Name: Orange Chiffon Cake with Orange Glaze and Creamy Frosting Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 6 large eggs (separated into yolks & whites); 2 cups cake or all-purpose flour; 1-1/2 cups granulated sugar; 1 teaspoon salt; 1/2 teaspoon baking soda; 3/4 cup fresh orange juice (from 3 large oranges); 1/4 cup vegetable oil; 1/4 cup melted butter; 2 tablespoons grated orange zest; 1/2 teaspoon cream of tartar; 1/2 cup (1 stick) butter; 2 cups confectioners’ sugar; 2 to 4 tablespoons fresh orange juice; 1/2 teaspoon grated orange zest; 2 cups powdered sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup orange juice; 2-3 tablespoons heavy cream

Jump to Recipe· 4.2 from 86 reviews

The Orange Chiffon Cake with Orange Glaze and Creamy Frosting Recipe is a bright and airy dessert that bursts with citrus sunshine in every bite. This cake masterfully combines the light, fluffy texture of chiffon with the tangy sweetness of fresh orange juice and zest. A glossy orange glaze drips decadently over the cake, leading to a luscious creamy frosting that brings it all together in sheer harmony. It is an absolute showstopper for any occasion, guaranteed to impress your friends and leave everyone wanting more.

Ingredients You’ll Need

A top-down view of nine small clear glass bowls arranged on a white marbled surface. The largest bowl is filled with white flour and placed on the right side, next to a clear glass measuring cup with bright orange juice on the bottom right. Above the flour and juice are two bowls, one with three raw egg yolks and another with a pale yellow liquid. On the left side, there is a bowl with white sugar, a bowl with soft cream-colored butter, and a bowl with a small amount of violet-yellow zest. In the center are three orange wedges placed vertically in a line. The bottom middle bowl contains two white round pieces, likely salt and baking powder. The photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, yet essential ingredients is the first step to creating this spectacular cake. Each element plays a special role, from the eggs that give the chiffon its ethereal texture to the fresh oranges providing vibrant flavor and color.

6 large eggs (separated): Essential for achieving the cake’s fluffy structure by whipping the whites separately.
2 cups cake or all-purpose flour: Forms the soft, tender base of the cake.
1-1/2 cups granulated sugar: Adds sweetness and helps with tenderness.
1 teaspoon salt: Enhances overall flavor balance.
1/2 teaspoon baking soda: Leavens the cake, working with the acidity from orange juice.
3/4 cup fresh orange juice: Brings bright citrusy notes and moisture to the batter.
1/4 cup vegetable oil: Keeps the cake moist without heaviness.
1/4 cup melted butter: Adds richness and depth of flavor.
2 tablespoons grated orange zest: Intensifies the orange aroma and taste.
1/2 teaspoon cream of tartar: Stabilizes the egg whites for the perfect peak.
1/2 cup (2 sticks) butter (for glaze): Creates a silky base for the orange glaze.
2 cups confectioners’ sugar (for glaze): Sweetens and thickens the glaze to a luscious consistency.
2 to 4 tablespoons fresh orange juice (for glaze): Adjusts the glaze’s flavor and texture perfectly.
1/2 teaspoon grated orange zest (for glaze): Gives the glaze a fresh, aromatic punch.
2 cups powdered sugar (for frosting): Sweet and smooth, essential for creamy frosting.
1/2 cup (1 stick) unsalted butter, room temperature (for frosting): Adds creaminess and body.
1/4 cup orange juice (for frosting): Lightens and flavors the frosting naturally.
2-3 tablespoons heavy cream (for frosting): Guarantees a luscious, spreadable texture.

How to Make Orange Chiffon Cake with Orange Glaze and Creamy Frosting Recipe

Step 1: Prepare the Oven and Ingredients

Begin by preheating your oven to 350°F, setting the perfect environment for baking. Bring the eggs to room temperature by placing them in a bowl of warm water for about 10 minutes; this helps them whip up better later. Meanwhile, combine your dry ingredients—flour, sugar, salt, and baking soda—in a large mixing bowl. This creates the foundation of your fluffy cake.

Step 2: Mix Wet Ingredients

In a separate bowl, whisk together fresh orange juice, egg yolks, vegetable oil, melted butter, and the grated orange zest. This combination infuses moisture and vibrant citrus flavor that will shine through in every bite. Pour this wet mixture into your dry ingredients and whisk until just incorporated, being careful not to overmix to maintain lightness.

Step 3: Beat Egg Whites

Using a clean, oil-free glass bowl, beat the egg whites with cream of tartar on high speed until stiff peaks form. This step is crucial because the fluffy beaten egg whites are what give chiffon cake its signature airy texture.

Step 4: Fold Egg Whites into Batter

Gently fold the beaten egg whites into the batter in batches. Take your time here—this delicate step ensures your cake remains light and fluffy without deflating the air incorporated in the egg whites.

Step 5: Prepare Pans and Bake

Lightly grease only the bottom of your tube pan or two nine-inch cake pans. Carefully spoon the batter into the pans, smoothing it out. Use a butter knife to drag gently through the batter to release any air pockets. Bake for 45 to 50 minutes. You’ll know it’s done when the top springs back lightly to the touch.

Step 6: Cool and Remove Cake

Set the cake, still in its pan, on a wire rack to cool completely for about 40 to 50 minutes. Once cool, run a knife gently around the sides and center to loosen, then place a serving plate on top of the pan and flip to release the cake effortlessly. This technique keeps your cake perfectly intact and beautiful.

Step 7: Make the Orange Glaze

In a small saucepan, melt butter gently. Whisk in confectioners’ sugar, orange juice, and zest until smooth and glossy. Pour or spoon the orange glaze generously over the top of the cake and allow it to drizzle down the sides like a citrus waterfall. This glaze adds tangy sweetness with a delicate shine.

Step 8: Prepare Creamy Frosting

Mix powdered sugar, room temperature butter, heavy cream, and half of the orange juice together. Blend on high speed for 5 to 7 minutes until the frosting becomes light and fluffy. Add more orange juice if necessary to reach your ideal consistency. This frosting is like a cloud of citrus cream that perfectly complements the chiffon.

Step 9: Assemble and Decorate

If making a layer cake, spread the creamy frosting between layers for extra indulgence. Put the remaining frosting into a piping or Ziploc bag for easy decorating. Dust the finished cake lightly with powdered sugar, then pipe out pretty dollops of frosting around the top edge to finish with charming flair.

How to Serve Orange Chiffon Cake with Orange Glaze and Creamy Frosting Recipe

A round cake with three visible layers of light yellow sponge and white cream between each layer sits on a white plate with powdered sugar dusted over the top and five large dollops of white cream spaced around the edge. Two slices of the same cake are served on separate white plates nearby, each slice showing the same three layers and cream filling, with one slice topped by a swirl of white cream. The cakes and plates rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a beautiful presentation, garnish the cake with thin slices of fresh orange or some candied orange peel. A sprinkle of finely chopped toasted almonds or a few fresh mint leaves add enticing color and subtle texture contrasts that brighten each slice.

Side Dishes

This airy cake pairs wonderfully with a dollop of vanilla bean ice cream or a spoonful of freshly whipped cream. For brunch or afternoon tea, serve alongside a light citrus salad or fresh berries for a refreshing balance that complements the orange flavors.

Creative Ways to Present

Try serving the cake on a rustic wooden board with scattered edible flowers for a charming, garden-party vibe. Alternatively, slice and serve individual portions wrapped with a thin orange zest ribbon for a festive touch that’s perfect for gifting or special occasions.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or place it in an airtight container to keep it moist and fresh. Stored in the refrigerator, it will last up to 4 days without compromising the delicate texture and flavor of the Orange Chiffon Cake with Orange Glaze and Creamy Frosting Recipe.

Freezing

You can freeze this chiffon cake by first wrapping it tightly in plastic wrap and then in aluminum foil. It freezes well for up to 3 months. Thaw overnight in the refrigerator and gently bring to room temperature before serving to maintain its light, airy quality.

Reheating

Since this cake is best enjoyed at room temperature, avoid microwaving, which can dry it out. Instead, remove it from the fridge about 30 minutes prior to serving to let it soften naturally. The frosting and glaze will regain their creamy texture, making each bite just as delightful as fresh.

FAQs

Can I use store-bought orange juice for this recipe?

While fresh orange juice really enhances the bright citrus flavor and aroma, you can use high-quality store-bought juice in a pinch. Just make sure it is 100% orange juice without added sugars or preservatives for the best result.

Why does chiffon cake require separate egg whites and yolks?

Separating eggs allows you to beat the whites to stiff peaks, which introduces air and provides that signature airy texture. The yolks add richness and moisture, so you get the perfect balance of lightness and flavor.

Can I substitute the oil with all butter?

Butter will add flavor and richness but can make the cake denser than using oil. The vegetable oil keeps the cake tender and moist while staying light, so it’s best to stick with the original ingredients for this particular chiffon cake.

How do I know when the cake is done baking?

The top of the cake will spring back with a gentle touch, and a toothpick inserted in the center should come out clean. Also, the edges will start to pull away slightly from the sides of the pan.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a good-quality gluten-free flour blend that’s meant for baking. You might need to adjust the liquid slightly, but the chiffon cake will still come out tender and delicious.

Final Thoughts

This Orange Chiffon Cake with Orange Glaze and Creamy Frosting Recipe has quickly become one of my favorite go-to desserts to wow guests and treat my family. The joyful burst of citrus combined with the ethereal texture makes it impossible to resist. I can’t wait for you to try making it yourself and enjoy that magical moment when you bite into something truly special. Happy baking!