Moroccan Orange Cake

Moroccan Orange Cake

It was a gloomy rainy day out here and I really needed some sunshine :). I opened my pantry and I saw a bag of oranges I got a week ago. That's when I remembered the famous Moroccan Orange cake I saw on TV many years ago. It's simple, easy and oh-my-god-so delicious!!
So here's Orange Sunshine to all you orange lovers!! :)

Vidhya Raghavan


  1. 2 Cups All Purpose Flour
  2. 2 Cups Sugar
  3. 1 Cup Butter , unsalted
  4. 3 Eggs
  5. 3/4 Cup Orange Juice
  6. 2 Tablespoons Orange Zest
  7. 1 Teaspoon Vanilla Extract
  8. 1 Teaspoon Baking Soda
  9. 1 Teaspoon Baking Powder
  10. 11/4 Cups Sugar Confectioners
  11. 1/4 Cup Orange Juice
  12. 1 Cup Whipping Cream Heavy
  13. 1 1/2 Cups Cream Cheese
  14. 1 1/4 Cups Sugar Confectioners
  15. 1/2 Tablespoon Orange Zest
  16. 1/4 Cup Orange juice


75 mins
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    Preheat the oven to 350 F.

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    Grease and flour the baking pan or line it with parchment paper.

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    In a bowl, mix flour, baking soda, baking powder and salt.

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    Cream the sugar and vegetable oil/unsalted butter in another bowl.

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    Into the sugar-butter mixture, beat in the eggs one at a time. Add the vanilla extract and orange zest. Blend well.

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    Now, to this mixture add one-half of the flour mixture and one-half of the three-fourth of the orange juice. Blend well.

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    Add the remaining half of the flour mixture and the other half of the three-fourth of the orange juice.

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    Beat on low till all ingredients are combined well. Don't worry if the batter looks curdled.

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    Pour the batter into a pan and bake for 30-35 minutes or till the cake tester comes out clean. Do not over bake.

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    Once the cake is ready, cool it on a cooling rack for about 10-15 minutes.

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    Orange Glaze:

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    Mix one-fourth of the orange juice with the confectioners sugar.

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    Whisk till smooth.

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    Orange Cream Cheese Frosting:

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    Blend the confectioners sugar and the orange zest well. This helps extract the essential oils from the zest into the sugar.

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    Add the orange juice and mix well.

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    Now, add the heavy whipping cream and cream cheese to this mixture and beat till the mixture is light and fluffy.

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    Set the cake upright on serving plate. Use a toothpick to poke holes in the cake. The holes should not be more than 3/4 the height of the cake.

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    Brush the glaze (I prefer to pour :) ) over the cake till the glaze is all soaked up. Let the cake rest for 2 hours before frosting.

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    Once ready, frost it as you like. Refrigerate for an hour before serving. And enjoy!

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