Yes! You are viewing it correctly, this air fryer orange cake was made out of the air fryer. The softest, most pillow-y, and moist orange cake recipe ever! This orange drizzle cake bursts with amazing flavor from fresh orange juice and zest.
This recipe can be made in the air fryer as well as the oven. Let’s see how, because this cake is truly amazing and gets even better the next day.
If you have a sweet tooth and enjoy citrus flavors, then you’ll fall in love with this amazing air fryer orange cake.
Why You’ll love this Orange Drizzle Cake
This cake is super addictive. It did not last long in our household. I must warn you, you’ll have a hard time letting this cake cool before applying the orange glaze as it will entice you to eat it. It did me.
You’ll see in the picture below as the glaze drizzle slowly and sink through the cake, which further enhances the flavor of the cake.
I don’t know about you, but when the sun is shining, my cravings tend to shift towards citrus flavors, like this Haitian lemonade.
You’ll find our go-to orange cake recipe below.
Ingredients for Orange Drizzle Cake
These key ingredients, pictured below, make this soft, moist, light, orange cake in the air fryer. Let’s not forget the orange drizzle, too.
Orange: I highly recommend using fresh orange for this cake. This will help bring out the flavor.
4 egg whites and egg yolks: Try to use room temperature eggs. If the eggs aren’t room temperature, try letting them sit in warm NOT hot water for 2-5 minutes before cracking them.
Liquid: You’ll need vegetable oil, water, fresh orange juice. All of which will provide moisture to the cake.
Sugar, salt and baking soda: The salt will help to balance out the sugar, the sugar will sweeten the cake, and the baking soda will help it rise.
Orange Zest: Fresh orange zest will provide that orange flavor you are looking for in the cake.
Baking The Cake In The Air Fryer – Tips and Tricks
AJ is usually the baker in the family. Which means I had to step up my baking game, and since staying home, this is exactly what I have been doing.
Here are my tips & tricks for making the best orange cake in the air fryer:
- Grate your orange finely. Be sure to grate your orange prior to juicing it. It will make zesting so much easier. Best to use finely grated orange zest, which will blend seamlessly into this moist cake. It will provide an even consistency throughout the cake.
- Don’t overmix. This is one thing I had to learn. And I learned it the hard way. I would often overmix my batter, which often result in dense, hard cakes. As I continue to learn to bake, I quickly found out that this rule applies to baked goods across the board.
- It is important to only mix your batter until just combined – otherwise your cake will be dense.
- Let your cake cool completely before frosting it. SO….as stated above, this orange cake is really good. But, my number one tip for you is to have a completely cooled cake prior to applying the frosting.
- If you frost it too early, the frosting will melt into the cake, so I highly recommend for you to wait until the cake is completely cooled before slathering the frosting.
- You’ll notice in the picture below where I did not wait (due to working against daylight to take the picture for you), and the frosting started to melt. I still placed the cake in the fridge so it could harden, but I wanted you to see what could happen.
- With that being said, the frosting melting into the cake also came out to be the most delicious cake I have ever tasted coming from the air fryer. It became a great accident. Nonetheless!
- You can use a mixture if you have one, but I find that doing it by hand is much easier. Especially if this is your first time as you do not want to over mix your cake.
You’ll notice I did not use butter in the batter. That’s because I learned that oil adds more moisture.
You’ll want to start by beating the egg yolks with the sugar until everything is combined and is light. You’ll have small grains from the sugar and that’s fine.
Next is you’ll add the flour. I recommend using a sieve to sift the flour. It helps to lighten up the cake. Once the flour is added, do not mix.
Add the vegetable oil, salt, baking soda, water, orange juice and zest, after all has been added, you can start to mix the batter. Set the batter a side.
Next, beat the egg whites until frothy and until stiff peak. Then fold in the egg whites. Take one scoop of the eggwhite mixture and stir in into the batter mixture. This is called loosening the mixture. Repeat the step until you have used all of the eggwhites.
Slowly pour your mixture to suitable pan. I used this instant pot cake pan as it fits into a 5-quart air fryer without a problem.
Bake your cake in a preheated air fryer on 310 degrees for 42 minutes or until the toothpick comes out clean when inserted and removed from the middle.
While the cake cools completely, whip one can of chilled condensed milk for 2 minutes.
Then add ¼ cup orange juice and continue to mix for an additional 2 minutes.
Flip the cake upside down. Cut some of the top later for even layering. Place the cake in a bowl that fits it tightly. Then apply the frosting.
Orange Drizzle Cake Recipe Variations
You can definitely make this cake yours by adding extra goodness to it. If you are a fan of chopped walnuts, pecans, or raisins, feel free to add some to the batter.
Coconut is always great with citrus. Feel free to add some coconut flakes, about ½ cup to the batter, or mix it in with the frosting.
If you don’t want to make this cake in the air fryer. That’s perfectly fine. You can bake it in the oven at 350 degrees for 35 minutes, or until the toothpick comes out clean from the middle.
You can also choose your cake size and shape! Feel free to use any of the following listed below.
- one 9-inch round cake
- one square 8×8 cake
More Favorite Dessert Recipes
If this orange drizzle cake recipe sparked your interest, try one of these treats next:
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Air Fryer Zesty Orange Cake
- 4 egg yolks
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 3 tbsp Juice from fresh orange
- 1 cup all purpose flour
- 1½ tsp baking powder
- ½ tsp salt kosher
- Orange zest reserve 1 tsp zest and set aside
Egg White Mixture:
- 4 egg whites
- 1 tsp vinegar
- 1/3 cup sugar
Condensed Milk Frosting:
- 1 can condensed milk chilled
- Remaining orange juice
- 1 tsp orange zest
- Mix together the egg yolks and sugar. Mix together until well combined. Should be light and fluffy.
- Add the oil, water, and orange juice. Mix.
- using a sieve, sift the flour, baking soda and salt on top of the egg yolk mixture. Mix until lumps are no longer visible.
- Add the zest and mix well.
- In a separate bowl, beat the eggwhite, vinegar, and sugar until stiff peak.
- Fold in the eggwhite mixture to the batter one scoop at a time until all is used and combined.
- Preheat the air fryer. Line the pan with parchment paper and slowly pour batter into the pan.
- Bake the cake in a preheated air fryer on 310 degrees for 42 minutes or until the toothpick comes out clean when inserted, and removed from the middle.
- Let the cake cool completely.
- In a medium bowl, pour the condensed milk, orange zest, and orange juice.
- Using an electric mixture, on high speed, mix the milk for 4 minutes.
- Once the cake is completely cooled, turn the cake upside down in the same pan, remove the paper, then frost the cake. See notes for frosting methods.
- Refrigerate for at least 1 hour before cutting and serving.
- Serve as desired and enjoy!
- I find it easier to zest the oranges before juicing them.
- Best to use parchment paper to help remove the cake without a hassle.
- You may use a mixture to help cut down on the cleaning process.
- Do not over bake your cake. It is best to remove it from the air fryer the minute the toothpick comes out clean from the middle.