These orange mini-cakes are small, sunny bites of comfort with a soft crumb, fresh citrus aroma, and a light glaze that sparkles on top. They’re easy to make, bake quickly, and feel special without any fuss. Serve them for brunch, an afternoon treat, or a simple dessert that doesn’t overwhelm.
If you love orange flavor—real orange, not artificial—these will be a new favorite. You can make them with basic pantry ingredients and a couple of fresh oranges.
Why This Recipe Works
These mini-cakes lean on a few smart techniques to deliver big flavor and a tender texture. Fresh orange zest and juice bring a bright, natural citrus taste, while a touch of vanilla rounds it out.
Using oil and butter together ensures the cakes are both moist and flavorful. Sour cream (or yogurt) adds tang and keeps the crumb soft without being dense. The quick glaze seals in moisture and gives a glossy finish with extra orange zing.
What You’ll Need
- All-purpose flour: 1 2/3 cups (200 g), spooned and leveled
- Granulated sugar: 3/4 cup (150 g)
- Baking powder: 1 1/2 teaspoons
- Fine sea salt: 1/2 teaspoon
- Unsalted butter: 4 tablespoons (56 g), melted and slightly cooled
- Neutral oil: 1/4 cup (60 ml), such as canola or sunflower
- Eggs: 2 large, at room temperature
- Sour cream or Greek yogurt: 1/2 cup (120 g)
- Fresh oranges: Zest of 2 oranges, plus 1/3 cup (80 ml) fresh orange juice
- Vanilla extract: 1 teaspoon
- Optional: 1/4 teaspoon almond extract for a bakery-style note
- For the glaze: 1 cup (120 g) powdered sugar, 2–3 tablespoons fresh orange juice, pinch of salt, and a little extra zest
- For finishing (optional): Thin orange peel strands or a sprinkle of demerara sugar
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Grease a 12-cup muffin pan or a mini bundt pan with butter or nonstick spray. If using a standard muffin pan, you can also line with paper cups for easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt until evenly combined. Set aside.
- Whisk wet ingredients: In a large bowl, whisk the sugar with the orange zest for 30 seconds to release the oils.
Add the eggs and whisk until slightly thickened and pale, about 45 seconds. Whisk in melted butter, oil, sour cream, orange juice, vanilla, and almond extract if using.
- Combine: Add the dry ingredients to the wet. Stir with a spatula just until the flour disappears.
The batter should be smooth and slightly thick. Avoid overmixing.
- Fill the pan: Divide the batter evenly among the cups, filling each about 3/4 full. Tap the pan gently on the counter to pop large air bubbles.
- Bake: Bake 15–18 minutes for a muffin pan or 16–20 minutes for mini bundts, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack.
Cool until just warm before glazing.
- Make the glaze: In a small bowl, whisk powdered sugar, a pinch of salt, and 2 tablespoons orange juice. Add more juice drop by drop until it’s thick but pourable. Stir in a little extra zest for flavor and specks of color.
- Glaze: Spoon the glaze over the warm cakes, letting it drip down the sides.
If you like, finish with fine orange peel strands or a light sprinkle of demerara sugar for crunch.
- Rest and serve: Let the glaze set for 10–15 minutes. Serve slightly warm or at room temperature.
Storage Instructions
Store the mini-cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving.
To freeze, wrap each unglazed cake tightly and freeze for up to 2 months. Thaw at room temperature, then glaze fresh for the best texture.
Benefits of This Recipe
- Quick to bake: Small cakes cook faster than a full loaf or bundt, perfect for weeknights or last-minute get-togethers.
- Big orange flavor: Using both zest and juice gives depth and brightness without being sour.
- Moist, tender crumb: Butter adds flavor; oil and sour cream keep the cakes soft for days.
- Flexible format: Works in muffin tins, mini loaves, or mini bundt pans with minor timing changes.
- Great for sharing: Individual portions feel festive and travel well.
What Not to Do
- Don’t skip the zest: Most of the orange flavor lives in the zest, not just the juice.
- Don’t overmix: Stir only until combined to avoid tough, rubbery cakes.
- Don’t use cold ingredients: Cold eggs or sour cream can cause a lumpy batter and uneven baking.
- Don’t overbake: Pull them as soon as a toothpick shows a few moist crumbs. Dry mini-cakes happen fast.
- Don’t drench the glaze: Too thin or too much glaze can make the tops soggy.
Alternatives
- Citrus swap: Use lemon or grapefruit zest and juice for a twist.
For tangerine or clementine, reduce sugar slightly if they’re very sweet.
- Dairy-free: Replace butter with more neutral oil and use a dairy-free yogurt. The texture stays tender.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Let the batter rest 10 minutes before baking for better hydration.
- Add-ins: Fold in 1/2 cup mini chocolate chips, chopped pistachios, or dried cranberries.
Keep add-ins small and light to avoid sinking.
- Spiced version: Add 1/2 teaspoon ground cardamom or 3/4 teaspoon ground cinnamon for warmth.
- Syrup soak: Skip the glaze and brush warm cakes with a simple orange syrup (equal parts sugar and juice simmered 2 minutes) for a glossy finish.
FAQ
Can I make these as a full-size cake?
Yes. Pour the batter into an 8-inch round or square pan lined with parchment. Bake at 350°F (175°C) for 25–32 minutes, checking at 25.
Cool and glaze as directed.
What if I don’t have fresh oranges?
Bottled juice works in a pinch, but try to include at least some fresh zest from any citrus you have. Without zest, the flavor will be milder.
Can I reduce the sugar?
You can cut the sugar to 2/3 cup without hurting the texture. Below that, the crumb may be drier, so consider adding an extra tablespoon of oil or a syrup soak.
How do I prevent sticking in a mini bundt pan?
Use a baking spray with flour or brush every crevice with melted butter and dust with flour.
Tap out the excess, and cool 5 minutes before turning the cakes out.
Can I make the glaze ahead?
Yes. Store the glaze in an airtight container in the fridge for up to 3 days. Stir and thin with a few drops of orange juice if it thickens.
What if my glaze looks lumpy?
Sift the powdered sugar before mixing, or whisk longer.
If needed, warm the glaze for 5–10 seconds in the microwave to smooth it out.
How do I get stronger orange flavor?
Add an extra teaspoon of zest and a few drops of pure orange extract. You can also rub zest into the sugar longer to release more oils.
Can I use olive oil?
Light or mild olive oil works fine and adds a pleasant fruitiness. Avoid robust oils, which can overpower the citrus.
Why did my cakes sink?
Overmixing, underbaking, or old baking powder are common culprits.
Make sure your leavening is fresh and the batter is mixed just until combined.
Are these good without glaze?
Yes. They’re flavorful on their own. Dust with powdered sugar or brush with a thin layer of warm orange marmalade for shine.
In Conclusion
Orange mini-cakes bring bright citrus flavor to a format that’s easy, quick, and fun to share.
With a tender crumb, a fresh orange glaze, and simple ingredients, they’re a reliable go-to for any occasion. Keep a couple of oranges on hand, and you can pull these together whenever the craving hits. They taste like sunshine—one small cake at a time.
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