Servings
Font
Back
Orange Poke Cake with Honey-Orange Glaze
4.7 from 69 votes

Orange Poke Cake with Honey-Orange Glaze

This orange poke cake is a moist, tender dessert featuring orange zest and juice in both the cake and a honey-orange glaze. After baking, the cake is poked with holes to absorb the citrus glaze, adding extra moisture and flavor. The glaze combines fresh orange juice, honey, butter, and powdered sugar to create a sweet, bright topping that complements the soft crumb of the cake.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 9 servings
Calories: 478 kcal
Course: Cake
Cuisine: American

Ingredients

Orange Cake
  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon orange zest
  • 1 egg large
  • ½ cup buttermilk
  • ⅓ cup sour cream lite is okay or plain Greek yogurt
  • ¼ cup orange juice
  • ¼ cup canola oil or vegetable oil
  • 2 teaspoons orange extract vanilla extract may be substituted
Honey-Orange Glaze
  • ¼ cup orange juice
  • 3 tablespoons honey
  • 1 tablespoon butter unsalted
  • powdered sugar or as necessary for consistency, about 2 to 2 1/2 cups, confectioners' sugar
  • 1 to 3 teaspoons orange zest or to taste

Instructions

Make the Cake:
    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine.
  3. Whisk in the orange zest; set aside.
  4. To a separate medium bowl, add the egg, buttermilk, sour cream, orange juice, oil, orange extract, and whisk to combine.
  5. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
  6. Turn batter out into prepared pan and bake for about 27 to 30 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  7. Using a fork, stab the cake about 50 times, making small holes all over the cake.
  8. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
Make the Glaze:
  1. To a medium microwave-safe bowl, add the orange juice, honey, butter, and heat for about 1 minute, or until butter has melted and mixture is just beginning to show signs of boiling.
  2. Add the confectioners' sugar and whisk until smooth. If necessary, add additional sugar to reach desired glaze consistency; glaze should be easily pourable.
  3. Slowly and evenly pour glaze over cake (cake doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place. Glaze will soak into the holes as time passes.
  4. Evenly sprinkle with the orange zest and allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up, although this is a soft glaze that doesn't ever fully harden because of the honey.

Notes

  • Store the cake airtight at room temperature for up to 5 days to maintain freshness.
  • The cake can be frozen for up to 6 months; thaw before serving.
  • Poking the cake thoroughly before glazing helps the flavors soak evenly for a moist texture.
  • Orange extract can be swapped for vanilla extract if preferred for a milder citrus note.

Nutrition Information

Serving 1serving Calories 478kcal (24%) Carbohydrates 100g (33%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g (35%) Cholesterol 25mg (8%) Sodium 265mg (11%) Fiber 1g (4%) Sugar 84g (168%)

Nutrition Facts

Serving: 9 servings

Amount Per Serving

Calories 478

% Daily Value*

Serving 1serving
Calories 478kcal 24%
Carbohydrates 100g 33%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Cholesterol 25mg 8%
Sodium 265mg 11%
Fiber 1g 4%
Sugar 84g 168%

* Percent Daily Values are based on a 2,000 calorie diet.