Recipe by SNOWWHITE934
"This is an easy to make recipe, and it tastes great!"
Watch video tips and tricks
1 1/2 cups
I don't generally do this, but I decided to look at some of the reviews for this recipe, specifically, those rating it poorly. By and large I disagree with them, and can only report my own result - and here it is - MMMM-MM. Yes, it IS a heavy, dense cake - not all cakes are SUPPOSED to be light and fluffy! This cake would be ideal where a sturdy cake is needed for carving. It is rich and moist. It's deliciously, delightfully and delicately orange flavored. I was somewhat suspicious of the disproportionately high sugar to flour ratio, but I went with the recipe as written and wasn't disappointed. It might be a tad heavy on the oil, and I don't see that it would hurt anything to reduce it by 1/4 cup or so if that's more appealing to you, but I enjoyed this cake so much I'm not going to quibble about a couple of tablespoons! I frosted it with a vanilla buttercream and loved it. An orange flavored buttercream (including zest) would be nice with this too. On top of being toe-curling good, it couldn't have been easier to mix up and just HAS to be fool-proof because of it!
Let me start by saying that by trade, I am a baker and cake decorator so I did not goof up this recipe.
I am searching for a homemade recipe for my cakes because I tired of all of the unpronounceable chemicals that are in commercial products these days.
First off, it did not dome while baking, and as I was removing it from the oven, there was a strong odor of egg coming from it.
I let it cool for 20 minutes then taste tested it, egg and orange juice was the dominate flavors. I waited another 40 minutes and tasted it again in a cooled state and the flavor was the same eggy/oj flavors as before.
I did not find it to overly sweet, but that maybe because I was overwhelmed by the other two negatively dominate flavors.
Usually, I try to salvage test foods, but this one ended up in the compost - there was no saving it.
To it's credit, this recipe produces a moist cake.
Although I read all the reviews I decided NOT to add the flour that it seemed liked it needed and just decided to go with the recipe as it was written. It was great!! This was a very moist, sticky yellow cake with some orange zest. It was great as is. It looks a little funny baking... the middle gets done quicker but it is great as is.. wait it out! :)
This recipe didn't taste good at all. I wouldn't recommend it to anyone.
I have made this cake about a dozen times, and it turns out great every time. It's super easy, I always have the ingredients on hand, and it's best WITHOUT FROSTING! Not to be used as a decorated cake! It has crispy edges and a wonderful flavor that reminds me of Nilla Wafer cookies. Honestly, just try it as the recipe is written and no frosting. Don't try to turn it out, leave it in a 9x13 pan. It's much to moist to turn out, or decorate.
As usual, I was looking for a cake I could make with the ingrediants I had on hand. I only had two eggs, but gave it a shot anyway. It turned out awesome, and I don't know why some people are having such bad luck. It does have a citrus-y flavor, but anything will if you put OJ in it! Cooked for 30 mins. in a 9x13 pan.
This cake turned out way too sweet, the crust was hard and crunchy and it didn't dome at all. No one in my family liked this one. Even my son who will eat anything. I followed the recipe exactly.
I found this really good and yummy, though I had to cook it a little longer than called for.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 180
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple, fluffy, and moist yellow cake.
See how to make a simple homemade yellow cake.
See how to make a moist yellow cake from scratch.