Beat and Bake Orange Cake recipe

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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

Nutrition Info

414.1 calories
carbohydrate: 63.1 g
cholesterol: 62.8 mg
fat: 16.7 g
fiber: 0.6 g
protein: 4.2 g
saturatedFat: 5.5 g
servingSize: -
sodium: 250.9 mg
sugar: 46.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.

  2. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

2 8 inch round pans

Recipe Note

This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.

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