This heavenly Traditional Greek Orange Cake (Portokalopita) combines zesty citrus flavors with luxuriously sweet syrup.

In just over an hour, you’ll create a mouthwatering Mediterranean dessert that serves 10 lucky guests.

Each slice delivers the perfect balance of moistness and texture, making it an ideal finish to any meal.

At 644 calories per piece, this authentic Greek treat transforms simple ingredients into pure indulgence – just as it’s been enjoyed for generations in Greek households.

Ingredients for Traditional Greek Orange Cake

For the Cake Base:
- 200g yogurt (2% fat) – at room temperature for best mixing
- 300 ml vegetable oil – creates moisture and tenderness
- 300 ml sugar – adds perfect sweetness
- 300ml fresh orange juice – for authentic citrus flavor
- 20g baking powder – ensures proper rise
- Zest of 1½ oranges – for intense orange aroma
- 1 tsp vanilla extract – enhances overall flavor
- 440-450g phyllo dough – creates unique texture
- 4 medium eggs – binds ingredients together
For the Syrup:
- 400ml water – base for syrup
- 400ml sugar – creates sweet coating
- Zest of 1 orange – adds fresh citrus notes
- 1 cinnamon stick – optional but adds warm spice notes

Step-by-Step Instructions

Prepare Phyllo: Let phyllo sheets dry at room temperature for 20 minutes, or speed up by baking at 100C/200F until crisp.
Make Syrup: Combine water, sugar, orange zest, and cinnamon stick in a pot. Boil and simmer 5-10 minutes until thickened. Allow to cool completely.
Create Cake Mixture: Whisk oil, sugar, and eggs until smooth. Blend in yogurt, orange juice, zest, and vanilla. Incorporate baking powder gently.
Add Phyllo: Hand-crumble phyllo into small pieces, gradually adding while whisking to prevent clumping.
Bake: Pour into greased 20x30cm baking tray. Bake at 180C/350F for 40-50 minutes until golden and cooked through.
Finish: Pour cold syrup over hot cake gradually, allowing each addition to absorb completely.
Serve: Refrigerate and serve cold for best texture. Perfect with a scoop of ice cream!

Baking Tips for Perfect Results

Let’s talk about making this orange cake super successful! The phyllo dough needs special care – make sure it’s completely dry before crumbling.

When you add the syrup, patience is your friend. Pour it slowly, one spoonful at a time, and wait for each bit to soak in.

This creates that amazing moist texture that makes Greek orange cake so special. A good trick is to poke a few extra tiny holes in the cake with a toothpick before adding the syrup – it helps the cake drink up all that sweet goodness!

Make It Your Own

Want to put your own spin on this Greek treat? You can swap the orange juice and zest with lemon for a zingy twist. No yogurt?

Use sour cream instead – it works just as well! For extra flavor, try adding 1/2 teaspoon of orange blossom water to the syrup, or sprinkle some chopped pistachios on top for a crunchy finish.

If you’re watching your sugar intake, you can reduce the syrup by about 1/4 and the cake will still be wonderfully moist.

Serving Ideas

While this cake is totally wonderful on its own, let’s make it extra special! Try serving it with a scoop of vanilla ice cream, or a dollop of Greek yogurt for a traditional touch.

A sprinkle of powdered sugar on top makes it look beautiful. For breakfast or brunch, pair it with a strong Greek coffee or a hot cup of cinnamon tea. Small squares of this cake also make lovely additions to a dessert platter!

Storage and Make-Ahead Tips

This orange cake gets even better after a day in the fridge! Keep it covered and it’ll stay fresh for up to 5 days.

You can also cut it into portions and freeze them for up to 3 months – just wrap each piece well in plastic wrap and pop them in a freezer bag.

When you’re ready to eat, let the cake thaw overnight in the fridge. The syrup keeps it super moist, so you don’t need to worry about it drying out!