for up to 24 hours. After that, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate. For longer storage, wrap leftovers in several layers of plastic wrap and freeze.
Pro Tip
These cakes are richest at room temperature. If refrigerated, allow the cake to come back to room temperature for 1–3 hours before serving.
Key Recipe Notes
- Cool the cake completely on a wire rack, then wrap it and chill or freeze before cutting—cold cake layers are easier to slice and layer.
- The Cut-and-Stack method works best when the cake is chilled or frozen; plan ahead and make the cake at least a day before serving when possible.
- Use low mixer speed when blending butter into the dry ingredients, and reserve high speed for finishing the frosting.
- Brush cooled layers with simple syrup to lock in extra moisture; replace some water with orange blossom water for aroma if desired.
Related Recipes
If you enjoy this cake, try other moist bakery-style recipes such as coconut cake, lemon drizzle layer cake, lemon curd cake, or a moist vanilla cake made with the reverse creaming method.
Give this orange almond cake a try for your next gathering. The reverse creaming method simplifies bakery-style recipes and yields reliably tender cakes for bakers of any skill level.
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
This buttery, moist orange almond cake is a bakery favorite. It’s bright, tender, and perfect for year-round celebrations.
Servings: 8 slices
Prep Time: 20 mins | Cook Time: 28–35 mins
Ingredients (1x batch, ¼ sheet pan)
Dry Ingredients
- 233 g (1 ¾ cups) all-purpose flour
- 2 tbsp Instant Clearjel (instant)
- 1½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 225 g (1 cup + 2 tbsp) sugar
Butter
- ¾ stick (3 oz) salted butter, softened
Wet Ingredients
- ¾ cup buttermilk
- ½ cup + 2 tbsp orange juice concentrate (do not add water)
- 1½ tsp vanilla extract
- 2 tsp almond extract
- ¼ cup + 2 tbsp vegetable oil
- zest of 1 orange
Eggs
- 2 large eggs, lightly whisked
Orange-Zested Buttercream
- 1 batch prepared Vanilla Bakery Buttercream
- zest of 2 large oranges (fold into prepared buttercream)
Instructions
- Preheat the oven to 325°F (163°C). Line a ¼ sheet pan with parchment paper and lightly spray the parchment and sides of the pan.
- Whisk the wet ingredients together (buttermilk, OJ concentrate, vanilla, almond extract, oil, orange zest) in a medium bowl or pitcher. Whisk the eggs in a separate small bowl and set aside.
- Sift and whisk the dry ingredients together. Add the dry mix and the softened butter to a mixer bowl.
- On low speed, blend the butter into the dry ingredients until the mixture resembles coarse sand and there are no large butter lumps. Scrape the bowl as needed.
- With the mixer on low, slowly pour in the wet ingredients and mix until combined. Increase to medium speed until the batter is smooth.
- With the mixer on low, add the beaten eggs slowly. Scrape the bowl, then beat on medium-high for 30–60 seconds until smooth.
- Spread the batter evenly in the prepared sheet pan with an offset spatula.
- Bake on the middle or upper rack at 325°F for 30–35 minutes, or until the cake springs back and a toothpick comes out clean. Start checking after 25 minutes—oven times vary.
- Cool the cake, then wrap it thoroughly in plastic and freeze for at least 2 hours if you plan to slice with cake rings. Chilled or frozen cake is much easier to cut and layer.
- Prepare the vanilla buttercream and stir in the zest of two large oranges.
- Cut layers with cake rings and assemble. Fill layers with orange-zested buttercream, apply a thin crumb coat, chill briefly, then finish frosting.
- Refrigerate the finished cake to set, then remove 1–3 hours before serving to bring to room temperature for the best texture.
Notes
- Chilling the cake before cutting makes layering cleaner and easier.
- Make cakes a day ahead when possible; they freeze well and are easier to decorate when cold.
- Brush layers with simple syrup to retain extra moisture; try orange blossom water in the syrup for an aromatic touch.
Author: Amy
Calories: ~1054 kcal (estimate)