Yellow Cake

Great and easy to make.

I was looking for a quick birthday cake recipe that didn’t use milk, and found this lovely little orange juice cake. I didn’t have enough oil, so I added enough melted butter to equal the needed amount of grease for the cake. I baked it in 2- 8 inch square pans for 35 minutes. I forgot to flour the pan. If you are going to turn the cake out of the pan, flour the pan or parts of the bottom of the cake may stick to the pan and tear.

Best cake. Needs no frosting. Delicious as is.

I did exactly what the recipe stated . I used confection sugar and a little butter and orange juice for the icing. Easy cake to whip up.

This was easy and delicious. I only cooked for 40 minutes but it was a wonderfully quick cake to make!

I used butter instead of oil, White Lily flour instead of all purpose, and milk in place of orange juice. Baked for 20 minutes in cupcake pan. Turned out perfect !

Total fail, eggy, oily, did not create a cake texture.

Very pleased with this recipe. I used half sugar and half Splenda just to try and cut down the sugar content and that worked great. The flavor was right on – not too sweet with a nice texture and just right on the moisture level.

Simple and delicious! I did scale this recipe in half and baked in a 9″ round pan. Bake time was about 33 min at 350. I did have to make a substitution for the oil, because the only oil I had available was olive oil. So I used a 50/50 combination of melted butter/applesauce instead of the oil. The result was a moist cake, still fairly dense, with good flavor. I noticed a few other posters mention this cake tasted too much like orange or too much like egg. I disagree. I liked the orange flavor–it went well with the macerated berries and whipped cream topping I served it with. This recipe is saved and will be made again. Thank you!

Delicious and easy. I will never buy a box cake again.

perfect! I made it as written and my husband loves it!

Added bottled cherries

This cake was delicious. I realize I didn’t have any oil so I substituted with butter…actually just scooped (can’t go wrong with butter).

I used orange zest and 1 teaspoon of orange extract in place of vanilla.

I used it as a basis for a cheesecake poke cake. I reduced the sugar with 30%. It was moist and delicious!

This is one of the better yellow cake recipes I’ve used. Very simple!

Great way to use up oranges. My brother has an orange tree so I needed a way to use up aging oranges. I blended 8 oranges and poured a full cup of the “smoothie” instead of just 3/4 cup of oj.

The cake turned out perfectly for me. I however did make multiple alterations to the recipe. Firstly I used a lot less sugar, just a little more than half of what was required. Secondly, I used less oil. Thirdly, I mixed half the yellow batter into melted chocolate and made a VANILLA-CHOCOLATE marble cake instead of a plain yellow cake. It worked out fine. It wasn’t too sweet or too dense, so I’m glad I cut down on the quantity of sugar and oil. Light and soft. It rose in my oven splendidly. And was easy to make. I’d say I might make it again.

Myself and family thought it came out well. We enjoyed the orange flavor and the cake turned out very moist. I would use a little less sugar if I make again.

I can’t believe I haven’t rated this yet, because I have used it multiple times – as is and as the base recipe for my version of Sunshine Cake. It’s a great cake for icing, and the delicate orange flavour comes through even better the next day.

I have not actually made this recipe yet, but is the orange juice necessary? I need a simple yellow cake recipe. Thanks!