Recipe by SNOWWHITE934
"This is an easy to make recipe, and it tastes great!"
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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.
I found this really good and yummy, though I had to cook it a little longer than called for.
I use this recipe for cupcakes. It is so sweet and moist, no need for frosting!
* 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
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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.