This Greek Orange Cake Recipe uses phyllo dough, Greek yogurt, orange juice, eggs, and a cinnamon syrup for the most craveable citrus dessert ever.
Have you ever tasted something so simple, so unassuming, yet it hits you like a warm breeze straight off the Aegean? That’s what this Greek Orange Cake did to me. I wasn’t expecting to fall in love with dessert that day. I mean, I’ve had cake. Lots of it. Birthday cake, boxed cake, flourless chocolate showstoppers… but this? This was different.
It happened in a little taverna just outside Athens, in the kind of place where the tablecloths are plastic but the flavors are unforgettable. A sweet woman with flour-dusted hands set down a slice of this sticky, glistening orange cake and said, “It’s simple, but you’ll love it.” And I did. I asked for the recipe. She laughed and said, “There is no recipe. Just phyllo, yogurt, orange, and love.”
Well, I came home and tried to recreate it—with way too much syrup the first time, not enough zest the second. But the third? Nailed it. And I’ve made it ever since when I need a pick-me-up that doesn’t involve takeout or a glass of wine (okay, sometimes with a glass of wine).
Why You’ll Love This Greek Orange Cake Recipe?
There’s something about this cake that feels nostalgic—even if you didn’t grow up with it. It’s sticky in the best way, bright with citrus, and has this flaky-soft texture thanks to the dried phyllo sheets. You don’t frost it. You don’t layer it. You just pour a homemade orange-cinnamon syrup over it and let it do its thing. It’s humble, it’s forgiving, and honestly, it’s one of those rare cakes that actually tastes better the next day.
Still not convinced? Here’s why you need this recipe in your life:
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It’s a texture-lovers dream—crispy phyllo meets tender, syrup-soaked crumb.
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Orange zest and cinnamon = that Greek grandma flavor magic.
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No mixers, no fancy equipment, just bowls and a baking dish.
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You get to make a syrup. I don’t know why, but that always makes me feel fancy.
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It’s basically brunch, dessert, and midnight snack material all in one.
Ingredient Notes:
Let’s break it down like we’re peeking into your pantry together.
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Phyllo dough (15 oz): It’s the backbone. Dry it out, tear it up, no layering required.
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Greek yogurt (8 oz): Adds tang, moisture, and that creamy base flavor. Full-fat works best, but I won’t judge you if it’s not.
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Orange juice (1 ¼ cups) + zest: Use fresh if you can. The bottled stuff technically works, but it’s just not the same.
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Eggs (4): Room temp is best, but honestly? I’ve forgotten before and it still turned out fine.
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Vegetable oil (¼ cup): Keeps the crumb soft and moist. You could use light olive oil in a pinch.
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Sugar (1 ¼ cups in the cake, 1 ⅔ cups in the syrup): Yes, it’s a lot. No, you shouldn’t cut it. This cake is the syrup.
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Baking powder + salt: To lift and balance. No need to sift.
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Vanilla extract: Because why not? It plays so well with the orange.
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Cinnamon stick (in the syrup): Just one. Adds a warm depth you didn’t know you needed.
How To Make Greek Orange Cake?
Step 1. Dry That Phyllo
Trust me. Just spread the phyllo sheets out on your counter or a baking tray. Let them sit there and get a little crinkly for about 20 minutes. It’ll feel weird. You’ll want to rush it. Don’t.
Step 2. Whisk the Wet Stuff
In a big ol’ bowl, whisk together your oil, sugar, and eggs. Then add yogurt, orange juice, zest, and vanilla. Mix it gently—don’t go full gym-mode with the whisk.
Step 3. Add the Dry
Toss in your salt and baking powder. Stir it all just until smooth. Don’t overthink it. This isn’t soufflé science.
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Step 4. Tear & Pour
Tear the phyllo into small shreds—think confetti vibes—and dump them into a greased 9×13 dish. Pour the batter over and give everything a gentle toss so the phyllo’s evenly coated.
Step 5. Bake
Bake at 350°F for 35–40 minutes until it’s golden and your kitchen smells like heaven on a citrus farm.
Step 6. Make the Syrup
While that beauty bakes, simmer water, sugar, orange zest, and a cinnamon stick together. Let it bubble, then chill out and simmer for five more minutes. Cool it slightly so it doesn’t shock the cake.
Step 7. Drench and Chill
As soon as your cake comes out of the oven, pour the syrup all over. Slowly. Lovingly. Don’t rush this part—it’s the soul of the cake. Then let it sit out a bit before sliding it into the fridge for a couple of hours.
You want it cold. Trust me on this.
Storage Options:
Cover the cake and stash it in the fridge. It’ll keep for up to 5 days—if it lasts that long. And yes, you should eat it cold, straight from the pan, sometime around 11 p.m. with a fork and no regrets.
Variations and Substitutions:
This cake is super flexible. Like yoga-in-your-PJs flexible. Try:
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Swapping the orange for lemon or blood orange.
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Using honey in the syrup for a more floral flavor.
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Adding toasted almonds or pistachios on top for crunch.
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Mixing in cardamom or a splash of orange blossom water if you’re feeling adventurous.
What to Serve with Greek Orange Cake?
Besides a second slice? Try:
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Vanilla ice cream (melts into the syrup… swoon)
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A strong Greek coffee (or espresso if you’re like me and pretend it’s the same)
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A little whipped cream with extra orange zest
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Ouzo if you’re going full Greek goddess mode
Frequently Asked Questions:
Do I really have to dry the phyllo?
Yup. It gives the cake its unique structure. Wet phyllo = weird texture. Trust me.
Can I use low-fat yogurt?
You can. Will it be as rich? Not really. But it won’t ruin the cake.
Do I have to use a cinnamon stick?
Nope! A pinch of ground cinnamon works too. Just don’t skip it altogether.
This Greek Orange Cake Recipe isn’t about perfection. It’s not about clean lines or fancy plating. It’s about messy syrup fingers and second helpings. It’s about the kind of dessert that makes you close your eyes on the first bite and say, “Mmm… this is really good.”
So go make it. Make it messy, make it yours. And when you do, tell me how it turned out. Did your family devour it? Did your neighbor ask for the recipe? Did you eat it straight from the pan like I always do?
I’d love to hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Greek Orange Cake Recipe
Ingredients
For the Cake:
- 1 15-ounce package phyllo dough
- ¼ cup vegetable oil
- 1¼ cups granulated sugar
- 4 large eggs
- 8 ounces plain Greek yogurt
- 1¼ cups orange juice
- Zest of 1 orange
- 1½ teaspoons vanilla extract
- 4 teaspoons baking powder
- ½ teaspoon salt
For the Syrup:
- 1⅔ cups water
- 1⅔ cups granulated sugar
- Zest of 1 orange
- 1 cinnamon stick
Instructions
Prepare the Oven and Baking Dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
Dry the Phyllo Dough:
- Remove the phyllo dough from its packaging, unroll, and spread the sheets out on a clean surface or baking tray. Allow them to dry at room temperature for 20 minutes. This step is essential to achieve the desired texture in the final cake.
Prepare the Cake Batter:
- In a large mixing bowl, combine the vegetable oil, granulated sugar, and eggs. Whisk until well blended. Add the Greek yogurt, orange juice, orange zest, and vanilla extract. Stir until the mixture is smooth. Incorporate the baking powder and salt until just combined. Avoid overmixing.
Assemble the Cake:
- Tear or crumble the dried phyllo sheets into small pieces and place them in the prepared baking dish. Pour the cake batter over the phyllo pieces and gently stir to ensure the dough is evenly coated.
Bake:
- Transfer the dish to the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Prepare the Syrup:
- While the cake is baking, combine water, sugar, orange zest, and the cinnamon stick in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for an additional 5 minutes. Remove from heat and allow the syrup to cool slightly.
Soak the Cake:
- Once the cake is removed from the oven, immediately pour the warm syrup evenly over the hot cake. Let the cake cool to room temperature before transferring it to the refrigerator. Chill for 1 to 2 hours, or until the syrup is fully absorbed.
Serve:
- Serve chilled, optionally accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Replace traditional phyllo dough with a certified gluten-free phyllo alternative (available at specialty stores or online).
- Confirm that your baking powder is gluten-free, as some brands may include starches with gluten.
- As always, double-check all ingredient labels for hidden gluten-containing additives or thickeners.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
