Orange Aperol Spritz Loaf Cake
Happy first day of fall, friends! 🍁 There’s something magical about this time of year—the air feels a little crisper, the leaves are just starting to turn, and suddenly all I want to do is bake cozy, citrusy cakes that feel like sunshine but with just the right amount of autumn soul. And that’s exactly where this Orange Aperol Spritz Loaf Cake comes in.
Now, I know Aperol Spritz might scream summer on the patio, but hear me out: this loaf cake is basically summer’s farewell hug as we slide into fall. Think bright citrus zest swirled into a golden, marble-y loaf, made extra moist and velvety with a splash of avocado oil and cream. Then it gets soaked with an Aperol drizzle (yes, we’re locking in that orange-tinged magic) and topped with the most gorgeous Aperol glaze that’s glossy, citrusy, and ever so slightly bitter-sweet in the best way.
This cake feels celebratory—like the perfect “cheers to fall” moment. It’s playful, seasonal, and just a little unexpected… because why should pumpkin spice have all the fun?
So, if you’re looking for a loaf that’s bright but cozy, chic but playful, and honestly just so fall in a fun way, this one’s for you. Bake it up, pour yourself a warm drink (or hey, maybe even a spritz if you’re not quite ready to let summer go 😉), and welcome the new season with something that feels celebratory. Because if fall had a cocktail-cake crossover, it would definitely be this Orange Aperol Spritz Loaf. Cheers to cozy days ahead! 🧡🍂
Ingredients
For the Loaf Cake
- 3 large eggs
- 225 g granulated sugar
- Zest of 1 orange
- Zest of 1 lemon
- 130 g heavy cream
- 165 g all-purpose flour
- 20 g orange-flavored collagen supplement blend (I use Natural Factors USA)
- 85 g avocado oil
- 1 tsp orange extract
- A few drops of orange food coloring (optional, but recommended for the marble effect)
- Pinch of salt
For the Aperol Drizzle (Soak)
- 100 g Aperol
- 100 g sugar
For the Aperol Glaze
- 100 g powdered sugar
- 3 Tbsp Aperol (adjust for thickness)
🍊 Directions
- Prep your oven + pan.
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. - Infuse the sugar.
In a large bowl, rub the orange and lemon zest into the granulated sugar until fragrant. - Whip the eggs.
Add in the eggs and whisk until pale and fluffy, about 3–4 minutes. - Add the wet ingredients.
Stir in the heavy cream, avocado oil, and orange extract until smooth. - Combine the dry ingredients.
In another bowl, whisk together the flour, collagen blend, and salt. Gently fold into the wet mixture, being careful not to overmix. - Create the marble effect.
Divide the batter in half. Tint one portion with orange food coloring (if using). Alternate spoonfuls of each batter in the loaf pan. Swirl through with a knife or skewer to create a marble pattern. Drizzle a touch more avocado oil on top and give one more swirl. - Bake.
Bake for 45–55 minutes, checking at 45. A toothpick should come out with just a few moist crumbs. Be careful not to overbake! - Make the Aperol drizzle.
While the cake bakes, simmer the Aperol and sugar together for 3–4 minutes on medium-low until syrupy. - Soak the cake.
While the loaf is still warm, poke holes in the top with a skewer and pour the Aperol drizzle over it to lock in moisture. - Glaze.
Once the cake has cooled, whisk together the powdered sugar and Aperol until smooth and thick. Drizzle generously over the loaf.
Slice, serve, and enjoy the most deliciously cozy citrusy loaf to celebrate the first day of fall.
Storage Tips
- Room Temperature: Keep your Orange Aperol Spritz Loaf Cake in an airtight container at room temperature for up to 3 days. The Aperol soak helps keep it moist and flavorful.
- Refrigerator: For longer storage, refrigerate in an airtight container for up to 5–6 days. Let slices come back to room temp before serving for the best texture.
- Freezer: You can freeze the loaf (without the glaze) for up to 2 months. Wrap tightly in plastic wrap, then in foil, or place in a freezer bag. Thaw overnight in the fridge and glaze just before serving.