Even without frosting, this simple orange cake is excellent. I occasionally just top things with icing sugar. This recipe can be used to create a 9×5-inch loaf or two 8-inch cake tiers. Bake your loaf cake for 60 minutes.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 12 |
| Yield: | 2 to 8 inch round pans |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 ½ cups superfine sugar
- ½ cup milk
- ½ cup orange juice
- ½ cup vegetable oil
- 3 eggs, beaten
- 1 ½ teaspoons grated orange zest
- 6 tablespoons butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
- Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
- Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners’ sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 251 mg |
| Sugars | 46 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. Family loved it. Made in a loaf pan. Added orange extract to batter and made the frosting I used with grandson’s favourite lemon cupcakes except used vanilla pudding with orange extract.
I found this recipe was more like a loaf than a cake.
I love this recipe! And it doesn’t disappoint every time! I reduce the sugar in the cake mix a bit, when I make the icing too. So fresh and fluffy each time!! Thank you!!
I dared to follow the recipe to make a birthday cake for a friend’s big party . And I was so pleasingly surprised to get so many compliments from one and all. Some friends even asked me to bake one for them asap 🙂 Must try
Lots of sugar, but worth the coma!
I sugared, my pans…nice crunchy edges, could make more icing next time…mine turned out GGRRRRRREAT!!! my husband loved it…..went great with my Lasagna…..cool no changes…just a tad more sugar inside. i did and vanilla in cake mix…thank you…. stay safe, yall and EAT CAKE!! this is so easy
It baked in about 30 minutes. It has a mere whisper of orange flavor *Increase zest. The frosting recipe DOES NOT make enough to cover the cake. If it’s thinned down slightly, it could be poured on as a glaze… *Increase the zest for this as well & change the vanilla extract to orange extract.
Loved it !!
Nice texture, it’s eggy without a topping. I might try next time with only two eggs instead of three to eat it plain. I used jam frosting and it was still perfect.
Hello thank you for the Recipe, the cake came out delicious I used cuties brand oranges and added 2 cups regular white sugar and 2tsp orange extract I,I also added little less then 1/4 c. Orange marmalade that aided in the moisture ..the pool only. Bad side was that it took about 45 min to bake because I added in the extras.will be saving this recipe thanks:)
Nothing special. Won’t make again
OMG! This cake is sooo good, especially the day after baking. I followed the recipe almost exactly, the changes I made were to substitute unsweetened apple sauce for the oil, and add poppy seeds as my husband has been asking for an orange poppy seed cake of late. Could not recommend adding poppy seeds more! They added a delightful nutty flavour and a bit of light texture. The icing is amazing as well, again I followed the recipe to a tee except for the addition of poppy seeds here as well. I would suggest at the very least doubling the icing if you are icing a layer cake, and even then you might need to triple it depending on the size of your cake, number of layers, and if you want to ice the sides too.
The cake was delicious however I wish i didn’t make the frosting. It was too sweet. I think 2 cups confectioners sugar is way too much, 1 would have been enough.
Tasty and juicy, added a 20ml of VSOP, and less 20 ml orange juice, increased bit of orange zest to 2tbs. Awesome tasty last in your mouth. Thanks for the recipe.
This is an excellent recipe. I baked it as a pair of 8-inch squares, topped them with chocolate icing, stacked them and served it as my son’s birthday cake. The cake came up very nicely, with a moist, springy crumb, and was luscious with all that orange juice and zest.
Will definitely be making this cake again!
I made this cake for my cousin’s birthday and it was delicious! Based on the reviews, I added 1 T. of orange zest and about 2 T. orange marmalade to the batter. I sprinkled orange juice on the finished cakes and they absorbed it very well making it moist. This cake is a little on the denser side, so I decided to frosted the cake with whipped cream-cream cheese frosting (with a couple of tablespoons of orange juice and 1 tsp of orange zest to make it more orangy). The light frosting went very well with the cake and the whole thing was beautiful!
The cake was good but it didn’t have an orange flavor at all! I did everything that was written here and i expected it to have the orange flavor.
Lovely, soft, moist cake. I added a drop of vanilla to get rid of the egg smell but generally a lovely cake. Made it with my 6 year old son – this is my new go to cake!
I made this in a 9×5 loaf pan. It seemed to need about 70 minutes to bake, but then turned out somewhat dry. I actually served it in slices and then drizzled each slice with orange juice. It was topped with whipped topping mixed with orange zest and a little sugar. It turned out fine, but wish the cake was a little more moist. I will try it again, probably in round pans.
I made this exactly as the recipe reads, (I don’t feel it’s fair to change things and then rate it) except I don’t use vegetable oil, I used avocado for a healthier version. Otherwise I didn’t deviate. My husband said there’s nothing to change about this cake. He loves it.