The super soft 5-minute orange cake is a delicious and irresistible dessert perfect for everyday breakfast, but it can also be a delightful base to fill as you like. I love it with pastry cream and some fresh fruit or with chantilly cream and strawberries, a simple recipe that will amaze you.
5-minute cakes are easy desserts with which you can create many variants. I prepare one a week, and every time I make a different version. They are all extremely versatile and ideal for creating filled desserts like birthday cakes, for Valentine’s Day, or for Women’s Day.
With the batter of the orange cake, you can also prepare muffins. The baking time will be even quicker, and you will get soft and delicious treats ideal for children’s parties or a buffet and perfect as a base for cupcakes.
In my batter, I use vegetable oil, but you can easily replace it with butter, and the same goes for the flavors.
How to replace peanut oil with butter?
Replacing oil with butter is very simple; you just need to consider 20% more, so if the recipe says 100 g of oil, you will need to replace it with 120 g of melted butter slightly cooled.
If you love easy and quick desserts, here are some variants to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium)
- 3.2 oz orange juice
- 1/4 cup whole milk
- 1/3 cup peanut oil (or other oil of your choice or 6 tbsp melted butter slightly cooled)
- 1 packet baking powder
- 1 tsp vanilla extract
- orange zest (grated, I've used the zest of half a natural orange)
- 2 tsp butter
- 1 tbsp all-purpose flour
- to taste vanilla powdered sugar
Tools
- 2 Bowls
- 1 Scale
- 1 Grater
- 1 Hand Whisk
- 1 Cake Pan springform, 9 inches in diameter
Procedure
First, wash the natural orange, dry it, then grate its zest and squeeze it to extract the juice.
In a bowl, sift the flour with the baking powder, add the sugar, and mix.
In another bowl, add the eggs, orange juice, and zest, milk, oil, and vanilla, and mix everything with a whisk to blend the ingredients well.
Pour the liquid ingredients into the bowl with the dry ones and mix briefly with the whisk, just enough to combine the ingredients and obtain a homogeneous batter.
Butter and flour a 9-inch diameter pan.
Pour the batter into the pan.
Bake the cake in a preheated static oven at 350°F (175°C) for about 40 minutes; baking time depends on the oven’s power, do the toothpick test, and if necessary, extend it by a few minutes.
Take the cake out of the oven, let it cool, and place it on a serving plate. Let it cool completely.
The super soft 5-minute orange cake is ready, dust it with powdered sugar and serve.
Advice
Storage
The super soft 5-minute orange cake keeps at room temperature for 3-4 days under the appropriate glass dome.
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