BEST Orange Drizzle Traybake Cake

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This orange drizzle traybake cake is super easy to make and sure to be popular with everyone who tries it! It's fluffy but moist and it's bursting with fresh orange flavour. This is a must-try recipe for spring and summer.

I'm back with another delicious cake! Today, it's this deliciously flavourful orange traybake cake.

If you're outside of the UK and are unsure about what a traybake is, it's essentially just a cake made in a sheet pan, also known as a sheet cake. I love these types of cakes because they are super simple to make and decorate and they're a perfect alternative to fancier layer cakes. This orange drizzle traybake is a must-have recipe for every beginner baker out there!

In the post below, you'll find detailed ingredient and equipment notes, step-by-step instructions with images, top tips and my answers to FAQs. I really hope you find it helpful. If you prefer to skip straight to the condensed version of the recipe, you can find it in the recipe card at the end of the post. Enjoy!

Ingredient notes

Here's everything you'll need to make orange drizzle cake:

Softened butter: Softened butter will give you a much better flavour than margarine so I recommend using this if you can. You can soften your butter by letting it sit out at room temperature for 60 minutes before you start baking. If you're pinched for time, you can also cut it into cubes and microwave it for 10 seconds.
Caster sugar: Use this for the best cake texture. Caster sugar is also known as superfine sugar in the USA. As the name suggests, it is simply a finer version of granulated white sugar, but not quite as fine as powdered sugar.
Vanilla extract: To add extra flavour. You can swap this out for a teaspoon of freshly squeezed orange juice if you like.
Eggs: 4 medium eggs, to help with binding and leavening. If you prefer a very soft crumb, feel free to add an extra egg.
Flour: Always use self-raising flour for orange drizzle tray cake as it'll give you a light and fluffy texture. If you can't get hold of self-raising flour, substitute it for an equal amount of plain/all-purpose flour then add 2 teaspoons of baking powder to the recipe.
Milk: To help loosen the cake mix. I typically use 3 tablespoons.
An orange: You'll need the zest from 1 orange to put into the batter plus a few tablespoons of the juice to make the icing.
Icing sugar: I made a simple orange glace icing for my traybake by mixing icing sugar and orange juice together.

Equipment

You will also need the following equipment...

8x10 baking tin: I highly recommend using this size of tin if you want a thick, tall cake. A slightly larger tin size will work just fine but of course, the cake will be slightly thinner. It will also bake a bit quicker so just make sure to keep an eye on it.
Baking paper: To stop the cake from sticking to the tin.
Wire rack: To cool the cake.
Grater: To get the zest off the orange.
Electric whisk: I used an electric hand whisk to help me mix the batter. You can also use a stand mixer or you can do it by hand if you prefer.
Bowls and utensils: A large mixing bowl for the batter, a small bowl for the icing, a wooden spoon or spatula for spreading, a tablespoon and teaspoon for measuring, and a sharp knife for cutting the cake.
Food scales: To help ensure everything is measured properly. I don't include imperial measurements in most of my recipes because accuracy is very important for baking.

a slice of orange traybake on a plate with drizzle of icing on top

How to make orange drizzle traybake cake

Ready? Let's get started!

Step 1: Start by preheating your oven to 180°C (or 160°C if you're using a fan oven). Then line an 8x10-inch tin with baking paper.

Step 2: In a large bowl, whisk together 250g of softened butter and 250g of caster sugar until soft and fluffy. Stir in 1 teaspoon of vanilla extract.

Step 3: Measure out 250g of self-raising flour, 3 tablespoons of milk and 4 eggs. Whisk them into the butter/sugar mixture, a little bit at a time, to make a smooth cake batter. Do not add them all at once as this can lead to curdling.

Step 4: Grate the zest from 1 orange then stir it into the cake mix.

Step 5: Transfer the cake mix to your lined tin and spread it out evenly into place.

Bake for around 25-30 minutes until the cake is golden brown all over and a toothpick through the middle comes out clean.

Step 6: Leave the cake in the tin for about 10 minutes then carefully transfer it to a wire rack and let it cool completely.

Step 7: Once the cake has cooled, prepare the icing by mixing together 200g of icing sugar and 2 tablespoons of freshly squeezed orange juice.

Step 8: Spread the icing onto the cake and top with more orange zest. Then just cut your traybake into slices and enjoy! I typically cut mine into 12 squares but you can get up to 24 smaller servings out of this recipe.

Top tips

If your icing is too runny, add more icing sugar. If it's too thick, add more orange juice.
If you're using a tin that's larger than 8x10 inches, the cake will bake slightly faster. When it's golden brown all over, take it out and check it with a toothpick. If the toothpick comes out clean, it's done. If it still has some batter on it, pop the cake back in for a few more minutes and repeat.

FAQ

How long does orange drizzle traybake last?

This cake will last for up to 5 days if you keep it in an airtight container. It's best kept in a cool, dry location such as a kitchen cupboard.

Can I freeze this cake?

Yes! Just pop your orange traybake slices into an airtight container and freeze for up to 3 months. When you're ready to eat it, let the slices sit out at room temperature on a wire rack or plate for an hour or so until defrosted. Do not refreeze.

Can I use orange juice from a bottle?

Yes, juice from a carton or bottle will work fine in this recipe but I recommend using freshly squeezed orange juice for the freshest flavour.

orange drizzle traybake slices sitting on a white surface

More traybake cake recipes:

I hope you like my orange drizzle traybake cake recipe. If you find this post helpful, please share it with a friend using the share buttons on this page. Enjoy!