Orange Liqueur Cake Recipe- Orangenlikör Kuchen

I’m a big fan of all things citrus. In the past I’ve shared my Oma’s Lemon Cake (Zitronenkuchen), and a Citrus based White Glühwein recipe perfect for warming the toes AND providing a full daily allowance of Viamin C. And for those of you, like me, who just love the refreshing tang of citrus, I’m now adding this Orangenlikör Kuchen, Orange Liqueur Cake Recipe, to the list. Altough the ingredient list looks long, it’s fairly straightforward, and the result is moister and more delicious than the little boxed cakes you can buy.

orange liqueur cake recipe

Yes, this cake is kind of boozy. (WHEEEEEE!) Honestly, you CAN make the cake using Orange Juice instead of the Liqueur, but you won’t achieve the punch of flavor that you get with the liqueur. (And yes, I’ve tried… I increased the Orange zest, added lemon, doubled the soaking liquid, even added more orange juice to the batter…. it just doesn’t have that zing). If you have a problem with the alcohol, or want to give it to children(although that never stopped my Oma) use Orange Juice, and maybe double the amount of orange icing to add more flavor.

Like many “soaked” cakes, it tastes just fine the day it’s baked, but it’s even better the next day. In our house not much of it lasts to the next day, because the smell of the cake baking usually lures people from the other side of the house, so either give in and give them a slice as soon as you get it iced, or stand by with a wooden spoon.

Because it’s a loaf cake, the Orange Liqueur cake is perfect for a weekend, or for slicing up and packing along. (I promise, the workday will improve after a slice of Orangenlikör Kuchen at lunchtime.)

You can also bake it ahead and freeze it, so you have it onhand whenever guests drop by or the urge to eat cake strikes you.

Orange Liqueur Cake Recipe

orange liqueur cake

Orange Liqueur Cake Recipe- Orangenlikör Kuchen

This simple Orange Liqueur Kuchen tastes delicious with a cup of coffee! The Orange Liqueur adds a punc of flavor that will chase away the mid-day blahs.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine German
Servings 8 servings
Calories 150 kcal


  • 1 9 x 5 in. Loaf Pan


  • Cake
  • 1 cup sugar
  • 1 cup butter – softened
  • Zest from 1 orange
  • 4 Eggs
  • 1 teaspoon Vanilla extract
  • ¼ cup Orange Liqueur
  • 1 ¾ cup Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • Soaking liquid
  • ½ cup Orange Juice
  • ¼ cup Orange Liqueur
  • 3 Tablespoons Lemon Juice
  • Zest from 1/2 Orange
  • Icing
  • 4-5 Tablespoons Orange Liqueur
  • 1 ½ cup powdered Sugar
  • Zest from ½ Orange to decorate


  • Prepare a loaf pan with parchment paper. I spray the pan, then cut a strip of parchment paper that goes up and over the wide sides of the pan (to help lift the cake out) You can see this in the photos below.
  • Preheat oven to 350 degrees F.
  • Cake
  • In a mixing bowl, beat sugar, butter, and orange zest for 4-5 minutes, until light, scraping down the sides half way through.
  • Add the eggs one at a time, beat to incorporate.
  • Add the vanilla extract, beat to incorporate.
  • Combine the flour, baking powder, and salt in a small bowl. Add half to the batter, beat to mix in.
  • Add the Orange liqueur, and the rest of the flour mixture. Beat on low until the flour is fully mixed in. Scrape the sides and the bottom of the bowl to make sure you have everything mixed well.
  • Pour the batter into the pan.
  • Bake for 45 minutes.
  • soak
  • While Cake is baking, prepare the soaking liquid by combining all ingredients into a bowl.
  • When cake is baked, set the pan on a cooling rack.
  • Use a fork or skewer to poke holes all over the top of the cake.
  • Slowly spoon the soaking liquid all over the top. Let it soak in a bit before adding the next spoonful. Poke more holes if needed.
  • Let it soak in for 15-20 minutes. (or longer)
  • At this point you can remove the cake from the pan and let cool on the rack. If there is still a visible soaking liquid puddle… poke it… then let it sit a few more minutes.)
  • When the cake is completely cool, you can ice it.
  • icing
  • Mix the icing ingredients in a medium bowl. Add 4 tablespoons of Orange Liqueur (or Orange juice) to the powdered sugar and stir. If it feels too stiff, add another tablespoon of liquid. Add some Zest if you like.
  • Spoon the icing over the loaf cake. (If some drips off, you can scoop it back on).
  • Sprinkle Orange zest over the top. Slice and serve.


You can replace all Orange Liqueur with Orange juice... the flavor will not be as strong.
If you don’t want to add an icing, add ¼ cup Powdered sugar to the soaking liquid. Let soak in, and serve.
This cake freezes well. Wrap airtight.
Keyword cake recipe, orange liqueor cake

Easy German Cookbook

Looking for more German recipes? My Easy German Cookbook contains 80 Classic German Recipes, written for the American Kitchen. You’ll find many of those favorite recipes that your Oma never wrote down!

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Orange Liqueur Cake – How to Soak and Ice

Poke holes into the top of the cake with a skewer

orange liqueur cake


Slowly spoon the soaking liquid onto the cake. Watch that it soaks in. Poke more holes if needed.

orange liqueur cake recipe

Let the cake soak in, then remove it from the baking pan using the flaps of parchment

orangenlikör kuchen


Let cool. Then Ice if you like.

Spoon the thick icing over the cake.

orange liqueur cake

Sprinkle with more orange zest for flavor and color

orange liqueur cake recipe


Slice and serve

orange liqueur cake recipe



orange liqueur cake



7 thoughts on “Orange Liqueur Cake Recipe- Orangenlikör Kuchen

  1. If you leave it soaking overnight, then remove it from the pan (warm in an oven to loosen, if needed), you will find the cake is moister. I don’t know why, but this works with other liquor-soaked cakes (such as rum cake or whiskey cake) that I have made.

    1. a 9 x 5.

      Thanks for the reminder… I’ll drop that into the recipe

  2. 5 stars
    This cake is amazing !!! Super moist and fluffy with the right amt of punch ! Thanks so much for sharing 😊

  3. Have you tried this in a bundt pan? what temp and time?

    1. I’m sorry, I haven’t… I imagine the temp would be the same.
      Maybe try it and keep an eye on it starting a 15 minutes before it should be done?

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